Vol. 10, Issue 5 (2021)

Author(s):
Ramya A, Jawaharlal M, Thamarai Selvi SP and Vennila P

Abstract:
Tea is a commonly preferred beverage worldwide for its refreshing quality. In the recent past, herbal tea formulations were gaining importance owing to their medicinal and anti-oxidant benefits. Among the herbal tea formulations, hibiscus tea has potential anti-oxidant qualities. The combination of hibiscus and green tea formulations have enhanced benefits both in terms of quality and health aspects. The consumer demand for such tea formulations was also rising in the past few years. Hence the present study was undertaken with the objective of preparation of hibiscus tea and to assess the anti-oxidant potential in combination with green tea formulations. Seven treatments comprising of tea formulations from shade dried red single cultivar of Hibiscus flowers were prepared in combination with green tea and stored at different intervals. The total anthocyanin content, anti-oxidant potential and colour value of the tea infusions were assessed. Among the different infusions highest anthocyanin content was recorded in hibiscus tea while the anti-oxidant potential was significantly higher in green tea followed by green tea + hibiscus tea infusions. The consumer acceptability was higher for green tea + hibiscus tea blend owing to the anthocyanin colour and flavour.