COMPARATIVE EVALUATION OF DIFFERENT CATEGORIES OF COMMERCIAL TISANES (HERBAL TEAS) IN NIGERIA

Abstract

Recently the consumption of commercial herbal teas (tisanes) is on the increase among healthconscious consumers because of perceived medicinal benefits. Update information on their quality relative to the source plants is scarce. The powders and extracts of commercial tisanes from Moringa-leaves (MT), Cinnamon-bark (CT), Beet-root (BT) and Hibiscus-flower (HT) were analysed for their physicochemical, nutrient and antioxidant properties. Lipton tea brand (LT) served as control. There was significant (p<0.05) difference in the proximate contents of the tea powders. Moisture content of the tisanes ranged from 3.21% (cinnamon) to 4.7% (Hibiscus). The tisane powders had lower fat content (0.71 - 2.32%) than the control, lipton tea (2.65%). Beetroot tisane (MT) had the lowest ash (1.52%) followed by cinnamon tisane (2.34%). Calcium, sodium and potassium had higher values in MT and BT. The tisanes had high phytonutrient contents of flavonoid (2.54 - 4.78 mgQE/g), anthocyanin (1.73 - 2.24 mg/100 g) and tannins (1.43 - 2.34 mg/100 g) compared to LT. Tisane samples (0.55 - 0.98%) were more acidic than LT, (0.32%). The tea extracts were very low in carotenoid- pro-vitamin A (0.001 - 0.028 μg). The tea extracts had higher vitamin C (3.44 - 7.09 mg) than B-vitamins (0.01 - 2.20 mg/100g). The antioxidant power - 2,2-diphenyl-1-picrylhydrazyl (DPPH) (86.15 - 90.85%) and the ferric reducing antioxidant power (FRAP) (54.13 - 60.65 μmol) in herbal teas was significantly (p<0.05) higher when compared to LT of 73.77% and 51.22 μmol, respectively. The tisanes had better nutritive values, comparable physiochemical qualities and higher antioxidant properties than regularly consumed lipton tea.