Innovative Herbal Green Tea Formulation using Holarrhena antidysenterica, Emblica officinalis, and Stevia: Nutritional and Phytochemical Analysis

Abstract

As growing consumer awareness regarding the positive health benefits of herbal tea. The popularity of herbal tea has grown up become consumers are becoming more health-conscious towards their diets and they are transforming themselves towards alternative natural source of beverages.  Herbal tea from Stevia, Amla, and Holarrhena antidysenterica offer unique health benefits. Stevia is a healthier alternative to sugar and regulates blood sugar levels, making it beneficial for diabetes patients. Amla, rich in vitamin C and antioxidants, strengthens the immune system, improves skin health, and promotes digestion. Holarrhena antidysenterica is used for digestive issues, strengthens the gastrointestinal tract. These teas contribute to overall well-being. The objective of the research is to development of Herbal Tea formulization and study its Nutritional & Phytochemical constituents as well as minerals contstituents (metals) of developed herbal tea from Holarrhena antidysenterica, Emblica officinalis & Stevia. The proximate analysis of moisture, ash, fat, protein, and carbohydrates in developed herbal tea was conducted on both crude and serve size basis. Carbohydrates, such as simple sugars, oligosaccharides, and poly- saccharides, react with strong acid and heat to form furan derivatives that condense with phenol to form stable yellow-gold compounds. The fibre content was determined by enzymatic method by using alpha amylase, protease and amyloglucosidase. The Folin–Ciocalteu assay is used to assess the total phenolic content. The inorganic content (metals) was analysed by ICP MS. The HPLC system (Agilent 1100, USA) is used to evaluate vitamin C by using 3% metaphosphoric acid and 8% acetic acid. The total phenolic content was found to be 6.50 μg GAE/mg in the crude formulation and 0.23 μg GAE/mg on a serving size basis. Vitamin C content was 7.94% in the crude formulation and 0.29% per serving. The nutritional composition of the crude formulated herbal tea includes protein at 8.48%, fat at 0.2%, carbohydrates at 37.73%, fiber at 22.18%, and energy at 186.91 kcal/100g. On a serving size basis, these values are 0.29% protein, <0.05% fat, 1.17% carbohydrates, 0.61% fiber, and 5.84 kcal. This formulated herbal tea is a rich source of minerals, phytochemicals, and vitamin C. The combination of herbs used in its formulation not only enhances its color, flavor, and aroma but also provides various health benefits, making it widely accepted for its numerous therapeutic advantages.