Development and comparative evaluation of green and black tisanes using scent leaves (Chromolaena odorata)

Abstract

The development of tisanes as nutraceuticals for health therapy is needful. Chromolaena odorota as potential tisane was studied. Green (GTS) and black (BTS) tisanes were developed and analyzed in comparison with commercial green (GTE) and black tea (BTE) for their physico-chemical properties, phyto-nutrient contents, antioxidant potentials and sensory qualities. The chemical properties of the dried samples showed that GTS had the highest crude fibre (11.35%) and ash (3.19%) while GTE had the highest protein (18.42%) and lipid (2.32%). The teas were more acidic (4.08-5.81) than tisanes (5.35-5.81). GTS had the highest total solids (4.97%) and lowest specific gravity (1.01). The Sodium in the tisanes was low (3.94-6.81 mg/100 mL) while the potassium was high (37.06-40.02 mg/100 mL). Vitamin E in GTS (0.67 mg/mL) and GTE (0.45 mg/mL) were higher than in BTS (0.43 mg/mL) and BTE (0.29 mg/mL). Vitamin C (8.02-14.52 mg/mL) was more than the B-vitamins (0.21-5.36 mg/mL) in all samples. Cyanogenic-glycoside was low (0.46-1.06 mg/100 mL) in the samples. GTS (26.02 mg GAE/mL) and BTS (22.96 mg GAE/mL) contained more total phenols. The same trend was observed for the total flavonoids. The green samples GTS (26.12 mmol TE/mL) and GTE (24.25 mmol TE/mL) exhibited the highest antioxidant activities. The green tisane GTE (6.24) was more preferred to black tisane BTS (5.84) and branded green tea GTE (5.96) in terms of overall acceptance. The results demonstrated the use of Chromolaena odorota as tisane with enormous therapeutic potentials.