Organoleptic acceptability and nutritional evaluation of innovative Moringa oleifera leaves-based herbal teas incorporated various aromatic herbs

Abstract

The current research aimed at selecting the highest acceptable mixtures of moringa-based herbal teas (MHTs) flavored with various aromatic herbs (AHs). Total phenolic content (TPC), total carotenoids (TC), total flavonoids (TF), total flavonols (TFL), antioxidant activity (AOA), and ascorbic acid (AA) contents of panel favored MHTs were investigated. HPLC analysis following acidic hydrolysis of MHTs to quantify some bioaccessible aglycones was investigated. Mixing Moringa oleifera leaves (MOL) with AHs significantly improved the organoleptic properties depending on the aroma strength of AHs. MHTs with 15-25% ginger rhizomes (GR) and peppermint (PM), MHTs with 25-35% domestic mint (DM), cinnamon bark (CB), and mountain mint leaves, and MHTs with 35-45% anise seeds (AS), fennel seeds (FS) and green tea (GT) were approved 16 MHTs, organoleptically. Accepted MHTs flavored with GR and AS demonstrated high TPC and TC, while MHTs with MM exhibited high TF and TFL, whereas the highest AOA was recorded for MHTs with GT, CB, and AS. A remarkable increase in quercetin and kaempferol contents in MHTs with GR and catechin and luteolin contents in MHTs with GT was recorded. It could be concluded that prepared MHTs offer significant information for consumers to turn their food preferences into healthy choices regards regular drinks.