Evaluation of stability and quality characteristics of moringa (Moringa oleifera) herbal tea during storage

Abstract

Determining the product’s shelf life was necessary to ensure its quality, effectiveness, and safety. This study aimed to determine the stability of moringa tea products. The real-time stability test was carried out at room temperature (28.5‒33.5°C) with 50‒75% relative humidity, and the sampling interval was once every third month (Month-0, Month-3 and Month-6). Physical parameters (organoleptic properties and moisture content), chemical parameters (total phenolic content and total flavonoid content), and microbial parameters (total plate count and total yeast and mould count) were measured using the standard procedures. The organoleptic test showed no changes in colour, taste, smell, and shape of the teabag and brewed tea products up to the sixth month of evaluation. However, there were significant changes in the moisture content (MC), total phenolic content (TPhC), and total plate count (TPC) of the teabag and only in the TPhC of the brewed tea product throughout the quality control. Physical, chemical, and microbial parameters still met the quality requirements set by the Pharmacopoeia Herbal Indonesia and the Indonesian Food and Drug Authority. The qualities of moringa tea bags and brewed moringa teas stored at room temperature (28.5‒33.5°C) and 50‒75% relative humidity showed good physicochemical properties and stability in the test during six months of observation.