Mulberry Leaf as a Herbal Tea: A Physico-chemical Study
Veenita M K *
Department of Sericulture, University of Agricultural Sciences, Bangalore, Karnataka-560065, India.
S Chandrashekhar
Department of Sericulture, University of Agricultural Sciences, Bangalore, Karnataka-560065, India.
H, S. Mamatha
Department of Food Science and Nutrition, University of Agricultural Sciences, Bangalore, Karnataka-560065, India.
Nikita Kankanawadi
Department of Sericulture, University of Agricultural Sciences, Bangalore, Karnataka-560065, India.
Chethan M N
Department of Sericulture, University of Agricultural Sciences, Bangalore, Karnataka-560065, India.
*Author to whom correspondence should be addressed.
Abstract
Herbal tea is often combined to create delicious taste with unique flavours and mainly enjoyed as a natural caffeine-free alternative to standard teas. In the present study, mulberry leaves based herbal tea were developed with the combination of cumin, mint and ginger. The selected spices and herbs were subjected to drying conditions to obtain maximum retention of bioactive compounds. The herbal combination developed was packed as dip tea bags. Moisture, Protein, pH, Titratable acidity, Antioxidants, Total soluble solids and 1-DNJ. Antinutrient content like Tannins and Flavonoids were investigated by standard methods. The nutrient analysis revealed that flavour blended mulberry tea powder had moisture content of (7.8 %), with higher protein content of (23g), a pH value of (5.8), titratable acidity of (1.66 %), total soluble solids of (8.10 °Bx), 1-DNJ (0.132 mg/g) (1-Deoxynojirimycin) whereas, tannins with 2.34 (mg TAE/g) and flavonoids with 32.56 (mg RE/g).
Keywords: Mulberry herbal tea, 1-Deoxynojirimycin(1-DNJ), bioactive compounds; flavonoids, antioxidants