2024/05/20 by Tegene Atlaw, Abdela Befa Kinki, Dessie Belay +3 · 1 voice
Pharmacology, Toxicology and Pharmaceutics · Medicine · Agricultural and Biological Sciences · #Hibiscus Plant Research Studies #Phytochemicals and Antioxidant Activities #African Botany and Ecology Studies
paper · pdf · doi:10.1080/19476337.2024.2351913
openalex publication_date 2024/05/20 · openalex created_date 2024/05/21 · openalex updated_date 2026/06/15
This study aimed to produce herbal tea using an infusion of Hibiscus with Lemon verbena. Dried Hibiscus calyces and lemon verbena leaves were combined in a percentage of: 90:5 (HL1), 90:10 (HL2), 85:15 (HL3), 80:20 (HL4), 75:25 (HL5), 70:30 (HL6), 65:35 (HL7), 60:40 (HL8), 55:45 (HL9), 50:50 (HL10), respectively, and commercial tea and 100% Hibiscus were used for comparison. The formulated tea was evaluated for pH, total soluble solids (TSS), color density, hue tint, total phenolics, total flavonoids, DPPH radical scavenging capacity and ferric reducing antioxidant power (FRAP), sensory acceptance (7-hedonic scale) and their correlation were determined. No significant differences (p > .05) were found for total soluble solids (TSS). The pH, total flavonoids, total phenolics and antioxidant capacities of blended tea were significantly decreased with the concentrations of calyces. The blended tea had sensory acceptance with incorporation of 10–45% dried lemon verbena leaves, and potential phytochemical and antioxidant capacities.