Sensory Performance, Proximate and Antioxidant Activity of Tea from Composite Formulation of Cymbopogon citratus, Lippia multiflora and Ganoderma lucidum

Courage Sedem Dzah

doi:doi:10.11648/j.jfns.20150303.19

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Sensory Performance, Proximate and Antioxidant Activity of Tea from Composite Formulation of Cymbopogon citratus, Lippia multiflora and Ganoderma lucidum

Courage Sedem Dzah

Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 3)

Received: 2 May 2015 Accepted: 15 May 2015 Published: 26 May 2015

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Abstract

Commercially produced herbal green teas consumed in Ghana are mostly those imported into the country. However, there are many plants such as “Srenunum” (Lippia multiflora) and lemongrass (Cymbopogon citratus), that are used by Ghanaians to brew herbal tea. The objectives of this study were to develop a tea product from the aforementioned herbs and “reishi” (Ganoderma lucidum), a medicinal mushroom. Three formulations (A, B and C) were produced according to the respective percentages (50:30:20, 30:20:50 and 20:50:30 for G. lucidum: L. multiflora: C. citratus). Formulation A came out as the most liked tea through an affective test (7 point hedonic scale) which was then compared to a known control (Lipton-yellow label) by chemical, proximate, antioxidant activity determination and sensory evaluation. The two tea samples (Tea A and Lipton) differed significantly with respect to aroma, colour, after taste and overall acceptability (p < 0.05). Tea A had significantly higher values for proteins, crude fibre and ash contents than Lipton in terms of their proximate compositions whereas Lipton contained higher levels of moisture and lipids (P< 0.05). For increasing concentrations of tea samples (10, 15, 20, 30, 50 µL) used in antioxidant activity determination, tea A recorded between 59.07 and 88.91mgTE/g, significantly higher than for Lipton (between 22.81 and 34.45mgTE/g) (P < 0.05). Given the high performance of Tea A, G. lucidum, L. multiflora and C. citratus can be successfully used to produce tea of equally good quality to encourage local consumption of indigenous herbs as well as reduce tea imports.

Published in	Journal of Food and Nutrition Sciences (Volume 3, Issue 3)
DOI	10.11648/j.jfns.20150303.19
Page(s)	131-138
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Cymbopogon citratus, Herbal Tea, Lippia multiflora, Ganoderma lucidum

References

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Courage Sedem Dzah. (2015). Sensory Performance, Proximate and Antioxidant Activity of Tea from Composite Formulation of Cymbopogon citratus, Lippia multiflora and Ganoderma lucidum. Journal of Food and Nutrition Sciences, 3(3), 131-138. https://doi.org/10.11648/j.jfns.20150303.19

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ACS Style

Courage Sedem Dzah. Sensory Performance, Proximate and Antioxidant Activity of Tea from Composite Formulation of Cymbopogon citratus, Lippia multiflora and Ganoderma lucidum. J. Food Nutr. Sci. 2015, 3(3), 131-138. doi: 10.11648/j.jfns.20150303.19

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AMA Style

Courage Sedem Dzah. Sensory Performance, Proximate and Antioxidant Activity of Tea from Composite Formulation of Cymbopogon citratus, Lippia multiflora and Ganoderma lucidum. J Food Nutr Sci. 2015;3(3):131-138. doi: 10.11648/j.jfns.20150303.19

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@article{10.11648/j.jfns.20150303.19,
  author = {Courage Sedem Dzah},
  title = {Sensory Performance, Proximate and Antioxidant Activity of Tea from Composite Formulation of Cymbopogon citratus, Lippia multiflora and Ganoderma lucidum},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {3},
  pages = {131-138},
  doi = {10.11648/j.jfns.20150303.19},
  url = {https://doi.org/10.11648/j.jfns.20150303.19},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20150303.19},
  abstract = {Commercially produced herbal green teas consumed in Ghana are mostly those imported into the country. However, there are many plants such as “Srenunum” (Lippia multiflora) and lemongrass (Cymbopogon citratus), that are used by Ghanaians to brew herbal tea. The objectives of this study were to develop a tea product from the aforementioned herbs and “reishi” (Ganoderma lucidum), a medicinal mushroom. Three formulations (A, B and C) were produced according to the respective percentages (50:30:20, 30:20:50 and 20:50:30 for G. lucidum: L. multiflora: C. citratus). Formulation A came out as the most liked tea through an affective test (7 point hedonic scale) which was then compared to a known control (Lipton-yellow label) by chemical, proximate, antioxidant activity determination and sensory evaluation. The two tea samples (Tea A and Lipton) differed significantly with respect to aroma, colour, after taste and overall acceptability (p < 0.05). Tea A had significantly higher values for proteins, crude fibre and ash contents than Lipton in terms of their proximate compositions whereas Lipton contained higher levels of moisture and lipids (P< 0.05). For increasing concentrations of tea samples (10, 15, 20, 30, 50 µL) used in antioxidant activity determination, tea A recorded between 59.07 and 88.91mgTE/g, significantly higher than for Lipton (between 22.81 and 34.45mgTE/g) (P < 0.05). Given the high performance of Tea A, G. lucidum, L. multiflora and C. citratus can be successfully used to produce tea of equally good quality to encourage local consumption of indigenous herbs as well as reduce tea imports.},
 year = {2015}
}

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TY - JOUR
T1 - Sensory Performance, Proximate and Antioxidant Activity of Tea from Composite Formulation of Cymbopogon citratus, Lippia multiflora and Ganoderma lucidum
AU - Courage Sedem Dzah
Y1 - 2015/05/26
PY - 2015
N1 - https://doi.org/10.11648/j.jfns.20150303.19
DO - 10.11648/j.jfns.20150303.19
T2 - Journal of Food and Nutrition Sciences
JF - Journal of Food and Nutrition Sciences
JO - Journal of Food and Nutrition Sciences
SP - 131
EP - 138
PB - Science Publishing Group
SN - 2330-7293
UR - https://doi.org/10.11648/j.jfns.20150303.19
AB - Commercially produced herbal green teas consumed in Ghana are mostly those imported into the country. However, there are many plants such as “Srenunum” (Lippia multiflora) and lemongrass (Cymbopogon citratus), that are used by Ghanaians to brew herbal tea. The objectives of this study were to develop a tea product from the aforementioned herbs and “reishi” (Ganoderma lucidum), a medicinal mushroom. Three formulations (A, B and C) were produced according to the respective percentages (50:30:20, 30:20:50 and 20:50:30 for G. lucidum: L. multiflora: C. citratus). Formulation A came out as the most liked tea through an affective test (7 point hedonic scale) which was then compared to a known control (Lipton-yellow label) by chemical, proximate, antioxidant activity determination and sensory evaluation. The two tea samples (Tea A and Lipton) differed significantly with respect to aroma, colour, after taste and overall acceptability (p < 0.05). Tea A had significantly higher values for proteins, crude fibre and ash contents than Lipton in terms of their proximate compositions whereas Lipton contained higher levels of moisture and lipids (P< 0.05). For increasing concentrations of tea samples (10, 15, 20, 30, 50 µL) used in antioxidant activity determination, tea A recorded between 59.07 and 88.91mgTE/g, significantly higher than for Lipton (between 22.81 and 34.45mgTE/g) (P < 0.05). Given the high performance of Tea A, G. lucidum, L. multiflora and C. citratus can be successfully used to produce tea of equally good quality to encourage local consumption of indigenous herbs as well as reduce tea imports.
VL - 3
IS - 3
ER -

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Courage Sedem Dzah

Department of Hospitality and Tourism Management, Faculty of Applied Sciences and Technology, Ho Polytechnic, Ghana

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Courage Sedem Dzah. (2015). Sensory Performance, Proximate and Antioxidant Activity of Tea from Composite Formulation of Cymbopogon citratus, Lippia multiflora and Ganoderma lucidum. Journal of Food and Nutrition Sciences, 3(3), 131-138. https://doi.org/10.11648/j.jfns.20150303.19

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ACS Style

Courage Sedem Dzah. Sensory Performance, Proximate and Antioxidant Activity of Tea from Composite Formulation of Cymbopogon citratus, Lippia multiflora and Ganoderma lucidum. J. Food Nutr. Sci. 2015, 3(3), 131-138. doi: 10.11648/j.jfns.20150303.19

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AMA Style

Courage Sedem Dzah. Sensory Performance, Proximate and Antioxidant Activity of Tea from Composite Formulation of Cymbopogon citratus, Lippia multiflora and Ganoderma lucidum. J Food Nutr Sci. 2015;3(3):131-138. doi: 10.11648/j.jfns.20150303.19

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@article{10.11648/j.jfns.20150303.19,
  author = {Courage Sedem Dzah},
  title = {Sensory Performance, Proximate and Antioxidant Activity of Tea from Composite Formulation of Cymbopogon citratus, Lippia multiflora and Ganoderma lucidum},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {3},
  pages = {131-138},
  doi = {10.11648/j.jfns.20150303.19},
  url = {https://doi.org/10.11648/j.jfns.20150303.19},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20150303.19},
  abstract = {Commercially produced herbal green teas consumed in Ghana are mostly those imported into the country. However, there are many plants such as “Srenunum” (Lippia multiflora) and lemongrass (Cymbopogon citratus), that are used by Ghanaians to brew herbal tea. The objectives of this study were to develop a tea product from the aforementioned herbs and “reishi” (Ganoderma lucidum), a medicinal mushroom. Three formulations (A, B and C) were produced according to the respective percentages (50:30:20, 30:20:50 and 20:50:30 for G. lucidum: L. multiflora: C. citratus). Formulation A came out as the most liked tea through an affective test (7 point hedonic scale) which was then compared to a known control (Lipton-yellow label) by chemical, proximate, antioxidant activity determination and sensory evaluation. The two tea samples (Tea A and Lipton) differed significantly with respect to aroma, colour, after taste and overall acceptability (p < 0.05). Tea A had significantly higher values for proteins, crude fibre and ash contents than Lipton in terms of their proximate compositions whereas Lipton contained higher levels of moisture and lipids (P< 0.05). For increasing concentrations of tea samples (10, 15, 20, 30, 50 µL) used in antioxidant activity determination, tea A recorded between 59.07 and 88.91mgTE/g, significantly higher than for Lipton (between 22.81 and 34.45mgTE/g) (P < 0.05). Given the high performance of Tea A, G. lucidum, L. multiflora and C. citratus can be successfully used to produce tea of equally good quality to encourage local consumption of indigenous herbs as well as reduce tea imports.},
 year = {2015}
}

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