Process Optimization And Quality Evaluation Of Surangi Flower Tea Bags Infused With Lemon Peel And Mint Leaves

Abstract

This current study was designed and developed to formulate a new herbal tea using Surangi Flower (Mammea Suriga) dried
(flowers), added with lemon peel and mint leaves. This research was conducted to develop formulation and evaluate sensory
characteristics, physical and chemical characteristics, phytochemical composition, and antioxidant activity, and
chromatographic profiling of herbal tea. Five different formulations of herbal tea were made by altering the sizes of
components (Surangi Flower, lemon peel, and mint leaves); however, the control sample was commercial tea (Camellia
Sinensis). The sensory evaluation results show the highest acceptability for formulation T4 containing 80% Surangi flower,
10% lemon peel, and 10% mint leaves.According to results of phytochemical analyses, both powdered Surangi flower and
brewed Surangi tea contain high amounts of antioxidant activity, phenolic and flavonoid content. HPLC analysis showed that
the powdered Surangi flower and brewed Surangi tea contain the three major bioactive compounds — gallic acid, chlorogenic
acid and quercetin. Brewed Surangi tea contains greater amounts of these three bioactive compounds than conventionally
brewed teas. The amount of bioactive compounds remaining in the finished product of Surangi tea is significantly influenced
by the temperature at which it is brewed. Surangi tea brewed at 80 deg C has greater amounts of antioxidant activity than
Surangi tea brewed at 100 deg C. All the physical and chemical characteristics of the herbal teas created have desirable
properties and chemical composition, as they have all been demonstrated to remain in acceptable ranges for both storage
stability and consumer acceptance based on moisture content, total solids, ash content and pH.The study highlights the
functional and therapeutic potential of Surangi flower tea as a natural antioxidant-rich beverage and supports its application in
nutraceutical and functional food development.