Development and evaluation of functional property of guava leaf based herbal tea

Herbal teas have been gaining popularity as consumers believe that they are natural, safe and can promote health. In the present study, guava leaf based herbal teas were developed with the combination of supporting and activating herbs like guava leaf, coriander leaf, dry ginger and lemongrass. Guava leaves were subjected to two different processing conditions viz., steam blanching and hot water blanching. The developed herbal combinations were packed as dip tea bags. Total polyphenol content (TPC), total flavonoid content (TFC), tannin, total antioxidant activity and oraganoleptic characteristics were investigated in fresh guava leaves as well as in herbal combinations by standard methods. Results indicated that the steam blanched herbal tea combinations exhibited highest total phenol content (113.5mg GAE/g), total flavonoid content (5.729mg QE/g) and tannin content (1.145mg CE/g) than hot water blanched herbal tea combinations. The antioxidant activity of the fresh guava leaves and developed herbal tea combinations ranged from 71.16-91.28% RSA. Organoleptic evaluation revealed that steam blanched guava leaf based herbal teas had highest overall acceptability. Based on the results of this study, it can be concluded that guava leaves have potential antioxidant activity and can be an alternative to commercial tea (Camellia sinensis) with various health benefits.