DEVELOPMENT AND QUALITY EVALUATION OF GINGKO BILOBA AND GOTU KOLA HERBAL TEA
Main Article Content
Keywords
Ginkgo biloba; Gotu kola; MDA; SOD; Phytochemical screening
Abstract
The development and quality assessment of a functional herbal tea made from Gotu kola and Ginkgo biloba are the main objectives of this study. Ginkgo biloba is an ancient plant with a unique composition that is high in terpenoids, terpene lactones, ginkgolides, bilobalide and flavonoids. The herbal medicinal plant known as Gotu kola (Centella asiatica) is highly valued for its therapeutic qualities due to the presence of asiaticoside, asiatic acid, madecassoside and madecassic acid. The phytochemical screening was done qualitatively. Superoxide dismutase (SOD) and malondialdehyde (MDA), two indicators of oxidative stress, were used in an in vivo investigation to assess the effectiveness of antioxidants. Strong antioxidant potential was shown by the results, which revealed a considerable drop in MDA levels and an increase in SOD activity. After screening phytochemical potential and oxidative stress marker these plants were utilized for the preparation of tea bags. The tea bags was be prepared by the blend of Ginkgo biloba and Gotu kola dried leaves and was undergo for their proximate composition during storage. The obtained data from all evaluations was subjected to statistical analysis in order to check the level of significance. Its nutritional value and shelf stability were supported by compositional analysis, which showed acceptable amounts of moisture, ash, crude fiber and fat. In terms of taste, aroma, color, and flavor, trained panel's sensory evaluation utilizing a 9-point hedonic scale revealed healthy herbal tea for future.
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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
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Aqsa Parveen
PhD Scholar, Department of Food Science and Technology, Government College Women University, Faisalabad, Pakistan.
Aysha Sameen
Professor, Department of Food Science and Technology, Government College Women University, Faisalabad, Pakistan.
Saima Tehseen
Assistant Professor, Department of Food Science and Technology, Government College Women University, Faisalabad, Pakistan.
Salma Shahid
Assistant Professor, Department of Biochemistry, Government College Women University, Faisalabad, Pakistan.