FORMULATION AND EVALUATION OF HERBAL TEA POWDER BY USING BOUGAINVILLEA GLABRA AND CASSIA AURICULATA

Prema Rathinam*, Srimathi Kumar, Senthilkumar Chelladurai, Nandhini Subramaniam, Mamatha Venkataswamy and Sandhiya Palanivelu

ABSTRACT

Tea plays a significant role as a popular and essential beverage in various cultural and social gatherings. Rather than Camellia sinensis L., various herbs have been widely used to promote public health with diverse therapeutic effects and prevent diseases. In the present study, we delved into the potential of two medicinal plants, Bougainvillea glabra and Cassia auriculata, to create a novel herbal tea powder. These plants have been traditionally used in various cultures for their therapeutic properties, including anti-diabetic, anti-inflammatory, anti-microbial and laxative etc. To enhance the overall health benefits and taste profile, we incorporated additional ingredients like mint, coriander, cardamom, dry ginger to curb digestive problems, strengthen the immune system, and provide a refreshing flavour. To ensure the quality and efficacy of the herbal tea powder, we conducted a series of phytochemical analysis. Parameters such as pH, tapped density, bulk density, angle of repose, loss on drying, ash value were evaluated to assess the powder properties. Additionally, a phytochemical screening was performed to identify the bioactive compounds present in the formulation. This study aims to contribute to the growing interest in herbal remedies and provide a scientifically validated approach to formulating herbal tea powders. By combining traditional knowledge with modern scientific techniques, we hope to develop a product that offers a wide range of health benefits and appeals to a diverse consumer base.

Keywords: Bougainvillea glabra, Camellia sinensis, Cassia auriculata, Herbal tea powder, Phytochemical screening.