Quality Evaluation of Tea Brewed from Blends of Soursop (Annona muricata) and Moringa (Moringa oleifera) Leaves - European ...
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European Journal of Nutrition & Food Safety
10(1): 1-15, 2019; Article no.EJNFS.2019.001
ISSN: 2347-5641
Quality Evaluation of Tea Brewed from Blends of
Soursop (Annona muricata) and Moringa
(Moringa oleifera) Leaves
Adanma C. Innocent-Ukachi1* and Ugochi C. Onukwugha1
1
Department of Food Science and Technology, College of Applied Food Sciences and Tourism,
Michael Okpara University of Agriculture Umudike, P.M.B. 7267, Umuahia Abia State, Nigeria.
Authors’ contributions
This work was carried out in collaboration between both authors. Author ACIU designed, supervised,
managed the literature search of the study and wrote the manuscript. Author UCO did the laboratory
analyses of the study. Both authors read and approved the final manuscript.
Article Information
DOI: 10.9734/EJNFS/2019/v10i130090
Editor(s):
(1) Dr. Marie-Christine Raymond Shakib, Research Scientist in Nutritional Biochemistry, Nutrition and Food Science
Department National Research Center, Egypt.
Reviewers:
(1) Jean A. Boutin, France.
(2) Heba Atia Yassa, Assiut University, Egypt.
Complete Peer review History: http://www.sdiarticle3.com/review-history/50305
Received 06 June 2019
Original Research Article Accepted 13 August 2019
Published 21 August 2019
ABSTRACT
Tea is commonly made from the leaves of Camellia sinensis. Production of similar drinks from
other plant leaves with potential health benefits would help to prevent diseases. This study
examined the chemical composition and antioxidant activity of tea made from blends of dried
moringa (Moringa oleifera) and soursop (Annona muricata) leaves. Mature, fresh and green leaves
from both plants were washed in water and sun-dried for 10 h. The dried leaves were milled and
sieved to obtain the tea powders. Blends of soursop: Moringa tea were formulated as follows: A:
100% Soursop, B: 100% Moringa, and soursop: Moringa blends as C:50:50%; D: 60:40% and E:
40:60%. Ten grams of each blend of tea powder was brewed in 100 ml of hot water (90°C) for 10
min and cooled to room temperature (28 ±- 2°C) before analysis. From the result, 50:50 soursop-
moringa tea gave the highest levels of vitamins C and A. Mineral levels were significantly different
among the samples (pInnocent-Ukachi and Onukwugha; EJNFS, 10(1): 1-15, 2019; Article no.EJNFS.2019.001 significantly (p
Innocent-Ukachi and Onukwugha; EJNFS, 10(1): 1-15, 2019; Article no.EJNFS.2019.001
2.2 Chemical Analysis was measured in a spectrophotometer in a 1 cm
cell at 400 nm using a reagent blank for
2.2.1 Chemical composition autozero. The concentration of phosphorus was
calculated using the formula:
2.2.1.1 Determination of minerals
P (mg/100 ml) = (Absorbance of sample ×1
Calcium and magnesium were analyzed using ×total volume (ml)×100)/(Absorbance of
versenate (EDTA) complexometric titration standard ×volume of diluted sample × weight
described by [13]. Tea extract (20 ml) was mixed of sample)
with 20 ml of ammonia buffer to adjust the pH to
10.0. One milliliter of Eriochrome black T Iron was determined colorimetric method of
indicator (0.2 g of indicator in 15 ml of AOAC [13] Samples were wet-digested HNO3
concentrated ammonia solution and 5 ml and 1 ml of HClO4 and diluted to 50 ml volume
absolute ethanol) was added to the mixture. The with deionized water. Standard solutions were
mixture was titrated with 0.02 N EDTA solution prepared from ferrous ammonium sulphate.
until a permanent deep blue colour appeared. A Emission intensities of samples and standard
reagent blank (control), calcium and magnesium solutions were determined at 508 nm. A standard
standard solutions were also titrated with 0.02N curve was prepared and used to estimate the
EDTA solution. Each titration was repeated three amount of iron in the test sample.
times. Standard curves of Ca and Mg
concentrations were plotted with the amount Zinc was determined by atomic absorption
EDTA used for each titration. Calcium and spectroscopy. Tea extract (10 g) was digested
magnesium levels were estimated by with 5 ml of conc. HNO3 and 1 ml of HClO4 at
extrapolation using the standard curve. 100°C. The solution as diluted to 50 ml and
absorbance was read at 214 nm. The
Potassium and sodium were determined using concentration of zinc was calculated from a
the flame photometry method. Five milliliters of 3 standard calibration curve and expressed as mg
M HCL was added to 50 ml of tea extract. The per 100 ml of tea extract [13].
mixture was digested at boiling temperature and
evaporated to reduce the volume to 20 ml. The 2.2.1.2 Determination of vitamins
emission intensities of the samples and standard
potassium and sodium solutions were recorded. Beta carotene was determined by the
The experiment was repeated two more times spectrophotometric method. Five milliliters of the
and the mean values of concentration of the sample was mixed with 30 ml of 95% ethanol
standards were plotted against their emission and allowed to stand for 20 min at 70-80°C in a
intensities respectively. Concentrations of K ad water bath with periodic mixing. The solution was
Na in the samples were estimated by cooled rapidly with running water and filtered.
extrapolation using the standard curve in each The volume of the filtrate was recorded and 30
case [14]. ml) distilled water was added to it. The solution
was separated with three portions of 25 ml of
Phosphorus was determined using the ether (re-extracting the bottom layer in each
Molybdovandate method described [13]. case) in a separating funnel. The ether extract
Samples were prepared by digesting 10 g of tea was transferred to a separating funnel and
extract with 5 ml of concentrated HNO3 and 1 ml washed with 50 ml of distilled water. The extract
of HClO4 at 100°C in a closed Teflon cup for 5 h was evaporated to dryness and the residue was
to obtain a clear solution. The solution was reconstituted with 10 ml of isopropyl alcohol.
cooled and diluted to 50 ml with deionized water. Absorbance was recorded at 436 nm for the
Ten milliliters of 6N HNO3 was added to 5 ml of extract and standards and the concentration of
the test sample and 10 ml of 0.1 mg/ml beta carotene was calculated from a calibration
phosphorus standard solution (KH2PO4) in 100 curve [13].
ml volumetric flasks, respectively. Ten milliliters
of 0.25% ammonium monovanadate and 10 ml of Vitamin C was determined by the titrimetric
5% ammonium molybdate were added to the method described by AOAC [13]. Tea extract (10
flasks and diluted to volume with deionized g) was weighed into a 100 ml volumetric flask
water. The solutions were mixed thoroughly and and adjusted to a pH of approx. 1.2 with
allowed to stand for 15 min for complete colour HPO3.CH3COOH.H2SO4 solution. The solution
development. The absorbance of each solution was diluted to 100 ml volume with
3Innocent-Ukachi and Onukwugha; EJNFS, 10(1): 1-15, 2019; Article no.EJNFS.2019.001
HPO3.CH3COOH. Five milliliters of the sample, diethyl ether was added with vigorous shaking.
ascorbic acid standard, and reagent blank were Separation by partition was done repeatedly until
respectively titrated with indophenol solution the aqueous layer was seen as clear. Saponin
(2,6-Dichloroindophenol (50 mg) and 42 mg of was extracted with 60 ml of N-butanol and the
NaHCO3 dissolved in water in 200 ml volumetric extract was washed with 10 ml of 5% aqueous
flask and made up to volume with water. The NaCl solution. It was evaporated to dryness and
ascorbic acid standard (ranging from 0.2-1.0 oven-dried at 60°C to a constant weight. Saponin
mg/ml) was used to plot the standard curve and was expressed as a percentage of the sample
Vitamin C was expressed as mg/100 ml of weight.
sample.
2.2.1.7 Tannin
2.2.1.3 Hydrogen ion concentration (pH)
Tannin was determined using the method of
The pH of tea samples was determined using a AOAC [16]. Five millilitres of the tea extract was
standard simple glass electrode pH meter as added to 12.5 ml of indigo-carmine
recommended by AOAC [13]. solution and 375 ml of distilled water. The
mixture was titrated against KMnO4 solution (‘A’
2.2.1.4 Total Phenolic content ml) until a faint pink endpoint colour was
reached. This volume of KMnO4 solution was
Total phenol was determined using the Folin used for both tannin and related compounds. To
Ciocalteu reagent colorimetric method. Samples calculate the volume of KMnO4 solution (‘B’ ml)
or (0.1 ml) were transferred into test tubes used for tannin related compounds, 50 ml of tea
containing 6.0 ml of distilled water. Undiluted extract was mixed with 25 ml of gelatin solution,
Folin-Ciocalteu reagent (0.5 ml) (F-9252, Sigma) 50 ml of acidic NaCl solution (25 ml of
and 1.5 ml (200 g/l) of saturated sodium concentrated H2SO4 added to 975 ml of
carbonate (Sigma, Aldrich) were added one at a saturated NaCl solution) and 5 g of kaolin
time to the mixture. The total volume was made powder. The mixture was shaken for 15 min and
up to 10 ml with distilled water. The solutions filtered using Whatman No. 1 filter paper. The
were vortexed and incubated at 40°C for 2 h in a filtrate (12.5 ml) was mixed with the same
water bath. Absorbance was determined at 765 volume (12.5 ml) of an indigo-carmine solution
nm using Ultrospec 2000 - spectrophotometer and 375 ml of distilled water. This mixture was
(Pharmacia Biotech.UK) with reagent blank. then titrated against KMnO4 solution until a faint
Phenolic acid levels were estimated as µg gallic pink is obtained. The volume of KMnO4 solution
acid equivalent per ml of the sample [15]. used to titrate the true tannin was calculated (‘A’
– ‘B’) and the concentration of tannin was
2.2.1.5 Flavonoid estimated using:
Flavonoid determined using the method of AOAC 1 4
[16]. Sample (5 ml) was added to 50 ml of 2N = 0.595 0.1
HCL solution at room temperature and boiled for
1 0.1 = 0.0042
30 min in a water bath. The solution was allowed
to cool and then filtered using Whatman filter
paper No 40. Ethyl acetate was added dropwise 2.2.1.8 Alkaloid
(approx. 25 ml) to the filtrate. The residue
recovered after filtration was dried in the oven at Alkaloid was determined using the alkaline
100°C for 30 min. Flavonoid was calculated as a precipitation method [17]. Sample (2.5g)
percentage of the sample weight. was mixed with 200 ml of 10% v/w ethanolic
acetic acid and allowed to stand for 4h at room
2.2.1.6 Saponin temperature. The solution was filtered
using a Whatman filter paper No. 40 and
Saponin determination was carried out according concentrated to ¼ their original volume by
to the method of AOAC [16]. Five milliliters of the evaporation in a water bath. Ammonium
sample was added to 50 ml of 20% aqueous hydroxide (1%) was added dropwise until
ethanol and heated with agitation at intervals for precipitation occurred. The mixture was filtered
90 min at 55°C in a water bath. It was filtered the and the precipitate was washed using 20 ml of
extract was concentrated to 40 ml at 90°C. It was 1% NH4OH and then filtered using a Whatman
transferred to a separating funnel and 40 ml filter paper. The residue was dried in an oven
4Innocent-Ukachi and Onukwugha; EJNFS, 10(1): 1-15, 2019; Article no.EJNFS.2019.001
(60°C) until a constant weight was achieved. nm using a spectrophotometer, with the degree
Alkaloid was expressed as a percentage of the of discoloration of the solution indicating the
sample weight. scavenging efficiency of the added substance.
The free radical scavenging activity was
2.2.1.9 Cyanogenic glucoside calculated as a percentage of DPPH
discoloration using the equation:
Cyanogenic glucoside was determined by the
spectrophotometric method as described by [18].
Five milliliters of each sample was mixed with 50 = 100 ∗ 1 −
ml of distilled water and kept for 24 h at 28±2°C.
The filtrate (1 ml) was mixed with 4 ml of alkaline 2.2.2.2 Ferric reducing antioxidant power
picrate and incubated in a water bath at 50°C for (FRAP) assay
5 min. After colour development absorbance was
recorded against a reagent blank at 490 nm. The ferric reducing antioxidant power (FRAP)
Cyanide levels were calculated from the standard was determined using the method described by
calibration plot of varying concentrations (0.1-0.5 Benzie et al. [20]. Three milliliters of prepared
µg/ml) of potassium cyanide. FRAP reagent was mixed with 200 µl of the
sample in a test tube. A blank sample was also
2.2.1.10 Total solids prepared. With deionized water. The absorbance
of the tea sample was determined at 593 nm
Samples (5 ml) were dried in the oven at 105°C against the blank, after 30 min incubation at
o
to a constant weight. The weight of lost 37 C. The absorbance of standard solutions of
moisture was calculated by difference and 200, 400, 800, 1200, and 1600 µM prepared
expressed as a percentage of the sample weight from an aqueous solution of FeSO4.H2O was
[13]. used to plot the calibration curve. FRAP values
obtained for the samples were expressed as µM
2+
2.2.1.11 Total sugars of Fe equivalent per litre of tea extract.
Total sugar was determined using the method of 2.3 Statistical Analysis
AOAC [13]. Ten milliliters of tea extract
was mixed with 100 ml of distilled water and Data obtained from triplicate determinations of
centrifuged for 10 min. The supernatant (0.5 ml) the samples were analyzed and significant
was mixed with 5 ml of 4% phenol, 2.5 ml of differences between the samples were tested
96% sulphuric acid (H2SO4)’ and 1 ml of using Analysis of variance (ANOVA) Duncan’s
distilled water. Absorbance was determined at multiple range test with SPSS statistical software
490 nm against glucose standards using a (version 20, IBM SPSS, UK).
spectrophotometer. Total sugar content was
calculated from the standard curve:
3 RESULTS AND DISCUSSION
3.1 Chemical Composition
2.2.2 Antioxidant activity
3.1.1 Vitamin and mineral compositions of
2.2.2.1 Diphenol-2-2-picrylhydroxyl (DPPH) soursop-moringa tea
assay
The results of vitamin and mineral compositions
The antioxidant properties of the tea samples of soursop-moringa tea blends are shown in
were determined using Diphenol-2-2- Table 1. The level of vitamins in the tea blends
picrylhydroxyl (DPPH) method as described by was significantly different (pInnocent-Ukachi and Onukwugha; EJNFS, 10(1): 1-15, 2019; Article no.EJNFS.2019.001
Table 1. Vitamin and mineral composition (mg/100 ml) of soursop:moringa tea blends
Soursop: Beta Vit.C Ca Na Mg P K Fe Zn
Moringa carotene
tea blends (µg/100 ml)
100:0 36.58b±0.01 88.23a±0.02 608.05e±0.04 101.63e±0.02 157.32e±0.02 187.32e±0.02 637.12e±0.02 8.61e±0.01 3.61e±0.02
e d b c d d d a c
0:100 18.41 ±0.03 20.02 ±0.02 2014.10 ±0.02 117.15 ±0.01 314.83 ±0.02 206.03 ±0.12 1041.10 ±0.02 14.11 ±0.01 6.02 ±0.01
60:40 36.49b±0.02 73.92e±0.01 1049.10d±0.02 109.84d±0.01 317.65c±0.02 210.42c±0.02 1100.20c±0.02 d
9.51 ±0.01 4.17d±0.01
a b a a a a a b a
50:50 44.22 ±0.02 91.72 ±0.02 2117.10 ±0.03 146.02 ±0.02 362.03 ±0.02 241.25 ±0.02 1207.20 ±0.02 12.83 ±0.02 7.13 ±0.01
c c c b b b b c b
40:60 30.12 ±0.02 61.65 ±0.02 1634.20 ±0.02 121.03 ±0.02 346.12 ±0.02 229.72 ±0.01 1184.00 ±0.02 11.33 ±0.02 6.32 ±0.01
‡
Green tea **0.33±0.00 ***107.0±0.1 *374.75±19.65 *7.55 ± 0.14 **22.0±0.34 **6.30±0.00 *1703.13±51.5 *20.53±0.76 *3.06±0.12
†
RDI (mg) 0.4-1.3 15-120 1000-1300 1200-1500 240-420 700-1250 4500-4700 8-18 8-11
Data are means of triplicate (n=3) analysis ± standard deviation. Means with the same superscripts within each column are not significantly different (p ˃. 05). means with
‡
different superscript within each column are significantly different (p˂.05). Tea extract was prepared from 10 g of tea powder in each case. Equivalent values (mg) for regular
†
green tea from Camellia sinensis, *[29] **[30] ***[31]. RDI (Recommended Dietary Intake (mg)) as estimated by the National Academy of Sciences, Food and Nutrition board,
USA
6Innocent-Ukachi and Onukwugha; EJNFS, 10(1): 1-15, 2019; Article no.EJNFS.2019.001
Vitamin C (ascorbic acid) ranged from 20.02 - Potassium is an important element that helps in
91.72 mg/100 ml with the highest level found in the maintenance of acid-base balance in the
soursop-moringa tea (50:50%) and the least level body and normal functioning of the nervous
in 100% moringa tea. The values obtained for system [27]. Potassium levels of the tea blends
vitamin C in this study vary from the range of obtained from this study are not surprising since
values reported by [21] for fresh moringa leaf moringa tea leaves have previously been
(213 mg), moringa leaf powder (16.55 mg), green reported to contain an appreciable amount of
tea (8.25 mg) and black tea (76.40 mg). This potassium such as 1349.7 mg/100 g [26] and
variation could be attributed to the processing 1845 mg/100 g [28]. However, the recommended
methods such as steaming of the leaves as used daily intake of 4000 – 4700 mg/day for potassium
in the present study which gave a slightly higher [24] could be supplied to the body by drinking up
value of 20.20 mg for 100% moringa tea to 400 ml of soursop-moringa tea per day.
compared to 16.55 mg reported for the tea
powder by the above researchers. Soursop: The amount of sodium recorded for
Moringa tea (50:50%) showed the highest level soursop:moringa tea blends ranged from 101.63
of vitamin C (91.72 mg/100 ml). vitamin C is an -146.02 mg/100g. Lower values which ranged
important nutrient possessing the antioxidant from 0.63 – 7.86 mg/100 mL and 8.13 mg/100 g
ability and protects against free radicals [22]. were reported for moringa leaf powder [26,28].
Drinking up to 3 cups of soursop:moringa tea These differences could be attributed to
(50:50) with a high content of vitamin C as cultivation practices and processing conditions.
observed in this study could help to meet the Sodium plays a variety of important roles in the
recommended daily intake of 60 mg [23] and body such as controlling blood pressure and
protect the body against free radicals. regulating the function of muscles and nerves,
maintaining healthy fluid balance and
The compositions of all the minerals tested in the contributing to proper muscle contraction and
tea samples were significantly different (pInnocent-Ukachi and Onukwugha; EJNFS, 10(1): 1-15, 2019; Article no.EJNFS.2019.001
magnesium and increased with the increase in 7.28, while moringa (100%) tea had the highest
the amount of moringa tea powder which reflects value (7.81). The differences in the pH values
the levels present in the individual tea powders. can be attributed to the difference in the
The values of phosphorus (187-241 mg/100ml) formulation. Hydrogen ion concentration has
obtained in this study are within the range of been reported to be one of the important quality
values (74.80 – 225.00 mg/100 ml) reported by characteristics that describe the stability of
[21] for moringa tea leaves suggesting high bioactive compounds in tea products [41]. Thus
solubility and minimal loss of the mineral after high pH values observed in the tea samples
brewing. In this study, the addition of an equal suggests a positive effect on the stability of the
amount of moringa and soursop tea powder gave tea products during storage. Acidic tea such as
the highest level of phosphorus. Phosphorus is the black tea has erosive potentials and has
the second most abundant mineral in the human been implicated with dental problems [42,40].
body and is needed to perform many functions Interestingly, soursop:moringa tea blends as
such as assisting in muscle contraction and observed in this study are not acidic making
facilitating nerve conduction [36]. Therefore, the them suitable for individuals with sensitive teeth.
high amount of phosphorus in the soursop-
moringa tea products would be very beneficial to 3.1.3 Total solids
health.
Total solid were significantly (p˂0.05) different
Moringa tea leaves are richer in iron compared to among the tea samples and ranged from
soursop as revealed in this study with the highest 3.47mg/L to 3.82mg/L (Table 2). Total solid is a
value obtained for 100% moringa tea. Iron serves reflection of solute present in liquid foods. It is
as an oxygen carrier in the blood hemoglobin inversely proportional to the amount of water
and muscle myoglobin of animals and facilitates present in a liquid food sample. The strength,
the oxidation of carbohydrates, proteins, and fats taste, appearance, and aroma of the tea depend
[37]. It contributes significantly to the prevention on the level of total solids [43]. Soursop tea
of widespread of anemia in developing countries (100%) recorded the highest value of 3.82 mg/L
like Nigeria. Soursop: Moringa tea samples in while soursop: Moringa tea (40:60) recorded the
this study showed a good amount of iron (8.61 – least value (3.47 mg/L). The results obtained in
14.11 mg/100 ml) and could serve as a good this study showed that the total solid of the tea
source of non-haem iron to meet the dietary blends seem to have been affected more by the
requirement in the body. soursop than the moringa and increased with the
increase in soursop leaf powder.
Zinc plays important role in the human body such
as the synthesis of protein and DNA and 3.2.4 Total sugars
boosting of the immune system [37]. It was
observed that 100% moringa tea (6.02 mg/100 The total sugar content of the tea samples is
ml) is richer in zinc compared to 100% soursop presented in Table 2. Values obtained for total
tea (3.61 mg/100ml). Higher values have been sugar in soursop:moringa tea blends were
reported for moringa leaf powder 70.70 mg/100g significantly different (pInnocent-Ukachi and Onukwugha; EJNFS, 10(1): 1-15, 2019; Article no.EJNFS.2019.001
Table 2. Chemical composition of soursop: Moringa tea extract
Soursop: Moringa pH Total solids Total sugars Tannin Phytate Alkaloid Flavonoid Saponin Cyanide
tea blends (mg/l) (%) (%) (%) (%) (%) (%) (%)
e a e e e e a e c
100:0 7.28 ±0.01 3.82 ±0.02 3.07 ±0.02 8.95 ±0.02 2.52 ±0.02 1.93 ±0.01 7.34 ±0.02 0.25 ±0.01 0.22 ±0.01
0:100 7.81a±0.01 3.55d±0.02 1.12e±0.01 9.36c±0.02 7.67a±0.03 4.64a±0.02 3.61e±0.12 1.63a±0.02 0.30a±0.01
d c c d d d c d d
60:40 7.49 ±0.00 3.66 ±0.02 2.25 ±0.01 9.12 ±0.01 4.27 ±0.02 2.85 ±0.02 6.57 ±0.02 0.67 ±0.01 0.17 ±0.01
50:50 7.73b±0.01 3.72b±0.02 2.36b±0.01 9.84a±0.01 6.17c±0.02 3.93c±0.02 6.83b±0.02 1.31b ±0.02 0.27b±0.01
c e b b b b d c c
40:60 7.63 ±0.01 3.47 ±0.02 2.04 ±0.01 9.45 ±0.02 6.32 ±0.02 4.24 ±0.02 4.31 ±0.01 0.98 ±0.01 0.22 ±0.01
Data are means of triplicate (n=3) analysis ± standard deviation. Means with the same superscripts within each column are not significantly different (pInnocent-Ukachi and Onukwugha; EJNFS, 10(1): 1-15, 2019; Article no.EJNFS.2019.001
differences (p˂.05) in the levels of all the proliferation and differentiation [50]. Phytic acid
antinutrients among the tea products. Previous has been reported to reduce the incidence of
studies reported that tea leaves contain anti- colon cancer when 0.2-0.5% (w/v) of commercial
nutrients such as saponin, tannins, and phytates phytic acid was administered in an animal model
[44,45]. However, the concentration of [51]. Oral administration of inositol and green tea
antinutrients could be reduced or eliminated to a containing 1% and 2% (w/v) phytic acid reduced
tolerable level through processing methods. colon tumors in rats [52], thus the presence of
phytic acid in moringa tea as observed in this
The tannin content of the tea blends ranged from study, makes it a good source for
8.95 – 9.84% with soursop:moringa tea chemoprevention.
(50%:50%) having the highest value and
100%soursop tea having the least value. A Flavonoids are one of the major polyphenols
higher tannin level of 18.90% in Camellia present in tea [53] and are strong antioxidants,
sinensis green tea was reported by [33]. The also found to be effective antimicrobial
differences observed among the tea products substances. They have been reported to possess
could be linked to the composition of the blends. substantial anti-carcinogenic and anti-mutagenic
Astringent flavour is characteristic of tea leaf activities due to their antioxidant and anti-
steeped in hot water due to the presence of inflammatory properties [54]. The result from this
catechins and other flavonoids [46]. Tannins can study showed significant differences (pInnocent-Ukachi and Onukwugha; EJNFS, 10(1): 1-15, 2019; Article no.EJNFS.2019.001 showed significantly different (p
Innocent-Ukachi and Onukwugha; EJNFS, 10(1): 1-15, 2019; Article no.EJNFS.2019.001
The antioxidant capacity of the tea blends in this soursop and moringa leaves in the production of
study was tested using the ferric reducing tea.
antioxidant power assay. This measures the
reducing ability of antioxidants against oxidative COMPETING INTERESTS
effects of reactive oxygen species The reducing
effect was most evident with 50% inclusion of Authors have declared that no competing
both soursop and moringa leaves with FRAP interests exist.
value of 531.44 µM/L (Fig. 1).
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