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Topic: chemical compositions and mineral content of four selected South African herbal teas and the synergistic response of combined teas

Florence Malongane (Department of Life and Consumer Sciences, University of South Africa, Pretoria, South Africa)
Lyndy Joy McGaw (Department of Pharmacology, University of Pretoria, Pretoria, South Africa)
Fhatuwani Nixwell Mudau (Department of Agriculture and Animal Health, University of South Africa–Science Campus, Florida, South Africa)

British Food Journal

ISSN: 0007-070X

Article publication date: 28 April 2020

Issue publication date: 27 July 2020

Abstract

Purpose

The present study was carried out to determine (1) essential minerals, total polyphenols, total flavonoids, moisture and ash of four selected South African herbal teas and (2) the effect of blending bush tea with other known commercial herbal teas.

Design/methodology/approach

The method used to determine moisture and ash contents followed that of the Association of Official Analytical Chemists (AOAC). Nine minerals were analyzed using inductively coupled plasma optical emission spectrometry (ICP-OES). The total phenolic and flavonoid contents were determined by Folin–Ciocalteu assay and aluminum chloride colorimetric assay, respectively.

Findings

The results of the study demonstrated that bush tea had a high ash content of 8.01% and special tea (9.23%), while honeybush (1.96%) and rooibos tea (2.17%) exhibited a low ash percentage. The mineral content was higher in bush tea and special tea than in rooibos tea and honeybush tea except for sodium, which was higher in rooibos tea. The blending of bush tea with special tea improved its potassium content from 22,937.00 mg/kg to 23,379.20 mg/kg. Blending bush tea with rooibos tea at a ratio of 25:75 increased the flavonoid content to 12.21 µg/mL.

Research limitations/implications

The results of the nutrients composition cannot be generalized as it is influenced by other factors such as soil type and seasons.

Social implications

Increasing the commercialization of indigenous teas.

Originality/value

The results of the study suggest that bush tea and special tea are nutritionally comparable with South African commercial herbal teas. Thus, the consideration for commercialization of these teas is crucial.

Keywords

Citation

Malongane, F., McGaw, L.J. and Mudau, F.N. (2020), "Topic: chemical compositions and mineral content of four selected South African herbal teas and the synergistic response of combined teas", British Food Journal, Vol. 122 No. 9, pp. 2769-2785. https://doi.org/10.1108/BFJ-07-2019-0568

Publisher

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Emerald Publishing Limited

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