ABSTRACT
The production and evaluation of Tisane from Aidan fruit (Tetrapleura tetraptera) and Uziza seeds (Piper guineense) were carried out. The tisane produced were obtained from blends of Aidan fruit and Uziza seeds at 50 % Aidan fruit + 50 % Uziza seeds (sample A), 60 % Aidan fruit + 40 % Uziza seeds (sample B), 40 % Aidan fruit + 60 % Uziza seeds (sample C), 100 % Aidan fruit + 0 % Uziza seeds (sample D) and 0 % Aidan fruit + 100 % Uziza seeds (sample E) and these were analyzed in comparison with ginger and lemon tea which served as the control for the experiment for their physico-chemical properties. The result for physico-chemical properties showed the following range of values for moisture (96.30 to 99.20 %), pH (5.30 to 6.54), 0.013 to 0.028 % (total titratable acidity) and 0.80 to 3.70 % (total solids). Sample D (100 % Aidan fruit + 0 % Uziza seeds) had the least pH and moisture content which indicated better storage stability. For evaluation of phytochemical content and antioxidant potentials, tisane produced from 100 % Aidan fruit + 0 % Uziza seeds and 0 % Aidan fruit + 100 % Uziza seeds were used. The results showed that the tisanes (especially 0 % Aidan fruit + 100 % Uziza seeds) competed favourably with the ginger and lemon tea in terms of phyto-nutrient content and antioxidant potential and could be a rich source of natural plant nutrients and antioxidants required for disease prevention. The presence and identification of volatile compounds was also ascertained using gas chromatography-mass spectrometry (GC-MS). In tisane produced from 0 % Aidan fruit + 100 % Uziza seeds, Isoxaben was the most predominant volatile compound while for tisane produced from 100 % Aidan fruit + 100 % Uziza seeds, the most predominant volatile compound was Bicyclo[7.2.0]undec-4-ene,4,11,11-trimethyl-8-methylene- and for ginger and lemon tea, Squalene was most predominant but generally, hydrocarbons were most predominant. Other compounds such as decanal and vitamin E was identified. The sensory attributes were also evaluated and it was evident that tisane produced from 100:0; Aidan fruit: Uziza seeds, 60:40; Aidan fruit: Uziza seeds and 0:100; Aidan fruit: Uziza seeds were most preferred by the panelists while tisane produced from 50:50; Aidan fruit: Uziza seeds and 40:60; Aidan fruit: Uziza seeds were least preferred.
TABLE OF CONTENTS
Cover page
Title page
i
Declaration ii
Certification iii
Dedication iv
Acknowledgements v
Table of contents vi
List of Tables ix
List of Figures x
List of Plates
xi
Abstract
xii
CHAPTER 1:
INTRODUCTION
1.1 Background of Study 1
1.2 Statement
of Problem 3
1.3 Justification
of Study 3
1.4 Objectives
of the Study 4
CHAPTER 2: LITERATURE REVIEW
2.1 Herbal
Tea 5
2.1.1 Development History of Herbal Teas 8
2.1.2 Safety Evaluation 9
2.1.3 Health Benefit of Herbal Tea 11
2.1.4 Health Effect of Herbal Tea 16
2.1.5 Global Market Prospects of Herbal Tea 18
2.2 Phytochemicals 20
2.2.1 Health Benefits and Effects of Plant
Phytochemicals 21
2.3 Piper Guineense 23
2.3.1 Phytochemistry of Piper
Guineense 24
2.3.2 Phytochemical Composition of Piper
Guineense Seeds 26
2.3.4 Health Benefits of Piper Guineense 26
2.4 Tetrapleura Tetraptera 28
2.4.1 Health Benefits of Aidan Fruits 30
2.5 Gas
Chromatography-Mass Spectrometry (GC-MS) 31
CHAPTER 3: MATERIALS AND METHODS
3.1 Sources
of Raw Materials 33
3.2 Methods 33
3.2.1 Preparation of Tisane (Herbal Tea) 33
3.3 Physico-Chemical
Analysis 37
3.3.1 pH Determination 37
3.3.2 Determination of Total Titratable Acidity (TTA) 37
3.4 Proximate
Analysis 38
3.4.1 Determination of Moisture Content 38
3.5 Phytochemical
Analysis 39
3.5.1 Determination of Tannin Content 39
3.5.2 Determination of Total Saponin Content 40
3.5.3 Determination of Total Flavonoid Content (TFC) 40
3.5.4 Determination of the Total Phenolic Content (TPC) 41
3.5.5 Determination of Alkaloid Content 42
3.5.6 Determination of Cynogenic Glycoside (Cyanide) 42
3.6 Antioxidant
Assay 43
3.6.1 Determination of Terpenoid Content 43
3.6.2 Determination of Steroid Content 44
3.6.3 Ferric Reducing Antioxidant Power (FRAP) Assay 44
3.7 Gas
Chromatography Mass Spectrometry (GC-MS) 45
3.8 Sensory
Evaluation 46
3.9 Statistical
Analysis 46
CHAPTER 4: RESULTS AND DISCUSSION
4.1 Physicochemical Properties of Tisane
Produced from Blends of Aidan Fruits
and Uziza Seed 47
4.2 Phytochemical Content of Tisane Produced
from Aidan Fruits and Uziza Seeds
50
4.3 Antioxidant Assay of Tisane Produced from
Aidan Fruits and Uziza Seeds 54
4.4 Concentrations of volatile compounds in Tisane
Produced from Uziza Seeds
and Aidan Fruits 57
4.5 Sensory Attributes of Tisane Produced
from Blends of Aidan Fruits and Uziza
Seeds 61
CHAPTER 5: CONCLUSION AND RECOMMENDATIONS
5.1 Conclusion 65
5.2 Recommendations 65
REFERENCES 66
APPENDIX 80
LIST OF TABLES
Table 3.1: Formulation Table 37
Table
4.1: Physicochemical Properties of Tisane Produced from Blends of
Aidan Fruits (Tetrapleura
Teraptera) and Uziza Seeds (Piper Guineense) 48
Table
4.2: Phytochemical Concentration of Tisane Produced from Aidan Fruits
(Tetrapleura Teraptera) and Uziza Seeds (Piper Guineense) 51
Table
4.3: Anti-Oxidant Assay of Tisane Produced from Aidan Fruits
(Tetrapleura Teraptera) and Uziza Seeds (Piper Guineense) 55
Table
4.4: Concentrations of Volatile Compounds in Tisane Produced From
Uziza Seeds, Aidan Fruits and Ginger and Lemon Tea. 58
Table
4.5: Sensory Scores of Tisane Produced from Blends of Aidan Fruits
(Tetrapleura Teraptera) and Uziza Seeds (Piper Guineense) 62
LIST OF FIGURES
Figure 3.2.1: Flow Chart for Uziza Seed Tisane 32
Figure 3.2.2: Flow Chart for Aidan Fruit Tisane 33
LIST OF PLATES
Plate 1: Uziza Seeds (P. Guineense) 30
Plate 2: Aidan Fruit (T.Tetraptera) 30
Plate 3: Milled Uziza Seeds (P. Guineense) 31
Plate 4: Milled Aidan Fruits (T.Tetraptera) 31
Plate 5: Processed and Packaged
Aidan and Uziza Tisane 59
Plate 6: Tisane Samples 60
CHAPTER 1
INTRODUCTION
1.1
BACKGROUND OF STUDY
Herbal tea according to many, look
like tea and is brewed as the same as tea, but in reality it is not considered
as tea at all and this is because they do not originate from the Camellia sinensis bush, the plant from which all teas are made (Kumar et al.,
2005). Herbal teas are mixtures of several ingredients and are more accurately
known as tisanes. Tisanes are made from, combination of dried leaves, seeds,
grasses, nuts, barks, fruits, flowers or other botanical elements that give
their taste and provide the benefits of herbal teas (Godwin[1] , 2021[2] ).
Unlike most other forms of tea,
herbal teas do not contain caffeine. They taste great as well and are easy to
drink. Most herbal teas may consist of one main herbal ingredient or a blend of
herbal ingredients, intended to bring about a specific purpose such as
relaxation, rejuvenation and relief from a specific condition amongst other
things (Aoshima et al., 2007).
In recent times, there is renewed
interest in tea resulting from growing consumer awareness of health benefits
derived from tea consumption (Mckay and Blumberg, 2002). Therefore, it is of
great importance to explore the potential of indigenous plants, which have not
been properly researched on such as Aidan fruit (T-Tetraptera), and Uziza (P-guneense) in the
development of herbal tea. The term herbal tea refers to drink not made from Camellia sinesis infusions of fruit, leaves, or other parts of the plant
such as stems of rosehip, chamomic or rooibos. These teas are sometimes called
tisanes or herbal infusions to prevent confusion with tea made from the tea
plant.
Aidan fruit (T. tetraptera) is a
species of covering plant in the pea family native of western African
(Margaret, 1988). The Aidan fruit tree has many uses; its sweet fragrance is
highly valued. The fruit is used to spice dishes and its bark is used for
medicinal purposes. The distinct fragrance of the fruit is attributed to the
essential oil content of the fruit (Akin-Idowu et al., 2011) it is used
extensively in soup of nursing mothers to prevent post-partum contractions and
gas intestinal disorder especially stomach ulceration (Atawodi et al.,
2014, Nwaiwu and Akah, 1986, Noamesi et
al., 1992) the fruit has wide
application in Nigeria folk medicine. It is used extensively in the management
of an array of human ailments including
diabetes mellitus arthritis, hypertension, epilepsy, asthma etc. (Abii and
Amarachi, 2007, Akin-Idowu et al., 2011) the plant is claimed to be
therapeutically useful in the management of convulsion, leprosy, inflammation
and /or rheumatoid pains(Adewunmi,2001) the
potential use of this fruit with some of their corresponding
phytochemicals has been identified as mollusidal, antimicrobial,
anticonvulsants, and insecticidal (Adewunmi,2001) the fruit is said to contain
caffeic acid which serves as HIV replication inhibitor and also inhibit
anti-tumour and inflammatory characteristics (Adesina, 1982).
According to Dada et al.
(2013), Piper guneense (Uziza) is a
local spice that comprises of dillapiol, 5-8% of piperine, elemicine, 10% of
myristicine and safrole and these chemicals exhibit bactericidal and
antimicrobial effects on certain microorganisms. It is a local spice used in
Nigerian dishes. It gives a hot, slightly bitter and pungent aroma to the food.
The spice has nutritional, culinary, medicinal value and insecticidal value.
The presence of phytochemicals in Piper
guineense shows that it contains therapeutic properties. These spices are
said to be therapeutically useful in the management of convulsion, leprosy,
stomachache, inflammation and/or rheumatoid pains, cough and loss of appetite
(Valko et al., 2007).
Studies have shown that Piper guineense contains both nutritional and non- nutritional elements. The
spice contains proteins, carbohydrates, alkaloids, steroids, glycosides,
saponins, flavonoids, tannins and phenolic compounds (Akindahunsi and Salawu
2005).
1.2 STATEMENT OF PROBLEM
Indigenous herbs are in general
heavily under-exploited in spite of their huge dietary potentials (Abbey,
1999). Therefore, there is great need to explore the potential of these
indigenous plants in the development of new tisanes, which would also be of
great importance to the Nation and reduce the cost of importing tisanes from
other countries. Aidan fruits and Uziza
seeds have been reported to be very good for nursing mothers, the diabetics,
treatment of intestinal disorders and treatment of fertility, there is
therefore the need to develop products that are easy to consume and available
using these herbs so that the beneficial effects can be harnessed.
1.3
JUSTIFICATION OF STUDY
The findings of this research work
will benefit nursing mothers, as well as men and women with low fertility,
diabetic patients, and tea producing industries in diversifying their products
and researchers as a whole.
1.4
OBJECTIVES OF THE STUDY
The main objective of this study is
to produce and evaluate herbal tea from Aidan fruits (T. tetraptera) and Uziza
seeds (P. guineense).
Specific Objectives
of the study were to:
i.
produce herbal tea from both Aidan fruits and Uziza seeds.
ii.
evaluate the titratable acidity and total soluble solids of
the herbal teas.
iii.
identify volatile components of three different herbal teas
using GCMS.
iv.
determine the phytochemical composition of the samples.
v.
carry out sensory evaluation on the herbal teas.
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