Development and Quality Evaluation of Tea From Guava Leaves
Development and Quality Evaluation of Tea From Guava Leaves
Volume 8, Issue 7, July 2023 International Journal of Innovative Science and Research Technology
ISSN No:-2456-2165
Development and Quality Evaluation of
Tea from Guava Leaves
1
K. Venkat Ramana and 2Dr. Anil B.
¹MSc Student, ²Head and Professor
Department of Nutrition, Capital Degree and PG College –
Shapur Nagar, Hyderabad-55, Telangana, India
Abstract:- Guava plants are attractive and produce leaves, along with the pulp and seeds, are used to treat
delicious, sweet fruits. The aim of the research study was certain respiratory and gastrointestinal disorders, and to
to "Development and Quality Evaluation of Tea with increase platelets in patients suffering from dengue fever.
Guava Leaves", Tea was prepared from guava leaves GLs are also widely used for their antispasmodic, cough
and evaluated its Sensory analysis, proximate analysis sedative, anti-inflammatory, antidiarrheic, antihypertension,
and micronutrient composition. To prepare guava leaf anti-obesity, and antidiabetic properties. Studies on animal
tea, both ripened and un-ripened leaves were collected, models have also established the role of GL isolates as
washed, and dried. The leaves were then boiled and potent antitumor, anticancer, and cytotoxic agents (Manoj
added additional ingredients such as jaggery, cloves, Kumar et al., 2021).
ginger, and fennel seeds. The resulting tea was evaluated
for sensory attributes including aroma, appearance, Quercetin is one of the most abundant flavonoids
texture, taste, mouth feel, and overall acceptability with found in guava leaf. It is able to relax intestinal smooth
5-point hedonic scale rating. Statistical analysis of the muscle and inhibit bowel contractions. Extract of Guava
sensory data showed that Sample B ripened leaves leaves showed antiproliferative activity in vitro tests using
generally received higher scores across all attributes leukemia cells. Its activity was 4.37 times more than the
compared to Sample A un-ripened leaves, indicating a activity of vincristine. Moreover, water extract of guava
potentially better sensory experience. The nutritional leaves was described to be effective against a number of
analysis of the tea revealed that it provided a moderate microbial strains and anti-rotavirus activity (NoerLaily et
amount of energy (372.22 kcal/100g), protein (1.12 al., 2015).
g/100g), fat (0.58 g/100g). Carbohydrates were the main
component contributing 90.63 g/100g. The tea was also II. MATERIALS AND METHODS
found to be a good source of calcium (18 g/100g) and A. Raw Materials
vitamin C (228.3 mg/100g), essential for bone health and The raw materials selected for this study were Guava
immune support. The microbial parameters analyzed, leaves (ripened and un-ripened leaves), fennel seeds, ginger,
the Total Bacterial count and Coliform Count were cloves, and jaggery were collected from the local market
within acceptable limits, and the presence of Escherichia Hyderabad. And the study was performed at Capital Degree
coli (E. coli) was absent, which indicating satisfactory and PG College, Hyderabad-500055, Telangana.
hygiene standards. Guava leaves are known for their
medicinal properties and have been traditionally used B. Preparation of Tea with Guava Leaves
for treating various health conditions. The major Both the ripened and un-ripened guava leaves were
flavonoid found in guava leaves is quercetin, which collected then the collected leaves were washed to remove
exhibits numerous beneficial effects, including any impurities. The washed leaves were pat dried to remove
antiproliferative and antimicrobial activities. the excess and kept aside then water was kept on the stove
for boiling when the water starts to boil, guava leaves along
Keywords:- Guava leaves, Herbal Tea, Sensory analysis, with jaggery, cloves, ginger and fennel seeds were added,
proximate analysis and microbial analysis. then oil for 10 to 15minutes, Once done, serve the tea in
I. INTRODUCTION small glasses.
Guava (Psidium guajava L.) is a fruit native to the C. Organoleptic Evaluation
American tropics; it is also known as guayabo, guara, The sensory evaluation was carried out for the prepared
arrayana, and luma in some regions. It ranges from Mexico tea sample using a 5-point hedonic scale with panel of 20
to Peru, but because of its adaptability, it is cultivated in judges considering 6 parameters such as aroma, color,
tropical and subtropical zones of Europe, Africa, and Asia. consistency, taste, mouth feel, and overall acceptability.
This fruit was carried across the Pacific by the Spanish to D. Nutritional Evaluation
the Philippines, and by the Portuguese to India, and it was The nutritional evaluation of best selected sample was
rapidly adopted as a crop in Asia and some areas of Africa; analyzed as follows:
it is now found in Egypt, Palestine, Algeria, and the French
Mediterranean coast (Angluo Lopez JE et al., 2021). Guava
leaves (Psidiiguajavae folium; GL) are dark green, elliptical,
oval, and characterized by their obtuse-type apex. Guava
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Volume 8, Issue 7, July 2023 International Journal of Innovative Science and Research Technology
ISSN No:-2456-2165
Table 1: Nutritional qualities and methods of selected guava leaves tea
Nutritional qualities Methods
Energy FSSAI Manual, 2016
Protein FSSAI Manual, 2016
Carbohydrates FSSAI Manual, 2016
Total fats FSSAI Manual, 2016
Ash FSSAI Manual, 2016
Moisture FSSAI Manual, 2016
Calcium EDTA titration method
Vitamin C Rekha et al., 2012
E. Microbiological Analysis attributes, indicating a potentially better sensory experience
Microbial analysis such as total bacterial count, coliform compared to Sample A. Chart-1 shows the calculated T-Test
count, E. coli was carried out after 7 days of study by value of the means of the samples. It is observed that the
procedure followed by FSSAI manual. obtained p-value (0.03) is lesser than the significant value
(0.05). Which indicates that there was a significant
F. Statistical Analysis difference between the two samples.
Data obtained from sensory analysis is subjected to mean
and standard deviation and it was statistically calculated by B. Nutritional Analysis of The Guava Leaves Tea
T-Test using a significance of 0.05. The nutritional analysis of the selected sample was
shown in table-3 the selected sample had an energy of
III. RESULTS AND DISCUSSION 372.22 Kcal/100g, protein 12g/100g, carbohydrates
90.63g/100g, total fats 0.58g/100g, moisture 6.90g/100g,
A. Organoleptic Evaluation ash 0.77g/100g, 18mg/100gcalcium and vitamin C228.3
The organoleptic evaluation of two samples were mg/100g. According to Thomas et al (2017) in guava leaves
performed in KPHB, Hyderabad-500058. were 16.60mg of calcium per 100g, and 103.3mg of vitamin
Table-2 shows the mean and standard deviation of the C per 100g.
sensory scores for different parameters. In terms of aroma, C. Microbiological Parameters of Dried Guava Leaves Tea
Sample A has a mean value of 5.20 while Sample B has a After 7 Days Storage
mean value of 4. 22.. Regarding appearance, Sample A has a As shown in Table 4, the first parameter listed is the
mean value of 2.87 with a standard deviation of 0.58, while Total Bacterial count, which is measured in Colony Forming
Sample B has a mean value of 3.95. Further texture, Sample Units per milliliter (CFU/ml). According to the FSSAI
A has a mean value of 2.55, whereas Sample B has a mean Manual, the acceptable limit for the Total Bacterial count is
value of 2.92. In terms of taste, Sample A has a mean value less than 100 CFU/ml.The second parameter is the Coliform
of 2.77 with a standard deviation of 0.63, while Sample B Count, also measured in CFU/ml. The FSSAI Manual states
has a mean value of 4.35. For mouthfeel, Sample A has a that the Coliform Count should be less than 10 CFU/ml to
mean value of 3.12, whereas Sample B has a mean value of meet the acceptable limit.The presence of Escherichia coli
4.05. Finally, in terms of overall acceptability, Sample A has (E. coli), a specific bacterium commonly used as an
a mean value of 3.17, while Sample B has a mean value of indicator of fecal contamination. The FSSAI Manual
4.44. These measurements provide an assessment of the specifies that E. coli should be absent in the sample to
sensory attributes for both Sample A and Sample B. Sample comply with the guidelines.
B generally tends to have higher mean values across all
Table 2: mean and standard deviation of the different samples for sensory parameters
Parameter Sample A Sample B
(un-ripened leaves) (ripened leaves)
Aroma 5.20±0.80 4.22±0.44
Color 2.87±0.58 3.95±0.48
Consistency 2.55±0.53 2.92±0.46
Taste 2.77±0.63 4.35±0.36
Mouth feel 3.12±0.58 4.05±0.49
Overall acceptability 3.17±0.54 4.44±0.44
IJISRT23JUL1037 www.ijisrt.com 494
Volume 8, Issue 7, July 2023 International Journal of Innovative Science and Research Technology
ISSN No:-2456-2165
Chart 1: Calculated value of T-Test for the means of the samples
Table 3: Nutritive value of the selected guava leaves tea
TEST PARAMETER RESULTS UNIT
Energy 372.22 K.Cal
Protein 1.12 g/100g
Carbohydrates 90.63 g/100g
Total Fats 0.58 g/100g
Moisture 6.90 g/100g
Ash 0.77 g/100g
Calcium 18 mg/100g
Vitamin C 230 mg/100g
Table 4: Microbiological parameters of the selected dried guava leaves tea
TEST PARAMETER UNIT RESULTS
Total Bacterial count CFU/ml <100
Coliform count CFU/ml <10
Escherichia Coli CFU/ml Absent
IV. CONCLUSION [4.] NoerLaily et al. Review on the potential of Psidium
guajava leaves as antimicrobial and antioxidant
The selected guava leaves tea was highly acceptable in agents. Asian Pac J Trop Biomed. 2015;5(8):678-684.
terms of organoleptic properties such as aroma, color, [5.] Rekha, C., Poornim, G., Manasa, M., Abhipsa, V.,
consistency, taste, mouthfeel, and overall acceptability. The Devi, J., Kumar, H., Kekuda, T. 2012. Ascorbic acid,
selected guava leaves tea was found to be highly nutritious, total phenol content and antioxidant activity of fresh
and the selected sample was also found to be absent in juices of four ripe and unripe citrus fruits. Chem. Sci.
microbiological parameters such as total bacterial count, Trans., 1(2): 303–310.
coliform, and E. coli. Guava leaves control diabetes by [6.] Thomas R, et al. Phytochemical analysis and
controlling the blood sugar levels, increase good cholesterol antimicrobial activity of Psidium guajava leaves
and lower bad cholesterol. They also prevent heart attacks against selected enteric pathogens. Int J Pharm Sci
and stroke; therefore, guava leaves can be used to prepare Rev Res. 2017;44(2):143-147.
tea due to its high phytochemical and vitamin-c activity.
REFERENCES
[1.] Angulo Lopez JE, Huamán Ponce KE, Noratto G.
Overview of the nutritional and medicinal benefits of
guava (Psidium guajava L.). Nutr Hosp.
2021;38(Spec No5):58-66.
[2.] FSSAI manual, (2016), Manual of Methods of
Analysis of Foods.
[3.] Manoj Kumar N, et al. Psidium guajava L. Leaves: A
mini-review on phytochemistry and pharmacological
properties. J PharmacognPhytochem.
2021;10(1):1155-1160.
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