Phytochemical’s Content of Herbal Teas Formulated from Dried Moringa (Moringa Stenopetala) and Stevia (Stevia Rebaudiana Bertoni) Leaves

Authors: Abdela Befa*

Volume 6, Issue 3

Abstract

Herbal teas that refer to any green or leafy part of a plant are gaining popularity because of their health benefits. The demand for Moringa and Stevia currently increased in Ethiopia due to their nutritional and medicinal values. However, there is no work on their herbal tea formulation and their phytochemicals content determination. The purpose of this study was to evaluate the phytochemical contents of herbal teas formulated from dried leaves of Moringa and Stevia. Seven Moringa-based herbal teas were brewed with Stevia ranging from 0 to 35% with five-level (5) and compared for their total phenolic, total flavonoid, and condensed tannin. The 100% Moringa tea infusion was considered as control. The results showed that herbal tea brewed with 25-35% stevia in the formulation results in the highest total phenolic, total flavonoid, and condensed tannin) values comparable to control. This study provides evidence that adding stevia to Moringa improves the phytochemicals content of moringa without compromising its health-promoting compounds.

Keywords: Herbal; Infusion; Moringa; Phytochemicals Content; Stevia

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