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Ocimum Infused Tea Case Study

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3. Results and discussions Ocimum infused tea is most consumed breakfast beverage. Ocimum sanctum is one of the most preferred herbs blended with tea preparation to enrich as anti-oxidant for rejuvenation and stress management. In India, unlike other tea blend/flavourant as withania, cardamom, cinnamon, black pepper, clove, fennel, lemon peel etc. which are usually consumed in dried and powdered form, Ocimum is consumed in the fresh form. The improved storage and packaging practices generally, integrated with the blanching process to make it more potent as well as to retain its green color. The determinations of total phenolics and phenolic subfamily concentration in Ocimum are important parameters to monitor the post-harvest quality loss. …show more content…

The abundance of antioxidant varied in different Ocimum spp/cultivars and follow the order- CA (OSAy > OSAn>OT>OBSOC>OK), RU (OG > OBGOBS) and RA (OSAy>>OSAn>OT> OBS >OBG>OC>OK). Caffeic acid was present in all Ocimum spp/cultivar except O. basilicum - G-34 Hybrid, and O. gratissimum. Additionally RA was also not detected in O. gratissimum. RU was only quantified in O. basilicum - G-34 Hybrid, and O. gratissimum. Unlike other leafy food crops the blanching affect most adversely on the phenolic content in all tested Ocimum species. Undoubtedly, highest phenolic content was observed in the samples dried under shed but with diminishing green color. Deep freezing under liq. N2 retained the color intensity of O. sanctum at the loss of phenol contents (up to 96% in CA and 99% in RA). Chemical and thermal blanching treatments severely degrade the all three major Ocimum phenolics. Surprisingly 77% increased in CA content was in OK leaves when bleached with CaOCl2. Similarly, 14% & 18% higher content of RA was detected in OK when treated with wet heat (boil H2O), dry heat (hot air) and deep freeze (liq. N2), respectively. This may due to the presence of higher conjugated products of RA and CA in O.

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