Health benefits of various Indian culinary herbs and comparative statistical analysis for organoleptic properties of Indian teas by using analysis of variance (ANOVA)

Abstract

Objective: To statistically evaluate and compare the organoleptic properties of various Indian herbal teas (ginger, Tulsi, mint and cardamom). Methods: The combination of various culinary herbs has been taken and formulated into drinks. The herbs chosen for the current study were Tulsi, ginger, mint, cardamom and other medicinally useful herbal families. The organoleptic properties of the herbal drinks were evaluated by sensory analysis and statistically compared using analysis of variance (ANOVA). Results: Ginger mint tea was found to have the best overall rating and the best texture, color and other organoleptic properties, according to the data provided by the candidates of sensory analysis. Also, ginger mint tea has several health benefits which have been confirmed by the scientists. It can be used for the treatment of various digestive and cardiovascular diseases. Conclusion: Owning to the above results, ginger mint tea can be used as a potent health and energy drink, as it does not have any side effect and provide several health benefits.

Full text

Original Article
HEALTH BENEFITS OF VARIOUS INDIAN CULINARY HERBS AND COMPARATIVE STATISTICAL
ANALYSIS FOR ORGANOLEPTIC PROPERTIES OF INDIAN TEAS BY USING ANALYSIS OF
VARIANCE (ANOVA)
SANJUKTA KUNDU, RAJITA GHOSH, PAYAL CHOUDHARY, ALOK PRAKASH*
School of Biosciences and Technology, Vellore Institute of Technology, Tamil Nadu, India. Email: alokprakash1@yahoo.in
Received: 24 Feb 2013 Revised and Accepted: 01 Apr 2014
ABSTRACT
Objective: To statistically evaluate and compare the organoleptic properties of various Indian herbal teas (ginger, Tulsi, mint and cardamom).
Methods: The combination of various culinary herbs has been taken and formulated into drinks. The herbs chosen for the current study were Tulsi,
ginger, mint, cardamom and other medicinally useful herbal families. The organoleptic properties of the herbal drinks were evaluated by sensory
analysis and statistically compared using analysis of variance (ANOVA).
Results: Ginger mint tea was found to have the best overall rating and the best texture, color and other organoleptic properties, according to the
data provided by the candidates of sensory analysis. Also, ginger mint tea has several health benefits which have been confirmed by the scientists. It
can be used for the treatment of various digestive and cardiovascular diseases.
Conclusion: Owning to the above results, ginger mint tea can be used as a potent health and energy drink, as it does not have any side effect and
provide several health benefits.
Keywords: Herbal drinks, Sensory analysis, ANOVA, tea, Ayurvedic, Organoleptic property.
INTRODUCTION
Herbal teas are often consumed for their physical or medicinal
effects, especially for their sedative, relaxative, and stimulative
properties. The medicinal benefits of specific herbs are often
anecdotal, and in various countries makers of herbal teas are not
allowed to make unsubstantiated claims about the medicinal effects
of their products. Most herbal teas are safe for regular consumption,
but some do have the allergenic or toxic effects. Herbal teas are
mostly popular because of their fragrance, antioxidant properties
and therapeutic applications. The antioxidant properties[1,2] of
herbal teas from temperate plants of mainly Lamiaceae have been
well-studied while those of tropical herbal teas are less well-studied.
Dried cloves are a key ingredient in Indian Masala tea, spiced tea, a
special variation of tea popular in various regions of India.
In Ayurvedic medicine it is considered to have the effect of
increasing heat in system, hence the difference of usage by region
and season
3
. Cloves are also said to be a natural antihelminthics
4
.
Western studies have supported the use of cloves and clove oil for
dental pain
5
. Clove reduces blood sugar levels
6
. Clove is used in
traditional Chinese medicine to treat stomach
issues, constipation, dysentery, and other digestion problems
7
.
Stimulating to the digestion, pepper is seen primarily as a remedy
for indigestion, bloating, gas and malabsorption
8
. Studies have
shown that it not only increases the appetite and production of
hydrochloric acid but improves digestion of many key nutrients such
as the B vitamins, beta-carotene and selenium and various
phytochemicals from other spices and green tea
9
.
Ginger is good for the respiratory system[10]. It is good to fight
against colds and flu[11]. Ginger offers substantial protection from
stroke and heart attack because of its ability to prevent blood
clotting[12]. Ginger, a multifaceted herb, is crucial in the battle
against cardiovascular disease[13]. It relieves headaches, pains, and
helps to clear sore throats[14]. It is very effective as a cleansing
agent through the bowels and kidneys and also through the skin[15].
Mint is well known for its properties related to indigestion, stomach
cramps, menstrual cramps, flatulence, upset stomach, nausea, and
vomiting. Mint also can be used as an appetite stimulant[16]. It
reduces hunger for a short time, but when the effects wear off the
hunger returns stronger than before[17].
Tulsi is known to promote the longevity of life[18]. It is extensively
brought to use for curing various diseases such as the common cold,
inflammation, malaria, heart disease, headaches, stomach disorders,
kidney stones, heart disorders, and many more[19]. Tulsi leaves are
widely used due to their healing power. It is a tonic for the nervous
system and thus, helps a great deal in sharpening the memory[20].
This aromatic plant supports the removal of phlegm and catarrhal
matter from the bronchial tube[21]. It also works wonders in
preventing stomach disorders. Tulsi has the ability to strengthen the
kidneys functioning. For those suffering from the problem of renal
kidney stones, the decoction prepared by mixing the juice of Tulsi
leaves with honey, if taken sincerely for six consecutive months can
oust these stones via the urinary tract. For maintaining healthy
heart, Tulsi is of utmost value. It helps in lowering the level of
cholesterol in blood. Thus, Tulsi plant serves as the most effective
remedy to combat cardiac diseases and several renal malfunctions.
In the current research, the effort is to investigate the health effects
of various Indian culinary herbs and choose the best herbs
combination to prepare the herbal drink having several health
effects. The combination of Ginger, Tulsi, Cardamom, Mint, Cloves,
and other Indian herbs have been chosen upon the literature survey
and further the organoleptic property have been evaluated by
sensory analysis.
MATERIALS AND METHOD
Sample Collection
Green tea, Ginger, Tulsi, Cloves, Black pepper, Bay leaves, Honey,
Cardamom, Mint leaves, Cinnamon powder, and milk were
purchased from VIT Shopping complex.
Masala tea preparation
100ml of drinking water was taken. 1gm each of Elettaria
cardamomum (Cardamom), Piper nigrum (peppercorn), Syzygium
aromaticum (Cloves), and Laurus nobilis (bay leaves) was added and
the content was boiled for 5 minutes at 100
0
C. 50ml of milk was
added to the mixture. Further, 5gm of green tea and 10gm of honey
was added to the mixture and was again boiled at 100
0
C for 3
minutes. The solution was served hot for sensory analysis of
organoleptic properties.
International Journal of Pharmacy and Pharmaceutical Sciences
ISSN- 0975-1491 Vol 6, Issue 4, 2014
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Prakash et al.
Int J Pharm Pharm Sci, Vol 6, Issue 4, 621-625
622
Ginger Mint tea preparation
100ml of drinking water was taken. 1gm each of freshly chopped
Zingiber officinale (ginger), 5gm of Mentha (Mint) leaves was added
and the mixture was boiled for 5 minutes at 100
0
C. 5gm of Camellia
sinensis (green tea) and 10gm of honey was added and the solution
was boiled for 5 minutes at 100
0
C. The sample was served hot for
the sensory analysis of organoleptic properties.
Tulsi tea preparation
100ml of drinking water was taken. 10gm each of Ocimum tenuiflorum
(Tulsi) leaves, 2gm of Elettaria cardamomum (cardamom), 2gm of
Syzygium aromaticum (cloves), and 1gm of Zingiber officinale (ginger)
powder was added. The mixture was boiled for 5 minutes at 100
0
C. 5gm
of Camellia sinensis (green tea) and 10gm of honey was added to the
mixture and heated for 5 minutes at 100
0
C. The hot sample was served
for sensory analysis of organoleptic properties.
Sensory analysis
Organoleptic properties taken into consideration of the current study are
Flavour, Texture, Colour, and Taste. 50 candidates aged between 18 to
24 years of age were selected voluntarily. There were 25 male and 25
female candidates. The sensory analysis was based on 5 point hedonic
scale, “excellent” being the 1
st
point and “bad” being the 5
th
point. The
number of points given by the candidates to each herbal drink were
added up and plotted in graphical representation to further compare and
choose the best drink with best health effects.
RESULTS AND DISCUSSIONS
Analy sis of Variance (ANOVA) was p erformed for the flavour,
taste and colour of three herbal drinks, namely, Masala tea,
ginge r mint tea and Tulsi tea. Table 1, Table 2 and Table 3 shows
the ANOVA results. The null hypothesi s is rejected for all of the
three organole ptic properties, stating that there is no similarity
between the organoleptic properti es of Masala tea, ginger mint
tea and Tulsi tea. Further, sensory an alysis was performed by
voluntari ly choosing 50 ca ndidates ag ed between 18 to 25 years,
with equal number of male and female participants. The sensory
analy sis was performed on 5 point hedonic scale. The point 1
was kept fo r excellent a nd point 5 was kept for bad organoleptic
property. The points were added up and plotted as gra phical
representatio n. Figure 1, Figure 2. Figure 3, Figure 4, Figure 5,
shows the graphic al representation o f the se nsory analysis o f
herba l dri nks. It can be co ncluded from the graph that ginger
mint tea has excellent color and excellent texture. The Masala tea
has the excellent fla vour and excellent taste. The maximum
overall rating for best organoleptic property by the candi date s
was given to ginger mint tea foll owed by Masala tea. Though
Tulsi leaves have several health effects but the organoleptic
properties ar e not preferred by consumers. Thus, ginger mint tea
and Masala tea can be used as t he herbal drink with potent
antioxidant, anticarcino genic and seve ral other health benefits.
Further, the Tulsi leaf dosages can be adjusted to formulate the
herba l drink with best organoleptic property.
Table 1: It shows ANOVA for flavour: Null hypothesis is rejected. There is no similarity between the flavour of Masala tea, ginger mint tea
and Tulsi tea.
Sum of Squares
df
Mean Square
F
Sig.
Flavour
of Masala tea
Between
Groups
31.308
5
6.262
13.524
.000
Within Groups
20.372
44
.463
Total
51.680
49
Flavour
of ginger mint tea
Between Groups
18.248
5
3.650
3.881
.005
Within Groups
41.372
44
.940
Total
59.620
49
Flavour
of Tulsi tea
Between
Groups
22.267
5
4.453
5.724
.000
Within Groups
34.233
44
.778
Total
56.500
49
Table 2: It shows ANOVA for colour: Null hypothesis is rejected. There is no similarity between the colour of Masala tea, ginger mint tea
and Tulsi tea.
Sum of
Squares
df
Mean Square
F
Sig.
Colour
of Masala tea
Between Groups
29.147
5
5.829
8.834
.000
Within Groups
29.033
44
.660
Total
58.180
49
Colour
of ginger mint tea
Between Groups
10.167
5
2.033
2.644
.036
Within Groups
33.833
44
.769
Total
44.000
49
Colour
of Tulsi tea
Between Groups
14.281
5
2.856
5.228
.001
Within Groups
24.039
44
.546
Total
38.320
49
Table 3: It shows ANOVA for taste: Null hypothesis is rejected. There is no similarity between the taste of Masala tea, ginger mint tea and
Tulsi tea.
Sum of Squares
df
Mean Square
F
Sig.
Taste
of Masala tea
Between Groups
53.687
5
10.737
46.167
.000
Within Groups
10.233
44
.233
Total
63.920
49
Taste
of ginger mint tea
Between Groups
21.108
5
4.222
4.058
.004
Within Groups
45.772
44
1.040
Total
66.880
49
Taste
of Tulsi tea
Between Groups
18.931
5
3.786
3.144
.016
Within Groups
52.989
44
1.204
Total
71.920
49

Fig. 1: Sensory analysis for Color of herbal
drinks
Fig. 2: S
ensory analysis for texture of herbal drinks
Fig. 3: S
ensory analysis for flavour of herbal drinks
0
5
10
15
20
25
Masala Tea
0
5
10
15
20
25
Masala Tea
0
5
10
15
20
Masala Tea
Prakash et al.
Int J Pharm Pharm Sci, Vol 6, Issue 4,
drinks
(Note: X-
Axis shows the frequency of rating for various organoleptic properties and Y
Axis shows the sample under study)
ensory analysis for texture of herbal drinks
(Note: X-
Axis shows the frequency of rating for various organoleptic p
Axis shows the sample under study)
ensory analysis for flavour of herbal drinks
(Note: X-
Axis shows the frequency of rating for various organoleptic properties and Y
Axis shows the sample under study)
Masala Tea
Ginger mint Tea Tulsi Tea
Sensory analysis for color
Excellent
Very Good
Good
Average
Bad
Masala Tea
Ginger mint
Tea
Tulsi Tea
Sensory analysis for texture
Excellent
Very Good
Good
Average
Bad
Masala Tea
Ginger mint
Tea
Tulsi Tea
Sensory analysis for flavour
Excellent
Very Good
Good
Average
Bad
Int J Pharm Pharm Sci, Vol 6, Issue 4,
621-625
623
Axis shows the frequency of rating for various organoleptic properties and Y
-
Axis shows the frequency of rating for various organoleptic p
roperties and Y-
Axis shows the frequency of rating for various organoleptic properties and Y
-
Excellent
Very Good
Good
Average
Bad
Excellent
Very Good
Good
Average
Bad
Excellent
Very Good
Good
Average

Fig. 4: Sensory analysis
for taste of herbal drinks
Fig. 5: S
ensory analysis for overall rating of herbal drinks
CONCLUSION
The current study concludes to the fact that ginger mint tea has
overall excellent rating and it is most preferred by the candidates.
The
organoleptic properties of the ginger mint tea has been
preferred the most followed by Masala tea. Further, there is a need
of optimisation of various organoleptic properties of ginger mint tea
and Masala tea to make it more consumer health effective. Tuls
has not been preferred by the candidates and but it has several
health effects as evident from the literature survey. Thus, there is a
need for optimisation of Tulsi leaves dosage and preparation of a
Tulsi tea which can be more preferred by the cons
ACKNOWLEDGEMENT
The authors would like to show their gratitude to the VIT management,
specially our honourable chancellor, Dr. G Viswanathan for his
motivation and support for research works in the University. Last but
not the least the authors woul
d extend their gratitude to one and all
volunteers who joined for the sensory analysis and without whom the
project would not have been successful.
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Prakash et al.
Int J Pharm Pharm Sci, Vol 6, Issue 4,
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