Abstract
Herbal teas have garnered significant attention for their therapeutic benefits and sensory appeal. This particular blend combines a diverse array of potent ingredients, each known for their unique health properties and flavour profiles is locally made from aromatic spices such as cinnamon, cloves, cardamom, lemongrass, black pepper, ginger, star anise, fennel seed and doum palm fruit which are celebrated for their anti-inflammatory and antioxidant effects and is recognized for its potential health-promoting properties. This study aimed to determine phytochemical constituents, antioxidant, nutritional content, vitamin A and C of the herbal tea. The phytochemical screening result showed the presence of tannin, sterol, triterpenoid, glycoside, saponin, phenol, alkaloid, terpenoid, flavonoid and resin while carbohydrate was absent. The extract was tested for antioxidant activity using DPPH assay method with vitamin C as standard. At a concentration of 2 mg/mL, it was observed that the extract had an antioxidant activity of 43.42% as against the vitamin C standard which had antioxidant activity of 91.41%. Vitamin A concentration in the sample was 6.189 mg/100g.The assessment of heavy metals and minerals in the sample showed the presence of lead, zinc, iron, copper, potassium, magnesium, calcium, and nickel at 71.85, 19.80, 212.49, 26.42, 6290.19, 773.38, 2640.54 and 8.85 mg/L respectively. This study demonstrates that the herbal tea not only serves as a flavourful beverage but also acts as a holistic remedy, emphasizing the synergy of traditional herbal knowledge and modern wellness practices.
Keywords: Antioxidant activity, Herbal tea, Nigerian spices, Nutritional profiling, Phytochemicals, Vitamin