Microbial Quality and Sensory Evaluation of Infusions of a Polyherbal Tea Blend Formulated for Menstrual and Arthritic Pains
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Abstract
Consuming herbal tea may promote health due to its antioxidant, anti-inflammatory, and antibacterial properties. However, contamination with objectionable microorganisms may pose health risks. This study evaluated the microbial quality and sensory properties of a polyherbal tea formulated from dried green and black tea (Camellia sinensis) leaves, ginger rhizomes (Zingiber officinale), and clove buds (Syzygium aromaticum) for the management of menstrual and arthritic pain. The plant materials were powdered, blended in different proportions, and used to prepare six formulations (F1–F6). The microbial safety of the infusions was evaluated in accordance with British and European Pharmacopoeia specifications, and moisture content was determined at 105°C using a drying oven. Sensory evaluation was conducted using a 7-point hedonic scale. All formulations contained bacteria and fungi within acceptable limits. Bacterial counts ranged from 0.33±0.08 × 10² in F6 to 4.70±1.11 × 10² CFU/g in F4, while total yeast and mould counts ranged from 2.00±0.35 × 10² in F1 to 6.17±1.33 × 10² CFU/g in F3. The infusions were free from Salmonella and Escherichia coli. Identified bacteria included Staphylococcus aureus (45.45%), Bacillus sp. (32.73%), and Micrococcus sp. (21.81%). Fungal isolates included Penicillium sp. (37.84%), Aspergillus sp. (22.97%), and Cryptococcus sp. (19.92%). Moisture content ranged from 2.84±0.02% to 7.11±0.87% w/w. Formulation 1 showed the best sensory attributes. The findings indicate that the plant materials are suitable for developing an acceptable herbal tea.
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