Formulation and Evaluation of Stress Relief Herbal Tea

Herbal teas, also known as tisanes, are beverages prepared from the infusing or decoction of dried leaves, seeds, flowers, barks, fruits, or other botanical components derived from various medicinal plants. Unlike traditional tea obtained from Camellia sinensis, herbal tea are typically caffeine-free and are valued for their wide range of therapeutic and nutritional benefits. Historically, herbal teas have been used across cultures such a Ayurveda, Traditional Chinese Medicine (TCM), and European folk medicine for their curative and preventive health effects. The modern resurgence of herbal tea consumption is attributed to growing awareness about the side effects of synthetic drugs and global shift towards natural and plant-based alternatives. Herbal teas are rich in polyphenols, tannins, flavonoids, terpenoids, and other phytochemicals knwn to exibit antioxidant, anti-inflammatory, antimicrobial, and immunomodulatory properties. These bioactive compounds help in preventing oxidative stress, strengthening immunity, and managing several lifestyle relaed disorders. Depending on the combination of herbs used, herbal teas can serve multiple purposes – from improving digestion, relieving anxiety, and promoting relaxation to reducing cardiovascular risk and enhancing skin health. Studies have demonstrated that Polyherbal formulations, which combine more than one medicinal plant, often shows superior pharmacological activity compared to synergistic effects among phytoconstituents. Among the various medicinal plants, Camellia sinensis, Moringa oleifera, Tulsi (Ocimum sanctum), Stevia rebaudiana, Amla (Embelica officinalis), and Zingiber officinalis are widely used for preparing herbal teas. These herbs not only impart pleasant aroma and taste but also provide numerous health benefits such as antioxidant, hepatoprotective, cardioprotective, and anti-diabetic effects. Recent research has focused on the development of Polyherbal tea formulations that enhances bioavailability, stability, and overall wellness benefits. Therefore, the present study aims to formulate and evaluate a Polyherbal tea blend combining selected medicinal plants based on their traditional and scientific evidence for antioxidant and therapeutic potential. The formulation is expected to serve as a natural, safe, and functional beverage that supports overall health and immunity enhancement.

MATERIALS AND METHODS:

Sample Collection:

The required ingredients were collected and pure active ingredients were obtained through the extraction process.

1. Chamomile:

Biological Source:

The biological source of chamomile is the dried flower heads of two main species: 1. Matricariarecutita 2. Chamomillarecutita. Both the species belong to the family Asteraceae, also known as the daisy or composite family.

Chemical Constituents:

 Chamomile (Matricaria Chamomilla) contains several active constituents that contribute to its stress relieving properties. The primary compounds responsible for its calming and anxiolytic effects include:

1. Apigenin: A flavonoid that binds to benzodiazepine receptors in the brain, promoting relaxation and reducing anxiety.It has mild sedative effects ,helping to calm the nervous system.
2. Chamazulene: A volatile oilwithanti inflammatory and anti-oxidant properties, which may directly support stress relief by reducing inflammation related tension in the body.
3. Bisabolol: An essential oil with anti-inflammatory and also soothing effects on brain, contributing to calming properties by reducing mental stress.
4. Luteolin: Another flavonoid with anxiolytic and anti-inflammatory effects which may help modulate stress responses in the brain.
5. Matricin: A precursaor to chamazulene,its support the herb’s anti-inflammatory and calming effects.

Medicinal Uses: It has anti-inflammatory and Calming effects on CNS.

2. Ashwangandha:

• Biological source: It consists of dried roots and stem base of withania somnifera dunal, belonging to family Solanaceae.
• Chemical constituents: Ashwagandha (Withaniasomnifera) contains withanolides as its active constituents leading to stress relieving properties.

1. Withanolides: They exhibit anti-inflammatory and anti-stress properties.

Examples: Withaferin A, Withanolide A, Withanolide

2. Alkaloids: Compounds like isopelletierine, anaferine, somniferine act as ashwagandha’s calming effects.

3. Sitoindosides: These are glycosylated derivatives of withanolides.

4. Other compounds: Saponins and Flavonoids.

• Medicinal Uses: Ashwagandha is used in traditional medicine to manage stress and anxiety, boost immunity and improve cognitive function.

3. Peppermint:

• Biological Source: The biological source of peppermint is the perennial herb Mentha Piperita, a hybrid of watermint (Mentha aquatica) and spearmint (Mentha spicata). It belongs to Lamiaceae family.
• Chemical constituents: Monoterpenoid menthol, Ketone menthol, flavonoids and Rosmarinic acid.
• Medicinal uses: It is mainly used to relieve tension and headaches.

4. Liquorice Root:

• Biological Source: The biological source of liquorice root is the perennial herb Glycyrrhizaglabra.
• Chemical constituents: glycyrrhetic acid, flavonoids, saponins, isoliquiritin, glycyrrhizin and glabridin
• Medicinal uses: It has anti-oxidant and anti-inflammatory properties.

5. Acacia:

• Biological source: The biological source of acacia is from the stem and branches of Acacia Senegal. It belongs to the family of Fabaceae.
• Chemical constituents: Gums, Tannins, flavonoids and Terpenes.
• Medicinal uses: To provide stability, emulsifying agent.

6. Starch:

• Biological source: Starch is founds in plants as a polysaccharide, located in seeds, roots, tubers and stems.
• Chemical constituents: It consists of Polysaccharide,Monomer and Polymer such as Amylose and amylopectin.
• Medicinal uses: Mainly used to increase flowabilty of powder.

7. Orange Flavour Powder:

• Chemical constituents: Hydrocarbon limonene, Octanel and various esters and alcohol.
• Uses: Used as a Flavouring agent.

Preparation of plant material, solvent selection and extraction methods:

1. Chamomile:

• Preparation of plant material:

• Collect and purchase dried chamomile flowers, as they contain higher concentration of apigenin (primarily in the form of apigenin-7-glucoside).
• Grind the dried flowers into a fine powder using a mortar and pestal or a mechanical grinder to increase surface area foe extraction.

• Solvent slection :

• Use a polar solvent like ethanol (70-80% aqueous solution) ormethanol, as apigenin is moderately polar. Ethanol is preferred for its safety and effectiveness.
• Alternatively, water can be used for hot water extraction, but it may yield lower apigenin concentration due to its polarity.

• Extraction method:

• Maceration- soaks the powdered chamomile (e.g., 100g) in 500-1000ml of 70% ethanol for 24-48 hours at room temperature with occasional stirring. This simple method is used for small scale extraction.

2. Ashwagandha:

• Preparation of plant material:

• Use dried ashwagandha roots and leaves, as they contain higher concentration of withanolides (root typically have 0.1-1.5%withanolides).
• Clean the plant material to remove dirt and imourities. Dry at 40-50% to preserve active compound. Grind into a fine powder (40-60 mesh size) to increase sirface area for extraction.

• Solvent slection:

• Common solvents include methanol, ethanol, or a mixture of alcohol and water (e,g.,70:30 ethanol: water). Methanol is effective for extracting withanolides due to their polarity but requires careful handling due to toxicity.
• For greener methods, supercritical CO₂ with ethanol as a co-solent or aqueous extraction may be used.

• Extraction method:

• Maceration: Soak powdered material in methanol and ethanol (1:10 w/v ratio) for 24-48 hours with occasional shaking at room temperature. Filter the extract using whatman filter paper or a vacuum filter.

Preparation of Herbal Tea Powder:

Formulation Table:

Procedure:

1) Drying: Dried all herbal ingredients under shade to remove moisture.

2) Grinding: Each dried herb grinded separately to make fine powder.

3) Sieving: All the powders were passed through a fine sieve to obtain uniform particle size.

4) Weighing: All powders accurately weighed as per formulation’

5) Mixing: Herbal powders were mixed together in a clean, dry bowl. Gum acacia, starch, natural orange flavour were added. Mixed thoroughly to ensure uniform blending.

6) Sieving: The final blend was passed once more to remove lumps.

7) Packaging:  Packed the blend in a airtight container and also filled 2g in per tea bag. Labeled properly with name, ingredients, and storage conditions.

8) Storage: Store in cool, dry place away from sunlight and moisture.

Evaluation Tests for Herbal tea blend:

A) Physiological Evaluation

1) Organoleptic Properties:

 The colour, odour, taste, and texture of the tea powder were evaluated. Two grams of each dry herbal tea sample were placed in a Petri dish, and a panel of six assessors evaluated their colour, smell, taste, and texture.

 2) Ash value:

 Two grams of the herbal material were weighed into a crucible that had been preheated at 105 ± 2°C for 5 minutes and cooled in a desicator. The sample was then incinerated at 525 ± 25°C. After cooling, the crucible was weighed, reheated for 30 minutes, and weighed again. This process was repeated until a constant weight was obtained. The ash value percentage was calculated using Equation

Ash Value (%) =Weight of Sample Weight of Ash?×100

Where,

W1 = weight of crucible with ash, W2 = weight of crucible with sample, and W3 = weight of empty crucible.

3) Moisture content:

Three grams of the herbal material were weighed into an evaporating dish that had been preheated at 105 ± 2°C for 5 minutes and cooled in a desicator before use. The evaporating dish containing the powder was placed in an oven at 105 ± 2°C. It was removed every 30 minutes and weighed until two consecutive readings showed no change in weight. This process was repeated three times. The moisture content percentage was then calculated using Equation 2.

Moisture Content (%) = W1?−W3?/W1?−W2??×100

Where:

W? = weight of crucible + sample before drying

W? = weight of crucible + sample after drying

W? = weight of empty crucible

This formula gives the percentage of moisture lost from the sample during drying.

4) Flow Properties of tea powder

a) The angle of repose:

The static angle of repose (α) was measured using the fixed funnel and free-standing cone method. Fifty grams of powder were placed in a funnel with a 1 cm orifice, positioned 10 cm above a flat surface. The funnel’s tip was initially closed, then released to allow the powder to flow freely onto the surface. After all the powder had drained, the height and diameter of the formed cone were measured. The procedure was repeated three times.

The angle of repose was then calculated using the formula:

Tan ?^o = 2H/D

Where,

?^o = angle of repose, H = height and

D = diameter.

b) Bulk and Tapped Densities:

The volume occupied by 50 g of granules was measured using a 200 mL graduated cylinder. The tapped volume, obtained after consolidation using an automated tapping machine (Sample volumeter, STAV 2003JEF, Germany), was also recorded. Both the bulk volume (V?) and tapped volume (V_T) were determined. The bulk and tapped densities were calculated by dividing the weight of the granules by their bulk (V?) and tapped (V_T) volumes, respectively, as shown in Equation 5.

Mass (g)/Volume (Vo or VT)

c) Compressibility Index and Hausner’s Ratio:

The compressibility index (CI %) was calculated from the bulk and tapped densities using Equation 6.

The formula for the Compressibility Index (CI %) is:

5) Loss on Drying:

Loss on drying is the loss of weight expressed as % w/w resulting matter can be driven off under specified condition. weight about 2gm of the air-dried crude drug in in dried in tarred flat weighing dish. Dry in oven at 100-105% C. Cool in desiccators over phosphorus pentoxide for specific period of time. The loss in weight is recorded as moisture. Repeat the process till constant weight is obtained.

B) Preliminary Phytochemical Screening: