Mulberry Leaf as a Herbal Tea:  A Physico-chemical Study

Veenita M K; S Chandrashekhar; H, S. Mamatha; Nikita Kankanawadi; Chethan M N

doi:10.9734/jabb/2025/v28i62419

Research Article Open access CC BY 4.0

Mulberry Leaf as a Herbal Tea: A Physico-chemical Study

Veenita M K, S Chandrashekhar, H, S. Mamatha, Nikita Kankanawadi, Chethan M N

Journal of Advances in Biology & Biotechnology · pp. 549–555 · Published 5 Jun 2025

10.9734/jabb/2025/v28i62419

Abstract

Herbal tea is often combined to create delicious taste with unique flavours and mainly enjoyed as a natural caffeine-free alternative to standard teas. In the present study, mulberry leaves based herbal tea were developed with the combination of cumin, mint and ginger. The selected spices and herbs were subjected to drying conditions to obtain maximum retention of bioactive compounds. The herbal combination developed was packed as dip tea bags. Moisture, Protein, pH, Titratable acidity, Antioxidants, Total soluble solids and 1-DNJ. Antinutrient content like Tannins and Flavonoids were investigated by standard methods. The nutrient analysis revealed that flavour blended mulberry tea powder had moisture content of (7.8 %), with higher protein content of (23g), a pH value of (5.8), titratable acidity of (1.66 %), total soluble solids of (8.10 °Bx), 1-DNJ (0.132 mg/g) (1-Deoxynojirimycin) whereas, tannins with 2.34 (mg TAE/g) and flavonoids with 32.56 (mg RE/g).

Mulberry herbal tea 1-Deoxynojirimycin(1-DNJ) bioactive compounds; flavonoids antioxidants

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Veenita M K, S Chandrashekhar, H, S. Mamatha, Nikita Kankanawadi, Chethan M N (2025). Mulberry Leaf as a Herbal Tea: A Physico-chemical Study. Journal of Advances in Biology & Biotechnology , 549–555. https://doi.org/10.9734/jabb/2025/v28i62419

Affiliations

Veenita M K — Department of Sericulture, University of Agricultural Sciences, Bangalore, Karnataka-560065, India.
S Chandrashekhar — Department of Sericulture, University of Agricultural Sciences, Bangalore, Karnataka-560065, India.
H, S. Mamatha — Department of Food Science and Nutrition, University of Agricultural Sciences, Bangalore, Karnataka-560065, India.
Nikita Kankanawadi — Department of Sericulture, University of Agricultural Sciences, Bangalore, Karnataka-560065, India.
Chethan M N — Department of Sericulture, University of Agricultural Sciences, Bangalore, Karnataka-560065, India.

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