Formulation and nutritional characterization of newly developed antioxidant-enriched fortified tea

Abstract

This study aimed to develop and evaluate antioxidant-enriched fortified tea by incorporating ginger and clove into black tea. The objective was to assess the impact of these natural additives on the nutritional and antioxidant properties of the final product. Three formulations were prepared: T0 (100% black tea), T1 (95% black tea + 3% ginger + 2% clove), and T2 (95% black tea + 2% ginger + 3% clove). The teas were subjected to nutritional and antioxidant evaluation, including total phenolic content (TPC), total flavonoid content (TFC), DPPH radical scavenging activity, and sensory acceptability. The results demonstrated that fortified teas, especially T1, exhibited significantly enhanced antioxidant profiles compared to the control. The incorporation of ginger and clove provided not only functional benefits but also improved overall palatability, making the developed fortified teas promising functional beverages for health-conscious consumers.