Formulation and characteristics of bioactive compounds and antioxidant activity of moringa leaf herbal tea enriched with ginger (Zingiber officinale) and Javanese turmeric (Curcuma xanthorrhiza)

The study aims to evaluate an herbal tea formula made from Moringa oleifera leaves, combined with ginger and Javanese turmeric, and to analyze its effects on the tea’s characteristics and antioxidant activities. Five herbal tea formulas were created using M. oleifera leaf powder and spice powder, with the spices consisting of 50% ginger (Zingiber officinale) and 50% Javanese turmeric (Curcuma xanthorrhiza). The formulations were as follows: F1 (100% M. oleifera), F2 (90% M. oleifera + 10% spices), F3 (85% M. oleifera + 15% spices), F4 (80% M. oleifera + 20% spices), and F5 (75% M. oleifera + 25% spices). These formulas were analyzed for changes in characteristics and antioxidant activity. The results showed that the inclusion of ginger and Javanese turmeric—especially in the F5 formulation—did not significantly alter the tea’s carbohydrate, fat, moisture, antioxidant activity, total flavonoid, or total phenolic content. However, protein and ash contents decreased with higher spice concentrations. Sensory evaluation revealed that the F5 formulation was preferred by panelists because of its improved taste and aroma, suggesting that incorporating these spices enhances the sensory appeal of M. oleifera herbal tea without compromising its antioxidant and nutritional properties.