Development of herbal tea bags for the management of gastritis

Background: Herbal teas are widely consumed beverages globally and are known for their diverse therapeutic properties and health benefits. Objectives: This study aimed to evaluate in vitro acid-neutralizing properties of an herbal tea made from the dried leaves of Aegle marmelos, Desmodium triflorum, and Centella asiatica as a potential management option for gastritis. Materials and Methods: Herbal tea bags (T1-T11) were prepared by blending different ratios of the powdered leaves, and each tea bag was steeped at 100°C for 3, 5, and 7 minutes. The acid-neutralizing capacity was measured using Fordtran’s titration method. Infusions showing the highest acid-neutralizing capacity were further tested at varying temperatures (100°C, 80°C, and 60°C) while maintaining a consistent infusion time. The duration of neutralization was assessed using a modified Vatier’s artificial stomach model. The results were compared with green tea and distilled water. Results: The herbal tea infusions made at 100°C for 5 minutes exhibited significantly higher acid-neutralizing capacities (p ≤ 0.05). The strongest neutralizing capacities were recorded for T9 (27.10 ± 0.00 mL) and T7 (24.70 ± 0.00 mL), followed by green tea (5.43 ± 0.05 mL) and distilled water (0.73 ± 0.05 mL). T9 also showed the longest neutralization duration, lasting 382.33 ± 2.00 seconds, while green tea and distilled water neutralized for only 42.00 ± 1.00 seconds and 72 ± 1.00 seconds, respectively. Conclusion: In conclusion, the T9 formulation, containing only A. marmelos, demonstrated the highest acid-neutralizing ability and duration, making it an optimal solution for managing gastritis when steeped at 100°C for 5 minutes.