Effect of Brewing Time and Temperature on the release of Manganese and Oxalate from Lipton Tea and Azadirachta Indica (Neem), Phyllanthus Amarus and Moringa Oleifera blended Leaves

  • CO Ezeike
  • OC Aguzue
  • SA Thomas

Abstract

This study evaluates the oxalate content and manganese released in three plant material (Moringa oleifera leaves, Phyllanthus amarus leaves, Neem leaves) used as tea and compared with the conventional Lipton tea. The manganese and oxalate test was determined by varying brewing temperature at 29oC, 50oC, 100oC for different times 2mins, 5mins, and 10mins in 200ml of water. From the experimental result, oxalate released in the tea samples brewed for 2mins, 5mins and 10mins in 200ml, was 0.15mg, 0.31mg 0.44mg at 29oC , 0.20mg, 0.44mg, 0.88mg at 50oC, 0.56mg, 0.88mg, 1.22mg at 100oC for Phyllanthus amarus, 0.11mg, 0.33mg, 0.55mg at 29oC, 0.22mg, 0.44mg, 0.66mg, at 50oC, 0.33mg, 0.65mg, 0.88mg, at 100oC for Moringa oleifera, 0.16mg, 0.39mg, 0.68mg at 29oC, 0.39mg, 0.50mg, 0.73mg at 50oC 0.46mg, 0.80mg, 1.12mg, at 100oC for Azadirachta indica, 0.20mg, 0.44mg, 0.60mg at 29oC 0.33mg, 0.55mg, 0.80mg, at 50oC 0.68mg, 0.88mg, 1.08mg at 100oC for Lipton respectively. Manganese in the tea samples brewed for 5mins and 10mins in 200ml, released 0.36mg, 0.48mg at 50oC, 0.98mg, 1.18mg at 100oC for phyllanthus amarus, 0.26mg, 0.36mg at 50oC, 0.58mg, 0.66mg at 100oC for Moringa oleifera, 0.46mg, 0.56mg at 50oC, 0.72mg, 0.76mg at 100oC for Azadirachta indica, 3.0mg, 6.08mg at 50oC, 4.16mg, 8.56mg at 100oC Lipton. Oxalate release was highest in Phyllanthus amarus blended leaves sample brewed for 10mins at 100oC and lowest in Moringa oleifera blended leaves sample at brewing temperature and time of 29oC and 2mins respectively. While manganese release is highest in Lipton at a brewing temperature of 100oC for 10mins and lowest in Moringa oleifera leaves sample at a brewing temperature of 50oC for 5mins. The result shows that the rate of release of manganese and oxalate in brewed tea increase with increase in brewing temperature and time. 
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eISSN: 2659-1502
print ISSN: 1119-8362