Physicochemical, Phytochemical, Antioxidant and Microbiological Characterization of a Traditional Herbal Tea Used in the Ivorian Pharmacopoeia
Gboko Abiba Ouattara *
Laboratory of Biotechnology and the Utilisation of Agricultural Resources and Natural Substances, Faculty of Biological Sciences, Peleforo Gon Coulibaly University of Korhogo, PO Box 1328, Korhogo, Côte d’Ivoire.
Coulibaly Ouolouho Seydou
Laboratory of Biotechnology and the Utilisation of Agricultural Resources and Natural Substances, Faculty of Biological Sciences, Peleforo Gon Coulibaly University of Korhogo, PO Box 1328, Korhogo, Côte d’Ivoire.
Kamagate Tidiane
Laboratory of Biotechnology and the Utilisation of Agricultural Resources and Natural Substances, Faculty of Biological Sciences, Peleforo Gon Coulibaly University of Korhogo, PO Box 1328, Korhogo, Côte d’Ivoire.
Toure Abdoulaye
Laboratory of Biotechnology and the Utilisation of Agricultural Resources and Natural Substances, Faculty of Biological Sciences, Peleforo Gon Coulibaly University of Korhogo, PO Box 1328, Korhogo, Côte d’Ivoire.
Kablan Ahmont Landry Claude
Laboratory of Matter Structure and Reaction, Faculty of Structural Sciences of Matter and Technology, Félix Houphouët-Boigny University, 22 BP 582 Abidjan 22, Côte d’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
Traditional liquid herbal teas are widely used in Côte d’Ivoire, yet integrated data on their composition and microbiological quality remain limited. This study characterised a ready-to-use herbal tea marketed by a traditional practitioner using physicochemical, phytochemical, antioxidant and microbiological analyses. The preparation was described as an aqueous decoction of medicinal plant bark and spices. Dry matter, moisture, pH, titratable acidity, vitamin C and reducing sugars were determined using the methods described in the manuscript. Total polyphenols, flavonoids and tannins were quantified, and in vitro antioxidant capacity was assessed using the ABTS radical assay. Microbiological examination included mesophilic aerobic bacteria, total and thermotolerant coliforms, yeasts and moulds, together with screening for Salmonella spp. The tea had a dry matter content of 0.90 ± 0.02% and a pH of 4.27 ± 0.05. Total polyphenols and tannins were reported as 63.33 ± 0.23 mg gallic acid equivalents/g dry extract and 18.26 ± 0.31 mg tannic acid equivalents/g dry extract, respectively. Antioxidant capacity was 11.37 ± 0.002 µmol Trolox equivalents/L. Counts of the microorganisms examined were comparatively low against the reference limits presented by the authors, and Salmonella spp. were not detected. These observations characterise the sampled beverage and provide a basis for further assessment of product consistency and preservation. The analytical findings alone do not establish clinical effectiveness or long-term microbiological stability.
Keywords: Traditional herbal tea, physicochemical properties, sanitary quality, antioxidant capacity, microbiological quality, food safety, abts assay