Abstract
Black ginger (Kaempferia parviflora) is a traditional herb from Southeast Asia packed with polymethoxyflavones (PMFs) which are known to have antioxidant, anti-fatigue and anti-ageing effects. Therefore, a functional drink was developed by combining black ginger and green tea to enhance its nutritional and antioxidant values. The absorbance of total phenolic content (TPC) has found to be increasing with increased extract concentrations. The TPC increased with increasing extract concentration, reaching 506.0 ± 1.7, 553.0 ± 1.6, and 573.3 ± 1.6 μg gallic acid equivalents per milliliter (μg GAE/mL) at extract concentrations of 10, 20, and 30 μg/mL, respectively. 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity also increased with time and reached 88.70 ± 0.6% after 4 min. Proximate analysis indicated a moisture content of 1.289 ± 0.05%, crude fiber at 19 ± 0.9%, fat content at 0.62 ± 0.01%, and ash content of 9.49 ± 0.07%. The titratable acidity was 0.263 ± 0.01% and the yield from aqueous extraction was 21.34 ± 0.3%. The sensory evaluation was also carried out for three different treatments, i.e., T1 (Control) and sample T2, T3, and T4, in which T2 sample was found most favorable with respect to taste, aroma and overall preference. These findings indicate that the fortification of black ginger to green tea provides promising antioxidant, nutritional and sensory benefits and can be developed as a functional beverage.
doi: 10.17756/jfcn.2026-s1-003
Citation: Yaro T, Yadav AK, Ronya N, Rathaur A. 2026. Development and Characterization of Green Tea Functional Beverages Infused with Black Ginger (Kaempferia parviflora). J Food Chem Nanotechnol 12(S1): S17-S26.
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