Approaches for the Elimination of Microbial Contaminants from Lippia multiflora Mold. Leaves Intended for Tea Bagging and Evaluation of Formulation
Table 1
Phytochemical properties of the formulated tea bags.
Phytochemical test
Inference
Processing approach
A
B
C
LTBI
LTB2
LTB3
LTB4
LTBI
LTB2
LTB3
LTB4
LTBI
LTB2
LTB3
LTB4
Reducing sugar
Brick-red colouration
+
+
+
+
+
+
+
+
+
+
+
+
Saponins
Formation of froth which persists for 10 min
+
+
+
+
+
+
+
+
+
+
+
+
Phenolic compounds
Dark green colouration
+
+
+
+
+
+
+
+
+
+
+
+
Polyuronides
Violet precipitation
+
+
+
+
+
+
+
+
+
+
+
+
Flavonoids
Orange colouration
+
+
+
+
+
+
+
+
+
+
+
+
Anthracenosides
Red colouration
+
+
+
+
+
+
+
+
+
+
+
+
Alkaloids
Cream precipitation
+
+
+
+
+
+
+
+
+
+
+
+
Phytosterols
Dark green colouration
+
+
+
+
+
+
+
+
+
+
+
+
Approach A: air-drying of the fresh leaves of L. multiflora Mold. before tea bagging; Approach B: oven-drying of the fresh leaves of L. multiflora Mold. before tea bagging; Approach C: Microwaving of air-dried processed sample of L. multiflora Mold. before tea bagging. + means present.
