keywords: Antioxidants, Food-Security, Phytochemicals, Tea-Blends, Waste-Utilization
The insufficient intake of fruits and vegetables in diets is identified as a modifiable health risk, emphasizing the need to promote their increased consumption for their health benefits. This study explores the antioxidant potential of tea blends incorporating pineapple peels, ginger, and lemongrass at the ratios of (2:0.1:0.1), (2.0:0.25:0.25), and (2.0:0.5:0.5) respectively. Material and methods used for this study detail the sample collection and preparation process, focusing on the antioxidant assays to include DPPH, total flavonoid, and vitamin C estimation. Results show variations in antioxidant activity, flavonoid, sugar, and vitamin C contents among pineapple peels, ginger, lemon grass and their blends with the tea blend ratio of 2.0:0.1:0.1 having the highest antioxidant activity. The subsequent investigation into composite tea blends demonstrates how different ingredient ratios influence the antioxidant, flavonoid, sugar, and vitamin C content in the final product. The findings underscore the potential of these blends as functional beverages with varying health benefits suggestive for those monitoring their sugar intake and stress levels. Hence, the study is able to address the critical role antioxidants from these materials can play in combating oxidative stress, a contributor to various diseases.