S.M.P.P. Bandara¹, R.M. Dharmadasa^2,, W.C.P. Egodawatta¹, Upeksha Medawatta²

Bael, scientifically known as Aegle marmelos (L.) Correa and belongs to the Rutaceae family. The present study evaluates the feasibility of producing herbal tea from different parts of Bael, including whole flowers, stamens, and immature fruits, to identify the most suitable part for tea preparation. The preparation process involved crushing and oven-drying the raw materials, followed by sieving and packaging into tea bags. Phytochemical analysis was performed through aqueous extraction, with total phenolic content (TPC) measured using the Folin-Ciocalteu method and total flavonoid content assessed via a modified aluminum chloride (AlCl₃) method. Antioxidant activity was evaluated using the DPPH free radical scavenging and Oxygen Radical Absorbance Capacity (ORAC) assays, while mineral content was analyzed with Inductively Coupled Plasma Mass Spectrometry (ICP-MS). Sensory evaluation was conducted with thirty-one untrained panelists using a 7-point Hedonic scale to assess acceptability. The results indicated that herbal tea derived from immature fruit exhibited significantly elevated concentrations of phenolic compounds (206.63±1.58 mg GAE g^-1) and flavonoids (12.90±0.12 mg QE g^-1) in comparison to tea made from whole flowers and stamens. The results were statistically significant, with a p-value of less than 0.05. The highest level of antioxidant activities (67.22±2.4 µg mL^-1) was observed in whole flower tea. Comparatively higher mineral content was recorded in stamen tea. Sensory evaluation revealed that herbal tea made from immature fruit had the best organoleptic qualities, while stamen was the least suitable for herbal tea preparation. In conclusion, herbal tea made from immature Bael fruit demonstrated strong market potential, due to its high phytochemical content, antioxidant properties, and favorable sensory attributes.

Aegle marmelos, Rutaceae, Antioxidant activity, Flavonoids, Organoleptic qualities, Phenolic contents