Development of Healthy Flower Tea Products from Local Plants

Abstract

This research aimed to: 1) develop flower tea products from local plants, and 2) evaluate consumer satisfaction toward these products. Local flowers, namely Jasmine, Marigold, and Pandan leaves, were selected based on their specific medicinal properties. The three raw materials were processed using a hot-air oven at 60 °C for 6 hours. The processed materials were then packed into tea bags at a ratio of 1:0.5:1, with a total weight of 2 grams. Subsequently, the product quality was analyzed for moisture content, caffeine, yeasts and molds, coliforms, Escherichia coli, Salmonella spp., Staphylococcus aureus, Bacillus cereus, cadmium, lead, arsenic, benzoic acid, sorbic acid, antioxidants, and total phenolic compounds. Consumer satisfaction was evaluated by 50 local residents. The research results revealed that the levels of heavy metal contaminants and the total microbial count of the flower tea product were within the standards prescribed by the Notification of the Ministry of Public Health (No. 426) B.E. 2564 regarding Herbal Tea, and the Thai Community Product Standard (Tea) TCPS. 120/2558. Cadmium contamination was not detected. Regarding other substances, lead and arsenic were found at 0.067 mg/kg and 0.020 mg/kg, respectively. The moisture content was 4.33% by weight, and the caffeine content was not detected. The total phenolic compounds were 29.333 mg GAE/g sample, with a radical scavenging activity of 69%. Regarding consumer satisfaction, the overall satisfaction was at a high level, with a total mean of 4.23. However, the intention to purchase the product recorded the lowest mean of 3.94, as local residents perceived that purchasing tea for consumption was not yet a significant necessity. Despite the lowest mean in purchase intention, this research demonstrates the utilization of plant biodiversity as raw materials for flower tea production, adding value to local resources and connecting to the bio-economy for future sustainable development.