Nutritional, Antioxidative and Aflatoxin Safety Assessment of Ginger-Turmeric Tea: A Functional Herbal Beverage Tea

Turmeric and ginger belong to the family Zingiberaceae, which contains bioactive chemicals with a variety of uses. Ginger (Zingiber officinale) has several bioactive components, such as gingerols, zingiberene, caffeic acid, salicylate and capsaicin. It is utilized in a wide range of food and beverages. Turmeric (Curcuma longa) contains numerous physiologically active substances, including Curcumin, dimethoxycurcumin and bis-demethoxycurcumin.Both ginger and turmeric have been used to treat nausea, indigestion, stomachaches, toothaches, insomnia, asthma, diabetes, infertility, neurological issues, rheumatism and memory loss. Apart from water, tea is the most popular beverage in the world. Objectives: To develop ginger-turmeric tea and assess of nutritional facts, aflatoxin and antioxidant potential. Methods: The nutritional facts and aflatoxin were determined by standard AOAC methods, and the antioxidant activity of the ginger-turmeric tea was evaluated by DPPH assay. Results: The results of this study revealed that ginger-turmeric tea has 7.5 ± 0.84% moisture, 5.12 ± 0.65 ash, 0.22 ± 0.01% fat, 14.75 ± 1.67% fiber, 8.10±0.82% protein, carbohydrates 64.25 ± 3.90, and energy 292 ± 5.30 kcal/100g, while the results of aflatoxin study showed that aflatoxins (B1, B2, G1 and G2) were absent. The significant antioxidant capacity DPPH (% inhibition) was found to range from 25.50 ± 1.20–74.80 ± 2.77% at concentrations of 0.2–1.0 mg/mL, significant differences in various concentrations p<0.05 were found. Conclusions: This study concluded that the developed ginger-turmeric tea is a good source of protein, fiber and has a high content of natural antioxidants, making it advantageous for treating oxidative stress.