Evaluation of the Antioxidant Activity and Consumer Acceptability of Herbal Tea Blends Produced From Indigenous Nigerian Plants in Delta State

Indigenous plants with known medicinal and nutritional properties represent an underexplored resource for functional food development in Nigeria. Herbal teas derived from such plants may offer antioxidant benefits that support preventive healthcare among Nigerian consumers. This study evaluated the antioxidant activity and consumer acceptability of herbal tea blends produced from selected indigenous Nigerian plants in Delta State, South South Nigeria. An experimental design was adopted, using dried leaves of lemongrass, moringa, and scent leaf as individual teas and in combination at equal proportions. Antioxidant activity was assessed using the DPPH free radical scavenging assay. Total phenolic and flavonoid content were determined using spectrophotometric methods. Sensory evaluation was conducted with 50 adult panellists using a five-point hedonic scale. Results revealed that the moringa and scent leaf blend exhibited the highest antioxidant activity among all formulations tested. Total phenolic content was positively correlated with antioxidant capacity. The moringa-lemongrass blend received the highest acceptability scores for aroma and overall preference. Consumers expressed willingness to adopt herbal teas as part of a health-promoting beverage routine. The study recommends product development research to establish optimal drying and blending protocols for commercial herbal tea production using Nigerian indigenous plant resources. Keywords: herbal tea, antioxidant activity, indigenous plants, Delta State, functional food