Physicochemical properties and sensory evaluation of Green Kyllinga (Kyllinga brevifolia) green, oolong and black tea

Green Kyllinga (Kyllinga brevifolia), a perennial sedge, is commonly distributed in moist to wet tropical regions and flourishes in disturbed habitats like lawns, pastures, and sunlit, humid locales. Despite its prevalence, the untapped potential of Green Kyllinga as a source for herbal tea remains significant. This investigation aimed to delve into the physicochemical attributes and sensory evaluation of green, oolong, and black teas derived from Green Kyllinga, focusing on their antioxidative potential for prospective application in herbal tea manufacturing. The samples underwent analyses for total phenolic content (TPC), total flavonoid content (TFC), 2,2-diphenyl-2-picrylhydrazyl (DPPH), and ferric-reducing antioxidant potential (FRAP), revealing notable discrepancies in colour and antioxidant profiles across the three Green Kyllinga tea variants. Remarkably, black tea exhibited the lowest pH value of 5.5, contributing to its distinct bitterness in contrast to the mildly acidic green and oolong teas. Green Kyllinga green tea showcased elevated phenolic and flavonoid levels, signifying substantial antioxidant capability, with TPC and TFC values recorded at 0.94±0.02 mg GAE/g and 0.17±0.002 mg QE/g, respectively. The DPPH assay showcased an antioxidant activity of 61.11±1.40%, while the FRAP assay rendered a value of 0.71±0.007 mg/L AAE/g. Sensory assessments of the Green Kyllinga teas unveiled diverse degrees of consumer acceptance, ranging from mild aversion to neutral preference, implying that taste inclinations might not be universally appealing. This study elucidates the latent prospects of Green Kyllinga as a valuable resource for herbal tea production, shedding light on a hitherto underexplored avenue.

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