Desarrollo de una tisana a partir de hierba luisa (Cymbopogon citratus), maracuyá (Passiflora edulis) y piña (pulpa - cáscara) (Ananas comosus)

Abstract

The purpose of this research project was to develop an herbal tea made from lemon verbena (Cymbopogon citratus), passion fruit (Passiflora edulis) and pineapple (pulp - peel) (Ananas comosus) taking advantage of their bioactive compounds. The raw materials were dehydrated under specific conditions (time and temperature) and four formulations were made that were sensorially evaluated by 30 tasters, from the acceptability index it was determined that treatment T3, which has 30 percent lemon verbena; 35 percent pineapple; 15 percent pineapple peel; 20 percent of passion fruit had an 86.66 percent acceptance. In the best treatment, the analyzes established in the NTE-INEN 2392 standard corresponding to aromatic herbs were carried out, in the proximal analysis the moisture content and insoluble ashes in HCl were determined, in the physicochemical analysis it determined the presence of polyphenols with a value of 10.35 mg GAE on grams of sample, acid pH and titratable acidity based on citric acid. The results of the microbiological analysis indicate the absence of Salmonella and allowed values of Escherichia coli, Bacillus Cereus, Clostridium perfringens, molds, and yeasts. The estimated useful lifetime under accelerated conditions was determined by counting molds and yeasts, obtaining that at 27.5 degrees Celsius the time is 9.49 months, at 37.5 degrees Celsius 6.83 months and at 45 degrees Celsius 5.34 months. Concluding that the herbal tea developed has a good sensory quality and meets the requirements of national regulations.