Effect of Brewing Time and Temperature on the release of Manganese and Oxalate from Lipton Tea and Azadirachta Indica   (Neem), Phyllanthus Amarus   and Moringa Oleifera   blended Leaves

This study evaluates the oxalate content and manganese released in three plant material (Moringa oleifera leaves, Phyllanthus amarus leaves, Neem leaves) used as tea and compared with the conventional Lipton tea. The manganese and oxalate test was determined by varying brewing temperature at 29°C, 50°C, 100°C for different times 2mins, 5mins, and 10mins in 200ml of water. From the experimental result, oxalate released in the tea samples brewed for 2mins, 5mins and 10mins in 200ml, was 0.15mg, 0.31mg 0.44mg at 29°C , 0.20mg, 0.44mg, 0.88mg at 50°C, 0.56mg, 0.88mg, 1.22mg at 100°C for Phyllanthus amarus, 0.11mg, 0.33mg, 0.55mg at 29°C, 0.22mg, 0.44mg, 0.66mg, at 50°C, 0.33mg, 0.65mg, 0.88mg, at 100°C for Moringa oleifera, 0.16mg, 0.39mg, 0.68mg at 29°C, 0.39mg, 0.50mg, 0.73mg at 50°C 0.46mg, 0.80mg, 1.12mg, at 100°C for Azadirachta indica, 0.20mg, 0.44mg, 0.60mg at 29°C 0.33mg, 0.55mg, 0.80mg, at 50°C 0.68mg, 0.88mg, 1.08mg at 100°C for Lipton respectively. Manganese in the tea samples brewed for 5mins and 10mins in 200ml, released 0.36mg, 0.48mg at 50°C, 0.98mg, 1.18mg at 100°C for Phyllanthus amarus, 0.26mg, 0.36mg at 50°C, 0.58mg, 0.66mg at 100°C for Moringa oleifera, 0.46mg, 0.56mg at 50°C, 0.72mg, 0.76mg at 100°C for Azadirachta indica, 3.0mg, 6.08mg at 50°C, 4.16mg, 8.56mg at 100°C Lipton. Oxalate release was highest in Phyllanthus amarus blended leaves sample brewed for 10mins at 100°C and lowest in Moringa oleifera blended leaves sample at brewing temperature and time of 29°C and 2mins respectively. While manganese release is highest in Lipton at a brewing temperature of 100°C for 10mins and lowest in Moringa oleifera leaves sample at a brewing temperature of 50°C for 5mins. The result shows that the rate of release of manganese and oxalate in brewed tea increase with increase in brewing temperature and time.