Development of a Polyherbal Antioxidant Tea Formulated with Citrus sinensis L. and Zingiber officinale Roscoe

Background and Objective: The rising global burden of oxidative stress-related non-communicable diseases has intensified the search for safe, affordable and natural antioxidant interventions. Citrus sinensis (sweet orange) and Zingiber officinale (ginger) are widely available tropical plants with well-documented antioxidant phytochemical profiles. This study aimed to develop, formulate and evaluate the antioxidant activity, physicochemical properties and sensory acceptability of a polyherbal tea prepared from Citrus sinensis and Zingiber officinale at varying blend ratios. Materials and Methods: Five formulations were prepared: Formulation A (100% Citrus sinensis), Formulation B (100% Zingiber officinale), Formulation C (1:1 ratio), Formulation D (2:1, Citrus-dominant) and Formulation E (1:2, Ginger-dominant). Qualitative phytochemical analyses were conducted. Antioxidant activity was evaluated using DPPH radical scavenging assay. Physicochemical characterization included moisture content, ash values and extractive values. Sensory acceptability was assessed using a 9-point Hedonic scale with 30 trained panelists. Response Surface Methodology (RSM) was employed for blend optimization. Results: The polyherbal formulations demonstrated significantly higher phytochemical and antioxidant activity compared to single-herb formulations, with DPPH IC₅₀ values indicating concentration-dependent radical scavenging activity. The 7:3 (Citrus:Ginger) ratio exhibited the lowest IC₅₀ of 29.8 μg/mL, while RSM identified the optimal blend as 55% Citrus sinensis and 45% Zingiber officinale (IC₅₀ = 0.68 mg/mL). All formulations met WHO physicochemical quality thresholds for herbal preparations. The optimized tea demonstrated acceptable stability over 6 months of accelerated testing and received favorable sensory scores (overall liking = 7.6/9). Conclusion: The polyherbal tea combining Citrus sinensis and Zingiber officinale demonstrates significant antioxidant activity, acceptable physicochemical properties and good sensory acceptability, supporting its development as a functional nutraceutical beverage with potential health-promoting applications.