Herbal Tea:

Herbal teas have become more and more popular due to its medicinal properties and are brewed from a range of plant parts, including leaves, flowers, roots, seeds, and bark.¹

Herbal teas are now widely used in many cultures due to the growing interest in natural health products. Their purported advantages include cleansing, better cardiovascular and intestinal health, and mental relaxation.²

Despite their benefits, certain herbal teas could contain dangerous toxins including artificial colouring, adhesives, or environmental residues that were added during production or processing³

Benefits:

1. Eco-friendly

2. Safe

3. Frequent use may promote relaxation and general well-being⁴

Banana Blossom and Diabetes:

The banana plant, Musa acuminata, is widely grown in tropical and subtropical climates. Its edible flower or blossom is a popular vegetable that has also been used traditionally for medical purposes, especially in the treatment of diabetes mellitus⁵. India produces around 29.8 million tonnes of bananas a year on more than 830.5 thousand hectares, making it a major producer⁶.

The antioxidants, such as flavonoids and polyphenols, and high dietary fibre content of banana blossoms are noteworthy because they promote metabolic and cardiovascular health⁷. Numerous tiny florets that grow into banana fruits are enclosed by fibrous bracts, and the edible part of the blossom is a mainstay of diets in South and Southeast Asia⁸. Banana blossom extracts have been shown in experiments to block α-glucosidase and α-amylase, two enzymes essential for the digestion of carbohydrates and the absorption of glucose. They have demonstrated notable hypoglycemic effects in animal models, which suggests that they could be used to treat Type 2 diabetic mellitus (T2DM)^9,10.

Lemon Peel and Diabetes:

Flavonoids, limonoids, pectin, and polyphenols are among the powerful bioactive substances found in citrus limon peels, which are usually a by-product of the food industry¹¹. These substances exhibit anti-inflammatory and antioxidant properties, as well as the ability to block enzymes involved in the absorption of glucose¹². Lemon peel includes hesperidin, naringin, and eriocitrin, which improve insulin sensitivity and modulate gluconeogenesis to lower blood glucose levels while also reducing oxidative stress²⁰. Furthermore, α-amylase and α-glucosidase, two enzymes linked to postprandial hyperglycemia, have been shown to be inhibited by polyphenols present in citrus peels¹³.

Morphological Characteristics of Banana Blossom and Lemon Peel:

Banana Blossom (Musa acuminata Colla):

The banana flower, also known as the banana heart, is a huge purple or maroon inflorescence that resembles a teardrop and blooms at the end of a banana cluster.¹⁴ Usually pendulous, the blossom can grow up to 30 cm in length and has axillary inflorescence¹⁵. With a yellowish-white colouring, the florets are arranged in two rows inside. Supporting the entire plant, the pseudostem is made up of tightly wrapped leaf sheaths and finally produces the blossom.¹⁶

In addition to being a source of nourishment, the banana flower's morphological characteristics make it a prospective candidate for nutraceutical applications¹⁷.

Lemon Peel (Citrus limon):

The flavedo (outer coloured layer) and albedo (white spongy interior layer) are the two main layers that make up the lemon peel, which is the outer skin or exocarp of the lemon fruit.¹⁸Ripe lemon peels are usually bright yellow in colour and have many oil glands that show up as tiny pits on the outside.¹⁹ For usage in herbal teas, extractions, or capsule formulations, the peel can be dried and powdered into a coarse powder.²⁰

Taxonomical Classification:

A. Banana – Musa acuminata Colla²¹

Kingdom: Plantae

Phylum: Tracheophyta

Class: Liliopsida

Family: Musaceae

Genus: Musa

Species: Musa acuminata Colla

Its blooms grow in bunches and frequently have purple inflorescences²².

Fig 01: Musa acuminata Colla Flower

B. Lemon – Citrus limon (L.)²³

Kingdom: Plantae

Phylum: Magnoliophyta

Class: Magnoliopsida

Family: Rutaceae

Genus: Citrus

Species: Citrus limon (L.)

Fig:02 Citrus limon Fruit

Hesperidiums, a kind of modified berry with a thick, fragrant skin, are what the lemon fruit is categorised as. Because citrus species hybridise, its taxonomy has been thoroughly examined²⁴.

Pharmacological Use

A. Banana Blossom (Musa acuminata):

1. Support for the Digestive System.²⁵

2. Antioxidant Activity.²⁶

3. Anti-inflammatory and immunomodulatory effects. ²⁷

4. Anticancer Properties²⁸.

5. Antibacterial Action²⁹.

6. Antidiabetic Activity: The strong α-glucosidase and α-amylase inhibition shown by banana blossom extract postpones the absorption of glucose and the digestion of carbohydrates. Research on animals demonstrates that diabetic rats had markedly lower levels of serum urea, glycosylated haemoglobin (HbA1c), and fasting blood glucose³⁰.

B. Lemon Peel (Citrus limon):

1. Antioxidant Potential:³¹

2. Antidiabetic Effect: Studies have demonstrated that lemon peel extract can boost hepatic glycogen production, raise insulin secretion, and block α-amylase. Studies in diabetic animal models, both in vitro and in vivo, substantiate these effects³².

3. Hepatoprotective and Nephroprotective³³.

4. Antibacterial Properties³⁴.

Phytoconstituents of Banana Blossom and Lemon Peel:

1. Banana Blossom (Musa acuminata):

The secondary metabolites found in banana blossoms have significant pharmacological and nutraceutical potential. The following are the main categories of bioactive substances that are Flavonoids, Phenolic Compound, Tannins, Steroids and Terpenoids, Saponins and alkaloids, Umbelliferone and Lupeol have been found.^35-40

C. Lemon Peel (Citrus limon):

Lemon peel is frequently regarded as a waste by-product, but because of its rich phytochemical composition, which includes Flavonoids, Essential oils, Limonoids, Phenolic acids, Pectin.^41-46

Experimental Work:

Extraction Process: The success of herbal formulations is heavily reliant on the extraction procedure, which isolates bioactive chemicals from plant matter. The extraction procedure should preserve the integrity and activity of phytochemicals such as flavonoids, polyphenols, alkaloids, and essential oils.^47,54

MATERIAL AND METHOD:

List of material and their uses in Formulation:

Table no 01: List of material and their use in formulation

Sr. No.	Name of the Material	Use of Formulation
1	Musa acuminata Colla	Active Pharmaceutical Ingredients
2	Citrus Limon.L	Principal Ingredient

Preparation of Herbal Tea:

Table No 02: Formula for Banana Blossom Tea

Ingredients	Quantity
Banana Blossom Powder	1gm
Lemon peel Powder	1gm

Fig 03: Ingredients required for Banana Blossom Tea Preparation.

Preparatiom of Banana Blossom Herbal Tea:⁶³

Preparation of banana blossom powder:⁶⁴

1. Firstly, take Banana Blossom of Musa acuminata colla.⁶⁵

2. Seprate the banana blossom part like bract and tepals.⁶⁶

3. Then wash the tepals with distilled water.

4. Then dry the tepals at room temperature.

5. After sufficient drying tepals can be grind by grinder

6. Powder of telpls are wight.

Preparation of Lemon peels powder:⁶⁷

1. Firstly, take the lemon

2. Then wash the lemon

3. Cut the lemon and then remove the all-lemon juice from these

4. All lemon pulp cut into small piceses dry under sun dry

5. Then dried pieces were pulverized in a mixer blender to obtain corse powder

6. Then these powder pass through mesh size 40 and wight.

Preparation of herbal tea bags:

1. Firstly, take the banana blossom and lemon peels powder.⁶⁸

2. Mix the both powder with appropriate quantity.

3. Then blend the mixture.

4. Add the flavoure in it.

5. Fill this mixture in tea bags with proper quantity

6. And last seal tha tea bags and place in secondary packaging

Evaluation of Herbal Tea:

1. Organoleptic Evaluation:^69,70 Organoleptic analysis was conducted to assess the sensory characteristics of the herbal tea formulation. The results are as follows: Colour, Odour, Taste, Texture, pH.

2. Determining the Value of Ash:^71,72 Ash levels were utilised to determine the presence of inorganic residues in tea powder.

· Total Ash Value: 2 g of air-dried powder was burned at ≤ 450°C to obtain carbon-free ash.

· Acid-Insoluble Ash: Boil the whole ash with 25 mL of 2M HCl. Insoluble residue was collected, cleaned, burned, and weighed.

· Water-Soluble Ash: The ash was heated with 25 mL of distilled water. Water-soluble ash was calculated by filtration, ignition, and subtraction of insoluble materials.

3. Loss on Drying (LOD):⁷³ 2 g of sample was dried in a hot-air oven at 105°C until a consistent weight was reached. The moisture content (weight loss) was monitored.

4. Extractive Value Test:⁷⁴

The extractive value represents the amount of active components that are soluble in solvents. To create a water-soluble extractive, 5 g of powder was macerated in 100 mL of chloroform water for 24 hours, filtered, and 25 mL of the filtrate dried at 105°C.

Assay for Total Phenolic Content:^75,76,77,78

The Folin-Ciocalteu reagent method was used to calculate total phenolic content. Folin reagent and sodium carbonate were used to react 10-40 mg/mL ethanolic extract. Following 1 hour of incubation, absorbance was measured at 765 nm.

RESULT AND DISCUSSION:

Phytochemical Test Result:

Tannins, alkaloids, sugars, saponins, phytosterols, polyphenols, proteins, resins, quinones, terpenoids, and flavonoids were found in the phytochemical investigation of Musa acuminata Colla and citrus limon. Flavonoids.

Table No 03: Phytochemical Analysis of Musa acuinata Colla and C. Limon

Sr. No.	Phytochemical	Test	Result
1.	Flavonoids	Shinoda Test	Positive
		Alkaline reagent Test	Positive
		Lead acetate Test	Positive
2.	Alkaloids	Mayers Test	Positive
		Hagers Test	Positive
3.	Glycosides	Baljet Test	Positive
		Foam Test	Positive
4.	Tannins and Phenolic compounds	Lead acetate Test	Positive
		Ferric Chlorides Test	Positive
		Bromine Water Test	Positive
		Acetic acid Test	Positive
5.	Proteins	Biuret Test	Positive
		Millons Test	Positive
6.	Amino Acid	Ninhydrin Test	Positive
7.	Carbohydrates	Molish’s Test	Negative
		Benedict’s Test	Negative
8.	Resin	Hcl Test	Positive
9.	Quinone	Sulphuric acid Test	Negative
10.	Phytosterols	Liebermann Burchard’s Test	Negative

Standardization of Herbal Tea:

1. General Appearance/ Organoleptic Characteristics:

Table no 04: Genaral appearance of Tea

Sr. No.	Characteristics	Result
1.	Colour	Light yellow or golden
2.	Odour	Aromatic
3.	Taste	Pleasant and flowery
4.	Texture	Light and smooth
5	PH	5.9

Determination of Ash value:

Table no 05: Determination of Ash value

Sr. No.	Parameter	Result
1	Total Ash value	49%
2	Acid insoluble Ash value	42.5%
3	Water soluble Ash value	65%
4	Loss on Drying	10.13%
5	Extractive value	20%

CONCLUSION:

Banana blossom tea has a diverse phytochemical profile, with high total phenolic and flavonoid content, which contributes to its significant antioxidant properties. The tea showed potential antibacterial activities, good organoleptic qualities, and a favourable safety profile with negligible heavy metal contamination.

Future Perspectives

1. Clinical Trials: Extensive human clinical trials are required to validate the antioxidant, anti-inflammatory, and antibacterial activities seen in vitro and in animal models, demonstrating unambiguous health benefits and safe dose requirements.

2. Standardisation and Quality Control: Creating standardised extraction procedures and quality control processes would assure uniformity in the phytochemical composition and therapeutic efficacy of commercial banana blossom tea products.

ACKNOWLEDGEMENT:

Firstly, I am very grateful towards Dr. K. V. Otari, Principal, and Navsahyadri Institute of Pharmacy for being a constant source of inspiration and support in all endeavors and providing all the facilities required for carrying out my project work.

I would like to thank my guide NIP. Who guided me in all sorts of things and gave support and pointing out the mistakes we made during the work. I have learn a lot from her, which I am sure, will be useful in different stages of my life.

My sincere thanks to Prof Dipali N. Hagir, Prof. Prachi Ghadage, Academic Co-ordinator and all the staff members who extended the preparatory steps of this dissertation.

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Received on 15.06.2025 Revised on 19.09.2025

Accepted on 24.11.2025 Published on 20.01.2026

Available online from January 27, 2026

Asian J. Pharm. Tech. 2026; 16(1):13-18.

DOI: 10.52711/2231-5713.2026.00003

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