Determination of product quality in various aspects of herbal teas consumed for weight loss

Evaluating the quality of herbal teas widely consumed for weight loss is important for public health. This study aimed to investigate the physicochemical properties (pH, color, acidity, dry matter, ash), antioxidant capacity, total phenolic content, total flavonoid content, heavy metal and mineral composition, and microbiological quality of green tea, rosemary tea, and mate tea, which were identified as frequently consumed for weight loss in the community. Analyses were performed on samples of both loose and packaged green tea (n=10), rosemary tea (n=10), and mate tea (n=10) obtained from markets and herbal shops in the province of Burdur. The total mesophilic aerobic bacteria and mold-yeast counts of the samples were found to be within the legal limits specified by national and international regulations. In the physicochemical analyses, pH, color, dry matter, ash, and acidity values were measured. Significant differences were observed among the tea types, particularly in terms of pH, acidity, and color (P < 0.05). Phenolic compound analyses revealed significant differences among the teas in terms of total phenolic and flavonoid contents (P < 0.05). Mineral and heavy metal analyses were conducted using the Inductively Coupled Plasma-Optical Emission Spectroscopy (ICP-OES) method, and statistically significant differences were found in the levels of elements such as aluminum (Al), copper (Cu), iron (Fe), lead (Pb), phosphorus (P), magnesium (Mg), calcium (Ca), and potassium (K) in the tea samples (P < 0.05). Furthermore, toxic elements such as chromium (Cr), mercury (Hg), and arsenic (As) were not detected in the rosemary, mate, and green tea groups. In conclusion, it was determined that factors such as the type of product, packaging condition, and hygienic practices have significant impacts on ensuring the safety and reliability of herbal teas consumed for weight loss, both in terms of food safety and public health.