Advances in Food Technology and Nutritional Sciences

Introduction: Buckwheat (Fagopyrum esculentum) and wild thyme (Thymus serpyllum) leaves and flowers were used to develop thymo-rutin green tea. The process involved cultivation of buckwheat collection of flowers and leaves after flowering and collection of wild thymus leaves and flowers. Materials and Methods: The leaves and flowers washed and pass through steam to fix color and kept in solar house for dehydration. Dehydrated leaves, flowers and some other additives mixed and developed mixture of green tea. All these parameters used in this process have been standardized. Chemical and mineral analyses of thymo-rutin green tea have been carried out. Results: The results of green tea showed the highest content of rutin content (1.99%) along other constituent i.e., thymol (0.21%) extracting value of ethanol (18.93%) and caffeine (0.35%). Thymol (2-isopropyl-5-methylphenol) is the main compounds have shown anti-inflammatory, immunomodulatory, antioxidant, antibacterial and antifungal properties.1,2 Rutin is one of the flavonoid, flavonoids belongs to the plant phenolics. Conclusion: The increasing interest in powerful biological activity of plant rutin outlined the necessity of determining rutin content in plant leaves and flowers. The highest content of rutin was found in the developed green tea. The developed green tea contained rutin, thymol and caffeine. The developed green tea is nutritious, delicious and health promoting.