Herbal tea, known as health-promoting due to its therapeutic potential for several ailments and consumption increased over decades. The Western Himalayan region of India affluent with herbs has therapeutic values. However, these herbs have not been used in the tea and are still untouched by mankind. Therefore, the present study aimed to pioneer and manufacture herbal teas from Western Himalayan region plants. Our findings showed that total polyphenol content was ranged from 4.42 ± 0.53 to 13.37 ± 0.50% compared to green tea (GT) and black tea (BT) (13.37 ± 0.50 and 10.05 ± 0.11%) of C. sinensis, total flavonoid and total catechin content was ranged from 1.81 ± 0.67–4.68 ± 0.26% to 4.43 ± 0.28–15.17 ± 0.53% in all the herbal tea samples. Moreover, antioxidant activity was ranged in DPPH from (27.58–226.28 µg/mL) and in ABTS (14.17–117.62 µg/mL). Highest antioxidant activity was observed in GT and lowest was observed in rose tea (RT). Heatmap was made for catechin visualization in green herbal teas (GHT). Principal Component Analysis (PCA) showed the variation of amino acids in all the herbal tea samples which was found in the range from 0.82 to 2.86%. Taxus green tea (TGT) exhibited remarkable cytotoxic activity against SW480 (50.9 ± 0.7 at 200 µg/mL). Whereas, sea-buckthorn green tea (SGT) exhibited the highest activities on A549 cells (87.01 ± 1.1 at 200 µg/mL). Maximum volatile organic compounds (VOCs) were identified in lemongrass black tea (LBT) (96.23%), namely, geranial, levoverbenone, pulegone, l-linalool and cineol. In addition, the sensory analysis revealed that herbal tea shows sweet and better taste with high sensory attributes. Current study revealed that the Western Himalayan region plants could be used as herbal tea with additional health benefits. The prepared herbal teas can be used in nutraceuticals as a beverage and a new dietary source for bioactive compounds.

中文翻译：

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西喜马拉雅地区凉茶的抗氧化和细胞毒活性评估：与绿茶（Camellia sinensis）和红茶的比较

凉茶因其对多种疾病的治疗潜力而被称为促进健康，几十年来其消费量不断增加。印度西喜马拉雅地区盛产草药，具有治疗价值。然而，这些药草并没有被用在茶里，人类仍然没有接触过。因此，本研究旨在开创和制造西喜马拉雅地区植物的凉茶。我们的研究结果表明，与绿茶 (GT) 和红茶 (BT) (13.37 ± 0.50 和 10.05 ± 0.11%)、总黄酮和总所有凉茶样品的儿茶素含量范围为 1.81 ± 0.67–4.68 ± 0.26% 至 4.43 ± 0.28–15.17 ± 0.53%。此外，DPPH 中的抗氧化活性范围为 (27.58–226.28 µg/mL) 和 ABTS (14.17–117.62 µg/mL)。在 GT 中观察到最高的抗氧化活性，在玫瑰茶 (RT) 中观察到最低。热图是为绿茶 (GHT) 中的儿茶素可视化而制作的。主成分分析 (PCA) 显示所有凉茶样品中氨基酸的变化范围为 0.82% 至 2.86%。红豆杉绿茶 (TGT) 对 SW480 表现出显着的细胞毒活性（200 µg/mL 时为 50.9 ± 0.7）。而沙棘绿茶 (SGT) 对 A549 细胞的活性最高（200 µg/mL 时为 87.01 ± 1.1）。在柠檬草红茶 (LBT) (96.23%) 中鉴定出最大挥发性有机化合物 (VOC)，即香叶醛、左旋苯醌、胡薄荷酮、l-芳樟醇和桉树脑。此外，感官分析表明，凉茶具有较高的感官属性，具有甜味和更好的口感。目前的研究表明，西喜马拉雅地区的植物可以用作凉茶，具有额外的健康益处。制备的凉茶可用于营养保健品，作为饮料和生物活性化合物的新膳食来源。