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In this work, the bioactive constituents of instant drink formulated using Ananas comosusand Citrus sinensisrind extracts supplemented with Cymbopogon citratesleaf extract with the aid of simplex centroid mixture design and gas chromatography–mass spectrophotometry were studied. The rinds of A. comosusand C. sinesis, and the leaf of C. citrateswere processed into extracts and then developed into an instant drink. The results showed optimal extracts mixture of A. comosus(15.0%), C. sinesis(38.56%), and C. citrates(46.44%) was most suitable. The major bioactive compounds included 3-(2-Hydroxy-6-methylphenyl)-4(3H)-quinazolinone (16.31%), 9,12-Octadecadienoic acid (Z,Z)- (10.54%), Z-(13,14-Epoxy)tetradec-11-en-1-ol acetate (9.60%), Cinnamic acid, p-(trimethylsiloxy)-, methyl ester (6.85%), 2-Methyl-Z,Z-3,13-octadecadienol (4.18%), 1-Butoxy-1-isobutoxy-butane (3.16%), 2-Propen-1-amine (2.98%), and cis-11-Hexadecenal (2.46%). Antioxidants indicated total phenolic (21.26 mg GAE/g), alkaloids (15.03 mg/100 g), total flavonoids (86.45 mg RE/100 g), DPPH (83.18 mol TEAC/100 g), ferric reducing power (19.10 mmol Fe2+/100 g), and metal chelating power (41.02 mmol Fe2+/100 g). Phenolic profile showed 135.20 mg/100 g of epicatechin, ferulic acid (10.11 mg/100 g), vanillic acid (19.84 mg/100 g), pyrogallol (42.0 mg/100 g), gallic acid (35.90 mg/100 g), catechin (380.11 mg/100 g) and quercetin (45.40 mg/100 g). Physicochemical showed packed bulk density (0.601 g/ml), porosity (22.74%), pH (5.11), L* (74.21), a* (21.10), and b* (32.34). Sensory scores indicated taste (93.03%), appearance (86.45%), aroma (89.15%), and general acceptance (91.56%). Fourier transformed infrared indicated that the main functional groups included carbamyl (amide), phenyl (phenol), carboxyl (carboxylic acid), cyano (nitrile), formyl (alkaynal), alkoxy-carbonyl (ester), and aryl halides. The instant drink has biological potential as antioxidant, hepatoprotective, antihistaminic, hypocholesterolemic, antieczemic, analgesic, antimalaria, and cancer preventive. Consequently, the instant beverage could find domestic and industrial applications as a functional drink.

This work investigated the development of instant tea formulated using Cymbopogon citrates, Zingiber officinaleand Moringa oleiferaextracts. Fresh leaves of C. citratesand M. oleifera, and rhizopus of Z. officinalewere processed into lyophilized extracts and ultimately developed into instant tea with the aid of simplex centroid mixture design. The results showed optimal extracts mixture of C. citrates(52.32%), M. oleifera(18%), and Z. officinale(29.68%) as most suitable. Prominent bio-compounds included 9,12-Octadecadienoic acid (Z,Z)-(29.54%), Ricinoleic acid (7.49%), 2-Propen-1-amine (7.29%), Z-(13,14-Epoxy)tetradec-11-en-1-ol acetate (7.19%), 9-Octadecenal, (Z)-(7.15%), and 1-Butoxy-1-isobutoxy-butane (4.20%). Antioxidants showed total phenolic (23.80 mgGAE/g), alkaloids (13.61 mg/100 g), total flavonoids (91.24 mg RE/100 g), DPPH (74.16 µmolTEAC/100 g). Phenolic profile showed epicatechin (108.2 6 mg/100 g), ferulic acid (23.41 mg/100 g), pyrogallol (30.02 mg/100 g) and quercetin (38.62 mg/100 g). Physicochemical showed packed bulk density (0.591 g/ml), pH (5.28), *L (69.25), *a (13.61) and *b (28.40). Sensory scores showed taste (90.87%), aroma (86.45%), and general acceptability index (89.84%). Fourier transformed infrared showed carbamyl (amide), cyano (nitrile), formyl (alkaynal), and aryl halides. The formulated instant tea possessed some health promoting bioactive compounds.