Quantification of phytochemicals, and compounds’ identification in functional tea from Ficus capensis and Justicia secunda

This work evaluated the development of beverage from Ficus capensis and Justicia secunda leaves composite using response surface methodology three‐level factorial design gas chromatography–mass spectrophotometry. Fresh leaves of F. capensis and J. secunda were processed into tea. The results indicated the optimal extracts blends of 48% of F. capensis and 52% of J. secunda. The iron content was 489.11 mg/g; flavonoid content, 83.64 mg QE/100 g; vitamin C content, 1003.14 mg/100 g; and pyridoxine content, 357.31 mg/100 g. Alkaloid profile showed tetrahydrorhombiofoline (35%), columbamine (20.10%), laudanosine (11.50%), salsoline (8.22%), methylcobalamin (7.98%), quinine (5.89%), and quinidine (3.21%). Other phytocompounds with bioactive characteristics include 11‐octadecenoic acid, methyl ester (32.43 g/100 g); hexadecanoic acid, methyl ester (16.69 g/100 g); 9,12‐octadecadienoic acid (Z,Z)‐, methyl ester (12.81 g/100 g); (E)‐9‐octadecenoic acid, ethyl ester (9.71 g/100 g); hexadecanoic acid, ethyl ester (5.86 g/100 g); methyl stearate (4.62); linoleic acid, ethyl ester (4.62 g/100 g), octadecanoic acid, ethyl ester (1.84 g/100 g); and octasiloxane, 1,1,3,3,5,5,7,7,9,9,11,11,13,13,15,15‐hexadecamethyl (0.19 g/100 g) with good sensory attributes. The optimized tea from F. capensis and J. secunda is rich in health‐supporting substances and could be employed in promoting healthy living.