Bioactive compounds in herbal infusions
Laen...
Kuupäev
2018
Kättesaadav alates
Autorid
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
Herbal teas are very popular and known as important source of biologically active
compounds. Some of popular Latvian herbal teas: Calendula (Calendula officinalis L.),
Matricaria chamomilla (Matricaria chamomilla), Lady's-mantle (Alchemilla vulgaris L.),
Jasmine (Jasminum officinale L.), Yarrow (Achillea millefolium L.) and Linden flowers
(Tilia spp.) were selected for analysis. This study was carried out with the aim to investigate the
effect of extraction time (10, 15, 20 min) on the content of total flavonoids and total phenols as
well as antioxidant activity of herbal tea extracts. The infusions were prepared by usual domestic
preparation technique using ground air-dried plant materials and boiling deionized water
(0.055 µS cm-1
) for extraction. Content of total flavonoids, total phenols and antioxidant activity
was determined spectrophotometrically. Dry matter content was determined in lyophilized herbal
infusions. The obtained results indicated that extraction time did not affected the content of
biologically active compounds in the herbal infusions significantly (P > 0.05). The highest level
of flavonoids was found in Jasmine and Lady's-mantle infusions (average
104.98 ± 9.21 mg quercetin equivalent 100 g
-1
and 115.28 ± 5.25 QE mg 100 g
-1
respectivelly),
while the lowest was determined in Matricaria chamomilla extract – (average
70.10 ± 4.68 QE mg 100 g
-1
). Lady's-mantle tea contained the largest amount of total phenols
(average 4126.62 ± 26.24 mg gallic acid equivalents 100g-1
), the lowest – Calendula tea
1828.04 ± 10.37 mg GAE 100 g
-1
). Data analysis showed a close linear positive correlation
between the content of total flavonoids and total phenols in herbal infusions (R2 = 0.872;
r = 0.934) with the probability of 99%. In general, all samples tested in this study, demonstrated
high level of antioxidant activity (from 75.04 to 91.54 mmol Trolox equivalents 100 g-1
). Results
of the present experiments demonstrated that content of dry matter in analysed herbal teas was
significantly different (P < 0.05).
Kirjeldus
Article
Märksõnad
herbal infusion, phenols, flavonoids, antioxidant activity, articles