Antioxidant Profile of Different Types of Herbal Infusions and Teas Commercially Available in Mexico
Keywords:
antioxidant activity, polypenolic compounds, herbal infusions and teas.Abstract
Different types of teas and herbal infusions were studied. Antioxidant properties and phenolics compounds were estimated. Camellia sinensis based teas presented the highest values for inhibition of free radicals such as DPPH· and ABTS·+. The results showed different values between teas (Camellia sinensis) and herbal infusions (as Hibiscus sabdariffa). Green tea presented the highest values for inhibition of lipid oxidation (95.03 ± 3.34 to 31.68 ± 14.50 %) and polyphenolics content (0.112 ± 0.018 to 1.343 ± 0.068 GAE mg mL-1). In HPLC test, suggested the presence of antioxidant compounds such as epsyringic acid, procyanidin among others phenolic compounds. This study concluded that mexican teas and herbal infusions have potential to provide several benefits for human health, due to phenolic compounds present in them.
References
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[3]- A. S. G. Costa, M.A. Nunes, I. M. C. Almeida, M. R. Carvalho, M. F. Barroso, R. C. Alves, and M. B. P. P. Oliveira. “Teas, dietary supplements and fruit juices: A comparative study regarding antioxidant activity and bioactive compounds”. LWT - Food Science Technology, 49; 324-328. 2012.
[4]- A. A. Ferreira-Zielinski, Ch. W. Isidoro-Haminiuk, A. Alberti, A. Nogueira, D. I. Mottin and D. Granato. “A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques”. Food Research Intternational, 60; 246-254. 2014.
[5]- A. Figueirinha, A. Paranhos, J. J. Pérez-Alonso, C. Santos-Buelga, and M. T. Batista. “Cymbopogon citratus leaves: Characterisation of flavonoids by HPLC–PDA–ESI/MS/MS and an approach to their potential as a source of bioactive polyphenols”. Food Chemistry, 110; 718–728. 2008.
[6]- T. Frank, G. Netzel, D. Kammerer, R. Carle, A. Kler, E. Kriesl, I. Bitsch, R. Bitsch and M. Netzel, “Consumption of Hibiscus sabdariffa L. aqueous extract and its impact on systemic antioxidant potential in healthy subjects”. Journal of the Science of Food and Agriculture, 92; 2207-2218. 2012.
[7]- Y. Gow-Chin and C. Hui-Yin. “Antioxidant Activity of Various Tea Extracts in Relation to Their Antimutagenicity”. Journal of Agricultural and Food Chemistry, 43; 27-32. 1995.
[8]- D. Huang, B. Ou and R. L. Prior. “The Chemistry behind antioxidant capacity assays”. Journal of Agricultural and Food Chemistry, 53; 1841-1856. 2005.
[9]- C. L. Liu, J. M. Wang, C. Y. Chu, M. T. Cheng and T. H. Tseng. “In vivo protective effect of protocatechuic acid on tert-butyl hydroperoxide-induced rat hepatotoxicity”. Food and Chemical Toxicology, 40; 635-641. 2002.
[10]- J. A. Macedo, V. Battesin, M. L. Ribeiro and G. A. Macedo. “Increasing the antioxidant power of tea extracts by transformation of polyphenols”. Food Chemistry, 126; 491-497. 2011.
[11]- H. P. S. Makkar, M. Blümmel, N. K. Borowy and K. Becker. “Gravimetric determination of tannins and their correlations with chemical and protein precipitation methods”. Journal of the Science of Food and Agriculture, 61; 161-165. 1993.
[12]- A. Matkowski. “Plant in vitro culture for the production of antioxidants”. Biotechnology Advances, 26; 548-560. 2008.
[13]- G. Oboh and RBT Rocha. “Antioxidant and Neuroprotective Properties of sour tea (Hibiscus sabdariffa, calyx) and Green Tea (Camellia sinensis) on some Pro-oxidant-induced Lipid Peroxidation in Brain in vitro”. Food Biophysics, 3; 382-389. 2008.
[14]- J. H. Oh, Ch. A. Reum, S. J. Kim and J. Han. “Antioxidant and antimicrobial activities of various leafy herbal teas”. Food Control, 31; 403-409. 2013.
[15]- S. A. Ramalho, N. Nigam, G. B. Oliveira, P. A. de Oliveira, T. O. M. Silva, A. G. P. dos Santos and N. Narain. •Effect of infusion time on phenolic compounds and caffeine content in black tea”. Food Research International, 51; 155-161. 2012.
[16]- Ramsaha S., Aumjaud BE., Neergheen-BhujunVS., Bahorun T., Polyphenolic rich traditional plants and teas improve lipid stability in food test systems. Journal of Food Science and Technology. 2013, 52, 773-782.
[17]- R. Randhir and K. Shetty. “Mung beans processed by solid-state bioconversion improves phenolic content and functionality relevant for diabetes and ulcer management”. Innovative Food Science and Emerging Technologies, 8; 197-204. 2007.
[18]- R. Re, N. Pellegrini, N. Proteggente, A. Pannala, M. Yang and C. Rice-Evans. “Antioxidant activity applying an improved ABTS radical cation decoloration assay”. Free Radical Biology & Medicine, 26; 1231-1237. 1999.
[19]- S. K. Sadhu, K. M. Sojib, T. Ohtsuki, M. Ishibashi. “Secoiridoid components from Jasminum grandiflorum”. Phytochemistry, 68; 1718-1721. 2007.
[20]- A. M. Salah, J. Gathumbi and W. Vierling. “Inhibition of intestinal motility by methanol extracts of Hibiscus sabdariffa L. (Malvaceae) in rats”. Phytotherapy Research, 16; 283–285. 2002.
[21]- A. Starzynska-Janiszewska, B. Stodolak and M. Jamroz. “Antioxidant properties of extracts from fermented and cooked seeds of Polish cultivars of Lathyrus sativus”. Food Chemistry, 109; 285-292. 2008.
[22]- O. Yemis, E. Bakkalbasi and N. Artik. “Antioxidative activities of grape (Vitis vinifera) seed extracts obtained from different varieties grown in Turkey”. International Journal of Food Science & Technology, 43; 154-159. 2008.
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Published
2017-04-30
How to Cite
Mabel, T.-G. D., Javier, S.-A. E., Cynthia, G.-P. I., Jorge, W.-P., Romeo, R., & Guadal, M.- Ávila G. C. (2017). Antioxidant Profile of Different Types of Herbal Infusions and Teas Commercially Available in Mexico. American Scientific Research Journal for Engineering, Technology, and Sciences, 31(1), 67–77. Retrieved from https://asrjetsjournal.org/index.php/American_Scientific_Journal/article/view/2861
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