Tag Archives: herbal infusion

1322-1330 I. Augšpole, M. Dūma and B. Ozola
Bioactive compounds in herbal infusions
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Bioactive compounds in herbal infusions

I. Augšpole*, M. Dūma and B. Ozola

Latvia University of Life Sciences and Technologies, Faculty of Food Technology, Department of Chemistry, Liela iela 2, LV-3000, Jelgava, Latvia
*Correspondence: ingrida.augspole@llu.lv


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).

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