Antioxidative, Antibacterial and Antifungal Activities of Tea Infusions from Berry Leaves, Carob and Doum

Abstract

This study is carried out to evaluate the chemical composition and physicochemical properties of berry leaves, carob and doum tea infusions and their mixtures. Furthermore, the antioxidant activities of these extracts were investigated by scavenging of 1,1 diphenyl-2-picrylehydrozyl (DPPH) radicals. The proliferation inhibition activities on some types of bacteria and yeast were also measured for evaluating the antimicrobial activity of berry leaves, carob and doum tea infusions and their blends. The results showed that carob was characterized by its high protein content. The highest percentage of fi ber was found in doum sample, followed by carob but ash was the highest in berry leaves samples. The levels of most elements were higher in carob sample, when compared with those of berry leaves and doum samples. The highest value of TSS was found in the tea infusions of doum and carob (22.5 Brix), meanwhile, the lowest was observed in the doum tea infusions (10.60 Brix). Acidity of berry leaves, carob and doum tea infusions was higher than that of the berry leaves +doum tea infusions, but lower than that of the berry leaves + carob + doum tea infusions. Total sugars formed the major components in doum and berry leaves + carob tea infusions. Doum and carob tea infusions had signifi cantly higher non-reducing, but lower contents of reducing sugars than the other tested samples. The results indicated that berry leaves + carob + doum tea infusions sample showed higher quality attributes especially color, taste and overall acceptability. The berry leaves and berry leaves + carob tea infusions had a high level of vit. C (11.05 and 10.28 mg/100 g), while it was low in doum tea infusions. Blended samples showed a higher content of total phenol compounds compared to tea infusions of berry leaves, carob and doum. Data indicated that the berry leaves + carob + doum, berry leaves + carob, berry leaves + doum and doum + carob tea infusions samples were good antioxidants with strong DPPH radical-scavenging activity. The results confi rmed that the investigated extracts had good antimicrobial activity, especially against bacteria.

Production of Low Calorie Bakery Product with Pleasant Flavour, Antioxidant and Antimicrobial Activities

“…Figures 1 and 2 showed that the combinations between aromatic plants were the most effective inhibitors followed by two mix and aromatic plants alone had a lesser effect. Synergistic effects were reported by Abdel-ElKalek [2008] and Hussein et al [2011b]. They reported that the combinations of spices extracts and herb tea infusions (berry leaves, dom and kharoub extracts) showed a greater inhibitory effect towards tested bacteria and fungi than that of individual extract.…”

Total Dietary Fiber Content of Selected Traditional Beverages in Egypt: A Brief Profile

“…Studies [30,34,35] continue to support the beneficial effects of TDF specifically in traditional fruit juice beverages in enhancing perceived satiety, regulating energy intake, modulating gastric emptying, and reducing weight gain. Previous studies [36][37][38][39][40][41][42] have also supported the potential activity of some traditional Egyptian beverages as functional foods with antioxidative, antihypertensive, hypolipidemic, and anti-carcinogenic properties particularly in hibiscus tea, tamarind juice, dried apricot juice, and carob juice. In addition, the potential benefits of guava, strawberries, and pomegranate for the prevention of obesity and obesity-related diseases have been previously demonstrated [43][44][45][46][47][48].…”

Effect of Supplementing Doum (Hyphaene Thebaica) to Diets on Reproductive and Productive Traits in Rabbits

“…Subsequently there is no need to the high level which increases the productive coast. (Hussein et al, 2011).…”

“…Therefore there is a growing interest in the substances exhibiting antioxidant properties that are supplied to human and animal organisms as food components or a specific pharmaceutica. Hussein et al (2011) evaluated the chemical composition and physicochemical properties of doum tea infusions. Furthermore, the antioxidant activities of these extracts were investigated by scavenging of 1,1 diphenyl-2-picrylehydrozyl (DPPH) radicals.…”