Biochemical and functional properties of indigenous Australian herbal infusions

Abstract

The phytochemical profile, organic acid content, minerals, various antioxidant assays and consumers acceptability of indigenous Australian herbal infusions namely gulban (Melaleuca citrolens), anise myrtle (Syzygium anisatum), and lemon myrtle (Backhousia citriodora) were compared with a commercial green tea (Camellia sinensis). Total phenolic content and catechin derivatives were higher in green tea as compared to indigenous herbal infusions (P<0.05). Phytochemical profiles showed high levels of caffeine in green tea, but, it was not found in herbal infusions (P<0.05). Australian indigenous herbal infusions were a good source of calcium and magnesium compared to green tea (P<0.05). Oxalic acid was higher in green tea, whereas gulban and anise myrtle infusions were rich in citric acid (P<0.05). Antioxidant activities of green tea and gulban herbal infusions were comparable (P≥0.05). Overall liking scores were higher for herbal infusions compared to green tea (P<0.05). Indigenous Australian herbal infusions particularly gulban has a potential to become a successful commercial herbal beverage.

Polymeric nanoemulsions enriched with Eucalyptus citriodora essential oil

“…However, the storage of EOs is a critical matter due to their sensitivity to heat, humidity and air, being subject to hydrolysis, oxidation, dehydration and isomerization reactions [11][12][13] . Thus, the encapsulation of EOs is an important nanotechnological strategy to enable the use of such constituents, improving their physical-chemical stability and promoting protection against external factors [14][15][16][17][18] .…”

“…Nanoemulsions (NEs) are useful alternatives in the encapsulation of EOs, enabling the improvement of physical-chemical stability, the modulation of release rates and bioavailability of such active principles, as it has been reported in recent studies [14][15][16][17] . The composition of the formulations, method and preparation conditions are intrinsically related, and it is necessary to conduct research to formulate more stable, efficient controlled release systems for the incorporation of active ingredients with antimicrobial action [12,[14][15][16][17][18] .…”

Lemon Myrtle (Backhousia citriodora) Extract and Its Active Compound, Casuarinin, Activate Skeletal Muscle Satellite Cells In Vitro and In Vivo

“…Here, we identified five major compounds in LM: gallic acid, casuarinin, myricitrin, hyperin, and quercitrin. Among the five compounds, gallic acid, myricitrin, and hyperin have previously been identified in lemon myrtle [ 40 , 41 , 42 ]. To the best of our knowledge, casuarinin and quercitrin have been identified as constituents of lemon myrtle for the first time in this study.…”

The Framework for Responsible Research With Australian Native Plant Foods: A Food Chemist's Perspective

“…Food chemistry studies of Australian native plant foods include nutrition profiles, flavor chemistry, compounds that give antioxidant and antimicrobial properties, chemical and metabolite composition, compounds that impact safety of these as foods and changes that occur during storage or processing. Recent studies include the nutritional profiling of wattle seeds (10,11), green plum (3), Kakadu plum kernels (12) and gumby gumby leaves (13); the chemical and metabolite composition of Kakadu plum (2,14), finger lime, native pepperberry and Davidson's plum (15) and Tasmanian pepper (16); the antioxidant properties of infusions of gulban, anise myrtle and lemon myrtle leaves (17), Kakadu plum extracts (18), wattle seeds (11), the tuckeroo (19), Illawarra plum, Kakadu plum, muntries and native currant (20); and analysis of storage of lemon myrtle, anise myrtle and Tasmanian pepper leaf (21) as well as drying methods of Kakadu plum (22). Food chemistry has the potential to be used in the provenance, traceability and authenticity of native Australian plant foods.…”