Comparison of total phenol content and antioxidant activity of herbal infusions with added Stevia reabaudiana Bertoni

Abstract

Antioxidant capacity (AC) was determined by the ABTS method and DPPH, and total phenol content (TPC) in dehydrated plant material, in infusions and in residues (plant material after preparing the infusion) of white, black, red, green, spearmint, stevia, lemon grass and chamomile teas to which stevia leaves were added or not added; addition of processed stevia powder was also tested. Three independent experiments were set up: with dehydrated plant material, with infusions and with residues. For the case of dehydrated plant material, white tea had the highest TPC (10813.5 mg GAE/100g) and AC by the ABTS method (1183.3 µM TE/g) and DPPH method (1525.0 µM TE/g). On infusions, black tea had higher TPC (180.82 µg GAE/ml) and AC by the methods ABTS and DPPH (0.6114 and 2.5983 µM TE/ml, respectively). On residues, TPC was higher in white tea, while green tea had the highest AC values. AC of dehydrated plant material increased when stevia leaves were added, according to the DPPH and ABTS methods, but not in residues by ABTS. Addition of stevia leaves in infusions increased AC in white, lemon grass, chamomile and stevia teas by the ABTS method and in spearmint, black, red, and green teas with the DPPH method.Practical Application: Addition of stevia leaves in most of the herbal infusions tested increased TPC and AC by DPPH.

Dietary risk assessment of fluoride, lead, chromium, and cadmium through consumption of Tieguanyin tea and white tea

“…Depending on the fermentation process, teas are classified into three main categories, i.e. unfermented green tea, semi-fermented oolong tea and fermented black tea (Malinowska et al, 2008;Zhao et al, 2011;Yen et al, 2013;Castañeda-Saucedo et al, 2020). Compared to all other teas, white tea is produced in a special way, including only withering and drying processes without enzyme deactivation or fermentation (Chen et al, 2019;Dai et al, 2017;Ning et al, 2016).…”

Infusions based on medicinal plants and their benefit in metabolic benefit in metabolic syndrome diseases. A systematic review during the years 2016-2021.

“…En la figura 4, se evidencia que las plantas que mayor utilidad han tenido en cuanto a la elaboración de infusiones son: canela (7.14%), té verde (5.7%), hierba luisa (4.29%), manzanilla (4.29%), salvia (4.29%), te negro (4.29%) y entre otros (70%). De acuerdo con los autores [14] y [15] mencionan que el té verde y té negro son obtenidas de las hojas de la Camellia sinensis al igual que los tés blancos y rojos, sin embargo, estas varían de acuerdo a sus temporadas de crecimiento, composición y características como aroma, sabor y efectos beneficiosos para la salud humana. Así mismo según [16] señalan que la hierba luisa (Cymbopogon citratus) es una hierba originaria del sur de Asia que crece en regiones tropicales, esta es muy consumida por su sabor, aroma y componentes provechosos.…”

“…Así mismo según [16] señalan que la hierba luisa (Cymbopogon citratus) es una hierba originaria del sur de Asia que crece en regiones tropicales, esta es muy consumida por su sabor, aroma y componentes provechosos. Por otro lado, [17], [14] y [18] hicieron uso de la manzanilla (Matricaria chamomilla) en la preparación de infusiones, esta es originaria de Europa (zona de los Balcanes), norte de África y Asia occidental, presentando características organolépticas, como un aroma agradable, beneficios en compuestos antioxidantes y buen sabor. La salvia (Salvia officinalis L) es una planta originaria del sur de México que pertenece a la familia de las Lamiaceae, esta es muy utilizada en la gastronomía porque brinda un sabor agradable y un buen aroma [5].…”

The Study of Citrus Peels (Citrus amblycarpa) Mass Ratio Substitution on Physicochemical of Rich-Antioxidant of Liang Tea

“…Tea is a popular drink that originated from China and is consumed in worldwide due to its beneficial effect on health 1 . Tea which is served by infusion is a beverage obtained from parts of the plant (dry leaves, flowers, and fruits) or the shoot of several herbs or aromatic plants 2 . According toKosinska and Andrauler (2014), tea is high valued because of its taste, aroma, health benefits, and cultural practice 3 .…”