Herbal infusions bioelectrochemical polyphenolic index: Green tea – The gallic acid interference

Actividad enzimática y capacidad antioxidante en menta (Mentha piperita L.) almacenada bajo refrigeración

“…Al comparar estos resultados con los mencionados por Gil et al (2011) para Mentha piperita L., fueron similares, con valores de 332,3 mm TEAC/g de PF, mientras que fueron mayores a lo señalado para hierbabuena (Mentha spicata L.) (Rodríguez et al 2006, Tawaha et al 2007. Sin embargo, resulta difícil comparar resultados relacionados con la capacidad antioxidante, debido a que se reportan bajo diferentes métodos de estimación, así como por el estado y manejo general de la muestra (Rice-Evans et al 1997, Re et al 1999 …”

Evaluation of the quality of herbal teas by DART/TOF‐MS

“…Large variability in content and composition of active substances between the same types of herbs is caused by different geographic origins and by different processing methods . Herbs and herbal products can be adulterated in different ways: addition of undeclared herbal species; false declaration of geographic, species, botanical or varietal origin; over‐declaration of a quantitative ingredient; and presence of undeclared ingredients …”

“…The quality of herbal teas is mainly determined by the presence of active compounds, namely, phenolic and terpenic substances, which usually fall into the category of essentials oils and have positive influence on human health (antioxidant and antimicrobial properties). [1,[6][7][8][9][10][11][12][13][14] Medical harmlessness is very important for the quality of herbal teas; it is often determined by the growing conditions, processing (drying, sorting, etc.) and storage.…”

“…[3,6,12,15] Herbs and herbal products can be adulterated in different ways: addition of undeclared herbal species; false declaration of geographic, species, botanical or varietal origin; over-declaration of a quantitative ingredient; and presence of undeclared ingredients. [5][6][7][8][9][10][11][16][17][18] In order to improve the quality and increase the speed of monitoring of herbal teas, it is necessary to develop a rapid screening analytical method with suitable accuracy and reliability. Currently, there are many methods for the evaluation of herbal tea quality (e.g.…”

Monitoring of Rosmarinic Acid Accumulation in Sage Cell Cultures using Laccase Biosensor

“…Laccase immobilisation as a biorecognition element has been attempted by different methods such as: cross-linking with polyazetidine prepolimersolid (Di Fusco et al, 2010) or with glutaraldehyde (Gamella et al, 2006), entrapment into chitosan (Ruffoni et al, 2010;Xu et al, 2010), immobilisation in titania gel matrix (Kochana et al, 2008) and covalent immobilisation on modified polyethersulfone (PES) membrane (Gil et al, 2011). The use of hydrophobic ionic liquids (ILs) derived from the bis (trifluoromethylsulphonyl)imide anion associated with different imidazolium cations was reported when a laccase biosensor was designed, optimised and applied for highly sensitive rosmarinic acid determination from plant extracts (Franzoi et al, 2009;Brondani et al, 2011).…”