Herbal teas as a rich source of phenolic compounds

Augspole, Ingrida; Dūma, Māra; Cinkmanis, Ingmārs; Ozola, Baiba

doi:10.6001/chemija.v29i4.3841

Cited by 13 publications

(10 citation statements)

References 12 publications

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“…Individual phenol analysis. Individual phenols in brewed coffee samples were analysed using high-performance liquid chromatography (HPLC) as described by Augðpole et al (2018). The HPLC analysis was performed using a "LC-20 Prominence" chromatograph (Shimadzu USA Manufacturing Inc., USA) with a "Perkin Elmer C18" column (4.6 mm, -250 mm, 5 µm).…”

Section: Physical Parameter Analysismentioning

confidence: 99%

Impact of The Roast Level on Chemical Composition of Coffee from Colombia

Laukalēja

Krūma

Cinkmanis

2022

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

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During the roasting process, a cascade of chemical reactions occur, from which non-volatile compounds degrade and form new compounds with potential aroma attributes. Considering that the roasting process significantly influences the biologically active compound concentration and some unwanted compound formation, such as acrylamide, it is crucial to understand the roasting process from both positive and negative aspects. The aim of this study was to evaluate the chemical composition changes in different roast level coffee samples from Colombia. The moisture, pH, acrylamide, total phenolic, and flavonoid content, and the volatile compound profile were analysed for coffee samples roasted at three different roast levels (light, medium, dark). The results showed a decrease of total phenolic and flavonoid concentration with increased roast level. Acrylamide concentration reached the highest peak in the medium roasted and the lowest in dark roasted coffee. With increasing roast level, the volatile organic acid concentration decreased, while furan and phenol compound concentration increased in the dark roasted coffee. Dark roasted coffee had the lowest acrylamide and organic acid concentration, and the highest pH in brew, which would be more suitable for coffee consumers with a sensitive stomach.

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Section: Physical Parameter Analysismentioning

confidence: 99%

Impact of The Roast Level on Chemical Composition of Coffee from Colombia

Laukalēja

Krūma

Cinkmanis

2022

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

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“…Marigold is known to have a rich composition including many bioactive compounds such as carotenoids [18], phenolic acids (protocatechuic, vanillic, syringic acids), hydroxycinnamic acids ( p -coumaric, caffeic, chlorogenic acids), and flavonoids and their glycosides (quercetin, isorhamnetin, isoquercitrin, rutin) [19,20]. Moreover, there are studies in the literature on the determination of the polyphenol content of Calendula officinalis L. by chromatographic analysis.…”

Section: Introductionmentioning

confidence: 99%

“…Kotb et al [19] reported that cinnamic acid, chrysin, rutin, caffeic acid, and syringic acid were identified in Calendula officinalis L. In another study, Frum [21] found gallic acid, cinnamic acid, syringic acid, ferulic acid, and rutin in the HPLC analysis of Calendula officinalis L. extracted through maceration. Augšpole et al [20] performed the characterization of phenolic contents present in five herbal tea infusions, including Calendula officinalis L., by HPLC. Phenolic compounds such as chlorogenic acid, 4hydroxybenzoic acid, gallic acid, and vanillin were detected in a Calendula officinalis L. infusion.…”

Section: Introductionmentioning

confidence: 99%

Modeling and optimizing microwave-assisted extraction of antioxidant compoundsfrom marigold (Calendula officinalisL.) using response surface methodology

Bekdeşer¹

2019

Turk J Chem

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Calendula officinalis L. is a commercially important plant that finds application in the treatment of various diseases in traditional medicine. The total antioxidant capacity, radical scavenging activity, and total phenolic content of marigold extracts were investigated by Folin, CUPRAC, and DPPH assays, respectively. The optimum operating conditions of microwave-assisted extraction (MAE) including temperature, extraction time, solvent-to-solid ratio, and solvent concentration were ascertained by employing response surface methodology (RSM). The solvent (ethanol) concentration was the most significant operating factor among all responses of MAE. At the optimum extraction conditions, the maximum yield of total phenolic content, total antioxidant capacity, and radical scavenging activity obtained experimentally were very close to their predicted values, thus showing the suitability of the model used and the success of RSM in optimizing the extraction conditions. Chromatographic analysis of marigold extract was performed by UPLC-PDA-ESI-MS/MS system and chlorogenic acid was the main component (1742.50 ± 42.23 µ g/g DS).

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“…The thick character of herbal syrups also has a soothing effect on irritated tissues (Kausik et al, 2016). Fruits and herbs are used in many domains, including nutrition, beverages, cosmetics, medicine, fragrances, flavouring and dyeing (Augspole et al, 2018). Fruit and herbal are used by the most of the world's population.…”

Section: Introductionmentioning

confidence: 99%

Analysis of organic acids in herbal and fruit syrups by liquid chromatography

Cinkmanis¹,

Augspole²,

Dimiņš³

2019

Foodbalt

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Syrups are a pleasing balance betveen aromatic and medicinal herbs, an aromatic herb has a strong or bitter taste, an aromatic herb can be added for flavour, if ihe medicinal herb has a bitter or strong taste. The investigation of the research was to evalute the content of organic acids in the herbal and fruit syrups. Some of popular Latvian herbal syrups made from: Plantago major, Chamaenerion angustifolium flower, Calluna vulgaris flower, Picea young shoots, Pinus young shoots, Pinus cone, Achillea millefolium, Syringa vulgaris flower and fruit syrups made from: Crataegus curvisepala fruit, Sorbus aucuparia fruit, Rosa canina fruit, Japanese quince fruit, Aronia melanocarpa fruit, Pyrus malus and Rheum rhabarbarum were selected for analysis. The current research focuses on the evaluation of organic acid, pH content and dry matter in herbal and fruit syrups. The major organic acids (oxalic acid, tartaric acid, quinic acid, malic acid, ascorbic acid, citric acid, fumaric acid and succinic acid) were determined by applying the method of high-performance liquid chromatography (Schimadzu Prominence HPLC). In the present experiments it was found that there are significant differences in the organic acids content between different herbal and fruit syrups. In general, all samples tested in this study, demonstrated high content of organic acids. The highest content of organic acids was found in Pinus cone syrup 7.82 g 100 g-1 , Rheum rhabarbarum syrup 4.27 g 100 g-1 and Picea young shoots syrup 4.14 g 100 g-1. Whereas, the lowest total organic acid content was in Syringa vulgaris syrup 1.24 g 100 g-1 , Rosa canina fruit syrup 1.40 g 100 g-1 , Achillea millefolium syrup 1.61 g 100 g-1 and Sorbus aucuparia fruit syrup 1.68 g 100 g-1. Results of the present experiments demonstrated that pH in analysed herbal and fruit syrups was significantly different (p<0.05).

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Herbal teas as a rich source of phenolic compounds

Cited by 13 publications

References 12 publications

Impact of The Roast Level on Chemical Composition of Coffee from Colombia

Impact of The Roast Level on Chemical Composition of Coffee from Colombia

Modeling and optimizing microwave-assisted extraction of antioxidant compoundsfrom marigold (Calendula officinalisL.) using response surface methodology

Analysis of organic acids in herbal and fruit syrups by liquid chromatography

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