Influence of Roasting Treatment on the Antioxidant Activities and Color of Burdock Root Tea

Abstract

The major trend in the antioxidant market is the growing consumer demand for natural antioxidants. Tea, one of the most widely consumed beverages in the world, is an easy way to obtain antioxidant components from a natural source. Our objective was to develop burdock root tea (BRT) with potent antioxidant activity and good color quality. In order to obtain maximum antioxidant activity and quality, the effect of roasting was determined. The antioxidant capacities and total phenolic contents of BRT increased as roasting increased. The color of BRT became darker with increased roasting, extraction time, and amount of burdock roots. Color of BRT was also positively correlated with total antioxidant capacity. Roasting significantly enhanced the total antioxidant activities and color quality of BRT. These results suggest that roasting BRT increases beneficial antioxidant components from burdock roots.

Boiling increase antioxidant activity, total phenolic content and total flavonoid content in Plectranthus amboinicus leaves

“…This analysis indicated that antioxidant activity in boiling extracts was associated with TPC and TFC. The increment of antioxidant activity, TPC and TPC were in agreements with several authors when they worked on their plant samples after thermal treatment [24][25][37][38][39][40].…”

Effects of Burdock tea on recurrence of colonic diverticulitis and diverticular bleeding: An open-labelled randomized clinical trial

“…Recently, Lee et al . reported that burdock roasting tea has high antioxidant properties 40 . In addition, tea is the easiest way to consume health-promoting components from whole foods, containing a combination of multiple polyphenols 41 .…”

NMR Metabolomics of Arctium lappa L., Taraxacum officinale and Melissa officinalis: A Comparison of Spontaneous and Organic Ecotypes

“…Homonuclear 1 H-1 H TOCSY and heteronuclear 1 H- 13 C HMBC and 1 H- 13 C HSQC experiments for both fractions were carried out following the previously reported experimental parameters [50].…”

“…The assignments of the 1 H NMR spectra of Burdock roots', Dandelion roots and aerial parts', and Lemon balm aerial parts' hydroalcoholic fractions were carried out using 2D experiments ( 1 H-1 H TOCSY, 1 H- 13 C HSQC, 1 H- 13 C HMBC), with the addition of the reference standards and literature data relative to other vegetable matrices analysed using the same experimental conditions [45,50]. Primary and secondary metabolites identified in Bligh-Dyer hydroalcoholic extract are reported in Table 2.…”

“…Table 2. Relative assignments of 1 H and 13 C NMR signals are of the metabolites identified in the Bligh-Dyer hydroalcoholic extracts of Burdock roots, Dandelion roots and aerial parts, and Lemon balm aerial parts (700 μL of phosphate buffer/D2O containing 0.4 mM TSP) are reported. The exponents ( B,D,L ) indicate signals selected for integration.…”