Intraspecific Variation in Quality Control Parameters, Polyphenol Profile, and Antioxidant Activity in Wild Populations of <i>Lippia multiflora</i> from Ghana

Juliani, H. Rodolfo; Wang, Mingfu; Moharram, H. A.; Asante-Dartey, Julie; Acquaye, Dan; Koroch, Adolfina R.; Simon, James E.

doi:10.1021/bk-2006-0925.ch010

Cited by 10 publications

(10 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…All the L. multiflora samples originating from wild populations in Ghana and analysed by Juliani et al (2006) contained 1.73% verbascoside or less, except for the sample originating from Buemnsuta. The latter sample contained 3.08% and 1.42% verbascoside and nuomioside A, respectively.…”

Section: Effect Of Steam Pasteurisation On Composition and Antioxidanmentioning

confidence: 99%

“…To date the phenylethanoid glycosides (PhGs), verbascoside (acteoside), isoverbascoside (isoacteoside), derhamnosylverbascoside, nuomioside A (calceolarioside E or cusianoside A) and isonuomioside A have been isolated from L. multiflora (Taoubi, Fauvel, Gleye, Moulis, & Fourasté, 1997). Quantitative data, obtained by Juliani et al (2006) on intraspecific variation of wild populations of L. multiflora in Ghana, showed verbascoside to be the major phenolic constituent of the plant material (0.16-3.8%), with ''nuomiside'' (presumably nuomioside A) present in lower quantities (0.1-1.4%).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Phenylethanoid glycosides as major antioxidants in Lippia multiflora herbal infusion and their stability during steam pasteurisation of plant material

et al. 2011

View full text Add to dashboard Cite

Section: Effect Of Steam Pasteurisation On Composition and Antioxidanmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Phenylethanoid glycosides as major antioxidants in Lippia multiflora herbal infusion and their stability during steam pasteurisation of plant material

et al. 2011

View full text Add to dashboard Cite

“…[8] Therefore, the bioactivity of crude extracts may be reliant on the conditions in which the plant grows, the season, and the individual plant itself. Other contributing factors may even include induced chemical defences against predators or pathogens.…”

Section: Introductionmentioning

confidence: 99%

Problems of Reproducibility and Efficacy of Bioassays Using Crude Extracts, with reference to Aloe vera

Cock¹

2011

Phcog Commn.

View full text Add to dashboard Cite

Aloe vera has a long history of medicinal usage and its biological activities have been well documented in a variety of bioassays. However, isolated Aloe vera leaf components generally do not display the same bioactivities, or have lower efficacies than crude juice/extracts. It is likely that several components work in a synergistic manner in the crude mixture, resulting in increased bioactivities. Furthermore, different laboratories often report varying bioactivities using the same extraction procedure on plant material from the same species. Individual Aloe vera cultivars may have widely varying levels of the bioactive phytochemicals. Due to the structure and chemical nature of many of the Aloe vera phytochemicals, it is likely that many of its reported medicinal properties are due to anti-oxidant or pro-oxidant effects. The anti-oxidant/prooxidant activities of many of Aloe vera's phytochemicals is dependent not only on their individual levels, but also on the ratios of various components, and on their individual redox states. Therefore, discrepancies between bioactivity studies are likely when using different crude mixtures. The potential differences between these crude mixtures need to be taken into account when analysing the reproducibility and efficacy of bioassays of crude extracts.

show abstract

“…The leaves or aerial parts and flowers are often prepared as a decoction and administered orally (Kunle et al 2003). Its active compound, verbascoside, has been shown to have a range of biological activities (Juliani et al 2006) which support its traditional use.…”

Section: Introductionmentioning

confidence: 99%

“…Although L. multiflora herbal tea has had a long history of traditional use (Kunle et al 2003;Juliani et al 2006), recent efforts to commercialize the tea have necessitated the need to adequately ensure its microbial safety. Amongst the several microbial control methods described in the literature for plant material and food products including irradiation (Crawford and Ruff 1996) and ozonation (Najafi and Khodaparast 2009), steam pasteurization (Schweiggert et al 2005) is preferred as a cost-effective method which is able to ensure the microbial safety and efficacy of the resulting product.…”

Section: Introductionmentioning

confidence: 99%

Identification of bacterial species on Lippia multiflora herbal tea leaves and the influence of steam pasteurization

Arthur

Cameron

Joubert

et al. 2010

World J Microbiol Biotechnol

View full text Add to dashboard Cite

The consumption of herbal teas is an increasing phenomenon among tea consumers globally. Some of these herbal teas are not pre-treated to reduce their microbial load before consumption, and thus constitute a health risk to consumers. In this study, the effect of steam pasteurization, at [99°C for 2.5 min, on the microbial load of Lippia multiflora herbal tea leaves was evaluated. Microbial enumeration was conducted on potato dextrose agar, plate count agar, violet red bile agar, yeast peptone dextrose agar, and DeMan-Rogosa-Sharpe agar. Morphologically distinct colonies were isolated, sub-cultured and their Gram reaction recorded. These bacteria were identified to the species level using 16S ribosomal DNA sequence data. Most of the bacteria identified belonged to the genus Bacillus. One species each from the genera Pantoea and Kocuria was also identified, but only the Bacillus species survived the steam pasteurization treatment. Coliform bacteria detected prior to pasteurization were not detected after the steam treatment. Steam pasteurization reduced the microbial load from 10 4 to 10 2 c.f.u.g -1 and it is potentially an effective method to treat L. multiflora herbal teas prior to consumption. It is important to note that the steam treatment should complement good agricultural and hygienic practices rather than replace them, as some bacteria can survive this treatment.

show abstract

Intraspecific Variation in Quality Control Parameters, Polyphenol Profile, and Antioxidant Activity in Wild Populations of Lippia multiflora from Ghana

Cited by 10 publications

References 0 publications

Phenylethanoid glycosides as major antioxidants in Lippia multiflora herbal infusion and their stability during steam pasteurisation of plant material

Phenylethanoid glycosides as major antioxidants in Lippia multiflora herbal infusion and their stability during steam pasteurisation of plant material

Problems of Reproducibility and Efficacy of Bioassays Using Crude Extracts, with reference to Aloe vera

Identification of bacterial species on Lippia multiflora herbal tea leaves and the influence of steam pasteurization

Contact Info

Product

Resources

About