Major production areas of rooibos ( Aspalathus linearis ) deliver herbal tea of similar phenolic and phenylpropenoic acid glucoside content

Joubert, Elizabeth; Jolley, B.; Koch, Ilona; Müller, M.; Rijst, Marieta van der; Beer, Dalene de

doi:10.1016/j.sajb.2015.08.015

Cited by 19 publications

(8 citation statements)

References 26 publications

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“…The other flavonoids in the study did not vary significantly. This agrees with a study by Joubert et al where 209 commercial fermented teas of the red type (Rocklands type) from different production regions were analyzed. It was found that the phenolic and phenylpropenoic acid glucoside (PPAG) content were similar, with slight differences between production years.…”

Section: Introductionsupporting

confidence: 93%

Analysis of Phenolic Compounds in Rooibos Tea (Aspalathus linearis) with a Comparison of Flavonoid-Based Compounds in Natural Populations of Plants from Different Regions

Stander¹,

Wyk

Taylor³

et al. 2017

J. Agric. Food Chem.

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Tea samples from 17 populations of "wild tea" ecotypes Aspalathus linearis (rooibos tea) and 2 populations of Aspalathus pendula were analyzed. Recent advances in column technology together with high-resolution mass spectrometry were applied to improve resolution, facilitating the identification of several new compounds as well as grouping of the wild tea ecotypes according to their chemical composition. The collisional cross-section data obtained from ion mobility-mass spectrometry is reported for the flavonoids in rooibos for the first time. Enzyme pathways for the synthesis of the unique flavonoids found in rooibos tea are also proposed. A. linearis and A. pendula produce similar combinations of main phenolic compounds, with no diagnostically different discontinuities between populations or species. Northern resprouters (Gifberg and Nieuwoudtville) contain higher phenylpropenoic acid glucoside levels while teas from Wupperthal and surrounding areas were found to contain unique dihydrochalcones (phloridzin and a sieboldin analog), which are reported here for the first time.

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Section: Introductionsupporting

confidence: 93%

Analysis of Phenolic Compounds in Rooibos Tea (Aspalathus linearis) with a Comparison of Flavonoid-Based Compounds in Natural Populations of Plants from Different Regions

Stander¹,

Wyk

Taylor³

et al. 2017

J. Agric. Food Chem.

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“…Comparison of the diluted dust extracts with the infusions of the commercial leaf product indicated higher concentrations for most compounds in the infusions. Infusions prepared from a large sample set of commercial rooibos spanning three production years, two production areas and different quality grades showed large variation in the concentration of all compounds. Compared to the latter commercial samples, the concentration of PPAG and flavonoids of the diluted dust extracts falls within the concentration range of commercial rooibos, and would thus deliver a herbal tea of similar phenolic quality.…”

Section: Resultsmentioning

confidence: 99%

Rooibos agro‐processing waste as herbal tea products: optimisation of soluble solids extraction from dust and application to improve sensory profile, colour and flavonoid content of stem infusions

et al. 2019

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BACKGROUND Rooibos represents 10% of the global herbal tea market. Shrinking production areas as a result of climate change necessitate the maximum conversion of plant biomass to product. The present study aimed to determine the potential of rooibos tea processing waste (i.e. fine dust and coarse stems) as potential flavour and herbal tea ingredients, respectively. RESULTS Hot water extraction of soluble solids (SS) from rooibos dust was optimised and extracts from different production batches (n = 20) were prepared. Their sensory profiles were similar, although less intense than that of infusions of commercial rooibos (n = 20) when diluted to the same SS content. The turbidity and flavonoid content of the diluted extracts was mostly lower (P < 0.05) than that of commercial rooibos. An atypical and negative aroma attribute, ‘planky/pencil shavings’, was predominant in the stem infusions (n = 20), which contained less SS (P < 0.05) than commercial rooibos. Blends of stem infusion and extract could not effectively mask this negative aroma note (P > 0.05). CONCLUSION Rooibos dust could be used to produce a rooibos flavour extract, whereas the prominent atypical, negative ‘planky/pencil shavings’ aroma note of the stems would limit their inclusion in commercial rooibos blends. © 2019 Society of Chemical Industry

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“…The use of rooibos goes beyond tea into cosmetics, novel foods, slimming preparations, extracts, and flavorings (Wynberg, 2017). Sensory aroma profiles of rooibos vary, partly due to differing climatic conditions in production years (Joubert et al, 2016;Jolley et al, 2017). Most samples of rooibos include aroma characteristics of either "rooibos-woody, " "fynbos-floral, " "honey, " and "hay/dried grass, " with varying defining attributes consisting of "fruity-sweet, " "caramel, " and "apricot" (Jolley et al, 2017).…”

Section: Rooibos (Aspalathus Linearis)mentioning

confidence: 99%

Contributions of African Crops to American Culture and Beyond: The Slave Trade and Other Journeys of Resilient Peoples and Crops

Sousa

Raizada

2020

Front. Sustain. Food Syst.

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There is a general unawareness of food crops indigenous to the African continent that have contributed to Western culture. This under-appreciation is particularly relevant in the current context of societal movements to end historic racism and value the contributions of peoples of African origin and African skin colors. Lack of awareness of the contributions of Africa's crops has negative practical consequences, including inadequate investments in preserving and maximizing the use of crop diversity to facilitate breeding. This paper provides an overview and analysis of African crops that have made significant contributions to the United States and globally, and/or hold potential in the twenty-first century. The paper specifically discusses watermelon, coffee, kola, rooibos, oil palm, shea, cowpea/black eyed pea, leafy greens, okra, yam, sorghum, pearl millet, finger millet, teff, and fonio. The review focuses on the intersection of these crops with racialized peoples, with a particular focus on African-Americans starting with slavery. The analysis includes the sites of domestication of African crops, their historical migration out of Africa, their sociocultural contributions to cuisines and products around the world, their uses today, and the indigenous knowledge associated with traditional cultivation and landrace selection. The untapped potential of local genetic resources and indigenous agronomic strategies are also described. The review demonstrates that African crops played an important role in the development of American cuisine, beverages and household products. Many of these crops are nutritious, high value and stress tolerant. The paper concludes that African crops hold significant promise in improving the resiliency of global food production systems, to mitigate climate change and alleviate food insecurity and rural poverty, especially in dry regions of the world. It is hoped that this review contributes to teaching the next generation of agriculturalists, food scientists and international development professionals about the valuable contributions of Africa's resilient crops and peoples.

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Major production areas of rooibos ( Aspalathus linearis ) deliver herbal tea of similar phenolic and phenylpropenoic acid glucoside content

Cited by 19 publications

References 26 publications

Analysis of Phenolic Compounds in Rooibos Tea (Aspalathus linearis) with a Comparison of Flavonoid-Based Compounds in Natural Populations of Plants from Different Regions

Analysis of Phenolic Compounds in Rooibos Tea (Aspalathus linearis) with a Comparison of Flavonoid-Based Compounds in Natural Populations of Plants from Different Regions

Rooibos agro‐processing waste as herbal tea products: optimisation of soluble solids extraction from dust and application to improve sensory profile, colour and flavonoid content of stem infusions

Contributions of African Crops to American Culture and Beyond: The Slave Trade and Other Journeys of Resilient Peoples and Crops

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