Nutritional quality and acceptability of Buddleja saligna herbal tea

Moodley, Thirusha; Amonsou, Eric O.; Sandeep, K.

doi:10.1007/s13197-015-1870-8

Cited by 17 publications

(9 citation statements)

References 30 publications

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“…K, Ca and Mg were significantly higher and major minerals were present in all infusions and tea sample. Similar results were reported for the fresh and processed Buddleja saligna teas from Southern Africa (Moodley et al, 2015). K was significantly higher in green tea as compared to Australian herbal infusions.…”

Section: Minerals and Heavy Metals Contentsupporting

confidence: 86%

“…Lemon myrtle followed by green tea were observed with higher content of Fe. The Fe content of lemon myrtle (168 mg/kg sample) was similar to Buddleja saligna green tea (167 mg/kg sample) from Southern Africa (Moodley et al, 2015). Gulban and anise myrtle infusions are good sources of Na, K, Ca and Mg.…”

Section: Minerals and Heavy Metals Contentmentioning

confidence: 56%

“…Most of the herbal infusions contain well known compounds such as simple polyphenols, catechins, flavonoid, flavonoid glycosides, anthocyanins, aglycone, theaflavins and chalcones (Mazina et al, 2015). Different herbal infusions are available and their bioactive content is mostly affected by plant species, cultural habits, horticultural practices and geographical regions (Moodley et al, 2015). Moreover, sensory properties of these herbal infusions depend on the selection of plant organs such as leaves, fruits, flowers and roots and their polyphenol content.…”

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confidence: 99%

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Biochemical and functional properties of indigenous Australian herbal infusions

et al. 2018

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The phytochemical profile, organic acid content, minerals, various antioxidant assays and consumers acceptability of indigenous Australian herbal infusions namely gulban (Melaleuca citrolens), anise myrtle (Syzygium anisatum), and lemon myrtle (Backhousia citriodora) were compared with a commercial green tea (Camellia sinensis). Total phenolic content and catechin derivatives were higher in green tea as compared to indigenous herbal infusions (P<0.05). Phytochemical profiles showed high levels of caffeine in green tea, but, it was not found in herbal infusions (P<0.05). Australian indigenous herbal infusions were a good source of calcium and magnesium compared to green tea (P<0.05). Oxalic acid was higher in green tea, whereas gulban and anise myrtle infusions were rich in citric acid (P<0.05). Antioxidant activities of green tea and gulban herbal infusions were comparable (P≥0.05). Overall liking scores were higher for herbal infusions compared to green tea (P<0.05). Indigenous Australian herbal infusions particularly gulban has a potential to become a successful commercial herbal beverage.

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Section: Minerals and Heavy Metals Contentsupporting

confidence: 86%

Section: Minerals and Heavy Metals Contentmentioning

confidence: 56%

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confidence: 99%

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Biochemical and functional properties of indigenous Australian herbal infusions

et al. 2018

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“…The DPPH radical scavenging assay was carried out as described by Moodley et al (2015), with slight modification. Briefly, a solution of 0.135 mM DPPH in methanol was prepared and 1.0 mL of this solution was mixed with 1.0 mL of the extracted sample.…”

Section: Dpph Free Radical Scavenging Assaymentioning

confidence: 99%

Physical, nutritional and antioxidant properties of Zimbabwean bambara groundnut and effects of processing methods on their chemical properties

Oyeyinka

Pillay

Tesfay

et al. 2017

Int J of Food Sci Tech

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This study examined the physical, nutritional and antioxidant properties of popular Zimbabwean bambara groundnut landraces and the effects of different processing methods on their chemical properties. The physical, nutritional and antioxidant properties of grains of the bambara landraces differed significantly with grain type, and the processing methods investigated had varying effects on the chemical properties of the grains. Bambara had significantly lower protein content than the reference common bean. Protein and carbohydrate content of the grains increased upon dehulling, while tannin (approx. 36%), total phenolic content (approx. 83%) and antioxidant activities (approx. 18%) decreased. Roasting alone seemed to have little or no effect on the nutrient content of the grains, while sifting significantly reduced the phenolic content and antioxidant activity of all the dehulled and roasted samples. The results indicate that roasting bambara grains would be a suitable method as it is relatively more conservative of nutrients and antioxidants than the other methods investigated.

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“…), nutritional value and can be developed into herbal tea (Moodley et al . ). In this study, the antibacterial activities of nine pre‐isolated compounds from Buddleja albiflora in our previous work (Zhang et al .…”

Section: Introductionmentioning

confidence: 97%

Synergistic antibacterial effects ofBuddleja albiflorametabolites with antibiotics againstListeria monocytogenes

Zhang

Wang

et al. 2018

Lett Appl Microbiol

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Significance and Impact of the Study: This study measured the antibacterial activity of the metabolites from Buddleja albiflora and the synergistic interactions with antibiotics against Listeria monocytogenes on planktonic cells as well as on biofilms. The results of this study provide valuable evidence that Kumatakenin/antibiotic combination can be considered as a promising antimicrobial agent for the treatment of pathogens, which subsequently help prevent the spread of antibiotic resistance through improving antibiotic effectiveness. AbstractSome plants of Buddleja genus possessed antimicrobial activity. In this study, the antibacterial activities of nine compounds from Buddleja albiflora were evaluated against Listeria monocytogenes, Staphyloccocus aureus, Escherichia coli and Pseudomonas aeruginosa, either alone or in combination with Erythromycin (Ery), Gentamicin (Gen) and Ampicillin (Amp). Checkerboard assay demonstrated that Kumatakenin elicited synergistic effects with all three antibiotics, and chrysin displayed synergistic effect with Ery against L. monocytogenes. Further experiments showed that the synergy effect was sufficient to eradicate biofilms formed by L. monocytogenes. Thus, our data highlighted that the combinations of secondary metabolites from B. albiflora and specific antibiotics were useful for the treatment of pathogens, which might help prevent the spread of antibiotic resistance through improving antibiotic effectiveness.

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Nutritional quality and acceptability of Buddleja saligna herbal tea

Cited by 17 publications

References 30 publications

Biochemical and functional properties of indigenous Australian herbal infusions

Biochemical and functional properties of indigenous Australian herbal infusions

Physical, nutritional and antioxidant properties of Zimbabwean bambara groundnut and effects of processing methods on their chemical properties

Synergistic antibacterial effects ofBuddleja albiflorametabolites with antibiotics againstListeria monocytogenes

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