The effect of tea fermentation on rosmarinic acid and antioxidant properties using selected in vitro sprout culture of Orthosiphon aristatus as a model study

Abstract

Orthosiphon aristatus, an Indonesian medicinal plant, is normally used as a traditional herbal tea. Recently, this plant has begun to attract attention due to its antioxidant properties. However, little is known about tea fermentation effect on antioxidant properties of this plant. Thus, to extend the tea fermentation study, in vitro sprout culture of this plant was established as a new feature model. This model plant was selected based on three reasons. Firstly, as a native tropical plant, to grow this plant in sub-tropic area is considered difficult. Secondly, the in vitro sprout culture is more genetically stable compared to other types of in vitro cultures. Thirdly, results showed that this in vitro sprout culture grew faster and produced higher biomass than in vitro tissue culture. Both characteristics are important in producing tea leaves. Accordingly, the aim of the current study was twofold. First was to establish high rosmarinic acid line of in vitro sprout culture of Orthosiphon aristatus by elicitation. Second was to evaluate the effect of tea fermentation on antioxidant properties of this plant. Results showed that yeast extract (5 g/L) elicitation resulted in the highest production of rosmarinic acid. This elicited plant was subjected to partial and full tea fermentation. Results revealed that both tea fermentations decreased the level of rosmarinic acid, total phenolic compounds, flavonoids, and flavonols. These decreases were concomitant with reduced antioxidant activities as measured by 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity, Trolox equivalent antioxidant capacity (TEAC), and Superoxide dismutase (SOD)-like activity assays. HPLC results showed that the longer the tea fermentation was, the greater reduction rosmarinic acid was found. High correlation value of 0.922 between rosmarinic acid and antioxidant activities was also observed. These results indicated that rosmarinic acid is the major contributor to the antioxidant activities of Orthosiphon aristatus. These results may provide useful information, in particular, for the food and pharmaceutical industries in the development of functional foods desiring maximum potential health benefits from Orthosiphon aristatus.

Study of Physical, Chemical, and Sensory Characteristics of Modified Square Banana Flour (Musa balbisiana)

“…Although in fermentation time 48 h and starter concentration 0.250% found that antioxidant activity was decreased. The decreased in antioxidant activity was previously reported by Hunaefi et al(2013) which suggest that fermentation process causes a decreased in antioxidant activity due to enzymatic and non enzymatic degradation of phenol. In fermentation time 72 h and starter concentration 0,375%, it was found that antioxidant activity was increased.…”

Inhibition of amyloid fibrillation and cytotoxicity of lysozyme fibrillation products by polyphenols

“…The DMSO content in the final concentration of polyphenols should never exceed 0.5%. Concentration of both small molecules were determined spectrophotometrically using a molar extinction coefficient at 333 nm of 19,000 M −1 cm −1 for RA [49] and at 306 nm of 30,000 M −1 cm −1 for Res [50]. For aggregation inhibition experiments, aliquots of 1 mM HEWL were incubated with different concentrations of RA or Res (0, 10, 25, 50 and 100 M), at 57 • C for 15 days.…”

Determination of superoxide dismutase mimetic activity in common culinary herbs

“…The correlation analysis clearly shows that there is a strong and significant association between SODm activity in the herb samples and their respective GAE, TEAC and anti-inflammatory activity. Based on this analysis it is tempting to speculate that the herbs’ polyphenols are sources of the SODm activity as suggested by Hunaefi and Smetanska ( 2013 ). This analysis also suggests that SODm activity contributes to the herbs’ anti-inflammatory activity which is supported by the literature for other foods (Vouldoukis et al 2004 , Carillon et al 2013 ).…”