Academic literature on the topic 'Herbal tea'
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Journal articles on the topic "Herbal tea"
McKAY, DONALD W., J. PAUL SEVIOUR, ANNETTE COMERFORD, SUDESH VASDEV, and LINDA K. MASSEY. "Herbal Tea." Journal of the American Dietetic Association 95, no. 3 (March 1995): 360–61. http://dx.doi.org/10.1016/s0002-8223(95)00093-3.
Full textBlanc, P. D., W. D. Trainor, and D. T. Lim. "Herbal tea asthma." Occupational and Environmental Medicine 43, no. 2 (February 1, 1986): 137–38. http://dx.doi.org/10.1136/oem.43.2.137.
Full textDimiņš, Fredijs, Velga Miķelsone, and Miķelis Kaņeps. "Antioxidant Characteristics of Latvian Herbal Tea Types." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 67, no. 4-5 (November 1, 2013): 433–36. http://dx.doi.org/10.2478/prolas-2013-0067.
Full textWangiyana, I. Gde Adi Suryawan, and I. Gusti Agung Ayu Hari Triandini. "FOREST HERBAL TEA SHOULD BE PROMOTED IN INDONESIA." Jurnal Silva Samalas 6, no. 2 (December 21, 2023): 8. http://dx.doi.org/10.33394/jss.v6i2.10223.
Full textAkdogan, Mehmet, Fatih Gultekin, and Mustafa Yontem. "Effect of Mentha piperita (Labiatae) and Mentha spicata (Labiatae) on iron absorption in rats." Toxicology and Industrial Health 20, no. 6-10 (July 2004): 119–22. http://dx.doi.org/10.1191/0748233704th206oa.
Full textSyukri, Daimon, Rini Rini, and Muhammad Makky. "SUITABLE PACKAGING CONCEPT FOR SUNGKAI LEAVE HERBAL TEA PRODUCED BY THE INDEPENDENT AGRICULTURAL AND RURAL TRAINING CENTRE “SUNGKAI PERMAI”." Andalasian International Journal of Social and Entrepreneurial Development 2, no. 01 (April 26, 2022): 1–4. http://dx.doi.org/10.25077/aijsed.v2.i01.1-4.2022.
Full textMatita, Intan Cidarbulan, Titri Siratantri Mastuti, and Smita Maitri. "Antioxidant Properties of Different Types of Torbangun Herbal Tea." Reaktor 20, no. 1 (March 13, 2020): 18–25. http://dx.doi.org/10.14710/reaktor.20.1.18-25.
Full textTao, Liyuan, Jiaojiao Liao, Rui Zheng, Xiaoyu Zhang, and Hongcai Shang. "Association of Drinking Herbal Tea with Activities of Daily Living among Elderly: A Latent Class Analysis." Nutrients 15, no. 12 (June 19, 2023): 2796. http://dx.doi.org/10.3390/nu15122796.
Full textStarodubtseva, G. P., O. V. Sycheva, and S. I. Lyubaya. "HERBAL TEA BASED ON CHAMAENERION (IVAN-TEA)." Scientific Works of North Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-making 20 (September 2018): 183–86. http://dx.doi.org/10.30679/2587-9847-2018-20-183-186.
Full textMorton, Adam, Richard Ruddell, and Oliver Treacy. "Herbal tea and hypoadrenalism." Australian Journal of General Practice 51, no. 5 (May 1, 2022): 353–55. http://dx.doi.org/10.31128/ajgp-04-21-5965.
Full textDissertations / Theses on the topic "Herbal tea"
Otty, Caralyn May. "Effect on the total antioxidant capacity of substituting water with rooibos herbal teas in popular soup recipes." Thesis, Cape Peninsula University of Technology, 2010. http://hdl.handle.net/20.500.11838/770.
Full textOxidative stress had been linked to the development of certain chronic diseases, but can be delayed or prevented by the consumption of dietary antioxidants. Fruits, vegetables, wholegrains and beverages, such as, teas are the major dietary antioxidant contributors. The majority of South Africans do not consume adequate daily servings of fruits and vegetables, neither sufficient minimally processed grains nor wholegrains. One way to incorporate antioxidants in the South African diet is by adding antioxidant-rich foods or beverages to recipes as ingredients. The objective of this study was to determine the effect on the total antioxidant capacity (TAC) of substituting water with rooibos herbal tea in soup recipe formulations. Rooibos is a proudly South African beverage rich in antioxidants. Soup is a readily available and relatively inexpensive meal item regularly consumed during the winter months in South Africa. Three popularly consumed soups in the City of Cape Town Metropolitan Municipality namely chunky vegetable, butternut and chicken noodle were selected for the experimental study. The water in each of the soup recipe formulations (control) was substituted with fermented and unfermented / “green” rooibos (experimental recipe formulations). The study was of comparative nature as the results (i.e. the TAC as the factor investigated) of three different soup recipe formulations on fluid manipulations of each (with fermented and unfermented rooibos) was compared to the control soup recipe formulations of each (no fluid manipulation). The results (i.e. the TAC) of the three prepared control and experimental soup recipe formulations were also compared to that of the raw soup mixtures of each of the soup recipe formulations to determine the effect of thermal processing on each. The main variable identified in the preparation of the soup recipe formulations that may impact the TAC (the dependent variable) and needed to be controlled was the heat application. Other variables that may influence the results were the soup recipe formulation ingredients, the prepreparation of the raw ingredients, the standing time of ingredients before use and the equipment used. Before determination of the heat applications and the fixed time allocations of the soup recipe formulations to ensure recipe standardisation, the pre-preparation procedures of the raw recipe ingredients were also standardised.
Septoe, Nina Lee. "Effect of fluid substitutions on the total antioxidant capacity of breads :comparing the indigenous herbal teas rooibos and honeybush with black tea." Thesis, Cape Peninsula University of Technology, 2011. http://hdl.handle.net/20.500.11838/769.
Full textOxidative stress has been implicated in the development of a number of chronic degenerative diseases. These diseases can often be prevented by dietary and lifestyle changes. One major dietary aspect is increasing the intake of plant foods, such as fruit and vegetables as they are rich in the major nutrient and nonnutrient antioxidants. The South African population does not have an adequate intake of fruit and vegetables and many barriers have been noted against increasing the intake of these foods. Other avenues should therefore be sought to increase the antioxidant intake. One such avenue is to use a basic food item consumed often as an antioxidant carrier to increase the antioxidant intake. Much interest has developed in functional foods and their therapeutic effects as well as the use of nutraceuticals in food product development and food fortification. Tea and its polyphenols, due to the antioxidant properties, is a potentially viable option for nutraceutical and functional food use. Rooibos and honeybush herbal teas, native to South Africa, can be potential nutraceutical sources to increase antioxidant levels of food due to their unique polyphenol content. The objective of the study was to increase the total antioxidant capacity (TAC) of a basic food item consumed regularly by most South Africans, such as brown bread through fluid manipulation using rooibos, honeybush and black teas respectively, as the replacement fluid for water in a standardised bread recipe formulation. The TAC of these experimental breads were compared to the TAC of the bread produced with no fluid manipulation (control bread) and a commercially processed bread (reference bread). The experimental breads were prepared using 2% weight per volume (w/v) and 5% (w/v) concentration levels for rooibos, honeybush and black tea respectively. To ascertain the TAC of the experimental breads, the fluorescein(FL)-based oxygen radical absorbance capacity (ORACFL) method was used. The hydrophilic (H)-ORACFL assay was used as the teas contain polyphenols which favour a water environment. The results indicated that the H-ORACFL of the control bread using water as the fluid and the commercial reference bread was significantly different (p < 0.05 for each) to all the experimental bread formulations besides for the 2% (w/v) honeybush experimental bread formulation. The 2% (w/v) honeybush experimental bread formulation was therefore not considered for the consumer acceptance testing. There was no significant difference (p > 0.05) in the H-ORACFL of the 2% (w/v) rooibos and black tea experimental bread formulations, but the H-ORACFL of the 5% (w/v) black tea experimental bread formulation was significantly (p < 0.05) higher than that of the 5% (w/v) rooibos experimental bread formulation. This particular experimental bread formulation had a “golden-orange” colour with a pungent smell due to the increase in rooibos concentration. The 5% (w/v) black tea experimental bread formulation, however, had noted negative sensory attributes of being densely textured with a very dark colour and a pungent and overpowering taste of black tea. These sensory attributes and TAC results lead to the rooibos experimental breads containing 5% (w/v) (as bread A) and 2% (w/v) (as bread B) chosen for the consumer acceptance testing and rooibos being a proudly South African product. The participants (n = 85) of the consumer acceptance testing participated voluntarily and were regular bread consumers. The sample was mostly female (57.6%), in the age group of 18 to 24 years (54.1%), with an education level of between three to four years post-matric/-grade 12 (71.7%) and single, living on their own without children (76.4%). They also represented a sample which had characteristics of a healthy lifestyle. Most participants perceived themselves as being of an optimal body weight (55.2%) and the majority was non-smokers (74.1%), physically active (63.5%), having no family history of chronic disease (69.4%) and not consuming dietary supplements (70.5%). Three sensory attributes of the experimental breads were rated for the acceptance testing and included appearance/colour, flavour/taste and texture/mouthfeel. Both the experimental bread formulations was accepted favourably regarding the above-mentioned sensory attributes. The three liking acceptance categories, ‘neither like nor dislike’ (neutral response), ‘like’ and ‘like very much’ were the most commonly indicated by the participants which also resulted in the experimental breads being rated as fair, good and very good according to the development scores. Although both breads were very similarly scored, there was a trend for bread A to be rated slightly higher regarding the above-mentioned sensory attributes. The acceptance category, ‘like’/good was scored the highest for bread A according to the sensory attributes of appearance/colour (56.5%), flavour/taste (55.3%) and texture/mouthfeel (50.6%). There was no significant association/difference (p > 0.05 for each) between the participants’ demographic characteristics and their overall acceptance of the experimental breads. Most of the participant biographic characteristics also had no significant (p > 0.05 for each) impact on the sensory attribute acceptance of the experimental breads. Although the majority (75%) of the participants consumed rooibos, there was no significant (p > 0.05) association/difference between the participants’ tea consumption and their acceptance of the experimental breads. Although most participants (64%) had no awareness of functional foods, most indicated willingness to purchase foods with added health benefits (93%) and to pay more for foods with added health benefits (73%). These results indicated a general acceptance of bread with functional food characteristics and the possibility of purchasing such products with added health benefits and even at a higher price premium.
Canda, Bartolomeu David. "Modulation of oxidative stress by rooibos (aspalathus linearis) herbal tea, chinese green (camellia sinensis) tea and commercial tea supplements using a rodent model." Thesis, Cape Peninsula University of Technology, 2012. http://hdl.handle.net/20.500.11838/1506.
Full textHuman and experimental animal studies have shown that biomarkers of oxidative damage are elevated in subjects with certain diseases or risk factors. Consequently, it is hypothesized that oxidative stress plays an important role in the pathogenesis of these diseases and that dietary intake of, or supplementation with antioxidants may be protective or be useful therapeutic targets. This study was designed to investigate the modulatory effect of Camellia sinensis (Chinese green tea), Aspalathus linearis (rooibos herbal tea) and the two commercial supplements on the antioxidant status of the liver and kidney of tert-butyl hydroperoxide (t-BHP)-induced oxidative stress male Wistar rats. Rooibos and green tea are beverages well-known for their antioxidant content. Based on the specific beverage consumed, sixty male Wistar rats were randomly assigned into six groups, i.e. fermented rooibos (FRT), unfermented rooibos (URT), Chinese green tea (CGT), rooibos supplement (RTS), Chinese green tea supplement (GTS) and control (CTL). The animals had free access to the respective beverages and standard diet for 10 weeks, while oxidative stress was induced during the last 2 weeks via intraperitoneal injection of 30 μM of t-BHP per 100 g body weight. Among all the beverage and/or supplement preparations, the commercial rooibos supplement had the highest total polyphenol content and antioxidant activity while fermented rooibos, as previously shown, had a lower antioxidant content and potency when compared to its unfermented counterpart. The ability of these beverages and/or supplements to modulate the antioxidant status in tissues was organ specific and varied according to the assessment method. When considering the liver, the intake of unfermented rooibos, Chinese green tea and the commercial rooibos supplement significantly (P<0.05) restored the t-BHP-induced reduction and increased the antioxidant status with regards to oxygen radical absorbance capacity and trolox equivalent antioxidant capacity (TEAC) levels. All the beverages and/or supplements also significantly (P<0.05) enhanced the renal antioxidant capacity as assessed by the TEAC assay. In what may be an indication of decreased oxidative stress, all the beverages were associated with a general decline in activities of the antioxidant enzymes which reached significant levels in renal superoxidase dismutase activity. Generally, the beverages did not impact significantly on lipid peroxidation (LPO) although there were differing trends in the two LPO markers assessed. While thiobarbituric acid reactive substances levels showed a declining trend in both tissues, the conjugated dienes were generally elevated. In conclusion, this study confirms Camellia sinensis and Aspalathus linearis as well as their two supplements as good sources of dietary antioxidants and results demonstrated that rooibos and green tea improved the liver and kidney antioxidant capacity of oxidative stress-induced rats. Their impact on antioxidant status in rats was shown to vary between organs and according to the method of assessment. Hence multi-method, multi-organ assessment may be a more informative approach in in vivo antioxidant studies.
Opuwari, Chinyerum Sylvia. "Effect of tea and herbal infusions on mammalian reproduction and fertility." Thesis, University of the Western Cape, 2013. http://etd.uwc.ac.za/index.php?module=etd&action=viewtitle&id=gen8Srv25Nme4_9358_1380809535.
Full textCamellia sinensis (tea) and Aspalathus linearis (rooibos) may improve reproductive function owing to their antioxidant properties. To test this
hypothesis, male and female rats were given 2% and 5% green tea (Gt), black tea (Bt), unfermented rooibos (Ur) or fermented rooibos (Fr) as sole source of drinking for 52 and 21 days respectively. Control rats received tap water. In addition, TM3 Leydig cells were exposed to 0.025, 0.05, 0.1 and 0.5 % aqueous extracts of green tea, black tea, unfermented and fermented rooibos for 24h. In vitro analysis of tea and the herbal infusion revealed the phenolic property and antioxidant capacity (FRAP) in the order Gt >
Bt >
Ur >
Fr. Camellia sinensis and Aspalathus linearis revealed no significant effect on serum antioxidant capacity (p >
0.05) and lipid peroxidation (MDA) in the kidney or liver in both male and female rats and in the testes of the male rats (p >
0.05). In addition, the antioxidant levels were maintained in the testes, liver and kidneys in both the male and female rats. In the male rats, no significant alterations were observed in body weight gain, liver and reproductive organs weight, and serum testosterone (p >
0.05). Only, 5% green tea significantly increased testosterone level (p <
0.05). Seminiferous tubules displayed complete spermatogenesis with abundant sperm in the lumen in all treated groups. However, a significant decrease in diameter and germinal epithelial height of these tubules were observed (p <
0.05). In the epididymides, epithelial height of caput region showed a significant increase (p <
0.01), while the cauda region was increased by Camellia sinensis but decreased by Aspalathus linearis. Sperm concentration improved significantly by green tea and unfermented rooibos (p <
0.05), while black tea and fermented rooibos produced a non significant effect (p >
0.05). Sperm viability was enhanced in all treatment groups (p <
0.05). Furthermore, green tea, black tea and unfermented rooibos significantly improved the motility of rat sperm (p <
0.05)
fermented rooibos tended to improve it (p >
0.05). In addition, green tea, black tea and fermented rooibos enhanced acrosome reaction (p <
0.05). Creatinine activity was significantly higher in rats treated with black tea, unfermented rooibos or fermented rooibos (p <
0.05), green tea tended to increase it (p >
0.05) reflecting the significant increased kidney weight in the treatment groups at high concentrations. Liver markers, ALT and AST, decreased significantly in all treated groups (p <
0.05), except in 5% fermented rooibos where a significant increase in AST level was observed (p <
0.01). In the female rats, the body weight gain, and reproductive organs weight was no affected (p >
0.05). However, 5% fermented rooibos reduced the ovarian weight (p <
0.05), while 5% unfermented rooibos significantly increased the uterine weight (p <
0.05). Liver weight increased significantly by black tea and unfermented rooibos (p <
0.05) while the kidney weight increased significantly by 5% black tea (p <
0.05). No significant effect was observed in the level of FSH produced, on the other hand, Camellia sinensis significantly lowered the level of LH (p <
0.05), while Aspalathus linearis had no effect (p >
0.05). Creatinine activity was enhanced significantly only by 5% fermented rooibos (p <
0.05). Liver markers, ALT and AST were reduced in most treated groups except in fermented rooibos where an increase was observed. In addition, histological sections revealed no obvious alteration in the ovaries, uteri, kidneys and liver of all treated female rats. Camellia sinensis and Aspalathus linearis significantly reduced the level of testosterone produced in TM3 Leydig cells under stimulated conditions in vitro (p<
0.05). Furthermore, both plants maintained the viability and morphology of the cells. However, at 0.5% of either plant extracts, a significant decrease in the viability (p <
0.05) and altered morphology of the TM3 Leydig cells was observed. In conclusion, Camellia sinensis and Aspalathus linearis significantly improved certain sperm function which might be attributed to their high level of antioxidant activity. However, the prolonged exposure of both plant extracts might result in subtle structural changes in the male reproductive system and impair kidney function. In addition, fermented rooibos at high concentration may also impair the functions of the liver. In vitro, both plants were shown to possess anti-androgenic property on TM3 Leydig cells. Furthermore, both Camellia sinensis and Aspalathus linearis may be classified as weak phytoestrogens due to the changes in the weight of the uterus and ovaries observed.
Surattanaporn, Sukontha. "Factors influencing consumer purchasing intention on Thai herbal tea in Germany." Master's thesis, Vysoká škola ekonomická v Praze, 2012. http://www.nusl.cz/ntk/nusl-164511.
Full textCronje, Christel. "Chemiese karakterisering van die aroma van die heuningbosspesie Cyclopia Genistoides." Thesis, Stellenbosch : University of Stellenbosch, 2006. http://hdl.handle.net/10019.1/2484.
Full textHoneybush (Cyclopia spp.) is indigenous to South Africa and consists of more than 20 species of which only a few are used to make a herbal tea with a unique aroma and sweet taste. The aroma of unfermented and fermented honeybush tea differs considerably, indicating that changes take place in the chemical composition of the aroma during the fermentation process. Using a sample enrichment probe (SEP) and gas chromatography-mass spectrometry (GC-MS), the chemical composition of the aroma of unfermented and fermented C. genistoides, was analyzed and the resulting aroma profiles were compared. A total of 74 compounds were identified in the unfermented honeybush aroma, comprising, inter alia, a large number of saturated and unsaturated alcohols, aldehydes and methyl ketones that were found to be either absent, or present in lower relative concentrations, in the aroma of fermented honeybush. Most of these compounds, including 6-methyl-5-hepten-2-one, identified as one of the major constituents of unfermented honeybush, are probably responsible for its grassy, hay-like aroma. In the aroma of fermented honeybush 70 compounds were identified, of which 36 were found to be terpenoids. These compounds are probably responsible for the pleasant sweet aroma of the fermented honeybush. For instance, the major aroma constituent in the fermented honeybush, α-terpineol, is known to have a delicately floral and sweet odour. Other terpenoids occuring in significant quantities in the fermented honeybush, are linalool, cis and trans linalool oxide, nerol, geraniol, 2,6-dimethyl-1,7-octadien-3,6-diol, hexahydrofarnecyl acetone and phytol. These terpenoids are known to have sweet, sweet-woody en floral odours that probably contribute to the overall sweet aroma of the fermented honeybush. In the aroma of the unfermented honeybush a total of 25 terpenoids was identified, of which geranyl acetone, β-ionone, and dihydroactinidiolide are the most significant, since they are present in higher relative concentrations compared to the same terpenoids in the fermented honeybush. These three terpenoids have overall woody and even slightly green odours which contribute to the typical aroma of the unfermented honeybush. The terpenoids present in the aroma of unfermented and fermented honeybush belong to the following compound classes: • Terpenes • Terpene alcohols • Terpene aldehydes • Ketoterpenes • Terpene ethers • Terpene lactones Apart from the terpenoids present in the aroma of unfermented and fermented honeybush, the following classes of compounds are also present: • Aliphatic hydrocarbons (saturated) • Aliphatic alcohols (saturated and unsaturated) • Phenols • Aliphatic aldehydes (saturated and unsaturated) • Aliphatic ketones (saturated and unsaturated) • Aliphatic carboxylic acids (saturated) • Esters (methyl esters, ethyl and higher esters and aromatic esters) • Furane compounds • Lactones The present research was done to compare the chemical composition of the aroma of unfermented and fermented honeybush of one particular species, namely C. genistoides, to obtain an understanding of the evolution and/or disappearance of volatile compounds during fermentation that ultimately could help to identify compounds or compound types and their precursors responsible for its unique sweet aroma.
Arthur, Hanson. "Bioactivity and microbial content of Lippia multiflora leaves, a herbal tea from Ghana." Thesis, Stellenbosch : University of Stellenbosch, 2009. http://hdl.handle.net/10019.1/2232.
Full textENGLISH ABSTRACT: The consumption of herbal teas is an increasing phenomenon among tea consumers globally. However, herbal teas that are not pre-treated to reduce their microbial load are a health risk to consumers, in spite of their potential health-promoting properties. The aim of this study was to develop a steam pasteurisation treatment to reduce the microbial load on Lippia multiflora Moldenke (Verbanaceae) tea leaves, a herbal tea from Ghana, identify the bacteria present, and to evaluate the effect of the steam treatment on the bioactive constituent of the leaves. An HPLC method was developed and optimised for the identification and quantification of verbascoside, the major antioxidant compound of L. multiflora herbal infusion. Liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) was used to confirm the presence of the compound in the infusion. Ascorbic acid was used as a stabilising agent during the quantification process to prevent the degradation of verbascoside. The hot water infusion of L. multiflora was compared to those of Aspalathus linearis (rooibos) and Cyclopia spp. (honeybush) on the basis of their soluble solids and total polyphenol contents, as well as on their antioxidant activities. In addition to verbascoside, another compound with the same parent and fragment ions as verbascoside was present in the infusion. A 100 ml infusion of L. multiflora had significantly (P < 0.05) higher soluble solids and total polyphenol contents, and antioxidant activities than those of rooibos and honeybush. The rooibos infusion showed significantly (P < 0.05) higher soluble solids and total polyphenol contents as well as antioxidant activities than honeybush. On the basis of soluble solids, rooibos showed a significantly (P < 0.05) higher total polyphenol content and a lower ferric-reducing activity than L. multiflora. Both teas, however, did not differ significantly with respect to the DPPH antioxidant activity. The effect of steam pasteurisation on the microbial load of L. multiflora herbal tea leaves was evaluated. Five samples of the tea were steam pasteurised at 99.8°C for 2.5 min and five samples were unpasteurised. Microbial enumeration was conducted in duplicate on potato dextrose agar (PDA), plate count agar (PCA), violet red bile agar (VRBA), yeast peptone dextrose agar (YPDA), and de Man Rogosa Sharpe agar (MRS). Morphologically distinct colonies were isolated, sub-cultured and their Gram reaction recorded. These bacteria were identified to the species level using 16S ribosomal DNA (rDNA) sequence data. Most of the bacteria identified belonged to the genus Bacillus. One species each from the genera Pantoea and Kocuria were also identified, but only the Bacillus species survived the steam treatment. Coliform bacteria detected prior to pasteurisation were not detected after steam treatment. Steam pasteurisation reduced the microbial load from 104 to 102 cfu.g-1. The effects of the steam pasteurisation on the soluble solid, total polyphenol, and the active compound contents of L. multiflora, as well as the antioxidant activities were studied. Pasteurisation did not significantly (P > 0.05) change the soluble solids, total polyphenol and active compound contents, or the antioxidant activity. Steam pasteurisation is potentially an effective method to treat L. multiflora herbal teas prior to consumption. However, the steam treatment should complement good agricultural and hygienic practices rather than replace them as some bacteria can survive this treatment. The identification and quantification of verbascoside in L. multiflora infusion, as well as the relatively higher antioxidant contents compared to rooibos and honeybush should provide the basis for future studies on the therapeutic application of this herbal tea. Also, verbascoside could potentially form the basis for future quality control of L. multiflora.
AFRIKAANSE OPSOMMING: Daar is 'n wêreldwye toename in die verbruik van kruietee. Kruietee wat egter nie vooraf-behandelings ontvang om die mikrobiese lading te verlaag nie kan, ten spyte van moontlike gesondheidsvoordele, ook 'n potensiële gesondheidsrisiko vir verbruikers inhou. Die doel van hierdie studie was om 'n stoompasteurisasie-behandeling te ontwikkel wat die mikrobiese lading op Lippia multiflora teeblare, 'n kruietee van Ghana, te verlaag. Verder is die teenwoordige bakterieë geïdentifiseer en die effek van 'n stoombehandeling op die bio-aktiewe komponente in die teeblare is ook geëvalueer. 'n Hoë-druk vloeistof-chromatografie metode is ontwikkel en ge-optimiseer vir die identifikasie en kwantifisering van verbaskosied, 'n hoof antioksidant komponent in L. multiflora kruie aftreksels. Vloeistof chromatografie, gekoppel aan in-lyn massa spektroskopie is ook gebruik om die teenwoordigheid van die komponent in die aftreksel te bevestig. Tydens die kwantifiseringsproses is askorbiensuur as 'n stabiliseringsagent gebruik om die degradasie van verbaskosied te voorkom. Die warm water aftreksel van L. multiflora is vergelyk met die van Aspalathus linearis (rooibos) en Cyclopia spp. (heuningbos) in terme van hul opgeloste vastestof- en totale polifenol inhoude, asook hul antioksidant aktiwiteite. 'n Ander komponent buiten verbaskosied, maar met dieselfde ouer en fragment ione, was ook in die aftreksel teenwoordig. 'n 100 ml L. multiflora aftreksel het beduidend (P < 0.05) meer opgeloste vastestowwe, totale polifenole en antioksidant aktiwiteit getoon as rooibos en heuningbos. Rooibos het weer beduidend (P < 0.05) meer opgeloste vastestowwe, totale polifenole, en antioksidant aktiwiteit as heuningbos. In terme van opgeloste vastestowwe het rooibos 'n beduidende (P < 0.05) hoër totale polifenol inhoud en laer ferriet-reduserende aktiwiteit as L. multiflora. Beide tee het egter nie beduidend verskil ten opsigte van hul antioksidant aktiwiteit nie. Die effek van stoompasteurisasie op die mikrobiese lading van L. multiflora kruieteeblare is geëvalueer. Vyf teemonsters is gestoompasteuriseer by 99.8°C vir 2.5 min en 5 verdere monsters is nie gepasteuriseer nie. Mikrobe-tellings is in Mikrobe-tellings is in v duplikaat op potato dextrose agar (PDA), plate count agar (PCA), violet red bile agar (VRBA), yeast peptone dextrose agar (YPDA), en de Man Rogosa Sharpe agar (MRS) gedoen. Morfologies onderskeibare kolonies is geïsoleer, her-gekweek en hul Gram status genotuleer. Hierdie bakterieë is daarna tot op spesie-vlak geïdentifiseer deur 16S ribosomale DNS (rDNS) volgorde bepalings. Die meerderheid van die geïdentifiseerde bakterieë behoort tot die genus Bacillus en een spesie elk van die genera Pantoea en Kocuria is ook geïdentifiseer. Slegs Bacillus spesies het egter die stoompasteurisasie behandeling oorleef. Kolivorme bakterieë wat voor pasteurisasie waargeneem is was afwesig na die stoom behandeling. Stoompasteurisasie het ook die mikrobiese lading van 104 na 102 kve.g-1 verminder. Die effek van stoompasteurisasie op die opgeloste vastestowwe, totale polifenole en die aktiewe-komponent inhoud van L. multiflora, asook die antioksidant aktiwiteit is bestudeer. Pasteurisasie het die opgeloste vastestowwe, totale polifenole, aktiewe komponente en die antioksidant aktiwiteit nie-beduidend (P > 0.05) verander. Stoompasteurisasie kan potensieël 'n effektiewe metode wees vir die behandeling van L. multiflora kruietee voor verbruik. Die stoombehandeling moet egter saam met goeie landbou- en higiëniese praktyke gebruik word eerder as om dit te vervang aangesien sommige bakterieë hierdie stoombehandeling kan oorleef. Die identifikasie en kwantifisering van verbaskosied in L. multiflora aftreksels, asook die hoër antioksidant inhoud vergeleke met rooibos en heuningbos verskaf moontlikhede vir verder navorsing in die terapeutiese aanwending van hierdie kruietee. Verbaskosied kan ook moontlik die basis vorm vir toekomstige kwaliteitskontrole van L. multiflora.
Monyethabeng, Moneah Mmabatho. "Effect of ultraviolet treatment on shelf life, various spoilage microorganisms and the physicochemical characteristics of rooibos iced tea." Thesis, Cape Peninsula University of Technology, 2015. http://hdl.handle.net/20.500.11838/2021.
Full textRooibos iced tea (RIT), as one of the products of Rooibos is fast becoming very popular as a beverage in society due to the benefits of the phenolic compounds that are associated with this herbal tea. Some of the commercially available products have been found to contain, if any, lower contents of the major phenolic compounds, namely aspalathin and its oxidation products, iso-orientin and orientin. Their presence is considered as indicators of a good quality product. The purpose of this study was to investigate the effect of ultraviolet-C (UV-C) light as an alternative treatment to heat treatment on the shelf life, pH, phenolic composition, colour and microorganisms associated with Rooibos. Two formulations of RIT were used in order to determine the efficacy of the UV-C on the shelf life whilst three formulations were used for the physicochemical analysis. Only one formulation was used for inoculation with three spoilage bacteria, yeast and mould spoilage microorganisms namely; Escherichia coli K12, Staphylococcus aureus, Salmonella sp., Saccharomyces cerevisiae and Cladosporium sp. The UV-C dosages of 0, 918, 1 836, 2 754 and 3 672 J.l -1 were used to treat the RIT using a pilot-scale UV-C system with a turbulent flow at a constant flow rate of 4000 l.hr-1 . A log count of 4 log10 was considered the limit for the spoilage growth since it is the average log10 afternormal pasteurisation. The use of UV-C treatment was found to have significantly (p1) effect on the overall colour difference of the RIT in formulations A, B, and C. All the spoilage microorganisms were significantly reduced by UV-C dosage to less than 4 log10 except the Cladosporium sp. The S. cerevisiae was the most sensitive microorganism whilst Cladosporium sp. was the most resistant. The effect of UV-C on the spoilage microorganism followed the sequence: S. cerevisiae>Salmonella sp.>S. aureus>E. coli K12>Cladosporium sp. This study indicated that microbiological reduction was achieved as a function of increasing UV-C dosage. In order to achieve the highest log10 reduction, the highest UV-C dosage of 3 672 J.l-1 may be used. However, the dosage may need to be increased in order to achieve the desired results in the treatment of Cladosporium sp. It can thus be concluded from the above investigations that UV-C dosage treatment of 3 672 J.l-1 is optimum in the non-thermal treatment of RIT
South African Association for Food Science & Technology Cape Peninsula University of Technology Bursary
Khan, Jehan A. "Potential chemopreventitive activity of doash, (origanum majorana L.), a saudi Arabian herbal tea." Thesis, University of Surrey, 2012. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.583330.
Full textPiek, Hannelise. "Effect of Rooibos preparation on the total polyphenol content and antioxidant capacity of herbal tea and its consumer characteristics." Thesis, Cape Peninsula University of Technology, 2016. http://hdl.handle.net/20.500.11838/2476.
Full textBackground: The different types and forms of rooibos and the ways in which it is prepared and flavoured for consumption influences its total polyphenol content and total antioxidant capacity (TAC) and hence depends on its consumer practices. Design: Phase 1 of the study entailed the selection and preparation of different rooibos types and forms; rooibos brewed for different times; and with different household and commercially added flavourings to determine the total polyphenol content, TAC, flavonol and flavanol content; and subsequent identification of the optimal cup of rooibos based on the first two biochemical parameters. For Phase 2 a questionnaire was used to obtain information on the profile of the adult rooibos herbal tea consumer, as well as of those consuming the optimal cup of rooibos. Results: The following prepared rooibos samples delivered the higher biochemical parameter content: green / unfermented (type representative); green / unfermented leaves and powdered extract (form representatives); that brewed for 10 minutes or longer; and those with added honey. The optimal cup of rooibos was identified as the one brewed for 10 minutes or longer. The older respondents and those with a lower level of education consumed a higher daily amount of rooibos (p < 0.05) and those who brewed rooibos in a teapot consumed the optimal cup (p < 0.05). However, very few respondents consumed the advised number of cups per day (< 1%) and the identified optimal cup (15.9%). Conclusions: Rooibos consumers in this study did not consume it in sufficient amounts and did not brew it for long enough to fully gain from its attributed health benefits.
Books on the topic "Herbal tea"
Conny, Beth Mende. A cup of herbal tea. White Plains, N.Y: Peter Pauper Press, 1997.
Find full textLtd, Mintel International Group, ed. Bread: Carbonates ; dishwashing detergents ; sanitary protection ; tea & herbal tea ; water treatment. London: Mintel International, 2000.
Find full textWhitcore, Robin. The herbal beverage book: Simple and delicious recipes for the whole family. Chester, N.H: Practical Intuitive Media, 2010.
Find full text1932-, Marcin Marietta Marshall, ed. The herbal tea garden: Planning, planting, harvesting & brewing. Pownal, Vt: Storey Communications, 1993.
Find full textLtd, Aintel International Group, ed. Bread: Carbonates ; domestic heating ; sanitary protection products ; tea and herbal tea ; water treatment. London: Mintel International, 1996.
Find full textSchapira, Joel. The book of coffee & tea: A guide to the appreciation of fine coffees, teas, and herbal beverages. 2nd ed. New York: St. Martin's Griffin, 1996.
Find full textBook chapters on the topic "Herbal tea"
Gill, M. "Speciality and herbal teas." In Tea, 513–34. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2326-6_15.
Full textOrfanoudakis, Michail, Evangelia Sinapidou, and Birgit Arnholdt-Schmitt. "CanAOXgene diversity mark herbal tea quality? A proposal." In Alternative respiratory pathways in higher plants, 311–13. Chichester, UK: John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781118789971.ch21.
Full textSerhan, Mireille, Marc Beyrouthy, Cynthia Menhem, Jessy Mattar, and Hussein Hassan. "Health Potential of Zhourat Middle East Herbal Tea." In Reference Series in Phytochemistry, 1–27. Cham: Springer International Publishing, 2024. http://dx.doi.org/10.1007/978-3-031-04195-2_128-1.
Full textTurkyilmaz, C. "Effect of galactagogue herbal tea on breast milk production." In Handbook of dietary and nutritional aspects of human breast milk, 615–30. The Netherlands: Wageningen Academic Publishers, 2013. http://dx.doi.org/10.3920/978-90-8686-764-6_36.
Full textShankar, Eswar, Jeniece Montellano, and Sanjay Gupta. "Chapter 5 Green Tea Polyphenols in the Prevention and Therapy of Prostate Cancer." In Traditional Herbal Medicines for Modern Times, 111–24. Taylor & Francis Group, 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742: CRC Press, 2016. http://dx.doi.org/10.1201/9781315370156-6.
Full textChen, Yutong, Yan Lin, Dilong Yan, and Haoxi Yang. "IP image design of the time-honored herbal tea "Xinglinchun"." In Proceedings of the 2023 3rd International Conference on Social Development and Media Communication (SDMC 2023), 4–13. Paris: Atlantis Press SARL, 2023. http://dx.doi.org/10.2991/978-2-38476-178-4_2.
Full textde Beer, Dalene, Chantelle Human, and Elizabeth Joubert. "Phenolic Composition of Honeybush and Changes During Herbal Tea and Extract Production." In Reference Series in Phytochemistry, 1–29. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-04195-2_219-1.
Full textSreesha, G., and D. Sai Prasanna. "Herbal Tea Treatment of Oligomennerhea Condition with Hibiscus Rosa-Sinensis and Carica Papaya." In Learning and Analytics in Intelligent Systems, 263–73. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-46939-9_23.
Full textMohd. Din, Abd Rahman Jabir, Siti Zulaiha Hanapi, Siti Hajar Mat Sarip, and Mohamad Roji Sarmidi. "Disease-Suppressive Effect of Compost Tea Against Phytopathogens in Sustaining Herbal Plant Productivity." In Sustainable Technologies for the Management of Agricultural Wastes, 99–117. Singapore: Springer Singapore, 2017. http://dx.doi.org/10.1007/978-981-10-5062-6_8.
Full textXiao, Yuxiao, and Zhen Liu. "Research on the Innovative Service System Design for Herbal Tea Driven by Circle-Breaking Trend." In Design, User Experience, and Usability, 376–89. Cham: Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-61362-3_27.
Full textConference papers on the topic "Herbal tea"
Popescu, Sofia Georgeta, Antoanela Cozma, Lia Sanda Rotariu, Ariana Bianca Velciov, and Florina Radu. "CHARACTERIZATION OF SOME ROMANIAN MEDICINAL PLANTS BASED ON TOTAL POLYPHENOLS CONTENT." In 22nd SGEM International Multidisciplinary Scientific GeoConference 2022. STEF92 Technology, 2022. http://dx.doi.org/10.5593/sgem2022v/6.2/s25.15.
Full textAndriansyah, Raden Cecep Erwan, Wawan Agustina, Devry Pramesti Putri, Riyanti Ekafitri, and Rima Kumalasari. "Formulation and Characteristics of Dried Herbs for Herbal Tea Drink." In International Conference on Sustainable Environment, Agriculture and Tourism (ICOSEAT 2022). Paris, France: Atlantis Press, 2022. http://dx.doi.org/10.2991/978-94-6463-086-2_26.
Full textHeggy, Alaa Jaber, Aisha Ali Masoumi, Maryam saed Alyafei, Fatima Ebraheem Al-Bader, Tamara Al-Abdi, and Zumin Shi. "Habitual tea and coffee consumption and mean reaction time among Qatari adults." In Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2021. http://dx.doi.org/10.29117/quarfe.2021.0117.
Full textMegawati, Teni Ernawati, Lia Meilawati, Indah D. Dewijanti, and Edi Supriadi. "Formulation of herbal tea drinks by adding green tea to improve antioxidant activities." In PROCEEDINGS OF THE 5TH INTERNATIONAL SYMPOSIUM ON APPLIED CHEMISTRY 2019. AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5134577.
Full textKiseleva, Mariya, Zakhar Chalyy, and Irina Sedova. "Herbal tea: transfer of mycotoxins from matrix into infusion." In 1st International Electronic Conference on Toxins. Basel, Switzerland: MDPI, 2021. http://dx.doi.org/10.3390/iect2021-09159.
Full textNuraisyah, Ani, M. Syamsul Ma’arif, and Okhy Widhasari. "Value Preposition Canvas Design for Herbal Tea Product BEETEA." In First ASEAN Business, Environment, and Technology Symposium (ABEATS 2019). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/aebmr.k.200514.030.
Full textSetiarso, Pirim, Rusijono Rusijono, Asrul Bahar, Samik Samik, and Nita Kusumawati. "Standardization of Herbal Tea Quality Production Baureno Bojonegoro Society." In Proceedings of the National Seminar on Chemistry 2019 (SNK-19). Paris, France: Atlantis Press, 2019. http://dx.doi.org/10.2991/snk-19.2019.14.
Full textTakama, Kaito, Tsubasa Yamamoto, Chika Mori, Sakiko Ogoshi, and Yasuhiro Ogoshi. "Development of herbal tea formulation system tailored to the individual characteristics." In 2020 IEEE International Conference on Consumer Electronics - Taiwan (ICCE-Taiwan). IEEE, 2020. http://dx.doi.org/10.1109/icce-taiwan49838.2020.9258006.
Full textGhai, Kapil, Chandra Kant Bhardwaj, Pushpa B. Negi, and Arunima Nayak. "High-performance liquid chromatography method for estimating piperine in herbal tea." In INTERNATIONAL SCIENTIFIC AND PRACTICAL CONFERENCE “TECHNOLOGY IN AGRICULTURE, ENERGY AND ECOLOGY” (TAEE2022). AIP Publishing, 2022. http://dx.doi.org/10.1063/5.0103977.
Full textJatmiko, Yoga Dwi, Siti Nur Arifah, Mochammad Fitri Atho’illah, and Muhaimin Rifa’i. "The comparative study between single origin tea and herbal tea blends in different brewed-style: Antioxidant assay." In 12TH INTERNATIONAL SEMINAR ON NEW PARADIGM AND INNOVATION ON NATURAL SCIENCES AND ITS APPLICATIONS (12TH ISNPINSA): Contribution of Science and Technology in the Changing World. AIP Publishing, 2024. http://dx.doi.org/10.1063/5.0211369.
Full textReports on the topic "Herbal tea"
Pereboom, D. P. K. H., M. de Nijs, J. G. J. Mol, and P. P. J. Mulder. Research study for pyrrolizidine alkaloids in alfalfa and herbal tea : EURLPT-MP02 (2019). Wageningen: Wageningen Food Safety Research, 2021. http://dx.doi.org/10.18174/545714.
Full textPowell, Alan. Why How and When did GTAP Happen? What has it Achieved? Where is it Heading? GTAP Working Paper, May 2007. http://dx.doi.org/10.21642/gtap.wp38.
Full textClement, Michael. Engineering With Nature website user guide. Engineer Research and Development Center (U.S.), March 2022. http://dx.doi.org/10.21079/11681/43440.
Full textAbebe, Heran, and Getachew Belaineh. Key Considerations: Social Science Perspectives for Emergency Response to the Conflict in Northern Ethiopia. SSHAP, October 2022. http://dx.doi.org/10.19088/sshap.2022.031.
Full textEvans, Julie, Kendra Sikes, and Jamie Ratchford. Vegetation classification at Lake Mead National Recreation Area, Mojave National Preserve, Castle Mountains National Monument, and Death Valley National Park: Final report (Revised with Cost Estimate). National Park Service, October 2020. http://dx.doi.org/10.36967/nrr-2279201.
Full textEpiphan, Jean, and Steven Handel. Trajectory of forest vegetation under contrasting stressors over a 26-year period, at Morristown National Historical Park: Focused condition assessment report. National Park Service, March 2023. http://dx.doi.org/10.36967/2297281.
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