Contents
Academic literature on the topic 'Herbal teas – Analysis'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Herbal teas – Analysis.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Journal articles on the topic "Herbal teas – Analysis"
1
Li, Hua, Lanying Wang, and Yanping Luo. "Composition Analysis by UPLC-PDA-ESI (−)-HRMS and Antioxidant Activity Using Saccharomyces cerevisiae Model of Herbal Teas and Green Teas from Hainan." Molecules 23, no. 10 (2018): 2550. http://dx.doi.org/10.3390/molecules23102550.
Full textAbstract:
Different teas from everywhere are very useful and have been extensively studied. We studied the antioxidant activity of herbal teas and green teas from Hainan, Mallotus oblongifolius Muell. Arg. (MO), Ilex kudingcha C.J. Tseng (KD), Camellia sinensis var. assamica (J. W. Mast.) Kitam. Hainan Dayezhong (DY), and Camellia sinensis (L.) O. Ktze. (produced from Hainan Baisha (BS)). The total phenol content and total flavonoid content from water extracts, resin extracts and fractions of herbal teas and green teas were compared. Later, eight fractions of herbal teas and green teas were subjected to UPLC-PDA-ESI-(−)-HRMS. We determined 1-diphenyl -2-picryl-hydrazyl radical and hydroxyl free radical scavenging activity by electron paramagnetic resonance spectroscopy. We subjected Saccharomyces cerevisiae to hydrogen peroxide, stress and evaluated antioxidant activity of herbal teas and green teas in cellulo. The experiment identified more than 14 potential antioxidant compounds from herbal teas and green teas. The herbal teas and green teas had a clearance rate higher than ferulic acid at the same concentrations. MO best reduced intracellular oxidation levels and increased catalase, glutathione reductase activities, glutathione reduced and glutathione oxidized content. KD had the highest cell survival rate and reduced cell lipid peroxidation. DY best improved superoxide dismutase activity and BS was the most active in the halo test. Therefore, we concluded that MO had stronger antioxidant activity than other herbal teas and green teas from Hainan, especially, which reduce S. cerevisiae oxidative stress under H2O2 stress.
2
TODORAN, Mihai, Liana HANGA, and Daniela BENEDEC. "Phytochemical analysis of herbal teas containing caffeic acid." Romania Journal of Pharmaceutical Practice 57, no. 2 (2021): 76–83. http://dx.doi.org/10.37897/rjphp.2021.2.3.
Full textAbstract:
Objectives. The present analysis was to investigate the content of caffeic acid derivatives, antioxidant activity, and the presence of caffeic acid in alcoholic extracts obtained from 16 simple teas from the following medicinal plants: Vaccinium mуrtilluѕ, Camеllia ѕinеnѕiѕ, Coffea arabica, Mеlіssa οffіcіnalіs, Οcіmum basіlіcum, Rοsmarіnus οffіcіnalіs, Salvіa οffіcіnalіs, Ηyssοрus οffіcіnalіs, Αrtеmіsіa absіntһіum, Cynara scοlymus, Calendula officinalis, Cοrіandrum satіvum, Fοеnіculum vulgarе, Carum carvі, Rοsa canіna, Crataеgus mοnοgyna. Materials and methods. The presence of caffeic acid was evaluated using the thin layer chromatography method (TLC). The total content of phenylpropanoids from the medicinal herbs alcoholic extracts was determined using a spectrophotometric method. Outcomes. Results were in the range of 0.046-2.426% caffeic acid derivatives (CAE%). The antioxidant properties were measured using the DPPH radical scavenging mechanism. The results were found to be in the range of 63.93% and 0.38% inhibition level (I%). The greatest antioxidant activity was measured for Camellia sinensis (I = 45.54%), followed by Vaccinium myrtillus (I = 50.289%). Conclusions. In this paper it was shown that these medicinal plants are rich in caffeic acid derivatives with antioxidant action capitalized in the prevention of serious diseases.
3
Ng, K. S., Z. Mohd Zin, N. MohdMaidin, H. Mamat, N. H. Juhari, and M. K. Zainol. "High-performance liquid chromatography (HPLC) analysis for flavonoids profiling of Napier grass herbal tea." Food Research 5, no. 1 (2020): 65–71. http://dx.doi.org/10.26656/fr.2017.5(1).311.
Full textAbstract:
Natural plant products are becoming more and more essential in helping to promote safe well-being worldwide. This leads to a substantial rise in the consumption of various herbal teas. The presence of beneficial bioactive ingredients such as flavonoids may be correlated with Napier grass herbal tea having health benefits associated with their intake. Studies have shown that herbal teas have preferentially high antioxidant activity due to the presence of flavonoids in them. The purpose of this study was to identify the Napier grass herbal teas flavonoids prepared under different conditions. Napier grass herbal teas have been formulated using green tea and black tea processes, respectively. The tea samples were extracted in water (95°C, 30 mins) and 60% (v/v) aqueous methanol (30 mins), respectively. Approximately, 1% (v/v) aqueous acetic acid solution (solvent A) and acetonitrile (solvent B) were used as the mobile phase. The flow rate was adjusted to 0.7 mL/min, the column was thermostatically controlled at 28°C, and the injection column was kept at 20 μL. HPLC chromatograms were detected using a photodiode array UV detector at 272 nm. Gallic acid, P-coumaric acid, catechin, epigallocatechin gallate, quercetin, rutin, myricetin and kaempferol were found in both Napier grass water and methanolic extracts, respectively. The findings suggested that the HPLC techniques are ideal for the detection and identification of flavonoids in Napier grass teas
4
Moses, Lusia Barek, Zaleha Abd Aziz, Hasmadi Mamat, and Mohd Fadzelly Abu Bakar. "Nutritional Composition and Trace Elements Contents of Unfermented and Fermented Clinacanthus nutans L. Herbal Tea." Journal of Tropical Resources and Sustainable Science (JTRSS) 3, no. 3 (2015): 16–29. http://dx.doi.org/10.47253/jtrss.v3i3.530.
Full textAbstract:
Clinacanthus nutans L. (locally known as ‘Sabah Snake Grass’) has been used traditionally to treat chronic diseases. However, there is insufficient information regarding the nutritional quality of the herbal. This study was conducted to evaluate the nutritional properties and trace elements contents of unfermented and fermented herbal teas developed from C. nutans leaves using different drying techniques (microwave- oven dried and freeze dried) in different infusion time (1, 2, 5, 10, 15 and 20 min). The proximate analysis were conducted according to AOAC’s standard methods, while, the colorimetric color of infusions were determined using HunterLab Color Meter. The trace elements in infusions were determined using Inductively Coupled Plasma-Optical Emission Spectrophotometric (ICP-OES) analysis. Among the C. nutans herbal teas, the freeze dried of unfermented herbal tea showed high ash (12.39 ± 0.39%) and fat (2.23 ± 0.10%) content, while, protein content was showed high in freeze dried of fermented herbal tea (23.15 ± 0.51%). Carbohydrate content was showed high in microwave-oven dried of unfermented herbal tea (63.40 ± 0.53%) with 3026.24 ± 28.23 kcal/kg of Metabolizable Energy (ME). For color infusion determination, C. nutans herbal teas displayed no significant difference (P >0.05) in color darkness as compared to commercial teas (L: 3.63 to 5.77). There were no significant differences between unfermented and fermented C. nutans herbal tea for its greenish (a: -2.69 to -1.20) and yellowish (b: 3.45 to 5.59) color infusion. Sixteen elements (Al, Ba, Be, Ca, Fe, In, K, Li, Mg, Mn, Na, Zn, Se, Sr, Tl and Si) were detected in the C. nutans and commercial dried leaves. Potassium (K), calcium (Ca), magnesium (Mg) and sodium (Na) were higher in C. nutans herbal infusions as compared to commercial teas infusions. Consumption of these herbal teas as dietary intake is able to overcome nutrients and minerals deficiency.
5
Josic, Dragana, Marija Stojanovic, Zorica Lepsanovic, and Vera Katic. "Molecular characterization of Cronobacter sakazakii isolated from different herbal teas and mixtures in Serbia." Genetika 49, no. 3 (2017): 921–34. http://dx.doi.org/10.2298/gensr1703921j.
Full textAbstract:
Cronobacter sakazakii is an important cause of human infections that can be serious and even fatal among premature neonates and immunocompromised adults or infants. Because of its high tolerance to osmotic stress, C. sakazakii is frequently isolated from dried foods, such as powdered infant formula and herbal teas. The aim of investigation was detection, identification and molecular characterization of Cronobacter sakazakii isolates from infant formula and various herbal teas collected from Serbian market and tested for import control. C. sakazakii was not detected in any of the 360 analysed samples of powdered infant formula. However, 192 out of 520 samples of herbal teas tested were positive for C. sakazakii (37.1%). The high prevalence was observed in teas for children (51.6%) and in ?baby? teas (44.1%), followed by medicinal teas (38%). The largest one-herb-teas group (221 samples) contained 72 C. sakazakii-positive samples (32.6%) and involved Sennae folium, Althaeae radix, Menthae piperitae folium, Chamomilae flos and Urticae folium teas. Molecular characterization of isolated C. sakazakii from different herbal teas by rep-PCR, RAPD and 16S rRNA sequences analysis showed the high similarity to C. sakazakii NCTC 8155. Knowing this strain as one of the most pathogenic clinical strains, our results raise concern about the safety risks these foods pose to immunocompromised and healthy consumers, especially for babies and children.
6
Malongane, Florence, Lyndy Joy McGaw, Legesse Kassa Debusho, and Fhatuwani Nixwell Mudau. "Sensory Characteristics and Volatile Compounds of Herbal Teas and Mixtures of Bush Tea with Other Selected Herbal Teas of South Africa." Foods 9, no. 4 (2020): 496. http://dx.doi.org/10.3390/foods9040496.
Full textAbstract:
South Africa has a traditional heritage of using indigenous herbal teas, and the demand for herbal teas motivated by the functional health benefits has far exceeded global supply. This has led to worldwide interest in the sensory characteristics and volatile compound characterisation of herbal drink formulations. The objective of this study was to investigate the descriptive sensory analysis and volatile compounds of bush, special, honeybush and rooibos tea and the blend of bush tea with special, honeybush and rooibos, respectively. The trained sensory panel scored each tea sample for aroma, taste, aftertaste and mouthfeel attributes using sensory evaluation practices. Compound identification was performed by gas chromatography connected to a mass spectrometer (GC-MS). The results of the study demonstrated that rooibos and honeybush tea had an overall sweet-caramel, honey-sweet, perfume floral and woody aroma while bush tea and special tea depicted green-cut grass, dry green herbal and astringent/dry mouth feel. The GC-MS analyses depicted the following compounds 2-furanmethanol, 2-methoxy-4-vinylphenol, D-limonene, dihydroactinidolide, linalool, (E,E)-2,4-heptadienal, and phytol. The blending of bush tea with rooibos and honeybush tea toned down its astringent mouth feel. Compounds identified in this study may be useful markers for potential herbal tea sensory characteristics.
7
Gao, Tuo, Yongchen Wang, Chengwu Zhang, et al. "Classification of Tea Aromas Using Multi-Nanoparticle Based Chemiresistor Arrays." Sensors 19, no. 11 (2019): 2547. http://dx.doi.org/10.3390/s19112547.
Full textAbstract:
Nanoparticle based chemical sensor arrays with four types of organo-functionalized gold nanoparticles (AuNPs) were introduced to classify 35 different teas, including black teas, green teas, and herbal teas. Integrated sensor arrays were made using microfabrication methods including photolithography and lift-off processing. Different types of nanoparticle solutions were drop-cast on separate active regions of each sensor chip. Sensor responses, expressed as the ratio of resistance change to baseline resistance (ΔR/R0), were used as input data to discriminate different aromas by statistical analysis using multivariate techniques and machine learning algorithms. With five-fold cross validation, linear discriminant analysis (LDA) gave 99% accuracy for classification of all 35 teas, and 98% and 100% accuracy for separate datasets of herbal teas, and black and green teas, respectively. We find that classification accuracy improves significantly by using multiple types of nanoparticles compared to single type nanoparticle arrays. The results suggest a promising approach to monitor the freshness and quality of tea products.
8
Zawisza, Beata, Marcin Musielak, Dalene de Beer, Elizabeth Joubert, and Beata Walczak. "Non-destructive elemental analysis of herbal teas from South Africa." Journal of Food Composition and Analysis 102 (September 2021): 104041. http://dx.doi.org/10.1016/j.jfca.2021.104041.
Full text
9
Zielinski, Acácio A. F., Charles W. I. Haminiuk, and Trust Beta. "Evaluation of the Phenolics and in vitro Antioxidant Activity of Different Botanical Herbals Used for Tea Infusions in Brazil." Current Nutrition & Food Science 15, no. 4 (2019): 345–52. http://dx.doi.org/10.2174/1573401313666171020114727.
Full textAbstract:
Background: The consumption of herbal teas has gained much attention due to its healthpromoting benefits, including antioxidant, neuroprotective, antimicrobial, antitumor, and antiinflammatory effects. These biological activities are associated in part to the antioxidant activity of chemical compounds present in teas, especially flavonoids and phenolic acids. Objective: The aim of this study was to evaluate a total of 17 different botanical herbal infusions consumed in Brazil in terms of their phenolic antioxidants. Methods: The analysis performed were total phenolic compounds, total flavonoids, total flavonols, tannin content and in vitro antioxidant activity (DPPH, ABTS, CUPRAC, FRAP, and ORAC assays). Data were processed using univariate, bivariate and multivariate analysis (hierarchical cluster analysis). Results: The use of Hierarchical Cluster Analysis (HCA) suggested an unsupervised classification relationship based on level of functionality of the herbal teas. Higher levels of total phenolics, total flavonoids and antioxidant activity were found in Anemopaegma mirandum while higher values of tannin content and total flavonols were found in Peumus boldus. All antioxidant activity assays showed significant correlations among each other (r > 0.84, p < 0.001), and with total phenolic and flavonoids (r > 0.83, p < 0.001). Using HCA, three clusters were suggested and cluster 1 showed the highest functionality. Conclusion: The herbal infusions evaluated can be a good resource of bioactive compounds to consume and supplementing food products. Nevertheless, future studies should focus on the evaluation of these herbal teas using in vivo systems to understand the mechanisms of action when these different herbal infusions are used as beverages.
10
Arbo, Marcelo Dutra, Paulini Braun, Mirna Bainy Leal, et al. "Presence of p-synephrine in teas commercialized in Porto Alegre (RS/Brazil)." Brazilian Journal of Pharmaceutical Sciences 45, no. 2 (2009): 273–78. http://dx.doi.org/10.1590/s1984-82502009000200012.
Full textAbstract:
Citrus aurantium (bitter orange) is characterized by the presence of p-synephrine, an amine structurally and pharmacologically related to ephedrine. Besides the same adverse effects as ephedrine, nowadays it is believed that altered levels of p-synephrine can be associated to the occurrence of migraine and cluster headaches. Leaves and fruits of this species are highly commercialized in form of teas and herbal preparations, but without taking into account the risks associated with its use. This work describes a survey of teas and herbal preparations containing C. aurantium, commercialized in Porto Alegre (RS/Brazil), in order to verify the presence of p-synephrine. Comparing with the mean amount available in the supermarkets, around 20% of the teas and 10% of the herbal preparations declared the presence of C. aurantium in their labels. In a sampling of 15 teas and 2 herbal preparations selected for the analysis, the presence of p-synephrine was characterized in all samples, with levels between 0.0040 to 0.2308%, leading to a caution that even being natural products, they are not free of adverse effects.