Antioxidant Properties of Some Herbal Teas (Green tea, Senna, Corn Silk, Rosemary) Brewed at Different Temperatures

Year 2017, Volume: 4 Issue: 3, Special Issue 1, 142 - 148, 25.11.2017

Ceyhun Kılıç , Zehra Can , Ayşenur Yılmaz , Sibel Yıldız , Hülya Turna

https://doi.org/10.21448/ijsm.369273

Cited By: 10

Abstract

Some
non-wood forest products are brewed and consumed as tea. Among the reasons for
the consumption of herbal tea, digestive problems are located in the first row.
Antioxidants help to human body for arranging digestive and immune system.
Herbal tea is brewed in various ways such as boiling at different durations or
waiting in hot water at different temperatures etc. Type of brewing can affect
to bioactive properties of herbal tea. In this study, it was investigated the
bioactive properties (total phenolic content, total flavonoid content,
condensed tannin content and antioxidant properties) of some herbals brewed (Green tea / Camellia
sinensis., senna / Cassia sp.,
corn silk / Zea mays, rosemary / Rosmarinus officinalis) at different
temperature.  These herbs were brewed for
10 minutes at 60^oC, 80 ^oC and 100 ^oC
temperatures. After cooling, total phenolic, flavonoid content, total condensed
tannin content and antioxidant properties of these herbs were determined.
Consistently, the highest results were found in the tea brewed at 100^oC.
The highest total flavonoid (0.305 ± 0.005 mg QE/g) and ferric reducing ability
(670.150 ± 2.121 µmol FeSO₄7H₂O/g) was in Rosmarinus
officinalis. The highest condensed tannin (9.443 ± 0.524 mg CE/g) and the
highest total phenolic content (4.872 ± 0.005 mg GAE/g) was in Camellia sinensis and Cassia sp., respectively.

Keywords

Antioxidant, corn silk, green tea, herbal tea, rosemary, senna

Antioxidant Properties of Some Herbal Teas (Green tea, Senna, Corn Silk, Rosemary) Brewed at Different Temperatures

Abstract

Some non-wood forest products are brewed and consumed as tea. Among the reasons for the consumption of herbal tea, digestive problems are located in the first row. Antioxidants help to human body for arranging digestive and immune system. Herbal tea is brewed in various ways such as boiling at different durations or waiting in hot water at different temperatures etc. Type of brewing can affect to bioactive properties of herbal tea. In this study, it was investigated the bioactive properties (total phenolic content, total flavonoid content, condensed tannin content and antioxidant properties) of some herbals brewed (Green tea / Camellia sinensis., senna / Cassia sp., corn silk / Zea mays, rosemary / Rosmarinus officinalis) at different temperature. These herbs were brewed for 10 minutes at 60oC, 80 oC and 100 oC temperatures. After cooling, total phenolic, flavonoid content, total condensed tannin content and antioxidant properties of these herbs were determined. Consistently, the highest results were found in the tea brewed at 100oC. The highest total flavonoid (0.305 ± 0.005 mg QE/g) and ferric reducing ability (670.150 ± 2.121 µmol FeSO47H2O/g) was in Rosmarinus officinalis. The highest condensed tannin (9.443 ± 0.524 mg CE/g) and the highest total phenolic content (4.872 ± 0.005 mg GAE/g) was in Camellia sinensis and Cassia sp., respectively.

Keywords

Antioxidant, corn silk, green tea, herbal tea, rosemary, senna

References

• Gurib-Fakim, A., Subratty, H., Narod, F., Govinden-Soulange, J., & Mahomoodally, F. (2005). Biological activity from indigenous medicinal plants of Mauritius. Pure and Applied Chemistry, 77(1), 41-51.
• Cakilcioglu, U., & Turkoglu, I. (2010). An ethnobotanical survey of medicinal plants in Sivrice (Elazığ-Turkey). Journal of Ethnopharmacology, 132(1), 165-175.
• Dawidowicz, A.L., Wianowska, D., & Baraniak, B. (2006). The antioxidant properties of alcoholic extracts from Sambucus nigra L. (antioxidant properties of extracts). LWT-Food Science and Technology, 39(3), 308-315.
• Lee, J.Y., Hwang, W.I., & Lim, S.T. (2004). Antioxidant and anticancer activities of organic extracts from Platycodon grandiflorum A. De Candolle roots. Journal of Ethnopharmacology, 93(2), 409-415.
• Rice-Evans, C.A., Sampson, J., Bramley, P.M., & Holloway, D.E. (1997). Why do we expect carotenoids to be antioxidants in vivo?. Free Radical Research, 26(4), 381-398.
• Ebrahimzadeh, M.A., Pourmorad, F., & Hafezi, S. (2008). Antioxidant activities of Iranian corn silk Turkish Journal of Biology, 32(1), 43-49.
• Madhavi, D., Deshpande, S., & Salunkhe, D.K. (1995). Food Antioxidants: Technological: Toxicological and Health Perspectives, CRC Press.
• Stanner, S., Hughes, J., Kelly, C., & Buttriss, J. (2004). A review of the epidemiological evidence for the ‘antioxidant hypothesis’. Public Health Nutrition, 7(03), 407-422.
• Ernst E. (1998). Harmless herbs? A review of the recent literature. The American Journal of Medicine, 104(2), 170-178.
• Slinkard, K., & Singleton, V.L. (1977). Total phenol analysis: automation and comparison with manual methods. American Journal of Enology and Viticulture, 28(1), 49-55.
• Fukumoto, L., & Mazza, G. (2000). Assessing antioxidant and prooxidant activities of phenolic compounds. Journal of Agricultural and Food Chemistry, 48(8), 3597-3604.
• Julkunen-Tiitto, R. (1985). Phenolic constituents in the leaves of northern willows: methods for the analysis of certain phenolics. Journal of Agricultural and Food Chemistry, 33(2), 213-217.
• Benzie, I.F., & Strain, J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical biochemistry, 239(1), 70-76.
• Zheng, W., & Wang, S.Y. (2001). Antioxidant activity and phenolic compounds in selected herbs. Journal of Agricultural and Food chemistry, 49(11), 5165-5170.
• Apak, R., Güçlü, K., Özyürek, M., Esin Karademir, S., & Erçağ, E. (2006). The cupric ion reducing antioxidant capacity and polyphenolic content of some herbal teas. International Journal of Food Sciences and Nutrition, 57(5-6), 292-304.
• Tsai, T.H., Tsai, T.H., Chien, Y.C., Lee, C.W., & Tsai, P.J. (2008). In vitro antimicrobial activities against cariogenic streptococci and their antioxidant capacities: A comparative study of green tea versus different herbs. Food Chemistry, 110(4), 859-864.
• Cai, Y., Luo, Q., Sun, M., & Corke, H. (2004). Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Sciences, 74(17), 2157-2184.
• Chung, K.T., Wong, T.Y., Wei, C.I., Huang, Y.W., & Lin, Y. (1998). Tannins and human health: a review. Critical Reviews in Food Science and Nutrition, 38(6), 421-464.
• Kaur, S., Grover, I., Singh, M., & Kaur, S. (1998). Antimutagenicity of hydrolyzable tannins from Terminalia chebula in Salmonella typhimurium. Mutation Research/Genetic Toxicology and Environmental Mutagenesis, 419(1), 169-179.
• Ho, S.C., Wu, S.P., Lin, S.M., & Tang, Y.L. (2010). Comparison of anti-glycation capacities of several herbal infusions with that of green tea. Food Chemistry, 122(3), 768-774.
• Szôllôsi, R. & Varga, I.S. (2002). Total antioxidant power in some species of Labiatae (Adaptation of FRAP method). Acta Biologica Szegediensis, 46(3-4), 125-127.
• Dalar, A., & Konczak, I. (2013). Phenolic contents, antioxidant capacities and inhibitory activities against key metabolic syndrome relevant enzymes of herbal teas from Eastern Anatolia. Industrial Crops and Products, 44, 383-390.