Effect of brewing material and various additives on polyphenolic composition and antioxidant bioactivity of commercial Tilia platyphyllos Scop. infusions

Engin Celep

Makale detayları

Effect of brewing material and various additives on polyphenolic composition and antioxidant bioactivity of commercial Tilia platyphyllos Scop. infusions

Yazarlar:

Engin Celep

Yayıncı:

Marmara University

Ana Başlıklar:

Pharmacognosy

Dergi:

Journal of Research in Pharmacy Vol.24 Issue 1, pp.133-141

Belge Tipi:

Makale

Yayın Tarihi:

6/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001346758

pISSN:

2630-6344

Anahtar kelimeler:

Özet:

 Herbal infusions have become very popular due to their pleasant flavor as well as their positive influence on health. The compositions of such infusions are affected by the extraction technique, duration, additives as well as container materials. This study implements comparison of antioxidant activities and phenolic contents of the infusions commercially purchased Tilia platyphyllos Scop. samples, one of the most preferred herbal infusions worldwide, prepared by using teapots with different materials. Antioxidant potencies of the samples were examined using tests with different mechanisms such as free radical scavenging test DPPH, metal-related activity tests CUPRAC, FRAP. On account of assessing the phenolic profile, total phenol, phenolic acid and flavonoid contents were estimated spectrophotometrically. In addition, the presence of protocatechuic acid in the extracts was investigated by HPTLC densitometry between 0.762-1.037 ww. Besides, antioxidant activities DPPH, CUPRAC and TOAC of the extracts were re-calculated after addition of naturalsynthetic sweeteners, brown and white sugar, lemon, flower and pine honeys to the infusions. Results showed that the highest total antioxidant capacity was seen on Tiliae infusions prepared in ceramic teapot 672.801.40 mg AAEg DE. Moreover, stevioside addition enhanced DPPH radical scavenging of Tiliae extracts 2781.7644.38 EC50 in μgmL. This is the first report related with comparison of these brewing materials and additives in respect to their phenolic content and antioxidant activity of herbal teas.

 Herbal infusions have become very popular due to their pleasant flavor as well as their positive influence on health. The compositions of such infusions are affected by the extraction technique, duration, additives as well as container materials. This study implements comparison of antioxidant activities and phenolic contents of the infusions commercially purchased Tilia platyphyllos Scop. samples, one of the most preferred herbal infusions worldwide, prepared by using teapots with different materials. Antioxidant potencies of the samples were examined using tests with different mechanisms such as free radical scavenging test DPPH, metal-related activity tests CUPRAC, FRAP. On account of assessing the phenolic profile, total phenol, phenolic acid and flavonoid contents were estimated spectrophotometrically. In addition, the presence of protocatechuic acid in the extracts was investigated by HPTLC densitometry between 0.762-1.037 ww. Besides, antioxidant activities DPPH, CUPRAC and TOAC of the extracts were re-calculated after addition of naturalsynthetic sweeteners, brown and white sugar, lemon, flower and pine honeys to the infusions. Results showed that the highest total antioxidant capacity was seen on Tiliae infusions prepared in ceramic teapot 672.801.40 mg AAEg DE. Moreover, stevioside addition enhanced DPPH radical scavenging of Tiliae extracts 2781.7644.38 EC50 in μgmL. This is the first report related with comparison of these brewing materials and additives in respect to their phenolic content and antioxidant activity of herbal teas.

 Herbal infusions have become very popular due to their pleasant flavor as well as their positive influence on health. The compositions of such infusions are affected by the extraction technique, duration, additives as well as container materials. This study implements comparison of antioxidant activities and phenolic contents of the infusions commercially purchased Tilia platyphyllos Scop. samples, one of the most preferred herbal infusions worldwide, prepared by using teapots with different materials. Antioxidant potencies of the samples were examined using tests with different mechanisms such as free radical scavenging test DPPH, metal-related activity tests CUPRAC, FRAP. On account of assessing the phenolic profile, total phenol, phenolic acid and flavonoid contents were estimated spectrophotometrically. In addition, the presence of protocatechuic acid in the extracts was investigated by HPTLC densitometry between 0.762-1.037 ww. Besides, antioxidant activities DPPH, CUPRAC and TOAC of the extracts were re-calculated after addition of naturalsynthetic sweeteners, brown and white sugar, lemon, flower and pine honeys to the infusions. Results showed that the highest total antioxidant capacity was seen on Tiliae infusions prepared in ceramic teapot 672.801.40 mg AAEg DE. Moreover, stevioside addition enhanced DPPH radical scavenging of Tiliae extracts 2781.7644.38 EC50 in μgmL. This is the first report related with comparison of these brewing materials and additives in respect to their phenolic content and antioxidant activity of herbal teas.

 Herbal infusions have become very popular due to their pleasant flavor as well as their positive influence on health. The compositions of such infusions are affected by the extraction technique, duration, additives as well as container materials. This study implements comparison of antioxidant activities and phenolic contents of the infusions commercially purchased Tilia platyphyllos Scop. samples, one of the most preferred herbal infusions worldwide, prepared by using teapots with different materials. Antioxidant potencies of the samples were examined using tests with different mechanisms such as free radical scavenging test DPPH, metal-related activity tests CUPRAC, FRAP. On account of assessing the phenolic profile, total phenol, phenolic acid and flavonoid contents were estimated spectrophotometrically. In addition, the presence of protocatechuic acid in the extracts was investigated by HPTLC densitometry between 0.762-1.037 ww. Besides, antioxidant activities DPPH, CUPRAC and TOAC of the extracts were re-calculated after addition of naturalsynthetic sweeteners, brown and white sugar, lemon, flower and pine honeys to the infusions. Results showed that the highest total antioxidant capacity was seen on Tiliae infusions prepared in ceramic teapot 672.801.40 mg AAEg DE. Moreover, stevioside addition enhanced DPPH radical scavenging of Tiliae extracts 2781.7644.38 EC50 in μgmL. This is the first report related with comparison of these brewing materials and additives in respect to their phenolic content and antioxidant activity of herbal teas.

Makale detayları

Effect of brewing material and various additives on polyphenolic composition and antioxidant bioactivity of commercial Tilia platyphyllos Scop. infusions

Yazarlar: Engin Celep

Yayıncı: Marmara University

Ana Başlıklar: Pharmacognosy

Dergi: Journal of Research in Pharmacy Vol.24 Issue 1, pp.133-141

Belge Tipi: Makale

Yayın Tarihi: 6/2025

Belge Dili: İngilizce

Document ID (Org No.): 2001346758

pISSN: 2630-6344

Tilia platyphyllos

infusion

antioxidant activity

HPTLC

protocatechuic acid

Sayı

Yazarlar:

Engin Celep

Yayıncı:

Marmara University

Ana Başlıklar:

Pharmacognosy

Dergi:

Journal of Research in Pharmacy Vol.24 Issue 1, pp.133-141

Belge Tipi:

Makale

Yayın Tarihi:

6/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001346758

pISSN:

2630-6344