Effects of oral dosage form and storage period on the antioxidant properties of four species used in traditional herbal medicine (original) (raw)
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Infusions and Decoctions of Mixed Herbs used in Folk Medicine: Synergism in Antioxidant Potential
Phytotherapy Research, 2011
Infusions (herbal teas) and decoctions are frequently used to administer oral doses of herbs. Although some herbs are used as single ingredients, they are often prepared as mixtures, as reported by numerous ethnobotanical surveys. The present work was carried out to identify the different types of interaction (synergistic, additive and antagonistic effects) which may be found in the antioxidant activity of preparations from mixtures of the popular herbs Aloysia citrodora (lemon verbena), Foeniculum vulgare (fennel) and Mentha spicata (spearmint). Herbs were prepared using traditional methods, and the effects after different periods of storage, up to 120 days, were also evaluated. Antioxidant activity was evaluated using DPPH radical scavenging activity, reducing power, and inhibition of lipid peroxidation by the β-carotene-linoleate system and the TBARS assay. Known antioxidant compounds such as total phenolics, flavonoids, ascorbic acid and reducing sugars were also determined. Spearmint was found to be present in the herb mixtures with the greatest antioxidant activity and these also had the highest flavonoid content. The most potent antioxidant activity was found in combinations of different herbs, suggesting synergistic effects.
Molecules, 2013
Several herbal beverages claim medicinal benefits due to their antioxidant properties. However, operational factors such as the extracted herbal component, preparation method or concentration levels, might influence their biological activity. To assess this effect, the antioxidant activity of beverages prepared with Camellia sinensis, Aspalathus linearis or Cochlospermum angolensis, used solely or mixed with different fruit, plant or algae extracts, was studied using different formulations (bags, leaves, roots, granulates, powders, liquids) and different preparation methods (infusion, solubilisation or promptly used). The DF 50 (dilution factor responsible for 50% of antioxidant activity) values were calculated to compare their antioxidant activity. A linear discriminant analysis was used to categorize the assayed samples according to their antioxidant activity and bioactive molecules profiles. The results indicated that antioxidant activity and antioxidant compounds are significantly affected by formulation and preparation method, but overall the labelled antioxidant benefits were validated. Green tea showed the highest activity, but with different behaviour within each used formulation. The high DF 50 values calculated for some products might be used to adjust the dietary dose or formulation, preventing also putative pro-oxidant effects. Hence, the obtained results might be useful to define the formulation of these highly consumed herbal beverages, enhancing their health effects.
Total phenol content and antioxidant activity of water solutions of plant extracts
Croat. J. Food Sci. Technol, 2009
Water solutions of extracts were investigated for total phenol content, flavonoid content and antioxidant activity. Susceptibility to degradation of water solutions of plant extracts, under light and in the dark, during storage at room temperature was investigated in order to determine their stability prior to their application for fortification of food products. Large dispersion of total phenol (TP) content in the investigated model solutions of selected extracts (olive leaves, green tea, red grape, red wine, pine bark PE 5:1, pine bark PE 95 %, resveratrol), ranging from 11.10 mg GAE/100 mL to 92.19 mg GAE/100 mL was observed. Consequently, large dispersion of total flavonoids (TF) content (8.89 mg to 61.75 mg CTE/100 mL) was also observed. Since phenols have been mostly responsible for antioxidant activity of extracts, in most cases, antioxidant activity followed the TP content. That was proven by estimation of correlation coefficient between the total phenol content and antioxidant activity. Correlation coefficients between investigated parameters ranged from 0.5749 to 0.9604. During storage of 5 weeks at room temperature loss of phenols and flavonoids occurred. Antioxidant activity decreased with the decrease of TP and TF content. Degradations of phenols and flavonoids were more pronounced in samples stored at light.
It has already been acknowledged among the medical community that plant based treatments represent an interesting contribution to modern therapeutics due to the presence in their composition of molecules with pharmacological and antioxidant action. The aim of this study was to evaluate the contents of total phenolics, flavonoids, and caffeine in six plants used traditionally by healers in Portugal and usually consumed as tea or infusion namely: Camellia sinensis, Melissa officinalis, Lippia citriodora, Cymbopogon citratus, Matricaria chamomilla, and Tilia cordata. Total phenolics ranged from 32.05 mg GAE/100g for aqueous extracts obtained from leaves of L. citriodora to 145.28 mg GAE/100g for aqueous extracts of C. sinensis. Significant variations in the flavonoid content were also found among analyzed plants and depending on the nature of the extract, with C. sinensis standing out again with the highest values (78.31 mg CE/100g) and the ethanolic extract obtained from the flowers of T. cordata exhibiting the lowest content (25.15 mg CE/100g). The concentration of caffeine was also very diverse and followed the sequence M. officinalis < T. cordata < C. citratus < M. chamomilla < L. citriodora < C. sinensis. The antioxidant activity of each plant was evaluated in vitro using a standard model system, the DPPH assay, and was found to vary according to C. citratus (90.9%) > C. sinensis (87.8%) > M. officinalis (50.7%) > M. chamomilla (45.3%) > T. cordata (32.2%) > L. citriodora (28.0%). The aqueous extracts presented lower antioxidant activity than the corresponding ethanolic ones.
Effects of Preparation Conditions on Antioxidant Potential of Some Herbal Teas
2019
In this study, the effects of extraction temperature (X1; 95-100°C) and time (X2; 5-10min), and storage time (X3;0-12 day in refrigerator) on total phenolic content (TPC), free radical scavenging (FRSA) and iron chelating (ICA) activities of dried cinnamon bark, clove, and hibiscus infusions and decoctions were determined constructing 2-level factorial design. TPC, FRSA, and ICA of infusions and decoctions were significantly changed depending on X2 and X3. Hibiscus infusions and decoctions had the highest TPC and FRSA in all parameters. The highest antioxidant activities were measured for 5-min decoctions. Strong positive Pearson’s correlations were determined between TPC and FRSC of extracts (P≤0.01). After storage, significant changes were determined in TPC, FRSA, and ICA of extracts. Generally sharp decreases were observed in TPC of extracts after storage. Hibiscus infusions and decoctions were the most instable extracts. The highest FRSA stabilities or increments were determined...
Antioxidant effects of herbal extracts and their food application
Potravinarstvo Slovak Journal of Food Sciences, 2010
Herbal extracts are considered as a good sources of antioxidant compounds. This work describes antioxidant effect of 15 kinds of herbs. Three different antioxidant assays were used, Trolox equivalent antiradical activity (TEAC), test based on deoxyribose oxidation and DPPH method. The TEAC values ranged from 0.38mM to 0.77 mM. Deoxyribose assay showed antioxidant activity of selected extracts expressed as the inhibition of formation of oxidative products of deoxyribose from 2.68 to 50.05 %. The DPPH method values ranged from 6.47 to 73.80 %. Extracts of Prunus spinosa L., Euphrasia rostkoviana Hayne were the best antioxidants confirmed by all methods. Scrophularia nodosa L. extract showed the weak antioxidant effect determined by all selected methods. Phenolic content was in relation to the antioxidant effect of herbs, very high significancy between DPPH and polyphenols content was found. To improve selected properties of apple juice (taste, smell, functional properties) by additi...
In-vitro Antioxidant Potential of a Herbal Preparation Containing Four Selected Medicinal Plants
Background: The therapeutic effects of several plants used in traditional medicine, are usually attributed to their antioxidant properties. Aim and objective: To evaluate the in-vitro antioxidant potential of herbal preparation a combination of four selected medicinal plants (HP-4) using different experimental models. Material and Methods: Polyphenols, flavonoids and flavonols concentrations and antioxidant activity of herbal preparation (HP-4) as compared to butylated hydroxyl toluene (BHT) and átocopherol in various experimental models were evaluated. Results: The antioxidant activities of HP-4 were concentration dependent in different experimental models and were comparable to activities of BHT and αtocopherol. Conclusion: Polyherbal formulation of HP-4 is better than individual plant extracts.
Fermentation, 2021
Ginger (Zingiber officinale R.), lemon (Citrus limon L.) and mint (Mentha sp.) are commonly consumed medicinal plants that have been of interest due to their health benefits and purported antioxidant capacities. This study was conducted on the premise that no previous study has been performed to elucidate the antioxidant and phenolic profile of the ginger, lemon and mint herbal tea infusion (GLMT). The aim of the study was to investigate and characterise the phenolic contents of ginger, lemon, mint and GLMT, as well as determine their antioxidant potential. Mint recorded the highest total phenolic content, TPC (14.35 ± 0.19 mg gallic acid equivalent/g) and 2,2′-azino-bis(3-e-thylbenzothiazoline-6-sulfonic acid), ABTS (24.25 ± 2.18 mg ascorbic acid equivalent/g) antioxidant activity. GLMT recorded the highest antioxidant activity in the reducing power assay, RPA (1.01 ± 0.04 mg ascorbic acid equivalent/g) and hydroxyl radical scavenging assay, •OH-RSA (0.77 ± 0.08 mg ascorbic acid eq...
Phytochemical Analysis, 2010
Introduction -Polyphenolic phytochemicals in traditionally used medicinal plants act as powerful antioxidants, which aroused an increasing interest in their application in functional food development. Objective -The effect of extraction time (5 and 15 min) and hydrolysis on the qualitative and quantitative content of phenolic compounds and antioxidant capacity of six traditionally used medicinal plants (Melissa officinalis L., Thymus serpyllum L., Lavandula officinalis Miller, Rubus fruticosus L., Urtica dioica L., and Olea europea L.) were investigated.
Journal of the University of …, 2011
Herbs are an ancient source of flavouring, aromatic compounds and medicines, not only for culinary application. The increasing interest in the powerful biological activity of plant phenolics and flavonoids outlined the necessity of determining their content in medicinal herbs. In this present study, a comparative evaluation of the polyphenol composition, antioxidant capacity and biological contaminants (microbes and other organisms) as major common contaminants in medicinal herbs from the Lamiaceal family to which belong: lemon balm (Melissa officinalis), sage (Salvia officinalis) and mint (Mentha piperita) were carried out. The total phenolic and total flavonoid contents in medicinal herbs ware evaluated using the Folin-Ciocalteu method, were determined with an aluminum chloride colorimetric assay. The 2,2-diphenyl-1-picryl hydrazyl (DPPH) radical scavenging effect of the herbs was measured also spectrophotometrically, like the total phenolic and total flavonoid contents. Microbiology was investigated using the current ISO methods. The present paper shows by the results of total phenolic and total flavonoid contents, antioxidant activity and biological contaminants in medicinal herbs that they must be relatively safe for the patient (consumer).