Formulation of Herbal Green Tea Using Terminalia Arjuna Bark, Glycyrrhiza Glabra Root, Gymnema Sylvester Leaf And Green Cardamom Seeds: Its Nutritional & Phytochemical Analysis (original) (raw)
Related papers
Journal of Pharmacognosy and Phytochemistry, 2015
Tea in general and Green tea in particular, are gaining increasing consumer attention due to a growing awareness of health benefits derived from their use, but research in product development of flavored Green tea is limited. The objectives of the study were to conduct Nutritional analysis, phytochemical analysis, antioxidant and antibacterial activity of Withania somnifera stems, Cinnamon bark, Tinospora cordifolia stems, Terminalia arjuna bark, Green tea and formulation mixture of these herbs in order to assess their potential for new herbal tea development. These herbs are a rich source of natural antioxidants and polyphenols. Total phenolics and flavonoids contents were obtained for methanolic extracts for each herb sample. Antioxidant activities of the extracts were estimated using DPPH radical scavenging activity and FRAP assay. Formulation mixture is an excellent sources of calcium, magnesium and phosphorus. The methanolic extracts showed good antibacterial activity in Bacillus subtilis, Bacillus cereus and E.coli. GC/MS screening showed the presence of several useful compounds indicating that the samples hold the potential to be stated under "Nutraceuticals". HPLC method was developed for the estimation of quercetin, kaempferol, rutin & epicatechin in the formulation mixture extract. Formulation of green tea with these herbs was done, which imparts colour, aroma, flavor, astringency and overall acceptability to Green tea and impart many health benefits.
This study was based on screening antibacterial activity of green tea along with Zingiberofficinale and Allium sativum(combination)against gram positive and gram negative bacteria, analyzes the potential antibacterial compound and assesses the cytotoxicity effect of the green tea in culture. Green tea was used in Powder form alone and in combination with Zingiberofficinale and Allium sativum. Preliminary screening of the green tea and combined materials reveals the presence of alkaloids, flavonoids, steroids, terpenoids, phenols and carbohydrates. The presence of these bioactive constituents is related to the antibacterial activity of the mix components of green tea, Zingiberofficinale and Allium Sativum. Agar cup method revealed a high degree of activity against microorganisms. The results confirm that this spp. can be used as a source of drugs to fight infections caused by susceptible infection. Key Words: Green tea, Agar cup method, Antibacterial activity, Gram positive and gram negative bacteria.
Asian Pacific journal of tropical biomedicine, 2013
To investigate phytochemical screening, antimicrobial activity and qualitative thin layer chromatographic separation of flavonoid components, antioxidant activity and total flavonoid compound of Terminalia arjuna. For phytochemical screening, some common and available standard tests were done. Antimicrobial bioassay was done through agar well diffusion method. Detection of antioxidant activity and flavonoid compounds were done through thin layer chromatography. Total antioxidant activity was measured by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) in colorimetric method. Aluminum chloride colorimetric method was used for total flavonoid determination. Phytochemical screening showed the active compounds presence in high concentration, such as phytosterol, lactones, flavonoids, phenolic compounds and tannins and glycosides. The antimicrobial activity of extract showed that greater inhibition zone against Gram negative bacteria than Gram positive bacteria. This methanolic extract showed a pro...
Comparison of Antimicrobial and Antioxidant Activities of Four Different Tea Extracts
2015
Nowadays, the number of food-related illnesses caused by pathogens is increasing [1]. The pathogenic species, Bacillus cereus, Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, Salmonella enterica and Staphylococcus aureus, are related to foodborne diseases [2]. These diseases have been intensified due to increased use of antibiotics and subsequently, increased resistance to these compounds [1]. Herbal products are source of antimicrobial compounds that lead to reduction of food pathogens [2]. So, high interest in the development of antimicrobial compounds derived from plants, such as tea leaves compounds has risen [1].
Evaluation of in vitro antioxidant activity of bark extracts of Terminalia arjuna
To uncover the antioxidant and free radical scavenging activity, five different extracts of Terminalia arjuna bark were examined. In the present study, the free radical scavenging potential of five extracts of the bark of Terminalia arjuna was assessed by measuring its capability for scavenging 2, 2-diphenyl-1picrylhydrazyl (DPPH) radical, hydrogen peroxide radical, nitric oxide radicals (NO), as well as its ability in reducing power capacity assessment, cupric reducing antioxidant capacity, using appropriate assay systems compared to natural and synthetic antioxidants. Total antioxidant capacity, phenolic and flavonoid contents were determined spectrophotometrically. In DPPH free radical scavenging activity, the highest IC 50 value was showed by methanol extract with a value of 6.34 µg/ml followed by ethanol and petroleum ether having value of 7.76 and 25.63, respectively, as opposed to that of the scavenging effects of ascorbic acid and butylated hydroxytoluene (BHT) of 5.698 and 8.816, respectively. Methanol extract showed highest activity having IC 50 value of 14.436 and 25.184 µg/ml in hydrogen peroxide and nitric oxide scavenging assay, respectively. All the five fractions showed good reducing power and cupric reducing capacity with increasing concentration again taking methanol extract to the top position. The methanol extract yielded 817.488 ± 8.108 mg/g gallic acid equivalent phenolic content and 199.122 ± 8.282 mg/g Quercetin equivalent flavonoid content that was highest among five extracts. Methanol extract of T. arjuna was found to possess the highest total antioxidant capacity (415.925 ± 2.291) followed by ethanol (377.675 ± 1.889) mg/g Ascorbic Acid Equivalent, respectively. A linear correlation appeared between the total antioxidant capacity and the total phenolic contents of the extracts with good correlation coefficient (R 2 = 0.891). n-Hexane and chloroform extract showed least activity in all the measures. The results obtained beacon that T. arjuna is a potential source of antioxidants and thus could prevent many radical related diseases.
Tarım Bilimleri Dergisi, 2009
Polyphenol content, polyphenol yield, antioxidant and antibacterial activities of methanol, ethanol and water extracts and their crude, ethyl acetate and water fractions derived from fresh tea leaves (FTL) and green tea (GT) were evaluated. Ethyl acetate fractions of ethanolic extracts contained the highest polyphenol content in FTL and GT samples (680.2 and 560.8 mg gallic acid equivalent g-1 dry extract, respectively). For each of 3 extraction solvents, ethyl acetate fractions always had highest polyphenol content, for both teas. Ethyl acetate fractions of water extracts of FTL and GT had highest antioxidant activity (80.8 and 78.6 g ascorbic acid 100g-1 dry extract). A rather high correlation coefficient (R 2 = 0.9376 for FTL and 0.9783 for GT) was obtained between antioxidant activity to total polyphenol content for both tea. Ethyl acetate fractions of extracts showed antibacterial activity on S. aureus and B. cereus. Crude extract of FTL were also effective on S. aureus.
Azhar International Journal of Pharmaceutical and Medical Sciences (Print), 2022
The purpose of this study is to compare the biological activities and the phytochemical contents of Terminalia arjuna's different parts (leaves, fruits, and bark). Firstly, phytoconstituents (tannins, phenols, and flavonoids) in the methanol extracts were determined qualitatively and quantitatively. Followingly, the antioxidant, anti-inflammatory, and antimicrobial capabilities of T. arjuna's leaves, fruits, and bark were evaluated. The antioxidant activity was measured using four assays: 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging, hydrogen peroxide (H2O2) scavenging, ferric reducing antioxidant power (FRAP), and total antioxidant capacity (TAC), while the anti-inflammatory activity was determined using Human-RBCs membrane stabilisation assay. The antimicrobial potential and MIC were measured against eight selected microorganisms using the agar well diffusion assay and the agar dilution method, respectively. All extracts demonstrated strong antioxidant and anti-inflammatory characteristics. Leaves methanol extract exhibited the highest antioxidant activity with IC50 (for DPPH and H2O2), FRAP and TAC values of 12.20 µg/mL, 20.60 µg/mL, 3.21 mMol Fe +2 /g and 62.74 mg GAE/g respectively. The highest protection against HRBCs lysis was 95.71% for 5 µg/mL dose of leaves methanol extract and 98.22% for 10 µg/mL dose of fruit methanol extract. The antimicrobial activities of the extracts differed clearly. The maximum activity of leaves, fruits, and bark methanol extracts was against Bacillus subtilis (MIC=39.06 µg /mL), Klebsiella pneumonia (MIC= 156,25 µg /mL), and Proteus vulgaris (MIC = 39.06 µg /mL), respectively. These results suggest that T. arjuna's leaves have more potential beneficial effects than bark and fruits, but future in-vivo and clinical research is required.
Quantitative and qualitative investigation of medicinally active organic compounds in the fruit of Terminalia catappa from Nigeria showed that the fruit extract contained several medicinally useful phytochemicals; seventeen components were detected comprising of 98.0 % of the total extract with cis-9-hexadecenal (20.0%), 9Z-9-tetradecenal (10.0%), palmitic acid (10.0%), cis-9-octadecenal (10.0%), 6Z-6-octadecenoic acid (10.0%), pentadecanoic acid (5.0%), arachidic acid (5.0%) and 1-(+)-ascorbic acid 2,6-dihexadecanoate (5.0%) as the principal components. The fruit extract contains mainly aldehydes (40.0%), fatty acids (33.6%), alkanol (7.2%), ketones (5.6%), ester (5.0%), hydrocarbons (4.6%) and a heterocyclic compound (2.0%) as the major classes of organic compounds. Similarly, the total phenolic content (TPC) was determined to be 3,034 µgmg-1 gallic acid equivalent. High free radical scavenging and antioxidant potentials were observed in the fruit extract, the results from the free radical scavenging and antioxidant potentials at different concentrations gave inhibitions between 75-88% with IC 50 : 2.5μgml-1 , this shows that the fruit extract was thrice more active than the synthetic antioxidant (ascorbic acid). The extract showed pronounced sensitivity against two (S. aureus and K. pneumoniae) out of three bacteria strains tested in this study. The zones of inhibitions were between 19-20mm. The high amount of phenolic compounds leads to more potent radical scavenging, antioxidant and antibiotic properties of the fruit extract. The results concluded that the extracts have a potential source of therapeutic properties of natural origin.
Comparison of the antioxidant capacity and the antimicrobial activity of black and green tea
Food Research International, 2010
Tea is a common beverage. The green tea is preferentially recommended for its strong antioxidant properties and also for its antimicrobial activity. The antioxidant capacities of 30 samples (black and green tea) were determined by the chemiluminescent Trolox equivalent antioxidant capacity (TEAC) determination. The average value of TEAC of the non-fermented (green tea) and semi-fermented tea samples was 1.43 mM and the average value of TEAC of the fermented teas (black tea) samples was 1.43 mM. All samples were stored in freezer (À20°C) and the TEAC determination was repeated after a year. The average values of TEAC of non-fermented and semi-fermented tea samples were twofold lower in comparison to fermented tea samples and only 20% of average value of TEAC of the fresh tea infusion. The parallel determinations of minimal inhibitory concentration (MIC) on gram-positive and gram-negative bacterial strains (Enterococcus faecalis, Staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli) were done. Also the MIC was possible to determine after a year. The assumed prevailing antioxidant and antimicrobial activities of non-fermented tea infusions were not confirmed as well as the dominant antioxidant and antimicrobial properties of specific type of tea infusion.