Bioactive compounds and antioxidant capacity of tea infusion prepared from whole and ground medicinal herb parts

• Published in: CYTA: journal of food 2020-01, Vol.18 (1), p.116-121
• Main Authors: Islam, Mohammad Zahirul, Cho, Dong-Ki, Lee, Young-Tack
• Format: Article
• Language: English
• Subjects: Anthocyanins; antioxidant capacity; Antioxidants; Bioactive compounds; Biological activity; capacidad antioxidante; Carotene; Cinnamon; compuestos bioactivos; Flavonoids; Ginger; grinding; Herbal medicine; Herbs; Hierbas medicinales; infusión de té; Medicinal herbs; Medicinal plants; molienda; Phenolic compounds; Phenols; Scavenging; Tea; tea infusion; β-Carotene
• ISSN: 1947-6337; 1947-6345
• DOI: 10.1080/19476337.2019.1702104

This study was conducted to analyze bioactive compounds and the in vitro antioxidant capacity of tea infusions from whole and ground medicinal herbs, including cardamom, cinnamon, clove, nigella, and ginger. Samples of whole medicinal herbs were ground to pass through a 40 mesh (425 µm) sieve, and hot water (95 °C) infusions of whole and ground herb parts were examined. Higher bioactive compounds such as phenolic compounds and flavonoids were found in the ground tea infusions. Among the medicinal herb samples, clove tea infusion showed the highest total phenol content, total flavonoid content, ABTS, and DPPH radical scavenging capacity in an average of whole and ground tea infusions. Higher β-carotene and anthocyanin content were also found in the ground nigella and cinnamon medicinal herb tea infusion than whole infusions, respectively. Therefore, ground tea infusions may be more effective in maximizing bioactive compounds and antioxidant capacity than whole infusions.