- Title
- From Herbal Teabag to Infusion—Impact of Brewing on Polyphenols and Antioxidant Capacity
- Creator
- Vuong, Quan V.; Pham, Hong Ngoc Thuy; Negus, Christopher
- Relation
- Beverages Vol. 8, Issue 4, no. 81
- Publisher Link
- http://dx.doi.org/10.3390/beverages8040081
- Publisher
- MDPI
- Resource Type
- journal article
- Date
- 2022
- Description
- Herbal teas, which are a rich and diverse source of polyphenols, have been widely consumed due to their association with various health benefits. Preparation techniques can significantly affect the level of polyphenols in a cup of tea. Thus, this study investigated the impact of different preparation techniques, including brewing time in hot water, microwave-assisted extraction with cold and hot water (cold and hot MAE) for both radiation time and power, and laboratory testing condition on extractability of polyphenols in infusion from a teabag. The results showed that brewing time using hot water significantly affected the extractability of polyphenols and antioxidant activity. Cold and hot MAE conditions also significantly affected the extractability of polyphenols and antioxidant activity from a teabag infusion. Hot brewing at 7 min and cold MAE at full power with second boiled (1.93 min on and 1 min off radiation) are recommended for the preparation of herbal tea from a teabag, as these conditions had comparable extractability of polyphenols and antioxidant activity in comparison with other preparation techniques. There are over 20 major chromatogram peaks, of which 7 were identified as gallic acid, catechin, caffeic acid, ferulic acid, epicatechin gallate, quercetin, and kaempferol, revealing potential health benefits of this herbal tea.
- Subject
- herbal tea; polyphenols; extraction; phenolic compounds; antioxidant
- Identifier
- http://hdl.handle.net/1959.13/1472921
- Identifier
- uon:48949
- Identifier
- ISSN:2306-5710
- Rights
- © 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
- Language
- eng
- Full Text
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