Screening of changes in content of health benefit compounds, antioxidant activity and microbiological status of medicinal plants during the production of herbal filter tea

Industrial Crops and Products

Volumn 50, Issue , 2013, Pages 338-345

  Vidović, Senka ^a   Cvetkovic, Dragoljub ^a   Ramić, Milica ^b   Dunjić, Mirjana ^c   Malbaša, Radomir ^a   Tepić, Aleksandra ^a   Šumić, Zdravko ^a   Velićanski, Aleksandra ^a   Jokić, Stela ^d  

^a UNIVERSITY OF NOVI SAD   (Serbia)

^b Fructus doo ^*  (Serbia)

^c Galenika ad   (Serbia)

^d JOSIP JURAJ STROSSMAYER UNIVERSITY OF OSIJEK   (Croatia)

Author keywords

Essential oils; Microbiological status; Phenols; Tea; Vitamin C

Indexed keywords

ANTI-OXIDANT ACTIVITIES; INDUSTRIAL PROCESSING; MEDICINAL PLANTS; MICROBIAL COUNT; MICROBIOLOGICAL QUALITY; MICROBIOLOGICAL STATUS; TEA; VITAMIN C;

ESCHERICHIA COLI; PHENOLS;

ESSENTIAL OILS;

ANTIOXIDANT; ESSENTIAL OIL; FILTER; FOOD PROCESSING; HEALTH CARE; MEDICINAL PLANT; MICROBIOLOGY; NUTRITIONAL STATUS; NUTRITIVE VALUE; PHENOL; SAMPLING; VITAMIN;

EID: 84882740809     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2013.08.005     Document Type: Article

References (46)

1. Atoui A.K., Mansouri A., Boskou G., Kefalas P. Tea and herbal infusion: their antioxidant activity and phenolic profile. Food Chemistry 2005, 89:27-36.
2. Bakkali F., Averbeck S., Averbeck D., Idaomar M. Biological effects of essential oils: a review. Food and Chemical Toxicology 2008, 46:446-475.
3. Banerjee M., Sarkar P.K. Microbiological quality of some retail spices in India. Food Research International 2003, 36:469-474.
4. Barnes J., Anderson L.A., Philipson J.D. Herbal Medicine 2007, Pharmaceutical Press, London. 3rd ed.
5. Baxter R., Holzapfel W.H. A microbial investigation of selected spices, herbs and additives in South Africa. Journal of Food Science 1982, 47:570-574.
6. Campanella L., Bonanni A., Tomassetti M. Determination of the antioxidant capacity of samples of different types of tea or of beverages based on tea or herbal products, using superoxide dismutase biosensor. Journal of Pharmaceutical and Biomedical Analysis 2003, 32:725-736.
7. Chew B.P. Antioxidant vitamins affect food animal immunity and health. Journal of Nutrition 1995, 125:1804-1808.
8. Dajić Z. Medicinal plants: the real treasure of Serbia's natural resources. Agro Food Industry Hi-Tech 2012, 23:36.
9. Derakhshani Z., Hassani A., Pirzad A., Abdollahi R., Dalkani M. Evaluation of phenolic content and antioxidant capacity in some medicinal herbs cultivated in Iran. Botanica Serbica 2012, 36:117-122.
10. Espin J.C., Soler-Rivas C., Wichers H.J. Characterization of the total free radical scavenger capacity of vegetable oils and oil fractions using 2,2-diphenyl-1-picrylhydrazyl radical. Journal of Agricultural and Food Chemistry 2000, 48:648-656.
11. European Pharmacopoeia 7.0 Microbiological Quality of Herbal Medicinal Products for Oral Use 2010, Directorate for the Quality of Medicines & HealthCare of the Council of Europe (EDQM), France.
12. Funebo T., Ohlsson T. Microwave-assisted air dehydration of apple and mushrooms. Journal of Food Engineering 1998, 38:353-367.
13. Gardeli C., Papageorgiou V., Mallouchos A., Kibouris T., Komaitis M. Essential oil composition of Pistacia lenticus L. and Myrtus communis L.: evaluation of antioxidant capacity of methanolic extracts. Food Chemistry 2008, 107:1120-1130.
14. International Standards Organisation (ISO) Microbiology of Food and Animal Feeding Stuffs - Horizontal Methods for the Detection Salmonella spp., ISO 6579+A1(2007)+AC (2006) 2002, International Standards Organisation, Geneva, Switzerland.
15. International Standards Organisation (ISO) Microbiology of Food and Animal Feeding Stuffs - Horizontal Method for the Enumeration of Microorganisms - Colony-Count Technique at 30°C, ISO 4833 2003, International Standards Organisation, Geneva, Switzerland.
16. International Standards Organisation (ISO) Microbiology of Food and Animal Feeding Stuffs - Horizontal Method for the Enumeration of Sulfite-Reducing Bacteria Growing Under Anaerobic Conditions, ISO 15213 2003, International Standards Organisation, Geneva, Switzerland.
17. International Standards Organisation (ISO) Microbiology of Food and Animal Feeding Stuffs - Horizontal Method for the Enumeration of Presumptive Bacillus cereus - Colony-Count Technique at 30°C, ISO 7932 2004, International Standards Organisation, Geneva, Switzerland.
18. International Standards Organisation (ISO) Microbiology of Food and Animal Feeding Stuffs - Horizontal Method for the Enumeration of Clostridium perfringens - Colony-Count Technique, ISO 7937 2004, International Standards Organisation, Geneva, Switzerland.
19. International Standards Organisation (ISO) Microbiology of Food and Animal Feeding Stuffs - Horizontal Method for the Enumeration of β-Glucuronidase-Positive Escherichia coli - Part 2, ISO 16649-2 2007, International Standards Organisation, Geneva, Switzerland.
20. International Standards Organisation (ISO) Microbiology of Food and Animal Feeding Stuffs - Horizontal Method for the Enumeration of Yeasts and Moulds - Part 2, ISO 21527-2 2008, International Standards Organisation, Geneva, Switzerland.
21. International Standards Organisation (ISO) Microbiology of Food and Animal Feeding Stuffs - Horizontal Methods for the Detection and Enumeration of Enterobacteriaceae - Part 2: Colony-Count Method, ISO 21528-2 2008, International Standards Organisation, Geneva, Switzerland.
22. Julkunen-Tiitto R., Sorsa S. Testing the effects of drying methods on willow flavonoids tannins and salicylates. Journal of Chemical Ecology 2001, 27:779-789.
23. Katušin-Ražem B., Novak B., Ražem D. Microbiological decontamination of botanical raw materials and corresponding pharmaceutical products by irradiation. Radiation Physics and Chemistry 2001, 62:261-275.
24. Kähkönen M.P., Hopia A.I., Vuorela H.J., Rauha J.P., Pihlaja K., Kujala T.S., Heinonen M. Antioxidant activity of plant extracts containing phenolic compounds. Journal of Agricultural and Food Chemistry 1999, 47:3954-3962.
25. Khoo M.G., Clausen R.M., Pedersen H.B., Larsen E. Bioactivity and total phenolic content of 34 sour cherry cultivars. Journal of Food Composition and Analysis 2011, 24:772-776.
26. Kim D.O., Heo J.H., Kim J.Y., Yang S.H., Lee Y.C. Sweet and sour cherry phenolics and their protective effects on neuronal cells. Journal of Agricultural and Food Chemistry 2005, 53:9921-9927.
27. Kunle O.F., Egharevba H.O., Ahmadu P.O. Standardization of herbal medicines: a review. International Journal of Biodiversity and Conservation 2012, 43:101-112.
28. Lee H.S. HPLC analysis of phenolic compounds. Food Analysis by HPLC 2000, 775-823. Marcel Dekker Inc., New York. 1st ed. M.L. Nollet (Ed.).
29. Little C.L., Omotoye R., Mitchell R.T. The microbiological quality of ready-to-eat foods with added spices. International Journal of Environmental and Health Research 2003, 13:31-42.
30. Martins H.M., Martins M.L., Dias M.I., Bernardo F. Evaluation of microbiological quality of medicinal plants used in natural infusions. International Journal of Food Microbiology 2001, 68:149-153.
31. McKee L.H. Microbial contamination of spices and herbs: a review. LWT - Food Science and Technology 1995, 28:1-11.
32. O'Riordan M.J., Wilkinson M.G. A survey of the incidence and level of aflatoxin contamination in a range of imported spice preparations on the Irish retail market. Food Chemistry 2008, 107:1429-1435.
33. Piccolella S., Fiorentino A., Pacifico S., D'Abrosca B., Uzzo P., Monaco P. Antioxidant properties of sour cherries (Prunus cerasus L.): role of colorless phytochemicals from the methanolic extract of ripe fruits. Journal of Agricultural and Food Chemistry 2008, 56:1928-1935.
34. Robinson M.M., Zhang X. The World Medicines Situation 2011 2011, World Health Organization Press, Geneva. 3rd ed.
35. Sagoo S.K., Little C.L., Greenwood M., Mithani V., Grant K.A., McLauchlin J., de Pinna E., Threlfall E.J. Assessment of the microbiological safety of dried spices and herbs from production and retail premises in the United Kingdom. Food Microbiology 2009, 26:39-43.
36. Santos P.H.S., Silva M.A. Retention of vitamin C in drying processes of fruits and vegetables - a review. Drying Technology 2008, 26:1421-1437.
37. Seeram P.N., Momin A.R., Nair G.M., Bourquin D.L. Cyclooxygenase inhibitory and antioxidant cyanidin glycosides in cherries and berries. Phytomedicine 2001, 8(5):362-369.
38. Serrano C., Matos O., Teixeira B., Ramos C., Neng N., Nogueira J., Nunes M.L., Marques A. Antioxidant and antimicrobial activity of Satureja montana L. extracts. Journal of the Science of Food and Agriculture 2011, 91:1554-1560.
39. Singleton V.L., Rossi J.A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 1965, 16:144-158.
40. Patora J., Majda T., Góra J., Klimek B. Variability in the content and composition of essential oil from lemon balm (Melissa officinalis L.) cultivated in Poland. Acta Poloniae Pharmaceutica 2003, 60:395-400.
41. Šumić Z., Tepić A., Vidović S., Jokić S., Malbaša R. Optimization of frozen cherries vacuum drying process. Food Chemistry 2013, 136:55-63.
42. Visioli F., Borsani L., Galli C. Diet and prevention of coronary heart diseases: the potential role of phytochemicals. Cardiovascular Research 2000, 47:419-425.
43. Vučić D., Petković M., Rodić Grabovac B., Vasić S., Čomić Lj. In vitro efficacy of extracts of Arctostaphylos uva ursi L. on clinica isolated Escherichia coli and Enterococcus faecalis strains. Kragujevac Journal of Science 2013, 35:107-113.
44. Witkowska A.M., Hickey D.K., Alonso-Gomez M., Wilkinson M.G. The microbiological quality of commercial herb and spice preparations used in the formulation of a chicken supreme ready meal and microbial survival following a simulated industrial heating process. Food Control 2011, 22:616-625.
45. Zeković Z., Adamović D., Cetković G., Radojković M., Vidović S. Essential oil and extract of coriander (Corinadrum sativum L.). Acta Periodica Technologica 2011, 42:1-8.
46. Zheng W., Wang S.Y. Antioxidant activity and phenolic compounds in selected herbs. Journal of Agricultural and Food Chemistry 2001, 49:5165-5170.