Formulating blackberry leaf mixtures for preparation of infusions with plant derived sources of sweeteners

Food Chemistry

Volumn 151, Issue , 2014, Pages 385-393

  Komes, Draženka ^a   Belščak Cvitanović, Ana ^a   Ljubičić, Ivan ^a   Durgo, Ksenija ^a   Cindrić, Iva Juranović ^b   Bušić, Arijana ^a   Vojvodić, Aleksandra ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Antioxidant activity; Blackberry leaf; Cytotoxicity; Herbal infusions; Sweeteners

Indexed keywords

ANTIOXIDANTS; BIOACTIVITY; CYTOTOXICITY; FOOD ADDITIVES; PLANTS (BOTANY); SUGAR SUBSTITUTES;

ANTI OXIDATIVE ACTIVITY; ANTI-OXIDANT ACTIVITIES; BLACKBERRY LEAF; HERBAL INFUSIONS; HUMAN COLON CANCER CELLS; POLYPHENOL CONTENT; POLYPHENOLIC CONTENT; SWEETENERS;

MIXTURES;

BARIUM; BLACKBERRY PLANT EXTRACT; CALCIUM; CHLOROGENIC ACID; FERULIC ACID; MAGNESIUM; PARA COUMARIC ACID; PLANT EXTRACT; POTASSIUM; QUERCETIN; ROSMARINIC ACID; SODIUM; SWEETENING AGENT; UNCLASSIFIED DRUG; ANTIOXIDANT; POLYPHENOL;

ANTIOXIDANT ACTIVITY; APPLE; APRICOT; ARTICLE; BLACKBERRY; CANCER CELL CULTURE; CARROT; CONTROLLED STUDY; CYTOTOXICITY; FIG; GLYCYRRHIZA; HUMAN; HUMAN CELL; PLANT LEAF; STEVIA; SWEET POTATO; SWEETNESS; CHEMISTRY; FRUIT; RUBUS;

DAUCUS CAROTA; IPOMOEA BATATAS; RUBUS;

ANTIOXIDANTS; FRUIT; HUMANS; PLANT EXTRACTS; PLANT LEAVES; POLYPHENOLS; RUBUS; STEVIA; SWEETENING AGENTS;

EID: 84890280918     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.11.087     Document Type: Article

References (38)

1. A. Arceusz, I. Radecka, and M. Wesolowski Identification of diversity in elements content in medicinal plants belonging to different plant families Food Chemistry 120 2010 52 58.
2. H. Babich, and E. Borenfreund Applications of the neutral red cytotoxicity assay to in vitro toxicology (Review) ATLA 18 1990 129 144.
3. L. Barros, S. Falcão, P. Baptista, C. Freire, M. Vilas-Boas, and I.C.F.R. Ferreira Antioxidant activity of Agaricus sp. mushrooms by chemical, biochemical and electrochemical assays Food Chemistry 111 2008 61 66.
4. I.F. Benzie, and J.J. Strain The ferric reducing ability of plasma (FRAP) as a measure of 'antioxidant power': The FRAP assay Analytical Biochemistry 239 1996 70 76.
5. J.E. Brandle, A.N. Starratt, and M. Gijzen Stevia rebaudiana: its agricultural, biological, and chemical properties Canadian Journal of Plant Science 78 1998 527 536. (Pubitemid 29062547)
6. W. Brand-Williams, M.E. Cuvelier, and C. Berset Use of free radical method to evaluate antioxidant activity Lebensmittel Wischenschaft und Technologie 28 1995 25 30.
7. L. Buřičova, M. Andjelkovic, A. Čermakova, Z. Reblova, O. Jurček, and E. Kolehmainen Antioxidant capacity and antioxidants of strawberry, blackberry, and raspberry leaves Journal of Food Science 29 2011 181 189.
8. L. Buřičová, and Z. Réblová Czech medicinal plants as possible sources of antioxidants Czech Journal of Food Science 26 2008 132 138. (Pubitemid 351692428)
9. O.K. Chun, and O.D. Kim Consideration on equivalent chemicals in total phenolic assay of chlorogenic acid-rich plums Food Research International 37 2004 337 342.
10. P. Cock, and C.L. Bechert Erythritol, functionality in noncaloric functional beverages Pure and Applied Chemistry 74 7 2002 1281 1289.
11. R. Di Stefano, M.C. Cravero, and N. Gentilini Metodi per lo studio dei polifenoli dei vini L'Enotecnico 25 1989 83 89.
12. S.L. Dikeman, L.L. Bauer, and G.C. Fahey Carbohydrate composition of selected plum/prune preparations Journal of Agricultural and Food Chemistry 52 2004 853 859.
13. C. Fitch, and K.S. Keim Position of the academy of nutrition and dietetics: Use of nutritive and nonnutritive sweeteners Journal of the Academy of Nutrition and Dietetics 112 2012 739 758.
14. S.L. Hempel, G.R. Butner, Y.Q. O'Malley, D.A. Wessels, and D.M. Flaherty Dihydrofluorescein diacetate is superior for detecting intracellular oxidants: comparison with 2′,7′-dichlorodihydrofluorescein diacetate, 5(and 6)-carboxy-2′,7′-dichlorodihydrofluorescein diacetate, and dihydrorhodamine 123 Free Radical Biology and Medicine 27 1999 146 159. (Pubitemid 29353095)
15. Y. Huang, J. Sheng, F. Yang, and Q. Hu Effect of enzyme inactivation by microwave and oven heating on preservation quality of green tea Journal of Food Engineering 78 2007 687 692. (Pubitemid 44118520)
16. D. Kara Evaluation of trace metal concentrations in some herbs and herbal teas by principal component analysis Food Chemistry 114 2009 347 354.
17. V. Katalinic, M. Milos, T. Kulisic, and M. Jukic Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols Food Chemistry 94 2006 550 557. (Pubitemid 41219767)
18. I. Kitagawa Licorice root. A natural sweetener and an important ingredient in Chinese medicine Pure and Applied Chemistry 74 7 2002 1189 1198.
19. M. Kroger, K. Meister, and R. Kava Low-calorie sweeteners and other sugar substitutes: A review of the safety issues Comprehensive Reviews in Food Science and Food Safety 5 2006 35 47. (Pubitemid 44402005)
20. Lachman, J., Hosnedl, V., Pivec, V., & Orsák, M. (1998). Polyphenols in cereals and their positive and negative role in human and animal nutrition. In: Proceedings of conference cereals for human health and preventive nutrition (pp. 118-125). Brno.
21. S. Martini, C. D'Addario, A. Colacevich, S. Focardi, F. Borghini, and A. Santucci Antimicrobial activity against Helicobacter pylori strains and antioxidant properties of blackberry leaves (Rubus ulmifolius) and isolated compounds International Journal of Antimicrobial Agents 34 2009 50 59.
22. J. Mellgren Healthy teas The Gourmet Retailer 22 11 2001 58 63.
23. J. Meng, Y. Fang, S. Chen, T. Xu, Z. Ren, and G. Han Phenolic content and antioxidant capacity of Chinese raisins produced in Xinjiang province Food Research International 44 9 2011 2830 2836.
24. V. Mermel Old paths new directions: the use of functional foods in the treatment of obesity Trends in Food Science and Technology 15 2004 532 540. (Pubitemid 39197543)
25. V.S. Nikitina, G.V. Shendel, A.Ya. Gerchikov, and N.B. Efimenko Flavonoids from raspberry and blackberry leaves and their antioxidant activities Pharmaceutical Chemistry Journal 34 2000 25 27.
26. K. Plochmann, G. Korte, E. Koutsilieri, E. Richling, P. Riederer, and A. Rethwilm Structure-activity relationships of flavonoid-induced cytotoxicity on human leukemia cells Archives in Biochemistry and Biophysics 460 2007 1 9. (Pubitemid 46482429)
27. L.J. Porter, L. Hrstich, and B.G. Chan The conversion of procyanidins and prodelphinidins to cyanidin and delphinidin Phytochemistry 25 1986 223 230.
28. R. Re, N. Pellegrini, A. Proteggente, A. Pannala, M. Yang, and C. Rice-Evans Antioxidant activity applying an improved ABTS radical cation decolorisation assay Free Radical Biology and Medicine 26 1999 1231 1237. (Pubitemid 29262709)
29. A.S. Sayed, and A.A.-N. Basima Sugars and amino acids in dried Iraqi figs Journal of the Science of Food and Agriculture 30 1979 620 622.
30. Sherman, C. (2003). The best of all worlds - A complete culinary guide to feeling great, staying young and saving the earth. Lincoln, NE, USA.
31. S. Shibata A drug over the millennia: Pharmacognosy, chemistry and pharmacology of licorice Yakugaku Zasshi 120 2000 849 862.
32. L.R. Silveira, L. Pereira-Da-Silva, C. Juel, and Y. Hellsten Formation of hydrogen peroxide and nitric oxide in rat skeletal muscle cells during contractions Free Radical Biology and Medicine 35 5 2003 455 464. (Pubitemid 37289155)
33. R. Veberić, M. Colarić, and F. Stampar Phenolic acids and flavanoids of fig fruit (Figus carica L.) in the Mediterranean region Food Chemistry 1 2008 153 157. (Pubitemid 47332100)
34. H. Wang, and J.A. Joseph Quantifying cellular oxidative stress by dichlorofluorescein assay using microplate reader Free Radical Biology and Medicine 27 1999 612 616. (Pubitemid 29408648)
35. S.Y. Wang, and H.S. Lin Antioxidant activity in fruits and leaves of blackberry, raspberry and strawberry varies with cultivar and developmental stage Journal of Agricultural and Food Chemistry 48 2000 140 146. (Pubitemid 30120332)
36. H. Wang, G.J. Provan, and K. Helliwel Determination of rosmarinic acid and caffeic acid in aromatic herbs by HPLC Food Chemistry 87 2004 307 311. (Pubitemid 38581908)
37. Y. Zhang, P. Li, and L. Cheng Developmental changes of carbohydrates, organic acids, amino acids, and phenolic compounds in 'Honeycrisp' apple flesh Food Chemistry 123 2010 1013 1018.
38. A. Zygler, A. Wasik, and J. Namiesnik Analytical methodologies for determination of artificial sweeteners in foodstuffs Trends in Analytical Chemistry 28 2009 1082 1102.