Antioxidant capacity, total phenols and color profile during the storage of selected plants used for infusion

Food Chemistry

Volumn 199, Issue , 2016, Pages 339-346

  Jiménez Zamora, Ana ^a   Delgado Andrade, Cristina ^b   Rufián Henares, José A ^a  

^a UNIVERSITY OF GRANADA   (Spain)

^b CSIC   (Spain)

Author keywords

Antioxidant; Color; Estimated intake; Infusion; Plants; Total phenolic content

Indexed keywords

AGENTS; COLOR; DIGITAL STORAGE; DRUG INFUSION; FOOD STORAGE; PLANTS (BOTANY);

ANTIOXIDANT CAPACITY; COLOR ANALYSIS; ESTIMATED INTAKE; PHENOLIC CONTENT; PLANTS; STORAGE CONDITION; TOTAL ANTIOXIDANT CAPACITY; TOTAL PHENOLIC CONTENT;

ANTIOXIDANTS;

ANTIOXIDANT; PHENOL DERIVATIVE; TROLOX C; PLANT EXTRACT;

ABTS RADICAL SCAVENGING ASSAY; ANTIOXIDANT ACTIVITY; ARTICLE; COLOR; DPPH RADICAL SCAVENGING ASSAY; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; HERBAL TEA; MELISSA OFFICINALIS; OREGANO; PLANT; STORAGE; STORAGE TEMPERATURE; TEA; CHEMISTRY;

ANTIOXIDANTS; COLOR; PHENOLS; PLANT EXTRACTS; PLANTS;

EID: 84949956975     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.12.019     Document Type: Article

References (39)

1. M.H. Ahmad-Qasem, C. Cánovas, E. Barrajó-Catalá, J.E. Carreres, V. Micol, and J.V. García-Peŕez Influence of olive leaf processing on the bioaccessibility of bioactive polyphenols Journal of Agricultural and Food Chemistry 62 2014 6190 6198
2. S. Albayrak, A. Aksoy, and O. Sagdic Antioxidant and antimicrobial activities of different extracts of some medicinal herbs consumed as tea and spices in turkey Journal of Food Biochemistry 36 2012 547 554
3. K. Apel, and H. Hirt Reactive oxygen species: metabolism, oxidative stress, and signal transduction Annual Review of Plant Biology 55 2004 373 399
4. A.K. Atoui, A. Mansouri, G. Boskou, and P. Kefalas Tea and herbal infusions: their antioxidant activity and phenolic profile Food Chemistry 89 2005 27 36
5. I.F.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
6. W. Brand-Williams, M.E. Cuvelier, and C. Berset Use of a free radical method to evaluate antioxidant capacity LWT-Food Science and Technology 28 1995 25 30
7. E. Chivian Medicines from natural sources. Biodiversity: Its importance to human health (p. 20) 2002 Harvard Medical School Boston
8. CIE (1974). Colorimetry Committee TC-1.3. Subcommittee of standard sources colorimeter. Publ. CIE No. 13.2.
9. V. Farzaneh, and I.S. Carvalho A review of the health benefit potentials of herbal plant infusions and their mechanism of actions Industrial Crops and Products 65 2015 247 258
10. T. Finkel, and N.J. Holbrook Oxidants, oxidative stress and the biology of ageing Nature 408 2000 239 247
11. M.S. Gião, C.I. Pereira, M.E. Pintado, and F.X. Malcata Effect of technological processing upon the antioxidant capacity of aromatic and medicinal plant infusions: From harvest to packaging LWT-Food Science and Technology 50 2013 320 325
12. D.M.A. Gil, M.J.F. Rebelo, M.L.M. Serralheiro, and P.L.V. Falé Herbal infusion bioelectrochemical polyphenolic index: Green tea-The gallic acid interference Food Chemistry 129 2011 1537 1543
13. R. Guimarães, L. Barros, J.C.M. Barreira, M.J. Sousa, A.M. Carvalho, and I.C.F.R. Ferreira Effects of oral dosage form and storage period on the antioxidant properties of four species used in traditional herbal medicine Phytotherapy Research 25 2011 484 492
14. B. Halliwell Antioxidants in human health and disease Annual Review of Nutrition 16 1996 33 50
15. M. Hernández-Rodríquez, and A. Sastre-Gallego Tratado de Nutrición 1999 Díaz de Santos Madrid p. 458
16. D. Horžić, D. Komes, A. Belščak, K. Kovačević, D. Iveković, and D. Karlovic The composition of polyphenols and methylxanthines in teas and herbal infusions Food Chemistry 115 2009 441 448
17. Hunter, R. S. (1942). Photoelectric tristimulus colorimetry with three filters. NBS circular C429. Washington, DC: Department of Commerce.
18. 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
19. Y. Kim, K.L. Goodner, J.D. Park, J. Choi, and S.T. Talcott Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentation Food Chemistry 129 2011 1331 1342
20. D. Komes, A. Belščak, D. Horžić, G. Rusak, S. Likić, and M. Berendika Phenolic composition and antioxidant properties of some traditionally used medicinal plants affected by the extraction time and hydrolysis Phytochemical Analysis 22 2010 172 180
21. R. Marfil, R. Giménez, O. Martínez, P.R. Bouzas, J.A. Rufián-Henares, C. Cabrera-Vique, and et al. Determination of polyphenols, tocopherols, and antioxidant capacity in virgin argan oil (Argania spinosa, Skeels) European Journal of Lipid Science and Technology 113 2011 886 893
22. Mercasa (2015). Café e infusiones. Alimentación en España, 2014. Producción, industria, distribución y consumo (18th ed., p. 337), Madrid.
23. E.D. Niemeyer, and E.M. Kwee Variations in phenolic composition and antioxidant properties among 15 basil (Ocimum basilicum L.) cultivars Food Chemistry 128 2011 1044 1050
24. H.E Nursten Maillard browning reactions in dried foods Concentration and drying of foods 1986 Elsevier Applied Science Publishers London, UK
25. M. Pardo de Santayana, E. Blanco, and R. Morales Plants known as té in Spain: An ethnopharmaco botanical review Journal of Ethnopharmacology 98 2005 1 19
26. S. Pastoriza, C. Delgado-Andrade, A. Haro, and J.A. Rufián-Henares A physiologic approach to test the global antioxidant response of foods: The GAR method Food Chemistry 129 2011 1926 1932
27. W. Plengmuankhae, and C. Tantitadapitak Low temperature and water dehydration increase the levels of asiaticoside and madecassoside in Centella asiatica (L.) Urban South African Journal of Botany 97 2015 196 203
28. R. Re, N. Pellegrini, A. Proteggente, A. Pannala, M. Yang, and C. Rice-Evans Antioxidant capacity applying an improved ABTS radical cation decolorization assay Free Radical in Biology and Medicine 26 1999 1231 1237
29. M.J. Rodríguez, L.R. Tomassini, M.C. Manca de Nadra, and M.C. Strasser de Saad Antioxidant capacity and antibacterial capacity of phenolic compounds from argentinean herbs infusions Food Control 21 2010 779 785
30. J.A. Rufian-Henares, B. Garcia-Villanova, and E. Guerra-Hernandez Generation of furosine and color in infant/enteral formula-resembling systems Journal of Agricultural and Food Chemistry 52 2004 5354 5358
31. J.A. Rufian-Henares, E. Guerra-Hernandez, and B. Garcia-Villanova Colour measurement as indicator for controlling the manufacture and storage of enteral formulas Food Control 17 2006 489 493
32. J.A. Rufián-Henares, E. Guerra-Hernández, and B. García-Villanova Effect of red sweet pepper dehydration conditions on Maillard reaction, ascorbic acid and antioxidant activity Journal of Food Engieneering 118 2013 150 156
33. F. Saura-Calixto, and I. Goñi Antioxidant capacity of the Spanish Mediterranean diet Food Chemistry 94 2006 442 447
34. V.L. Singleton, R. Orthofer, and R.M. Lamuela-Raventos Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent Methods in Enzymology 299 1999 152 178
35. R. Soulimani, J. Bouayed, K. Piri, H. Rammal, A. Dicko, F. Desor, and et al. Comparative evaluation of the antioxidant potential of some Iranian medicinal plants Food Chemistry 104 2007 364 368
36. S. Surveswaran, Y.Z. Cai, H. Corke, and M. Sun Systematic evaluation of natural phenolic antioxidants from 133 Indian medicinal plants Food Chemistry 102 2007 938 953
37. A. Wahid, S. Gelani, M. Ashraf, and M.R. Foolad Heat tolerance in plants: an overview Environmental and Experimental Botany 61 2007 199 223
38. N.C. Ward, J.M. Hodgson, I.B. Puddey, T.A. Mori, L.J. Beilin, and K.D. Croft Oxidative stress in human hypertension: association with antihypertensive treatment, gender, nutrition, and lifestyle Free Radical in Biology and Medicine 36 2004 226 232
39. K.M. Yoo, C.H. Lee, H. Lee, B. Moon, and C.Y. Lee Relative antioxidant and cytoprotective activities of common herbs Food Chemistry 106 2008 929 936