Insights on the Formulation of Herbal Beverages with Medicinal Claims According with Their Antioxidant Properties

• Type: Article in International Scientific Journal
• Date: 2013

Authors

Joao C M Barreira (Author) Other; Ana L Morais (Author) Other; Isabel C F R Ferreira (Author) Other; Beatriz B P P Oliveira (Author) FFUP

Journal

Title: Molecules

Vol. 18

Pages: 2851-2863

ISSN: 1420-3049

Publisher: MDPI

Indexing

ISI Web of Knowledge - 4 Citations

Scopus - 7 Citations

Scientific classification

FOS: Natural sciences > Chemical sciences

Other information

Authenticus ID: P-005-2QQ

DOI: 10.3390/molecules18032851

Abstract (EN): Several herbal beverages claim medicinal benefits due to their antioxidant properties. However, operational factors such as the extracted herbal component, preparation method or concentration levels, might influence their biological activity. To assess this effect, the antioxidant activity of beverages prepared with Camellia sinensis, Aspalathus linearis or Cochlospermum angolensis, used solely or mixed with different fruit, plant or algae extracts, was studied using different formulations (bags, leaves, roots, granulates, powders, liquids) and different preparation methods (infusion, solubilisation or promptly used). The DF50 (dilution factor responsible for 50% of antioxidant activity) values were calculated to compare their antioxidant activity. A linear discriminant analysis was used to categorize the assayed samples according to their antioxidant activity and bioactive molecules profiles. The results indicated that antioxidant activity and antioxidant compounds are significantly affected by formulation and preparation method, but overall the labelled antioxidant benefits were validated. Green tea showed the highest activity, but with different behaviour within each used formulation. The high DF50 values calculated for some products might be used to adjust the dietary dose or formulation, preventing also putative pro-oxidant effects. Hence, the obtained results might be useful to define the formulation of these highly consumed herbal beverages, enhancing their health effects.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 13