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

Food Chemistry

Volume 199, 15 May 2016, Pages 339-346

Jiménez-Zamora, A.^a, 

Delgado-Andrade, C.^b, 

Rufián-Henares, J.A.^a 

 

^a  Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus de Cartuja, Granada, Spain
^b  Dpto. Fisiología y Bioquímica de la Nutrición Animal, Estación Experimental Del Zaidin (EEZ-CSIC), Armilla, Granada, 

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Abstract

Many plants, like tea, are widely used for preparing herbal infusions. These plants have an interesting antioxidant capacity that may change after harvesting depending on the technological processing and the storage conditions. We determined the antioxidant capacity (ABTS, DPPH and FRAP methods), total phenolic content and color analysis (reflectance) of 36 plants traditionally consumed in Spain as infusion. Green tea was the most antioxidant herb, although oregano and lemon balm showed also a very high antioxidant capacity, as well as phenolic content. The antioxidant study after 3-month storage at different temperatures showed that up to a 50% of the total antioxidant capacity could be lost. Color analysis correlated with antioxidant capacity evolution, being a quick tool to control the storage conditions. Finally, our data confirm that the intake of one serving of plant infusion could release the equivalent of up to 1500 μmol trolox, being a good source of antioxidants for the human diet. © 2015 Elsevier Ltd.

Author keywords

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

Indexed keywords

Engineering controlled terms: 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

Engineering main heading: Antioxidants

EMTREE drug terms: antioxidant; phenol derivative; trolox C

EMTREE medical terms: 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

Chemicals and CAS Registry Numbers: trolox C, 56305-04-5

ISSN: 03088146 CODEN: FOCHDSource Type: Journal Original language: English

DOI: 10.1016/j.foodchem.2015.12.019Document Type: Article

Publisher: Elsevier Ltd

Funding Details

Number; Acronym; Sponsor: AGL2014-53895-R; MINECO; Ministerio de Economía y Competitividad