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Food Chem. 2016 Nov 15;211:963-71. doi: 10.1016/j.foodchem.2016.05.124. Epub 2016 May 19.

Metabolic and antioxidant profiles of herbal infusions and decoctions.

Author information

1
Institute of Biology, Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, 48, Vas. Constantinou Ave., 11635 Athens, Greece.
2
Institute of Biology, Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, 48, Vas. Constantinou Ave., 11635 Athens, Greece; Department of Chemistry, National and Kapodistrian University of Athens, Athens 15771, Greece.
3
Instrumental Food Analysis Laboratory, Department of Food Technology, Technological Educational Institution of Athens, Ag. Spyridonos Street, Aigaleo, GR-12210 Athens, Greece.
4
Department of Chemistry, National and Kapodistrian University of Athens, Athens 15771, Greece.
5
Instrumental Food Analysis Laboratory, Department of Food Technology, Technological Educational Institution of Athens, Ag. Spyridonos Street, Aigaleo, GR-12210 Athens, Greece. Electronic address: vsina@teiath.gr.
6
Institute of Biology, Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, 48, Vas. Constantinou Ave., 11635 Athens, Greece. Electronic address: pzoump@eie.gr.

Abstract

This study implements NMR metabolomics and spectrophotometric studies (Folin-Ciocalteu, FRAP, ABTS) to infusions and decoctions of ten plant species in order to assess and compare the metabolic and antioxidant profiles for each botanical family. Multivariate and univariate data analyses highlighted the differences among the samples and pinpointed specific classes of compounds for each plant species as well as infusions and decoctions. The identified phenolic compounds by NMR, as well as the antioxidant profile, framed a trend of increased values in infusions compared to the decoctions. Moreover, the infusion procedure positively affected the extractability of the phenolic compounds compared to decoctions. The highest total phenolic content was found in Mentha spicata, while the lowest in Matricaria chamomilla preparations, irrespective of the preparation method. The preparation time for the decoctions was examined showing that the 15min preparations were generally found richer in phenolics and of higher antioxidant capacity.

KEYWORDS:

Antioxidant profile; Decoctions; Herbal preparations; Infusions; NMR metabolomics

PMID:
27283718
DOI:
10.1016/j.foodchem.2016.05.124
[Indexed for MEDLINE]

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