薰衣草(Lavandula angustifolia)、鼠尾草(Salvia officinalis)、天麻(TILIA tomentosa)和黄芪(SIDERITIS perfoliata)饮料的抗氧化作用。

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science and Technology-mysore Pub Date : 2018-07-20 DOI:10.25177/JFST.3.4.5

C. Kontogiorgis, Deligiannidou Georgia-Eirini, H. Dimitra, Lazari D. Diamanto, C. Theodoros, Papadopoulos Athanasios, Sift Desk Journals Open Access Journals

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引用次数: 3

摘要

背景:大自然为我们提供了健康生活所需的所有成分，而来自古代文明和科学发现的数据支持这样一个事实:由于芳香植物和草药的治疗特性，使用它们是一个被忽视的健康习惯。方法:本研究考察了薰衣草(Lavandula angustifolia)、鼠尾草(Salvia officinalis)、天麻(Tilia tomentosa)和黄芪(Sideritis perfoliata)四种草药饮料的国产制剂的抗氧化活性，旨在研究这些植物中抗氧化剂的存在，并确定哪种国产制剂(煎煮/冲泡)的饮料具有更好的抗氧化能力。实验采用4种极性递增的溶剂(石油醚、二乙醚、乙酸乙酯、丁醇)对中药煎剂和浸剂(煮沸时间5分钟)进行萃取。这个过程从每种草药饮料中提取了10个样品。通过Folin Ciocalteau法、与阳离子自由基ABTS的相互作用、自由基稳定自由基DPPH测定抗氧化能力、清除羟基自由基的能力、抑制亚油酸脂质过氧化的能力，最后通过感官评价每种饮料在制备方式方面的可接受性，随机选取40名志愿者。结果:Τhe结果显示了每种草药所代表的特征。并对其进行了比较和分类。制备方法和提取溶剂对其抗氧化性能均有影响。结论:所有中药均具有较高的抗氧化能力。然而，在感官评价中并不是所有的都得到了积极的评价，这就提出了一个问题，即这些有益的草药是否会是薰衣草(Lavandula angustifolia)、鼠尾草(Salvia officinalis)、天麻(TILIA tomentosa)和SIDERITIS (SIDERITIS perfoliata)在家制备的饮料的抗氧化贡献。SDRP食品科学与技术杂志(ISSN: 2472-6419) DOI: 10.25177/JFST.3.4.5 Research

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ANTIOXIDANT CONTRIBUTION OF LAVENDER (Lavandula angustifolia), SAGE (Salvia officinalis), TILIA (Tilia tomentosa) AND SIDERITIS (Sideritis perfoliata) BEVERAGES PREPARED AT HOME.

Background: Nature provides us with all the necessary ingredients to lead a healthy life, while data from ancient civilizations and scientific discoveries support the fact that the use of aromatic plants and herbs due to their therapeutic properties is a neglected healthy habit. Methods: This study examines the antioxidant activity in domestic preparation of four herb beverages Lavender (Lavandula angustifolia), Sage (Salvia officinalis), Tilia (Tilia tomentosa) and Sideritis (Sideritis perfoliata) aiming to investigate the presence of antioxidants in the plants and to define which domestic preparation method of the beverage (decoction/infusion) ensures better antioxidant capacity. In the experimental procedure, herbal decoctions and infusions (boiling time 5 minutes) were extracted with 4 different solvents of increasing polarity (petroleum ether, diaithylether, ethyl acetate, butanol). This process resulted to 10 samples from each herb beverage. Each of them was examined for the TPC via the Folin Ciocalteau method, the interaction with the cationic radical ABTS, the free stable radical DPPH for the determination of antioxidant capacity, the hydroxyl radical scavenging ability, the inhibition of lipid peroxidation of linoleic acid and finally the acceptability of each beverage with respect to the manner of preparation through sensory evaluation in a total number of 40 random volunteers. Results: Τhe results exhibit the characteristics represented by each herb. Comparison and classification between them was also performed. The antioxidant characteristics of the herbs were affected both by the preparation method as well as the extraction solvent. Conclusions: All herbs exhibited high antioxidant capacity. However, not all were positively evaluated during the organoleptic evaluation which raises the question of whether these beneficial herbs would be ANTIOXIDANT CONTRIBUTION OF LAVENDER (Lavandula angustifolia), SAGE (Salvia officinalis), TILIA (Tilia tomentosa) AND SIDERITIS (Sideritis perfoliata) BEVERAGES PREPARED AT HOME. SDRP Journal of Food Science & Technology (ISSN: 2472-6419) DOI: 10.25177/JFST.3.4.5 Research

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来源期刊

Journal of Food Science and Technology-mysore 工程技术-食品科技

CiteScore

7.70

自引率

0.00%

发文量

274

审稿时长

11 months

期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.