Antioxidant and antimicrobial activities of various leafy herbal teas

Oh, Jae Min; Jo, Heonjoo; Cho, Ah Reum; Kim, Sung Jin; Han, Jaejoon

doi:10.1016/j.foodcont.2012.10.021

Cited by 191 publications

(147 citation statements)

References 39 publications

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“…The antioxidant activity of fresh peppermint leaves was lower than the antioxidant values determined for fresh lemon balm leaves, which was expected, since fresh lemon balm leaves had higher total phenol content. Oh et al (2013) and Riachi and De Maria (2015) emphasize the very high antioxidant capacity of aqueous peppermint solutions, comparing different methods for testing the antioxidant activity (FRAP, ORAC, ABTS, DPPH).…”

Section: Resultsmentioning

confidence: 99%

Ultrasound-assisted extraction of bioactive compounds from lemon balm and peppermint leaves

Žlabur¹,

Voća²,

Dobričević³

et al. 2016

International Agrophysics

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A b s t r a c t. The aim of this study was to investigate the influence of conventional and ultrasound-assisted extraction (frequency, time, temperature) on the content of bioactive compounds as well as on the antioxidant activity of aqueous extracts from fresh lemon balm and peppermint leaves. Total phenols, flavonoids, non-flavonoids, total chlorophylls, total carotenoids, and radical scavenging capacity were determined. Moreover, the relationship between bioactive compounds and antioxidant capacity was studied by linear regression. A significant increase in all studied bioactive compounds during ultrasonic extraction for 5 to 20 min was found. With the classical extraction method, the highest amounts of total phenols, flavonoids, and antioxidant activity were determined, and the maximum amounts of total chlorophylls and carotenoids were determined during 20 min ultrasonic extraction. The correlation analysis revealed a strong, positive relationship between antioxidant activity and total phenolic compounds.

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Section: Resultsmentioning

confidence: 99%

Ultrasound-assisted extraction of bioactive compounds from lemon balm and peppermint leaves

Žlabur¹,

Voća²,

Dobričević³

et al. 2016

International Agrophysics

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“…Unfermented black and green tea at 70 g of dry tea leaves per litre of boiled water showed the absence of antimicrobial properties against most of the tested organisms (63). Black and green tea infusions at concentration of 10 g/L possess antibacterial activity against Streptococcus sobrinus, Streptococcus mutans (64), Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa (65) and at concentration of 15 g/L against Bacillus cereus, Microccocus luteus and Pseudomonas aeruginosa (66), which are higher than those used in our study. However, the levels of tea above 4.4 g/L had an off ensive bi er taste and were undrinkable (63).…”

Section: Discussionmentioning

confidence: 99%

Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

Velićanski

Cvetković

Markov

et al. 2014

Food. Technol. Biotechnol.

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SummaryKombucha is a fermented tea beverage which is traditionally prepared by fermenting sweetened black or green tea (Camellia sinensis L.) with symbiotic consortium of bacteria and yeasts (SCOBY). In this study, lemon balm (Melissa offi cinalis L.) was used as the only nitrogen source for kombucha fermentation. During the seven-day fermentation process, pH value, titratable acidity (TA), total phenolic content, phenolic compounds, and antioxidant activity against hydroxyl (˙OH) and 1,1-diphenyl-2-picrylhydrazil (DPPH) radicals were measured to detect the connection between the fermentation time and antioxidant and antibacterial activities of lemon balm kombucha. Antibacterial activity of fi nished beverages with optimum acidity (TA=4-4.5 g/L), the value which is confi rmed by long-time kombucha consumers, and enhanced acidity (TA=8.12 g/L) was tested against eleven wild bacterial strains. The results showed that lemon balm could be successfully used as an alternative to C. sinensis L. for kombucha fermentation. Total phenolic content and antioxidant activity against DPPH radicals of lemon balm fermentation broth were higher than those of traditional kombucha. Rosmarinic acid is the main phenolic compound of the lemon balm-based kombucha that probably provides biological activity of the beverage. Judging from the EC 50 values, kombucha beverages exhibited higher antioxidant activities compared with C. sinensis L. and M. offi cinalis L. infusions, which can probably be ascribed to SCOBY metabolites. Lemon balm kombucha with both optimum and enhanced acidity showed antibacterial activity, which can be primarily ascribed to acetic acid, but also to some other tea components and SCOBY metabolites.

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“…Other researchers [27,28] found high concentration of total phenolic compounds (185 mg gallic acid equivalents/gm of extract) in water and methanol rosemary extracts. According to Jungmin [29] rosemary extract contain more phenolic compounds than water extract. Results from different studies [11,[30][31][32] mark phenol compounds as agents with the highest antifungal potential among all terpene components of essential oils.…”

Section: In Vitro Antifungal Assaymentioning

confidence: 99%

Evaluation of Antifungal Activity of Some Plant Extracts and their Applicability in Extending the Shelf Life of Stored Tomato Fruits

Ibrahim¹,

Al-Ebady²

2014

J Food Process Technol

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Ethanolic extracts of tarragon (Artemisia dracunculus), rosemary (Rosemarinus officinalis L) and thyme (Thymus vulgaris L.) and the essential oil of oregano (Origanum vulgare L.) were tested against many fungi including A.niger, A.flavus, Penicillium spp., Rhizopus spp. and fusarium spp. Oregano essential oil showed a very strong antifungal activity against Fuazarium spp. (MIC: 0.8 mg/ml), A.niger (MIC: <1 mg/ml) and Penicillium spp. (MIC: 4.5 mg/ml) whereas other fungi showed more resistant. The results showed that Rhizopus spp. was the most sensitive fungus to the plant extracts whereas rosemary was the most effective plant. Application of essential oils or ethanolic rosemary extract with different concentrations (100, 500, 1000, 1500, 2000 ppm) and refrigeration storage (at either 5 or 25°C) for postharvest spoilage control of tomatoes for 4 weeks showed that the combination of two treatments (refrigeration with either oregano essential oil or rosemary extract) was more effective to keep quality of tomatoes.

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Antioxidant and antimicrobial activities of various leafy herbal teas

Cited by 191 publications

References 39 publications

Ultrasound-assisted extraction of bioactive compounds from lemon balm and peppermint leaves

Ultrasound-assisted extraction of bioactive compounds from lemon balm and peppermint leaves

Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

Evaluation of Antifungal Activity of Some Plant Extracts and their Applicability in Extending the Shelf Life of Stored Tomato Fruits

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