Determination of the Minerals of the Herbal Tea and Tea Green from Lippia multiflora

Abstract

This study aims to determine the mineral composition of green teas and herbal tea in the savannah tea plant. Samples of buds, young leaves and broadleaf stems were collected from wild plants of Lippia multiflora in three localities, including two from the Center (Yamoussoukro, Toumodi) and one from the northeast (Bondoukou) of Côte d'Ivoire. The lipid and ash contents were carried out by the AOAC method. The total protein and sugar contents were determined by the Kjeldahl and Agbo methods, respectively. Nine minerals (potassium, calcium, magnesium, iron, sodium, manganese, zinc, copper and cadmium) were quantitated by Atomic Absorption Spectrophotometry (AAS) from green teas (buds and young leaves) and herbal tea of Lippia multiflora.The results showed that ash levels (7.05% -13.94%) and protein (6.22% -9.97%) were high, however the lipid contents (1.01% -2.98%) and total sugars (1.43% -4.51%) are low. Majority of the minerals are calcium (2320.91 to 36150.10 mg/kg), potassium (2110.71 to 12174.67 mg/kg) and magnesium (3620.87 -5870.46 mg/kg). Iron (52.55 to 483.11 mg/kg), sodium (35.66 to 469.16 mg/kg) and manganese (15.25 to 76.86 mg/kg) are represented in average proportions. There are small amounts of zinc (9.61 -47.50 mg/kg), copper (5.66 -8.71 mg/kg), and cadmium (0.17 -1.49 mg/kg). Lippia multiflora herbal teas and green teas are low in fat, high in ash and are good sources of protein and minerals.

Evaluation of the nutritional composition ofMyrothamnus flabellifolius(Welw.) herbal tea and its protective effect against oxidative hepatic cell injury

“…The ash content is also within the recommended range (5.54%) to maintain the quality of tea during storage (Qasim et al, ). The crude protein composition of MLTE was comparable with those recorded in the green teas and Lippia multiflora herbal tea grown in Abidjan (Christine, Albert, & Séraphin, ) and within the recommended daily need by the Dietary Reference Intake (DRI, ). Furthermore, the low percentage of fat, cholesterol, and salt in MLTE (Table ) suggests its potential to circumvent the risk of obesity and high blood pressure (Kartika et al, ).…”

“…The ash content is also within the recommended range (5.54%) to maintain the quality of tea during storage (Qasim et al, 2017). The crude protein composition of MLTE was comparable with those recorded in the green teas and Lippia multiflora herbal tea grown in Abidjan (Christine, Albert, & Séraphin, 2017) and…”

Ultrasensitive Bioelectronic Tongue Based on the Venus Flytrap Domain of a Human Sweet Taste Receptor

“…Chamomile tea is known to contain various components such as amino acids, minerals, and polyphenols, which may affect the perception of sweetness. [59][60][61] For example, previous reports show that some amino acids in tea can enhance sweet taste. 62,63 A further identification of particular compounds enhancing a sweet sensation is needed and is under investigation.…”

“…Sucrose-added chamomile tea induced a much larger change in the relative fluorescence intensity than that of the addition of chamomile tea or sucrose solution. Chamomile tea is known to contain various components such as amino acids, minerals, and polyphenols, which may affect the perception of sweetness. − For example, previous reports show that some amino acids in tea can enhance sweet taste. , A further identification of particular compounds enhancing sweet sensation is needed and is under investigation. It is also worth mentioning that there are sweet taste substances and enhancers acting on the TMD, and thus, the enhancement effect on the whole sweet taste receptor needs further study.…”

Acides gras et insaponifiables d’extraits obtenus à partir des sommités fleuries et feuilles de l’espèce <i>Lippia multiflora</i> Moldenke domestiquée

“…L'étude comparative de ces essences a permis de mettre en évidence quatre grandes variétés chimiques, notamment à 1, thymol Gabon (Owolabi et al, 2009 ;Gouollaly, 2010). La composition chimique en protéines, sucres, lipides et éléments minéraux de l'espèce ivoirienne de diverses localités a été déjà rapportée dans la littérature Fatty acids and unsaponifiable from extracts obtained from the flowering tops and leaves of the domesticated species Lippia Multiflora Moldenke (Ekissi et al, 2013 ;Ekissi et al, 2017). Celle des composés non volatils révèle l'isolement du tri-triacontane Gouollaly, 2010), de la salvigénine , du quercetin, kaempférol, βsitostérol, stigmastérol et l'actéoside (Gouollaly, 2010), A notre connaissance, aucune étude n'a été effectuée sur le profil chromatographique en matières saponifiables et insaponifiables.…”