Optimisation of the extraction and processing conditions of chamomile (Matricaria chamomilla L.) for incorporation into a beverage

Harbourne, Niamh; Jacquier, Jean-Christophe; O’Riordan, Dolores

doi:10.1016/j.foodchem.2008.11.044

Cited by 63 publications

(45 citation statements)

References 20 publications

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“…Harbourne et al (2009) reported that Matricaria chamomilla presented similar contents of phenolic compounds, with values ranging between 1.46 and 2.45 g GAE/100 g.…”

Section: Total Phenolic Contentmentioning

confidence: 99%

Solvent effect on total phenolic contents, antioxidant, and antibacterial activities of Matricaria pubescens

Metrouh-Amir

Duarte

Maiza

2015

Industrial Crops and Products

105

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“…Harbourne et al (2009) reported that Matricaria chamomilla presented similar contents of phenolic compounds, with values ranging between 1.46 and 2.45 g GAE/100 g.…”

Section: Total Phenolic Contentmentioning

confidence: 99%

Solvent effect on total phenolic contents, antioxidant, and antibacterial activities of Matricaria pubescens

Metrouh-Amir

Duarte

Maiza

2015

Industrial Crops and Products

105

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“…Infusions and essential oils are used in a number of commercial products including soaps, detergents, perfumes, lotions, ointments, hair products, baked goods, confections, alcoholic beverages and herbal teas (Gupta, Mittal, Bansal, Khokra, & Kaushik, 2010). Traditionally, chamomile flowers are prepared as an infusion with water, to make an herbal tea (Harbourne, Jacquier, & O'Riordan, 2009). Recent research supports this use and shows that these properties are partly due to the phenolic content (Maschi et al, 2008;McKay, & Blumberg, 2006).…”

Section: Introdutionmentioning

confidence: 99%

Infusion and decoction of wild German chamomile: Bioactivity and characterization of organic acids and phenolic compounds

et al. 2013

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Natural products represent a rich source of biologically active compounds and are an example of molecular diversity, with recognized potential in drug discovery. Herein, methanol extract of Matricaria recutita L. (German chamomile) and its decoction and infusion (the most consumed preparations of this herb) were submitted to an analysis of phytochemicals and bioactivity evaluation. The antioxidant activity was determined by free radicals scavenging activity, reducing power and inhibition of lipid peroxidation; the antitumour potential was tested in human tumour cell lines (breast, lung, colon, cervical and hepatocellular carcinomas), and the hepatotoxicity was evaluated using a porcine liver primary cell culture (non-tumour cells). All the samples revealed antioxidant properties. Decoction had no antitumour activity (GI 50 >400 µg/mL) which could indicate that this bioactivity might be related to compounds (including phenolic compounds) that were not extracted or that were affected by the decoction procedure.Both plant methanol extract and infusion showed inhibitory activity of the growth of HCT-15 (GI 50 250.24 and 298.23 µg/mL, respectively) and HeLa (GI 50 259.36 and 277.67 µg/mL, respectively) cell lines, without hepatotoxicity (GI 50 >400 µg/mL).Infusion and decoction gave higher contents of organic acids (24.42 and 23.35 g/100 g dw). Otherwise, the plant methanol extract presented the highest amounts of phenolic acids (3.99 g/100 g dw) and flavonoids (2.59 g/100 g dw). The major compound found in all the preparations was luteolin O-acylhexoside. Overall, German chamomile contains important phytochemicals with bioactive properties (mainly antitumour potential selective to colon and cervical carcinoma cell lines) to be explored in the medicine, food, and cosmetic industries.

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“…Prior to inclusion into beverages these herbs undergo post-harvest processing, including drying, to extend their shelf-life. Previous studies have shown that preservation techniques of medicinal herbs may affect their quality (Harbourne, Jacquier, & O'Riordan, 2009;Julkunen-Tiitto & Sorsa, 2001). For a high quality extract for incorporation into a beverage the level of phenolics should be maximized, in particular the non-tannin fractions which will include the active ingredients with anti-inflammatory properties.…”

Section: Introductionmentioning

confidence: 99%

Effect of drying methods on the phenolic constituents of meadowsweet (Filipendula ulmaria) and willow (Salix alba)

Harbourne

Marete

Jacquier

et al. 2009

LWT - Food Science and Technology

Self Cite

117

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Optimisation of the extraction and processing conditions of chamomile (Matricaria chamomilla L.) for incorporation into a beverage

Cited by 63 publications

References 20 publications

Solvent effect on total phenolic contents, antioxidant, and antibacterial activities of Matricaria pubescens

Solvent effect on total phenolic contents, antioxidant, and antibacterial activities of Matricaria pubescens

Infusion and decoction of wild German chamomile: Bioactivity and characterization of organic acids and phenolic compounds

Effect of drying methods on the phenolic constituents of meadowsweet (Filipendula ulmaria) and willow (Salix alba)

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