Kurumun Atıf Alan Makalesi
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Mineral content of some herbs and herbal teas by infusion and decoction
Scopus
Toplam 182 atıf DOI
Sage (Salvia fruticosa L.), anise (Pimpinella anisum L.), Hawthorn (Crataegus orientalis), rosemary (Rosmarinus officinalis L.), mountain tea (Sideritis spp), basil (Ocimum basilicum L.), lime flower (Tilia cordata), nettle (Urtica dioica L.), thyme (Thymbra spicata), coriander (Coriandrum sativum L.), rosehip (Rosa canina L.), mentha (Mentha piperita L.), balm (Melissa officinalis L.), tea (Camelia sinensis L.) (Black and green), sena leaf (Casia angustifolia), camomile (Matricaria chamomilla), tarragon (Artemisia dracunculus L.), cinnamon (Cinnamomum casia) and fennel (Foeniculum vulgare L.) were used as plant material in this study. Decoction was applied to R. canina, A. dracunculus and C. casia, and infusion was applied to other plant materials. Ten, 15 and 20 min were used as a time parameter for both infusion and decection. Inductive coupled plasma atomic emission spectrometry (ICP-AEs) has been used for the determination of the elements in all infusions, decoctions and plant material. The Fe (1295.65 ppm) and Mg (3178.74 ppm) of M. officinalis, P (12698.05 ppm) and Pb (3.85 ppm) of green tea, Ca (19685.70 ppm) of C. orientalis, K (29167.53 ppm), Cu (12.18 ppm) and Na (2563.86 ppm) of C. casia, Zn (26.00 ppm) of M. chamomille and Se (23.53 ppm) contents of C. sativum were higher than the other plant materials. Ca (28.621 mg/100 ml) was the highest in concentration in the infusion of C. angustifolia for 10, 15 and 20 min. Ca could not be found in black and green teas. K (231.390 mg/100 ml) and P (24.857 mg/100 ml) contents were the highest in A. dracunculus tea. Mg (16.230 mg/100 ml) content of O. basilicum was determined as the highest. In general, the minerals that difuse to the tea at higher concentrations at the 10th minute were Ag, B, Cu, Co, Fe, ln and Zn, at the 15th minute were Ag, B, Cu, Co, K, ln and Zn and at the 20th minute were Ag, B, Cu, Co, ln, Fe and K. As a result, 10 min was the optimum time for getting the minerals into the tea, and it is apparent that plants and teas are good sources of the minerals. © 2007 Elsevier Ltd. All rights reserved.
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Atıf Yapan Yayın
The effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varieties
Scopus
Havuzumuzda 6 atıf almış
The highest total phenol contents were found in olive leaves heated in microwave 540 W and athmospheric air. While the antioxidant activity of olive leaves heated in microwave 180 W change between 76.99% (Akdeniz Yerli) and 82.26% (Sarı Ulak), antioxidant activity values of leave samples heated in microwave 360 W varied between 81.20% (Yağlık) and 82.24% (Gemlik). The highest p-coumaric acid (161.92 mgGAE/100g) and trans-ferulic acid (3,276.09 mg GAE/100g) were determined in Akdeniz yerli olive leaves dried in microwave 360 W. In addition, the highest oleuropein content (1,104.66 mg GAE/100g) was found in Akdeniz yerli olive leaves in control group. The Ca contents of olive leaves dried in microwave 540 W vary between 12,300.34 mg/kg (Akdeniz Yerli) and 16,437.52 mg/kg (Sarı ulak), Ca contents of olive leaves dried in oven (70 °C) were changed between 10,188.19 mg/kg (Akdeniz yerli) and 16,801.42 mg/kg (Sarı ulak) (p <.05). Practical application: Olive oil is important for economic value. But, recently olive leaves were used as a medicinal plant in an infusion or decoction forms. Because, oleuropein is a phenolic compound of olive leave and its useful for human health. The best known oleuropein source is olive leaf. Drying process was affected on change of chemical and bioactive properties of plant materials. The drying process is important not only for the preservation of vegetable materials but also for the preservation of the nutritional value and the functional properties without deterioration.
Atıf Yapan Makale Bilgileri
Kurumlar (2)
King Saud University
Riyadh, Saudi Arabia
Selçuk Üniversitesi
Selçuklu, Turkey