LEMON VERBENA (LIPPIA CITRIODORA KUNTH) BEVERAGES: PHYSICOCHEMICAL PROPERTIES, CONTENTS OF TOTAL PHENOLICS AND MINERALS, AND BIOACCESSIBILITY OF ANTIOXIDANTS
Main Article Content
Keywords
antioxidant capacity, bioaccessibility, herbal tea, lemon verbena, total phenolics
Abstract
In this study, dried lemon verbena (Lippia citriodora Kunth) leaves were used for functional beverage production with addition of sucrose and/or sweeteners. Carbonated or mineral enriched versions of these beverages were also produced. The highest antioxidant bioaccessibility was obtained from sucrose added and natural mineral water enriched beverage both in FRAP (47.01 %) and CUPRAC (11.13 %) assays. In general, all beverages were rich in potassium and the mineral enriched beverages were high in magnesium and calcium. The ascorbic acid value was maximum in carbonated beverages. While energy reduced beverages were rich in total phenolics, sucrose added and natural mineral water enriched beverages showed the highest functionality in terms of bioaccessible antioxidants.
References
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Beveridge T. 1997. Haze and Cloud in Apple Juices. Crit. Rev. Food Sci. Nutr. 37(1):75-91.
Boo H.O., Hwang S.J., Bae C.S., Park S.H., Heo B.G. and Gorinstein S. 2012. Extraction and characterization of some natural plant pigments. Ind.Crops Prod. 40:129-135.
Cemero?lu B.S. 2007. Food Analysis. Vol 1. Bizim Büro Bas?mevi, Ankara.
Christine E.A., Albert Y. and Séraphin K. 2017. Determination of the Minerals of the Herbal Tea and Tea Green from Lippia multiflora. American Journal of Plant Sciences 8:2608-2621.
Costa A.S.G., Nunes M.A., Almeida I.M.C., Carvalho M.R., Barroso M.F., Alves R.C. and Oliveira M.B.P.P. 2012. Teas, dietary supplements and fruit juices: A comparative study regarding antioxidant activity and bioactive compounds. LWT -Food Sci. Technol. 49:324-328.
Costa L.M., Gouveia S.T. and Nóbrega J.A. 2002. Comparison of heating extraction procedures for Al, Ca, Mg, and Mn in tea samples. Anal. Sci. 18:313-318.
Costa P., Grevenstuk T., Rosa da Costa A.M., Gonçalves S. and Romano A. 2014. Antioxidant and anti-cholinesterase activities of Lavandula viridis L’Hér extracts after in vitro gastrointestinal digestion. Ind. Crops Prod. 55:83-89.
Dias M.I., Barros L., Sousa M.J. and Ferreira I.C.F.R. 2012. Systematic comparison of nutraceuticals and antioxidant potential of cultivated, in vitro cultured and commercial Melissa officinalis samples. Food Chem Toxicol. 50:1866-1873.
De?irmencio?lu N., Gurbuz O. and Sahan Y. 2016. The Monitoring, Via an In vitro Digestion System, of the Bioactive Content of Vegetable Juice Fermented with Saccharomyces cerevisiae and Saccharomyces boulardii. J. Food Process Preserv. 40(4):798-811.
Ebadi M.T., Azizi M., Sefidkon F. and Ahmadi N. 2015. Influence of different drying methods on drying period, essential oil content and composition of Lippia citriodora Kunth. J. Appl. Res. Med. Aromat. Plants 2(4):182-187.
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Guimarães R., Barros L., Carvalho A.M. and Ferreira I.C.F.R. 2011. Infusions and decoctions of mixed herbs used in folk medicine: Synergism in antioxidant potential. Phytother Res. 25:1209-1214.
Henning S.M., Zhang Y., Rontoyanni V.G., Huang J., Lee R.P., Trang A., Nuernberger G. and Heber D. 2014. Variability in the Antioxidant Activity of Dietary Supplements from Pomegranate, Milk Thistle, Green Tea, Grape Seed, Goji, and Acai: Effects of in Vitro Digestion. J. Agric. Food Chem. 62:4313-4321.
Jeszka-Skowron M., Krawczyk M. and Zgola-Grzeskowiak A. 2015. Determination of antioxidant activity, rutin, quercetin, phenolic acids and trace elements in tea infusions: Influence of citric acid addition on extraction of metals. J. Food Comp. Anal. 40:70-77.
Katalinic V., Milo, M., Kulisi T. and Jukic M. 2006. Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols. Food Chem. 94(4):550-557.
Lešková E., Kubíková J., Kováciková E., Košická M., Porubská J. and HolcíkováK. 2006. Vitamin losses: Retention during heat treatment and continual changes expressed by mathematical models. J. Food Comp. Anal. 19:252-276.
Miron T.L., Herrero M. and Ibanez E. 2013. Enrichment of antioxidant compounds from lemon balm (Melissa officinalis) by pressurized liquid extraction and enzyme-assisted extraction. J chromatogr. A. 1288:1-9.
NMKL 2007. Trace elements-As, Cd, Hg, Pb and other elements. Determination by ICP-MS after pressure digestion. NMKL 186. www.nmkl.org/index.php?option=com_zoo&task=item&item_id=359&Itemid=319&lang=en Accessed 01.01.16.
Özcan M.M. and Akbulut M. 2008. Estimation of minerals, nitrate and nitrite contents of medicinal and aromatic plants used as spices, condiments and herbal tea. Food Chem.106(2):852-858.
Palafox-Carlos H., Ayala-Zavala J.F. and González-Aguilar G.A. 2011. The role of dietary fiber in the bioaccessibility and bioavailability of fruit and vegetable antioxidants. J Food Sci. 76(1):6-15.
Parada J. and Aguilera J.M. 2007. Food microstructure affects the bioavailability of several nutrients. J Food Sci.72:21-32.
Pérez-Vicente A., Gil-Izquierdo A. and García-Viguera C. 2002. In vitro gastrointestinal digestion study of pomegranate juice phenolic compounds, anthocyanins, and vitamin C. J. Agric. Food Chem. 50(8):2308-2312.
Phelan J. and Rees J. 2003. The erosive potential of some herbal teas. J. Dent. 31:241-246.
Pohl P., Dzimitrowicz A., Jedryczko D., Szymczycha-Madeja A., Welna M. and Jamroz P. 2016. The determination of elements in herbal teas and medicinal plant formulations and their tisanes. J. Pharm. Biomed. Anal.130:326-335.
Pytlakowska K., Kita A., Janoska P., Polowniak M. and Kozik V. 2012. Multi-element analysis of mineral and trace elements in medicinal herbs and their infusions. Food Chem.135:494-501.
Ragone M.I., Sella M., Conforti P., Volonte' M.G. and Consolini A.E. 2007. The spasmolytic effect of Aloysia citriodora, Palau (South American cedron) is partially due to its vitexin but not isovitexin on rat duodenums. J. Ethnopharmacol.113:258-266.
Rodríguez-Roque M.J., Rojas-Graü M.A., Elez-Martínez P. and Martín-Belloso O. 2013. Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion. Food Chem. 136:206-212.
Sari F., Turkmen N., Polat G. and Velioglu Y.S. 2007. Total Polyphenol, Antioxidant and Antibacterial Activities of Black Mate Tea. Food Sci. Technol. Res. 13(3):265-269.
Schramm D., Karim M., Schrader H., Roberta R., Kirkpatrick N., Polagruto J., Ensunsa J., Schmitz H. and Keen C. 2003. Food effects on the absorption and pharmacokinetics of cocoa flavanols. Life Sci. 73:857-869.
Siebert K.J. 1999. Effects of protein-polyphenol interactions on beverage haze, stabilization and analysis. J. Agric. Food Chem. 47(2):353-362.
Simona B., Alexandrina F., Mirela ?.D. and Ildikó S. 2011. Studies on citrus species fruits ascorbic acid content using kinetic, spectrophotometric and iodometric methods. Ana. Univ. din Oradea Fascicula Protec?ia Mediului, XVI:212-217.
Spanos G.A. and Wrolstad R.E. 1990. Influence of processing and storage on the phenolic composition of Thompson Seedless grape juice. J. Agric. Food Chem. 38:1565-1571.
Suna S., Tamer C.E., Incedayi B., Ozcan Sinir G. and Çopur Ö.U. 2016. Determination Of Physicochemical Properties Of Mineral Enriched Erica Arborea Herbal Tea Beverage. Journal of Agriculture Faculty of Uludag University. 30 (Special Issue):499-504.
Sahan Y., Gurbuz O., Guldas M., Degirmencioglu N. and Begenirbas A. 2017. Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey. Food Chem. 217:483-489.
Tamer C.E., Yekeler F.Z., Çopur Ö.U., ?nceday? B. and Suna S. 2016. A study of fortification of lemonade with herbal extracts. Food Sci Technol (Campinas). 37(1):45-51.
Tettey-Larbi L., Poku. L.O., Darko E.O., Faanu A., Appiah A.A., Baidoo I.K. and Osei R.K. 2015. Determination of the Concentration of Potassium in Lippia Multiflora and Bridelia Ferruginea for the Treatment of High Blood Pressure (Hypertension). International Journal of Science and Technology 5 (1):24-27.
Turkmen N., Sari F. and Velioglu Y.S. 2006. Effects of extraction solvents on concentration and antioxidant activity of black and black mate tea polyphenols determined by ferrous tartrate and Folin-Ciocalteu methods. Food Chem. 99(4):835-841.
Velioglu Y.S., Mazza G., Gao L. and Oomah B.D. 1998. Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products. J. Agric. Food Chem. 46:4113-4117.
Vitali D., Dragojevic I.V. and Šebecic B. 2009. Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits. Food Chem.114(4):1462-1469.
Yanishlieva N.V., Marinova E. and Pokorný J. 2006. Natural antioxidants from herbs and spices. Eur J. Lipid Sci. Technol. 108:776-793.
Yoo K.M., Lee C.H., Lee H., Moon B. and Lee C.Y. 2008. Relative antioxidant and cytoprotective activities of common herbs. Food Chem. 106929-936.
Altug T. and Elmaci, Y. 2011. Sensory Evaluation of Foods. vol. 2. Sidas Medya, Izmir.
Anonymous. 2014. www.tse.org.tr, Standart of black tea, herbal teas, coffee, spices, condiments and food additives.
AOAC, 1990. Official methods of analysis. Association of Official Analysis Chemists. Washington DC, USA.
AOAC, 2005. Acidity (Titratable) of Fruit Products. AOAC 942.15. www.eoma.aoac.org/methods/info.asp?ID=15499
Apak R., Güçlü K., Özyürek M. and Çelik S.E. 2008. Mechanism of antioxidant capacity assays and the CUPRAC (cupric ion reducing antioxidant capacity) assay. Microchimica Acta. 160:413-419.
Atoui A.K., Mansouri A., Boskou G. and Kefalas P. 2005. Tea and herbal infusions: Their antioxidant activity and phenolic profile. Food Chem. 89:27-36.
Ayyildiz M. 1983. Irrigation Water Analysis and Salinity Problems. vol. 1. Ankara Üniversitesi Ziraat Fakültesi Yayinlari, Ders Kitabi: 224, Ankara.
Benzie I.F.F. and Strain J.J. 1996. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay. Anal. Biochem. 76:70-76.
Beveridge T. 1997. Haze and Cloud in Apple Juices. Crit. Rev. Food Sci. Nutr. 37(1):75-91.
Boo H.O., Hwang S.J., Bae C.S., Park S.H., Heo B.G. and Gorinstein S. 2012. Extraction and characterization of some natural plant pigments. Ind.Crops Prod. 40:129-135.
Cemero?lu B.S. 2007. Food Analysis. Vol 1. Bizim Büro Bas?mevi, Ankara.
Christine E.A., Albert Y. and Séraphin K. 2017. Determination of the Minerals of the Herbal Tea and Tea Green from Lippia multiflora. American Journal of Plant Sciences 8:2608-2621.
Costa A.S.G., Nunes M.A., Almeida I.M.C., Carvalho M.R., Barroso M.F., Alves R.C. and Oliveira M.B.P.P. 2012. Teas, dietary supplements and fruit juices: A comparative study regarding antioxidant activity and bioactive compounds. LWT -Food Sci. Technol. 49:324-328.
Costa L.M., Gouveia S.T. and Nóbrega J.A. 2002. Comparison of heating extraction procedures for Al, Ca, Mg, and Mn in tea samples. Anal. Sci. 18:313-318.
Costa P., Grevenstuk T., Rosa da Costa A.M., Gonçalves S. and Romano A. 2014. Antioxidant and anti-cholinesterase activities of Lavandula viridis L’Hér extracts after in vitro gastrointestinal digestion. Ind. Crops Prod. 55:83-89.
Dias M.I., Barros L., Sousa M.J. and Ferreira I.C.F.R. 2012. Systematic comparison of nutraceuticals and antioxidant potential of cultivated, in vitro cultured and commercial Melissa officinalis samples. Food Chem Toxicol. 50:1866-1873.
De?irmencio?lu N., Gurbuz O. and Sahan Y. 2016. The Monitoring, Via an In vitro Digestion System, of the Bioactive Content of Vegetable Juice Fermented with Saccharomyces cerevisiae and Saccharomyces boulardii. J. Food Process Preserv. 40(4):798-811.
Ebadi M.T., Azizi M., Sefidkon F. and Ahmadi N. 2015. Influence of different drying methods on drying period, essential oil content and composition of Lippia citriodora Kunth. J. Appl. Res. Med. Aromat. Plants 2(4):182-187.
European Pharmacopoeia. 1975. 3rd ed., Maisonneuve, Strasbourg, France: Council of Europe.
Funes L., Fernández-Arroyo S., Laporta O., Pons A., Roche E., Segura-Carretero A., Segura-Carretero A., Fernández-Gutiérrez A. and Micol V. 2009. Correlation between plasma antioxidant capacity and verbascoside levels in rats after oral administration of lemon verbena extract. Food Chem. 117:589-598.
Guimarães R., Barros L., Carvalho A.M. and Ferreira I.C.F.R. 2011. Infusions and decoctions of mixed herbs used in folk medicine: Synergism in antioxidant potential. Phytother Res. 25:1209-1214.
Henning S.M., Zhang Y., Rontoyanni V.G., Huang J., Lee R.P., Trang A., Nuernberger G. and Heber D. 2014. Variability in the Antioxidant Activity of Dietary Supplements from Pomegranate, Milk Thistle, Green Tea, Grape Seed, Goji, and Acai: Effects of in Vitro Digestion. J. Agric. Food Chem. 62:4313-4321.
Jeszka-Skowron M., Krawczyk M. and Zgola-Grzeskowiak A. 2015. Determination of antioxidant activity, rutin, quercetin, phenolic acids and trace elements in tea infusions: Influence of citric acid addition on extraction of metals. J. Food Comp. Anal. 40:70-77.
Katalinic V., Milo, M., Kulisi T. and Jukic M. 2006. Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols. Food Chem. 94(4):550-557.
Lešková E., Kubíková J., Kováciková E., Košická M., Porubská J. and HolcíkováK. 2006. Vitamin losses: Retention during heat treatment and continual changes expressed by mathematical models. J. Food Comp. Anal. 19:252-276.
Miron T.L., Herrero M. and Ibanez E. 2013. Enrichment of antioxidant compounds from lemon balm (Melissa officinalis) by pressurized liquid extraction and enzyme-assisted extraction. J chromatogr. A. 1288:1-9.
NMKL 2007. Trace elements-As, Cd, Hg, Pb and other elements. Determination by ICP-MS after pressure digestion. NMKL 186. www.nmkl.org/index.php?option=com_zoo&task=item&item_id=359&Itemid=319&lang=en Accessed 01.01.16.
Özcan M.M. and Akbulut M. 2008. Estimation of minerals, nitrate and nitrite contents of medicinal and aromatic plants used as spices, condiments and herbal tea. Food Chem.106(2):852-858.
Palafox-Carlos H., Ayala-Zavala J.F. and González-Aguilar G.A. 2011. The role of dietary fiber in the bioaccessibility and bioavailability of fruit and vegetable antioxidants. J Food Sci. 76(1):6-15.
Parada J. and Aguilera J.M. 2007. Food microstructure affects the bioavailability of several nutrients. J Food Sci.72:21-32.
Pérez-Vicente A., Gil-Izquierdo A. and García-Viguera C. 2002. In vitro gastrointestinal digestion study of pomegranate juice phenolic compounds, anthocyanins, and vitamin C. J. Agric. Food Chem. 50(8):2308-2312.
Phelan J. and Rees J. 2003. The erosive potential of some herbal teas. J. Dent. 31:241-246.
Pohl P., Dzimitrowicz A., Jedryczko D., Szymczycha-Madeja A., Welna M. and Jamroz P. 2016. The determination of elements in herbal teas and medicinal plant formulations and their tisanes. J. Pharm. Biomed. Anal.130:326-335.
Pytlakowska K., Kita A., Janoska P., Polowniak M. and Kozik V. 2012. Multi-element analysis of mineral and trace elements in medicinal herbs and their infusions. Food Chem.135:494-501.
Ragone M.I., Sella M., Conforti P., Volonte' M.G. and Consolini A.E. 2007. The spasmolytic effect of Aloysia citriodora, Palau (South American cedron) is partially due to its vitexin but not isovitexin on rat duodenums. J. Ethnopharmacol.113:258-266.
Rodríguez-Roque M.J., Rojas-Graü M.A., Elez-Martínez P. and Martín-Belloso O. 2013. Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion. Food Chem. 136:206-212.
Sari F., Turkmen N., Polat G. and Velioglu Y.S. 2007. Total Polyphenol, Antioxidant and Antibacterial Activities of Black Mate Tea. Food Sci. Technol. Res. 13(3):265-269.
Schramm D., Karim M., Schrader H., Roberta R., Kirkpatrick N., Polagruto J., Ensunsa J., Schmitz H. and Keen C. 2003. Food effects on the absorption and pharmacokinetics of cocoa flavanols. Life Sci. 73:857-869.
Siebert K.J. 1999. Effects of protein-polyphenol interactions on beverage haze, stabilization and analysis. J. Agric. Food Chem. 47(2):353-362.
Simona B., Alexandrina F., Mirela ?.D. and Ildikó S. 2011. Studies on citrus species fruits ascorbic acid content using kinetic, spectrophotometric and iodometric methods. Ana. Univ. din Oradea Fascicula Protec?ia Mediului, XVI:212-217.
Spanos G.A. and Wrolstad R.E. 1990. Influence of processing and storage on the phenolic composition of Thompson Seedless grape juice. J. Agric. Food Chem. 38:1565-1571.
Suna S., Tamer C.E., Incedayi B., Ozcan Sinir G. and Çopur Ö.U. 2016. Determination Of Physicochemical Properties Of Mineral Enriched Erica Arborea Herbal Tea Beverage. Journal of Agriculture Faculty of Uludag University. 30 (Special Issue):499-504.
Sahan Y., Gurbuz O., Guldas M., Degirmencioglu N. and Begenirbas A. 2017. Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey. Food Chem. 217:483-489.
Tamer C.E., Yekeler F.Z., Çopur Ö.U., ?nceday? B. and Suna S. 2016. A study of fortification of lemonade with herbal extracts. Food Sci Technol (Campinas). 37(1):45-51.
Tettey-Larbi L., Poku. L.O., Darko E.O., Faanu A., Appiah A.A., Baidoo I.K. and Osei R.K. 2015. Determination of the Concentration of Potassium in Lippia Multiflora and Bridelia Ferruginea for the Treatment of High Blood Pressure (Hypertension). International Journal of Science and Technology 5 (1):24-27.
Turkmen N., Sari F. and Velioglu Y.S. 2006. Effects of extraction solvents on concentration and antioxidant activity of black and black mate tea polyphenols determined by ferrous tartrate and Folin-Ciocalteu methods. Food Chem. 99(4):835-841.
Velioglu Y.S., Mazza G., Gao L. and Oomah B.D. 1998. Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products. J. Agric. Food Chem. 46:4113-4117.
Vitali D., Dragojevic I.V. and Šebecic B. 2009. Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits. Food Chem.114(4):1462-1469.
Yanishlieva N.V., Marinova E. and Pokorný J. 2006. Natural antioxidants from herbs and spices. Eur J. Lipid Sci. Technol. 108:776-793.
Yoo K.M., Lee C.H., Lee H., Moon B. and Lee C.Y. 2008. Relative antioxidant and cytoprotective activities of common herbs. Food Chem. 106929-936.
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SUNA, S., INCEDAYI, B., TAMER, C., OZCAN-SINIR, G., & ÇOPUR, Ö.U. (2018). LEMON VERBENA (LIPPIA CITRIODORA KUNTH) BEVERAGES: PHYSICOCHEMICAL PROPERTIES, CONTENTS OF TOTAL PHENOLICS AND MINERALS, AND BIOACCESSIBILITY OF ANTIOXIDANTS. Italian Journal of Food Science, 31(1). https://doi.org/10.14674/IJFS-1161
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SUNA, S., INCEDAYI, B., TAMER, C., OZCAN-SINIR, G., & ÇOPUR, Ö.U. (2018). LEMON VERBENA (LIPPIA CITRIODORA KUNTH) BEVERAGES: PHYSICOCHEMICAL PROPERTIES, CONTENTS OF TOTAL PHENOLICS AND MINERALS, AND BIOACCESSIBILITY OF ANTIOXIDANTS. Italian Journal of Food Science, 31(1). https://doi.org/10.14674/IJFS-1161