Some factors affecting the bioactive substances of lactogenic tea
Main Article Content
Keywords
breastfeeding, galactagogue herbal tea, herbal tea brew, lactogenic product, particle size distribution, total phenolic and flavonoid content
Abstract
This study aims to perform the phytochemical screening composition for galactagogue herbs and determining the total phenolic (TPC) and flavonoid contents (TFC). Terpenes, saponins, tannins, alkaloids, phenolics, and flavonoids were found in water extracts of banana inflorescence (Musa sapientum L), white holy basil leaves (Ocimum sanctum L.), rhizomes of Thai ginger (Zingiber officinale Roscoe), and powdered lactogenic product. The results show that the TPC were greater than the TFC for all fresh parts of banana inflorescences. Following the M1 method, fresh banana floret gave the greatest TPC, superior to those with M2 or M3, while the TFC with M1 and M2 methods applied to banana floret was significantly greater than that of banana bracts or banana cores. After harvest and dehydration of the banana inflorescence, TPC and TFC after one-day storage were higher than those at five-days of storage. Meanwhile, TPC and TFC on both fresh and dehydrated white holy basil tended to decrease due to heat intolerance, deterioration, and brewing. In contrast, TPC and TFC of Thai ginger increased on dehydration. The maceration with press-shear force interaction (PAI) pretreatment, and with PAI combined with moist heat, strongly increase the bioactive contents. SEM imaging demonstrated that PAI with moist heat tended to enlarge the micro-pore volume and simultaneously increased pores, resulting in more adsorption of these compounds.
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Panyayong C. and Srikaeo K. 2022. Foods from banana inflores-ences and their antioxidant properties: An exploratory case in Thailand. Int. J. Gastron. Food Sci. 28: 100436. https://doi.org/10.1016/j.ijgfs.2021.100436
Panyayong C. and Srikaeo K. 2023. Effects of hydrocolloids on the qualities of pureed banana inflorescences prepared for individuals with dysphagia. Food Hydrocolloids for Health 3: 100129. https://doi.org/10.1016/j.fhfh.2023.100129
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