基于马钱子、Desmodium molliculum 和薄荷的潜在药茶的功能特性和可接受性。

IF 1.6 Q3 FOOD SCIENCE & TECHNOLOGY Preventive Nutrition and Food Science Pub Date : 2023-12-31 DOI:10.3746/pnf.2023.28.4.444
Johonathan Salazar-Campos, Orlando Salazar-Campos, Osmar Gálvez-Ruiz, Herlita Gavidia-Chávez, Mery Gavidia-Chávez, Lorena Irigoin-Guevara, Jesús Obregón-Domínguez
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引用次数: 0

摘要

天然草药茶是世界上消费量最大的三种饮料之一,尽管它们经常被用于化妆品、食品和制药行业,但人们对它们仍有很多不了解的地方。本研究旨在确定由秘鲁安第斯山脉生长的干马钱子(EA)、Desmodium molliculum(DM)和薄荷(M)制成的茶饮的功能特性。接着,采用无限制中心点放大中心点的单因素设计,得到了 12 种组合,干叶的最佳组合为 EA:0∼100%、DM:0∼100% 和 M:0∼100%。59%、DM: 84.62% 和 M: 8.79% 的最佳组合,最大限度地提高了总多酚(2,831.18 mg EAG/100 g)、类黄酮(37.73 mg CAT/g)和抗氧化能力(145.99 μmol Trolox/g)的功能成分。可以确认,将这些植物的干燥混合物制成茶叶,是生物活性分子的重要来源,味道可口,饮用后可用于治疗目的。
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Functional Properties and Acceptability of Potentially Medicinal Tea Infusions Based on Equisetum arvense, Desmodium molliculum, and Mentha piperita.

Natural herbal teas are one of the three most consumed beverages in the world, and despite their frequent use in the cosmetic, food, and pharmaceutical industries, there is still much to about them. This study aimed to determine the functional properties of tea infusions made from dried Equisetum arvense (EA), Desmodium molliculum (DM), and Mentha piperita (M) grown in the Peruvian Andes. Next, using a simplex design with unrestricted centroid amplified centroid, 12 combinations were obtained for the combination of dried leaves with EA: 0∼100%, DM: 0∼100%, and M: 0∼100% optimal combination of EA: 6.59%, DM: 84.62%, and M: 8.79% maximizes functional components for total polyphenols (2,831.18 mg EAG/100 g), flavonoids (37.73 mg CAT/g), and antioxidant capacity (145.99 μmol Trolox/g). It can be confirmed that dried mixtures of these plants made into tea are a significant source of bioactive molecules, have a tolerable flavor, and can be used for therapeutic purposes when consumed.

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来源期刊
Preventive Nutrition and Food Science
Preventive Nutrition and Food Science Agricultural and Biological Sciences-Food Science
CiteScore
3.40
自引率
0.00%
发文量
35
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