Izvorni znanstveni članak
https://doi.org/10.5513/JCEA01/18.2.1913
Evaluation of health promoting properties and quality of herbal teas obtained from fine-grained fraction of herbs
Marta KOZAK
; Department of Food Engineering and Machines, University of Life Sciences in Lublin, Doświadczalna 44, 20-236 Lublin, Poland
Paweł SOBCZAK
; Department of Food Engineering and Machines, University of Life Sciences in Lublin, Doświadczalna 44, 20-236 Lublin, Poland
Marta KRAJEWSKA
; Department of Biological Bases of Food and Feed Technologies, Faculty of Production Engineering, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland
Beata ŚLASKA-GRZYYWNA
; Department of Biological Bases of Food and Feed Technologies, Faculty of Production Engineering, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland
Agnieszka WÓJTOWICZ
; Department of Food Process Engineering, Faculty of Production Engineering, University of Life Sciences in Lublin, Doświadczalna 44, 20-280 Lublin, Poland
Wioletta ŻUKIEWICZ-SOBCZAK
; Department of Health, Department of Public Health, Regional Center Research of Environment,Agriculture and Innovative Technology EKO-AGRO-TECH, Pope John Paul II State School of Higher Education in Biała Podlaska, Sidorska 95/97, 21-500 Biała Podlaska,
Sažetak
The purpose of this paper was to determine the quality of herbal teas produced using the non-pressure agglomeration of fine-grained fractions of herbs, compared with their counterparts available on the market. In prepared infusions, the total polyphenol content was determined, using the Folin-Ciocalteu's reagent, as well as the antioxidative activity with the use of the DPPH radical and L* a* b* colour parameters, according to the CIELab colour scale, were identified. Moreover, the iron, lead and cadmium ion content in the raw materials used in the manufacture of herbal granules was determined. Herbal infusions presented high but diversified active compound content. Infusions prepared from herbal granules displayed lower antioxidative properties and higher polyphenol content than commercially available teas. Infusions obtained from herbal granules of the smallest size had the darkest colour. Results of the analyses show that infusions obtained from granulated herbal powder do not pose any health hazard, and bio-active compounds contained therein may improve consumers’ health. Non-pressure agglomeration of fine-grained herbal fractions may be used as an alternative method for their management.
Ključne riječi
agglomeration; antioxidative activity; colour; DPPH; heavy metal ions; infusions; polyphenols
Hrčak ID:
183001
URI
Datum izdavanja:
13.6.2017.
Posjeta: 1.299 *