Functional Properties and Acceptability of Potentially Medicinal Tea Infusions Based on , , and .

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ID: 280741
2023
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Abstract
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 (EA), (DM), and (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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salazarcampos2023functionalpreventive Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Salazar-Campos, Johonathan;Salazar-Campos, Orlando;Gálvez-Ruiz, Osmar;Gavidia-Chávez, Herlita;Gavidia-Chávez, Mery;Irigoin-Guevara, Lorena;Obregón-Domínguez, Jesús;
Journal Preventive nutrition and food science
Year 2023
DOI
10.3746/pnf.2023.28.4.444
URL
Keywords
polyphenols antioxidants desmodium molliculum equisetum arvense mentha piperita

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