Herbal Tea Research Articles

The Effect of Drying Methods on The Quality of Dragon Fruit Skin Tea

As a co-product, dragon fruit peels still contain polyphenols that can be used as a tea product alternative, requiring an appropriate drying process. Therefore, it is necessary to find a suitable drying method to obtain high-quality dragon fruit peels as tea product ingredients. The aim of this research is to determine the quality of dragon fruit skin tea with different drying methods. This research used an experimental method by using sun drying against the oven as a drying method in the drying stages of the dragon fruit tea skin making process. The dried fruit peels were then characterized by their tannin, flavonoid, vitamin C, and water contents, as well as their hedonic test scores. The results showed that the qualitative results of tannins and flavonoids in dragon fruit peel tea were positive (+), and the vitamin C content of the peel tea was higher when produced in sun-dried (6.6 mg/100g). On the contrary, the water content of dragon fruit peel tea was higher (7%) by oven drying. Based on hedonic tests, the panelists preferred dragon fruit peel tea produced by the sun drying.

Determination of Trace Heavy Metals Content of Various Herbal Drinks Marketed in Ilorin Metropolis, Nigeria

The study encompasses an evaluation of the health risk and hazard profiles of heavy metals contents in various herbal drinks (AGBO) products marketed in Ilorin metropolis, Nigeria. Twenty (20) herbal drinks samples from four (4) different study (saw-mil, Osere, Oja-oba and Oke-odo) areas were collected randomly, digested and analyzed. Zinc, Lead, Copper, Iron, Manganese, Cadmium, Chromium and Nickel were analyzed using Atomic Absorption Spectrometer. The results of this study indicated that most of the heavy metals (Zn, Pb, Cu and Mn) in the herbal drinks were below the WHO recommended permissible limits. Chromium (Cr) and Cadmium (Cd) are not detected in all of the herbal drinks analyzed. However, sample C2 and D2 among other analyzed herbal samples contained unsafe concentrations of iron (Fe) and nickel (Ni) that exceeded the WHO recommended permissible limits. From the health point of view, the EDIs value of all the herbal drinks are below the daily reference dose. The non-cancerous (HQ) and hazard index (HI) value of all the herbal samples are less than one (1). Based on the results obtained in this study, there would be a non-carcinogenic health risk and hazard effects to the people taking and consuming the herbal drinks marketed in all the study areas.

Uses of Citrus Peels for Encouraging Food Nutrition: A Review

Orange peel (Citrus sinensis) belong to the family Rutaceae and it is well known promising source of multiple beneficial nutrients for human being. Global orange production is about 51 million metric tons. In India, area under citrus is 9.23 lakh hector which produces 86.08 lakh tones of fruits. Maharashtra is second largest state after Andhra Pradesh in the country and contributes to about 18.9 per cent to the total production of citrus in country. Orange peel obtains new healthy fruit products because peel friction has interesting and not very well known nutritional components such as Phenolic compound, Flavonoids, Dietary fiber. Part of orange such as peel and rind are used in food preparations. The peel of orange is use to make herbal tea, candied fruits peel and marmalade. Peels are regarded as waste material and is usually dried and ground to make citrus meal, a substitute cattle feed. Orange peels are also used as flavoring liqueurs, orange peel flavors is most desirable natural flavors. They are used in beverage, confectionery, bakery, pharmaceutical, cosmetic and perfumery industries. The citrus fruit residues, which are generally discarded as waste in the environment, can act as potential nutraceutical resources. Due to their low cost and easy availability such wastes are capable of offering significant low-cost nutritional dietary supplements in the form of orange peel powder in cookies. the orange peel powder waste used in various proportion viz, 0, 5, 10, 15, 20 per cent levels for incorporation in cookies by replacing the Maida in the basis of overall sensory attributes, cookies prepared with 10 per cent orange peel powder were recorded higher acceptability as compared to other samples. It is calculated that orange peel powder and Maida can be substituted up to 10 per cent in Maida to prepared orange peel powder without adversely affecting attributes.

Can herbal teas be used as complementary therapies for kidney disorders? Results from a cross-sectional study

IntroductionChronic kidney disease (CKD) has limited treatment options and is becoming more and more common. Since apparent evidence in the literature shows that herbs may be reno-protective, we discussed different kinds of herbal tea in relation to CKD and related disorders. MethodsThis cross-sectional study was conducted in health care centres located in a region in central Iran by enroling subjects aged 18 years and older. A self-reported questionnaire was used to evaluate the frequency and type of herbal tea drinks by participants. Anthropometric characteristics were measured and blood samples were obtained using a standard procedure. The Kidney Disease Outcome Quality Initiative (K/DOQI) guideline was the reference for diagnosis of CKD. Through multiple logistic models, the association between herbal tea drinking with CKD and related disorders was examined. ResultsOverall, 3 322 subjects were examined in this study. Three types of herbal tea were consumed by the study participants including green tea, chamomile-thyme tea, and borage tea. No statistically significant consistent associations between kidney disorders, including CKD, haematuria, albuminuria, and kidney stone and consumption of these herbal preparations were identified. ConclusionOverall, this study failed to suggest any consistent association between renal function and three categories of herbal tea in adult Iranian individuals.

Exploratory studies of tea seed & tea fruit shell (Camellia sinensis (L) O. Kuntze for their value addition

The current study planned to explore the opportunity associated with the tea seeds and tea fruit shell in terms of their utilization as seeds are of no economic importance in tea plantations. As per the reports, tea growers shifted towards vegetative reproduction, and since then there has been a generation of tea seeds and commercial tea plants grown in tea plantations for the leaves, which is unable to find any appropriate use. Tea seeds have previous reports of their oil analysis but there is no report on tea fruit shell utilization. The current studies indicated that fruit shells are more useful than tea seeds considering their bioactives and associated medicinal potential. The current study confirmed that tea fruit shell is highly rich in polyphenolic content and its antioxidant activity is similar to the standards like gallic acid and trolox used in the DPPH and ABTS assays. In addition, fruit shells also showed the presence of an exemplary quantity of catechins which is absent in the tea seeds. Fatty acid profiling of tea seed and its shell also have remarkable differences in the fat constituents as the fruit shell showed the presence of an adequate quantity of Myristic and lauric acid. Hence, the present study confirmed that despite being waste generated from tea plantations, tea fruit shell has vast opportunities to work on accessing their medicinal potential in the future.

Total Polyphenol Contents and Mineral Profiles in Commercial Wellness Herbal Infusions: Evaluation of the Differences between Two Preparation Methods.

The popularity of the consumption of wellness herbal teas is due to the many health-promoting properties they seem to possess. Modern preparation methods using coffee machines are also popular today. Therefore, the purpose of this research was to evaluate differences in infusions obtained by the traditional method using filters and by espresso coffee machines using pods. In this regard, different herbal materials were selected and purchased in two different types of herbal containers, and the corresponding infusions were analyzed for the contents of total polyphenols and mineral elements. Results showed that filter infusions had higher polyphenol and mineral contents than pod infusions, excluding Cd and Pb. For each of the plant materials used, differences due to the method of infusion preparation are highlighted. From a qualitative point of view, both methods of infusion preparation are valid, but the filter infusion method allows a higher transfer of minerals and polyphenols into the infusion, improving quality. The analyzed infusions can be safely consumed with respect to As, Cd, Pb, and Hg contents. Good amounts of polyphenols and Mn can be obtained by drinking a cup of any of the infusions analyzed, especially the mate infusion obtained by the filter technique, with amounts of 429 mg for polyphenols and 69.27% of the RDA for manganese.

Optimal harvest period and quality control markers of cultivated Flos Chrysanthemi Indici using untargeted/targeted metabolomics, chemometric analysis and in vivo study

Ethnopharmacological relevanceFlos Chrysanthemi Indici (FCI), the flower of Chrysanthemum Indicum L., is a popular traditional Chinese medicine (TCM) for treatment of inflammatory diseases in China. FCI is also a functional food, and is widely used as herbal tea for clearing heat and detoxicating. Aim of the studyTo explore quality control markers of FCI based on the optimal harvest period. Materials and methodsFirst, UPLC-Q-TOF/MS based untargeted metabolomics was applied to explore the chemical profiles of FCIs collected at bud stages (BS), initial stages (IS), full bloom stages (FS) and eventual stages (ES) from eight cultivated regions in China. Subsequently, lipopolysaccharide (LPS)-induced RAW264.7 cell inflammatory model and carrageenan-induced rat paw edema model were used to confirm the anti-inflammatory effect of FCIs collected at IS/FS. Then, UPLC-PDA targeted metabolomics was used to quantitatively analyze 9 constituents with anti-inflammatory activity (7 flavonoids and 2 phenolic acids) changed significantly (VIP > 4) during flowering stages. Finally, ROC curves combined with PCA analysis based on the variation of 9 active constituents in FCIs from different flowering stages were applied to screen the quality markers of FCI. ResultsFCIs at IS/FS had almost same chemical characteristics, but quite different from those at BS and ES. A total of 32 constituents in FCIs including flavonoids and phenolic acids were changed during flowering development. Most of the varied constituents had the highest or higher contents at IS/FS compared with those at ES, indicating that the optimal harvest period of FCI should be at IS/FS. FCI extract could effectively suppress nitric oxide (NO) production in LPS-induced RAW264.7 cells and regulate the abnormal levels of cytokines and PGE2 in carrageenan-induced paw edema model rat. The results of quantitatively analysis revealed that the variation trends of phenolic acids and flavonoids in FCIs were different during flowering development, but most of them had higher contents at IS/FS than those at ES in all FCIs collected from eight cultivated regions, except one sample from Anhui. Finally, linarin, luteolin, apigenin and 3,5-dicaffeoylquinic acid were selected as the Q-markers based on the contribution of their AUC values in ROC and clustering of PCA analysis. ConclusionsOur study demonstrates the optimal harvest period of FCI and specifies the multi-constituents Q-markers of FCI based on the influence of growth progression on the active constituents using untargeted/targeted metabolomics. The findings not only greatly increase the utilization rate of FCI resources and improve quality control of FCI products, but also offer new strategy to identify the Q-markers of FCI.

Sosialisasi Pemanfaatan Tanaman Toga dalam Meningkatkan Pendapatan Ibu-Ibu TP PKK Desa Lenteng Timur

Herbal medicine is one type of traditional Indonesian medicine made from natural ingredients and is a cultural heritage passed down from generation to generation. One of the problems is the lack of knowledge about the benefits of TOGA plants, which are not only used as kitchen spices but can also be utilized as powdered herbal drinks. The main objective of this community service activity is to train and disseminate information on the education and production of powdered herbal drinks that can be sold to the PKK women in Lenteng Timur village, providing additional income for their families. The aim of this research is to determine whether TOGA plants can help the PKK women in Lenteng Timur village earn more income. The methods of socialization, education, training, and evaluation are used in this study. The findings show that before the training, 77.5% of the PKK women in Lenteng Timur village only knew about the use of TOGA plants as powdered herbal drinks; however, after the training, their knowledge increased by 22.5%.

Investigation of the Functional Components in Health Beverages Made from Polygonatum cyrtonema Rhizomes Provides Primary Evidence to Support Their Claimed Health Benefits.

This study aims to understand the functional component compositions of traditional herbal health beverages made from Polygonatum cyrtonema rhizomes and to reveal the pharmacodynamic chemical basis for their claimed health benefits. Two traditional methods, rhizome decoction and rhizome infusion, were used to make health herbal beverages, including "Huangjin" tea and "Huangjin" wine, respectively. The secondary metabolites of "Huangjin" beverages were investigated and compared by widely targeted metabolomics. The results clearly showed that the major functional components in "Huangjin" beverages were phenolic acids, flavonoids, and alkaloids. The "Huangjin" wine has a greater variety of flavonoids and alkaloids than "Huangjin" tea, and the functional components in "Huangjin" wine were more abundant than those in "Huangjin" tea. Homoisoflavones and amide alkaloids were the dominating flavonoids and alkaloids in "Huangjin" wine, respectively. Continuous rhizome infusion could not increase the content of functional components in "Huangjin" wine. In conclusion, this study not only provides primary evidence to support the claimed health benefits of "Huangjin" beverages but also suggests that making traditional herbal beverages by rhizome infusion has superior health benefits than making them by rhizome decoction, which is attributed to the higher yields of functional components extracted by Chinese liquor than hot water. Therefore, Chinese liquor shows advantages in its use as a superior binary ethanol-water solvent in making herbal health beverages to enhance the solubility of poorly water-soluble functional components.

Antioxidant activity and phenolic content of herbal infusions from medicinal plants used in Argentina

Currently, teas and herbal infusions represent an important part of the human diet. Most contain phenolic compounds with high antioxidant activity, usually associated with human health protective functions. This attribute defines teas and infusions as nutraceutical foods. In Argentina, several native species are traditionally used for medical purposes. Some of those species are Larrea cuneifolia, Larrea nitida, Grindelia chiloensis, Pteromonnina dictyocarpa, Mandevilla laxa, and Monttea aphylla. The objectives of this study were to analyze the antioxidant power and the scavenging capacity of infusions obtained from those six medicinal plants, to characterize the phenolic profile, and to study in vitro their safety or cytotoxicity. Additionally, the potential use of two infusions as antioxidant additives in a food model was evaluated. The results indicated that the analyzed plant species are rich in phenolic acids (e.g., caffeic, ferulic, and chlorogenic acid), and flavonoids (e.g., quercetin and kaempferol), with high antioxidant power. The infusion blend obtained with G. chiloensis and L. cuneifolia exhibited the highest value of antioxidant capacity measured with the FRAP technique (193.4 μg EAA/mg DW). On the other hand, L. cuneifolia infusion showed the greatest antioxidant capacity determined by FRAP (131.9 ± 5.2 μg EAA/mg DW) and DPPH assays (0.453 mL/mg s). Additionally, L. cuneifolia infusion showed the highest phenolic content (232.8 μg GAE/mg DW) and flavonoid content (153.3 μg QE/mg DW). None of the infusions showed toxicity in mammalian cells, except for G. chiloensis. Furthermore, the L. cuneifolia and L. nitida infusions showed a high inhibitory effect on lipid oxidation in ground beef (55% and 51% at 4 days of storage, respectively). The results suggest that the studied infusions are safe and a rich source of antioxidants, which supports their use in traditional medicine. However, further exhaustive studies of G. chiloensis infusion are needed to ensure its safety, as it has shown cytotoxicity. Besides, it is worthwhile to advance the study of L. cuneifolia and L. nitida as sources of dietary antioxidants, due to their high antioxidant power and ability to protect against lipid peroxidation.Graphical

Cai's herbal tea enhances mitochondrial autophagy of type 1 diabetic mellitus β cells through the AMPK/mTOR pathway and alleviates inflammatory response.

This study investigates the therapeutic mechanisms of Cai's Herbal Tea in Type 1 Diabetes Mellitus (T1DM) mice, focusing on its effects on mitochondrial change and autophagy via the AMP-activated protein kinase (AMPK)-mammalian target of rapamycin (mTOR) pathway. The composition of Cai's Herbal Tea was analyzed by Ultra-High Performance Liquid Chromatography-Quadrupole Time of Flight Mass Spectrometry (UHPLC-Q/TOF-MS). C57BL/6 mice and Min6 pancreatic beta cells were divided into control, diabetic mellitus (DM)/high glucose (HG), and treatment groups (low, medium, and high doses of Cai's Tea, and Metformin). Key physiological parameters, pancreatic islet health, Min6 cell morphology, viability, and insulin (INS) secretion were assessed. Small Interfering RNA-AMPK (si-AMPK) was utilized to confirm the pathway involvement. Cai's Herbal Tea improved body weight, pancreatic islet pathological injury, and INS secretion whereas reduced total triglycerides, fasting blood sugar, and Interferon gamma (INF-γ) in T1DM mice, particularly at higher doses. In Min6 cells, Cai's Tea mitigated HG-induced damage and proinflammatory response, enhancing cell viability and INS secretion. Notably, it reduced swelling and improved cristae structure in treated groups of mitochondria and promoted autophagy via the AMPK-mTOR pathway, evidenced by increased LC3II/LC3I and P-AMPK/AMPK ratios, and decreased P-mTOR/mTOR and P62 expressions in pancreatic islet β-cells. Furthermore, these effects were converted by si-AMPK interference. Cai's Herbal Tea exhibits significant therapeutic efficacy in T1DM mice by improving mitochondrial health and inducing autophagy through the AMPK-mTOR pathway in pancreatic islet β-cells. These findings highlight its potential as a therapeutic approach for T1DM management.

Association of Herbal Tea and Follicle-Stimulating Hormone, Anthropometric Parameters, and Fasting Blood Glucose Levels Among Polycystic Ovarian Syndrome Women: A Systematic Review and Meta-Analysis of Clinical Trials.

This systematic review and meta-analysis of randomized controlled trials (RCTs) aimed to test our hypothesis that herbal tea may improve anthropometric parameters, metabolic factors, and hormone levels in women with polycystic ovarian syndrome (PCOS). A literature search was conducted on Information Sciences Institute, Medline (PubMed), Scopus, Embase, and Google Scholar, up to March 2023 without applying language or date restrictions. RCTs that assigned herbal tea vs. placebo on PCOS women and evaluated changes in anthropometric measurements, metabolic indices, or hormonal profiles were included. Six RCTs with 235 PCOS women (119 in the intervention and 116 in the control group) were included. Meta-analysis showed that herbal tea consumption led to significant decreases in weight (weighted mean difference [WMD], -2.02 kg; 95% confidence interval [CI], -3.25, -0.80), body mass index (BMI) (WMD, -0.88 kg/m2; 95% CI, -1.47, -0.28) and fasting blood glucose (FBG) (WMD, -6.47 mg/dL; 95% CI, -8.49, -4.45), compared to the control group. Herbal tea supplementation has also significantly increased follicle-stimulating hormone (FSH) concentration (WMD, 0.56 IU/L; 95% CI, 0.17, 0.95). Meanwhile, the effect of herbal tea on the waist/hip ratio, hip circumference, waist circumference, body fat, fasting insulin, FBG/insulin ratio, luteinizing hormone, total testosterone, and dehydroepiandrosterone sulfate was not significant. Herbal tea might be a potential supplemental therapy to manage weight, BMI, FBG, and FSH in PCOS women. Further large randomized clinical trials are recommended to affirm these findings.

Bioactive components and bioactivity of essential oils, hydrosol and water steam distillation solvents of lemongrass leaves (Cymbopogon citratus)

Abstract Hydrosol is a by-product of the distillation process which contains water-soluble compounds. Hydrosols are becoming increasingly popular in the cosmetic, pharmaceutical, and food industries. Lemongrass (Cymbopogon citratus) is an herbal plant widely used as a flavoring agent in herbal teas, frozen desserts, and meat products. The water extract of lemongrass leaves contains alkaloids, phenolics, tannins, and flavonoids, which have antioxidant and antibacterial properties. This research aims to identify the bioactive components and bioactivity of essential oils, hydrosols, and solvents used in the distillation of lemongrass leaves (Cymbopogon citratus). Fresh lemongrass leaves were water steam distilled for three hours. The antioxidant activity of lemongrass leaf essential oil, hydrosols, and solvents was determined using the DPPH assay. The chemical composition of lemongrass leaf essential oil, hydrosol, and solvent was analyzed using GCMS. The GCMS test results showed that the essential oil, hydrosol, and solvent of lemongrass leaves had different chemical components. There are 17 compounds found in the lemongrass leaf essential oil, with 5 major compounds namely E-citral (44.22%), Z-citral (32.78%), β-myrcene (15.66%), trans-4,5-epoxi-carane (3.51%) and geranyl acetate (0.82%). In the hydrosol, 3 compounds were identified, namely isolongifolene (18.81%), epiglobulol (64.09%), and 4,7-Epoxy-1H-isoindole-1,3(2H)-dione (17.10%). One compound, (Z,Z)-3,9-cis-6,7-epoxy-nonadecadiene, has been identified in the solvent. The antioxidant activity of hydrosols and solvents is the same as the lemongrass leaf essential oil. The findings of this study suggest that distillation waste in the form of hydrosols and distillation solvents for lemongrass leaves has the potential to be functional ingredients that may have applications in both the food and non-food sectors.

Optimisation of corn silk tea production, and its antioxidant profile

Following COVID-19 pandemic, functional foods and beverages continue to develop, especially those with high antioxidant activity. The functional beverage from corn silk can be processed into brewed tea. The critical points in the making process of corn silk tea are the drying equipment, drying temperature, and drying time. With efficient method, corn silk tea can produce high antioxidant activity. The present work optimised the temperature and drying method based on antioxidant activity. The results of the present work are expected to be used in micro/small/medium enterprises (MSMEs) to produce corn silk herbal tea. The present work used Randomised Block Design (RBD) with two factors; drying temperatures (45, 55, and 65°C) and drying equipment (cabinet and oven) for 5 h. The analysis carried out was antioxidant activity and profiling using LC-HRMS (liquid chromatography high-resolution mass spectrometry) that ran in a positive (+) mode. The processing of corn silk tea using cabinet drying at 65°C for 5 h produced antioxidant activity of 82.00 ± 0.75%. This was higher than commercial black tea (81.71 ± 0.15%) and commercial green tea (78.37 ± 0.43%). The analysis using LC-HRMS showed that the corn silk tea contained betaine (N,N,N-trimethylglycine) (RT 0.928), 6-methylquinoline (RT 4.741), hesperidin (3’,5,7-trihydroxy-4’-methoxyflavanone) (RT 302.07817), luvangetin (10-methoxy-2,2-dimethylpyrano[3,2-g]chromen-8-one) (RT 258.08837), embelin (2,5-dihydroxy-3-undecyl-1,4-benzoquinone) (RT 13.074), and eucalyptol (1,8-cineole) (RT 13.325).

Characteristics of Herbal Tea Bags From a Mixture of Pandan Leaf Powder (Pandanus amaryfolius Roxb.) and Red Ginger (Zingiber officinale var. Rubrum)

This study investigated the effect of a mixture of pandan leaves and red ginger on the characteristics of herbal tea bags. Utilizing a completely randomized design (CRD) with 5 treatments and 3 replications, the data were statistically analyzed using ANOVA, followed by Duncan's New Multiple Range Test (DNMRT) at a 5% significance level. The treatments involved varying ratios of pandan leaves to red ginger: A (90:10 g), B (80:20 g), C (70:30 g), D (60:40 g), and E (50:50 g). Observations included tests for water content, ash content, polyphenol content, IC50 antioxidant activity, total plate count, and organoleptic properties. The results demonstrated that the mixture of pandan leaves, and red ginger significantly affected water content, ash content, total polyphenols, and IC50 antioxidant activity. Based on chemical, microbiological, and organoleptic analyses, treatment D (60:40 g) was identified as the optimal formulation, yielding the following values: water content (6.55%), ash content (4.44%), total polyphenols (28.63 mg GAE/g), antioxidant IC50 (100.31 ppm), total plate count (6.4 x 10^2), and organoleptic scores for color (3.70%), aroma (3.40%), and taste (3.10%).

Chemical composition of organic extracts of Phyla nodiflora L. in Syria by GC-MS

IntroductionPhyla nodiflora L. is a perennial herbaceous plant belonging to the Verbenaceae family. It is widely used as an herbal drink to treat many diseases. It has antioxidant, antifungal and anti-inflammatory properties. In traditional medicine, it is used to treat skin infections. However, there is little information on the chemical composition of organic plant extracts. Therefore, the aim of this study was to determine the chemical composition of organic extracts of P. nodiflora L. MethodsIn this study, organic extracts were prepared using a continuous Soxhlet extractor and four different solvents with increasing polarity from nonpolar to polar solvents (petroleum ether, chloroform, ethyl acetate, and isopropanol) to ensure the possibility of extracting a wide range of compounds. GC‒MS analysis was performed to determine the chemical constituents of the organic extracts. ResultsNineteen compounds were identified in the petroleum ether (Et) extract, 14 in the chloroform (Ch) extract, 18 in the ethyl acetate (Ea) extract and 15 in the isopropanol (Is) extract. The most important compounds in the Et extract were 1,1-diethoxyethane (33.9 %) and nonadecane (19.9 %). The most important compound in the Ch extract was octacosane (37.4 %). The most important compounds in the Ea extract were 3-hydroxy-dodecanoic acid (17.7 %) and geranyl isovalerate (15.5 %). The most important compound in the Is extract was behenic acid alcohol (18.6 %). The chemical structures of the major compounds were confirmed by mass spectrometry by studying their fragmentation mechanism and comparing the molecular weights of the resulting fragments with the molecular weights of the peaks present in each mass spectrum. ConclusionsThe results of this study show that the dominant compounds in nonpolar extracts (petroleum ether and chloroform) are hydrocarbons, ethers, epoxides, and silicon compounds, while the dominant compounds in moderately polar extracts (ethyl acetate and isopropanol) are alcohols, carbonyl compounds, and oxygenated terpenes.

SOSIALISASI DAN EDUKASI PEMBUATAN MINUMAN SERBUK INSTAN JAHE MERAH UNTUK KESEHATAN DI SMK NEGERI 1 PATUMBAK

Red Ginger (Zingiber Officinale var Rubrum) is one of the plants of the Zingiberaceae tribe which plays a role in its use as a drink or food mixture. The metabolite content of red ginger is useful for herbal drinks, cooking ingredients and herbal medicines. Red ginger can also be used to treat various diseases such as flu, relieve nausea in pregnant women, rheumatism, aches, sore throat disorders, colds. In using red ginger as a drink, the aspect that is an obstacle to the use of this rhizome is that it takes quite a long time to make the drink so there is a tendency for people to be lazy about making it. Instant ginger drink can be enjoyed at any time and is practical to make. Instant red ginger is in the form of a drink combined with sugar through a manufacturing process that is quite easy and practical to implement.

18세기 후반 근기(近畿) 사족의 일상 의료와 식치(食治)

Sunam Ahn-jeongbok was a leading scholar of the late Joseon Dynasty, who not only wrote the history book Dongsagangmok(東史綱目), but also the Imgwanjeongyo(臨官政要) for local officials. In this article, I wanted to explore his family’s medical and dietary practices through the various recipes handed down by the Ahn’s family. Joseon scholars considered the preservation of one’s body to be the highest form of filial piety. Ahn-jeongbok suffered from chest pains that caused him to cough up blood throughout his life. However, he was concerned about his wife’s health and that of his sickly children. An analysis of the recipes handed down to the Ahn-jeongbok’s family reveals the following. First, there are many recipes for porridge for the health of the elderly. Then there are recipes for medicinal liqueurs and teas with medicinal ingredients. In addition, there are porridge recipes using lotus flowers, bamboo, goji berries, turnips, and so on. As for medicinal liquor, there is a special liquor made from the flesh of a lamb, or known as the liquor of Taoist hermits. As for drinks, there were summer drinks with cinnamon and medicinal teas with plum and goji berries. Many of the prescriptions in the Ahn-jeongbok’s family collection are recipes for pills for longevity. Ahn-jeongbok’s family sought to maintain longevity and good health by taking pills made from special herbs and special recipes over time. Through this article, I hope to convey the desire for medical care and healthy food among Joseon scholars in the late 18th century.

Supplementation species effect on the phenolic content and biological bioactivities of the decocted green tea

Background: Green tea, produced from the leaves of Camellia sinensis, is the most widely consumed beverage in the world after water, and it is widely sold and popular owing to its flavor, and its health benefits. Spices have been used by consumers worldwide to improve flavors of food including tea. Phenolics are the most common phytochemical found in herbal teas and are beneficial in promoting health or preventing diseases. Aims: This study aims to investigate the impact of the addition of mint (Mentha piperita L.), cinnamon (Cinnamomum verum), star anise (Illicium verum), ginger (Zingiber officinale), white mugwort (Artemisia herba alba) and clove (Syzygium aromaticum) on green tea biological properties, and on consumers’ acceptance. Subjects and Methods: Different green tea blends were formulated with 10% of each proposed spice. Total phenolic and flavonoid contents of formulated blends were measured by Folin-Ciocalteu and aluminum chloride methods, respectively. The effect of these herbs supplementation on antioxidant activity of green tea was determined using three different methods, namely DPPH assay, ferric reducing antioxidant power (FRAP), and total antioxidant capacity (TAC). In vitro antibacterial activity was assessed by the disc-diffusion method. Consumers’ acceptance of tea blends was evaluated by a sensory hedonic analysis performed by 127 panelists. Results: The results revealed significant variability among tea blends in terms of both total polyphenols (from 591.951 to 1027.387 mg GAE/L) and flavonoids (from 140.78 to 279.329 mg QE/L). As regards the antioxidant activity, control (no supplemented) green tea exhibited the highest ferric reducing antioxidant power (RC0.5 = 27.25 mg AAE/g DE). Interestingly tea blends supplemented with white mugwort and ginger demonstrated the highest DPPH• scavenging effect with IC50 of about 3.37 and 3.38 mg AAE/g DE, respectively, while when supplemented with star anise, it showed the highest TAC (66.143 mg AAE/g DE). In the assessment of the antibacterial effect, control green tea showed the best efficacy, except for Listeria innocua which was particularly sensitive to samples flavored with star anise and clove. The sensory evaluation revealed that clove-flavored tea was the most preferred by the panelists (31.75%), closely followed by ginger green tea (30.95%), green tea and star anise flavored green tea (25.39%). Conclusion: The obtained results indicate that adding some species to green tea significantly enhance its phenolic content, boost its antioxidant capacity and improve its sensory properties. Keywords: Flavored green tea; polyphenols; antioxidant activity; antibacterial activity; sensory characteristic.

Preparation & evaluation of herbal tea powder of parijat leaves and flower to treat dry cough

Preparation & evaluation of herbal tea powder of parijat leaves and flower to treat dry cough