| Abstrakt: |
Plants and herbs have been used as a traditional medicine due to their phytochemical contents since ancient times. Most plants are known for their various physiological advantages thanks to their bioactive compounds. These plant-sourced herbs are mostly consumed as tea infusions. Noteworthy, tea is the second most consumed beverage throughout the world. Due to the natural bioactive content of the tea beverages they are considered as functional foods. Functional foods either prevent or avoid the progression of diseases and they are mainly rich in antioxidants and polyphenols. Functionalized food consumption has increasing trend not only due to disease prevention/delaying but also due to other health and well-being concepts. This study was motivated with the aim of comparing the brewing technique (hot and cold) for the total phenolic content, antioxidant activity and ascorbic acid levels of the Cistus criticus, fermented rooibos, and green tea infusions. Results obtained from this investigation will illustrate a comparative image between the selected tea infusios of hot and cold brews. Findings of this research Results suggested suggests that hot brewing is more efficient in terms of for total phenolic content while the opposite for the total antioxidant activity (P <0.05). On the other hand, comparison between the three selected herbal tea samples, Also, Cistus criticus infusions showed the highest content of total phenolic compounds, while green tea demonstrated the highest antioxidant activity for hot and cold infusions. Ascorbic acid levels of these 3 herbal tea samples did not show any significant difference (P >0.05). Noteworthy, this study cannot suggest any correlation between the total phenolic content and total antioxidant activities for the water extracted hot and cold infusions of Cistus criticus, fermented rooibos, and green tea samples. [ABSTRACT FROM AUTHOR] |
