Methylxanthines in 100 Brazilian herbs and infusions: determination and consumption
| Autor: | Fernanda M. Damin, Lucas Caldeirão, Helena T. Godoy, Adriana Dillenburg Meinhart |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Consumption (economics)
Traditional medicine 04 agricultural and veterinary sciences 010501 environmental sciences Biology 040401 food science 01 natural sciences Applied Microbiology and Biotechnology chemistry.chemical_compound 0404 agricultural biotechnology chemistry medicine Animal Science and Zoology Theophylline Caffeine Agronomy and Crop Science Theobromine 0105 earth and related environmental sciences Food Science medicine.drug |
| Zdroj: | Emirates Journal of Food and Agriculture. :125 |
| ISSN: | 2079-0538 2079-052X |
| Popis: | The contents of caffeine, theophylline and theobromine were studied in 100 plants commercialized in Brazil to investigate new sources of these compounds, and evaluate the consumption of these compounds when these plants are used as infusions (teas). Therefore, two extraction methods were performed, one used an ethanol solution and one used an aqueous infusion process. The extracts were analyzed by ultra-high-performance liquid chromatography. White, green, and black tea (Camellia sinensis) and yerba mate (Ilex paraguariensis) can be considered as potential sources of both caffeine and theobromine. Boldo (Peumus boldus) was a source of theobromine, and small-leaved lime (Tilia cordata), stonebreaker (Phylantus niruri), cow’s foot (Bauhinia forficata) and calendula (Calendula officinalis) presented the highest contents of theophylline. This study highlighted herbs not yet investigated for these compounds. The results obtained may be useful in future studies to evaluate the use of these plants as sources of methylxanthines in foods or drugs. |
| Databáze: | OpenAIRE |
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