Response Surface Optimization for Antioxidant Extraction and Attributes Liking from Roasted Rice Germ Flavored Herbal Tea

The optimal process conditions when examining the antioxidant potential, total polyphenol content, and attribute liking in roasted rice germ flavored herbal tea were investigated using response surface methodology (RSM). The influence upon the extraction process of time and temperature was assessed using a full factorial design on three levels with two variables (32), involving five central point replicates. Extraction temperature (70 °C, 80 °C, and 90 °C) and extraction time (3 min, 4.5 min, and 6 min) served as independent variables, while the dependent variables were allocated to the regression equation to determine antioxidant activity (R2 = 0.941) along with total polyphenol content (R2 = 0.849), flavor liking score (R2 = 0.758), and overall liking score (R2 = 0.816). Following experimentation, it was determined that the optimal time and temperature conditions to maximize total polyphenol content, antioxidant activity, flavor, and overall liking score were in a range of 86 °C to 90 °C for 3.4 min to 5.9 min. When these conditions were imposed, the antioxidant potential, total polyphenol content, flavor, and overall liking score were >70% for DPPH scavenging activity, >75 mgGAE/g, >6.7 (like moderately), and >6.5 (like moderately), respectively.

Neuroprotective effects of Lippia javanica (Burm.F.) Spreng. Herbal tea infusion on Lead-induced oxidative brain damage in Wistar rats

Background Though Lippia javanica (Burm.f.) Spreng antioxidant activity has been demonstrated, its effect in protecting the brain from lead (Pb)-induced oxidative damage is unknown. This study investigated the effect of L. javanica against Pb-induced oxidative stress, inflammation, apoptosis and acetylcholinesterase activity in rat’s brain. Methods L. javanica herbal tea infusion was prepared, its phytochemical constituent was revealed by liquid chromatography-Mass spectrometer (LC-MS) and was administered simultaneously with Pb. Four groups of male Wistar rats (n = 5/group) were used: control received distilled water; Pb-acetate group received 50 mg Pb/ Kg bodyweight (bw), treatment group received 50 mg Pb/ Kg Pb-acetate + 5 ml/kg bw L. javanica and L. javanica group received 5 ml/Kg bw of L. javanica tea infusion only. After 6 weeks of treatment, oxidative status, acetylcholinesterase activity, inflammation and apoptosis was assessed in brain tissue which was also histologically examined. Results Mean brain and heart weight was reduced (p < 0.05) while liver and spleen weights were increased (p < 0.05) in Pb exposed animals but were prevented by L. juvanica treatment. Treatment with L. javanica increased (p < 0.05) overall brain antioxidant status (glutathione and superoxide dismutase activities) and reduced lipid peroxidation (p < 0.05) compared to the Pb exposed animals. Pro-inflammatory cytokine tumour necrotic factor-alpha, pro-apoptosis Bax protein and anticholinesterase activity were reduced (p < 0.05) in Pb-L. javanica treated animals compared to the Pb exposed group. Histological examination confirmed neuroprotective effects of L. javanica as evidenced by reduced apoptosis/necrosis and inflammation-induced vacuolization and oedema in the hippocampus. The L. javanica treatment alone had no detrimental effects to the rats. LC-MS analysis revealed L. javanica to be rich in phenolics. Conclusions This study demonstrated that L. javanica, rich in phenolics was effective in reducing Pb-induced brain oxidative stress, inflammation, apoptosis, acetylcholinesterase activity and neuronal damage.

Characteristics and sensory properties of lemongrass, roselle, and ginger formulation herbal tea

Herbal tea is a general term used for beverages that are not derived from Camellia sinensis tea leaves. Herbal teas are made from the flowers, seeds, and roots of various plants. Lemongrass, roselle, and ginger are plants that have the potential to be used as herbal tea ingredients. This study aims to obtain the best formulation of lemongrass, roselle, and ginger herbal teas. This research was conducted using a single Completely Randomized Design (CRD) with 4 concentrations of dried lemongrass, roselle, and ginger treatments. the lemongrass, roselle and ginger formulations used in this study were 1:1:1; 2:1:1; 1:2:1; and 1:1:2. The best formulation is the ratio of lemongrass, roselle, and ginger 1:2:1 with total phenol characteristics of 11.159 mg GAE/g; antioxidant activity 79.7%; acidity 3.24; and the description of the colour Dark Moderate Orange with organoleptic test results showed a rather like result on overall acceptance.

Comparison of Phenolic Content and Antioxidant Activity for Fermented and Unfermented Rooibos Samples Extracted with Water and Methanol

Rooibos is brewed from the medicinal plant Aspalathus linearis. It has a well-established wide spectrum of bio-activity properties, which in part may be attributed to the phenolic antioxidant power. The antioxidant capacity (AOC) of rooibos is related to its total phenolic content (TPC). The relation between TPC and AOC of randomly selected 51 fermented (FR) and 47 unfermented (UFR) rooibos samples was studied after extraction using water and methanol separately. The resulted extracts were assessed using two antioxidant assays, trolox equivalent antioxidant capacity (TEAC) and ferric reducing antioxidant power (FRAP). The results were analyzed using both simple statistical methods and machine learning. The analysis showed different trends of TPC and AOC correlations of FR and UFR samples, depending on the solvent used for extraction. The results of the water extracts showed similar TPC and higher AOC of FR than UFR samples, while the methanolic extracted samples showed higher TPC and AOC of UFR than FR. As a result, the methanolic extracts showed better agreement between TPC and AOC than water extracts. Possible explanations are given for these observed results. Although, the current literature demonstrates direct correlations of the TPC and AOC of rooibos water extracts. This study showed deviation and highlighted the importance of solvent selection and analysis methodology as an important factor in determining the TPC/AOC correlation and subsequently the expectation of the actual health benefits of rooibos herbal tea. In particular, unfermented and fermented samples can be accurately identified on the basis of a combination of assays (any two of TPC, FRAP and TEAC), especially if methanol is the solvent used. Machine learning analysis of assay data provides nearly identical results with classical statistical analytical methods. This is the first report on machine learning analysis and comparison of the TPC and AOC of rooibos herbal tea extracted with methanol and water, and highlights the importance of using methanol as a solvent to evaluate its AOC.

Pregnancy and Lactation in Sprague-Dawley Rats Result in Permanent Reductions of Tibia Trabecular Bone Mineral Density and Structure but Consumption of Red Rooibos Herbal Tea Supports the Partial Recovery

During pregnancy and lactation, maternal bone mineral density (BMD) is reduced as calcium is mobilized to support offspring bone development. In humans, BMD returns to pre-pregnancy levels shortly after delivery, shifting from a high rate of bone resorption during pregnancy and lactation, into a rapid phase of bone formation post-lactation. This rapid change in bone turnover may provide an opportunity to stimulate a greater gain in BMD and stronger trabecular and cortical structure than present pre-pregnancy. Providing polyphenols present in red rooibos herbal tea may promote such an effect. In vitro, red rooibos polyphenols stimulate osteoblast activity, reduce osteoclastic resorption, and increase mineral production. The study objective was to determine if consuming red rooibos from pre-pregnancy through to 4 months post-lactation resulted in a higher BMD and improved trabecular and cortical bone structure in a commonly used rat model. Female Sprague-Dawley rats (n = 42) were randomized to one of the following groups: PREG TEA (pregnant, received supplemental level of red rooibos in water: ~2.6 g /kg body weight/day in water), PREG WATER (pregnant, received water), or NONPREG CON (age-matched, non-pregnant control, received water) from 2 weeks pre-pregnancy (age 8 weeks) through to 4 months post-lactation. Rats were fed AIN-93G (pre-pregnancy through to the end of lactation) and AIN-93M (post-lactation onwards). BMD and trabecular structure (bone volume fraction, trabecular number, trabecular separation) were improved (p &lt; 0.05) by 1- or 2-months post-lactation when comparing PREG TEA to PREG CON, though neither group recovered to the level of NONPREG CON. Cortical outcomes (cortical area fraction, cortical thickness, tissue mineral density) for PREG TEA and PREG CON were reduced (p &lt; 0.05) following lactation but returned to the level of NONPREG CON by 2-months post-lactation, with the exception of cortical thickness. The lack of recovery of BMD and key outcomes of trabecular bone structure was unexpected. While consumption of red rooibos did not result in stronger bone post-lactation, red rooibos did support the partial recovery of trabecular BMD and bone structure following pregnancy and lactation. The findings also provide insight into the timing and dose of polyphenols to study in future interventions.