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Molecules 2013, 18(3), 2851-2863; doi:10.3390/molecules18032851

Insights on the Formulation of Herbal Beverages with Medicinal Claims According with Their Antioxidant Properties

2,*  and 1,*
1 REQUIMTE Chemistry and Technology Network/Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal 2 Mountain Research Center, School of Agriculture, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5301-855 Bragança, Portugal
* Authors to whom correspondence should be addressed.
Received: 16 February 2013 / Revised: 25 February 2013 / Accepted: 27 February 2013 / Published: 4 March 2013
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Several herbal beverages claim medicinal benefits due to their antioxidant properties. However, operational factors such as the extracted herbal component, preparation method or concentration levels, might influence their biological activity. To assess this effect, the antioxidant activity of beverages prepared with Camellia sinensis, Aspalathus linearis or Cochlospermum angolensis, used solely or mixed with different fruit, plant or algae extracts, was studied using different formulations (bags, leaves, roots, granulates, powders, liquids) and different preparation methods (infusion, solubilisation or promptly used). The DF50 (dilution factor responsible for 50% of antioxidant activity) values were calculated to compare their antioxidant activity. A linear discriminant analysis was used to categorize the assayed samples according to their antioxidant activity and bioactive molecules profiles. The results indicated that antioxidant activity and antioxidant compounds are significantly affected by formulation and preparation method, but overall the labelled antioxidant benefits were validated. Green tea showed the highest activity, but with different behaviour within each used formulation. The high DF50 values calculated for some products might be used to adjust the dietary dose or formulation, preventing also putative pro-oxidant effects. Hence, the obtained results might be useful to define the formulation of these highly consumed herbal beverages, enhancing their health effects.
Keywords: antioxidant activity; biomolecules; herbal drinks; optimized formulations antioxidant activity; biomolecules; herbal drinks; optimized formulations
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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Barreira, J.C.M.; Morais, A.L.; Ferreira, I.C.F.R.; Oliveira, M.B.P.P. Insights on the Formulation of Herbal Beverages with Medicinal Claims According with Their Antioxidant Properties. Molecules 2013, 18, 2851-2863.

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