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Molecules 2017, 22(1), 16; doi:10.3390/molecules22010016

Meadowsweet Teas as New Functional Beverages: Comparative Analysis of Nutrients, Phytochemicals and Biological Effects of Four Filipendula Species

1
Institute of General and Experimental Biology, Siberian Division, Russian Academy of Science, Sakh’yanovoy Street, 6, Ulan-Ude 670047, Russia
2
Department of Biochemistry and Biotechnology, North-Eastern Federal University, 58 Belinsky Street, Yakutsk 677027, Russia
These authors contributed equally to this work.
*
Author to whom correspondence should be addressed.
Academic Editor: Derek J. McPhee
Received: 10 November 2016 / Revised: 9 December 2016 / Accepted: 21 December 2016 / Published: 26 December 2016
(This article belongs to the Section Natural Products)
View Full-Text   |   Download PDF [1126 KB, uploaded 26 December 2016]   |  

Abstract

In recent years, the increased popularity of functional beverages such as herbal teas and decoctions has led to the search for new sources of raw materials that provide appropriate taste and functionality to consumers. The objective of this study was to investigate the nutritional, phytochemical profiles and bioactivities of possible functional beverages produced from F. ulmaria and its alternative substitutes (F. camtschatica, F. denudata, F. stepposa). The investigated decoctions were analyzed regarding their macronutrient, carbohydrate, organic acid, amino acid and mineral composition. Quantification of the main phenolic compounds in the decoctions of meadowsweet floral teas was performed by a microcolumn RP-HPLC-UV procedure; the highest content was revealed in F. stepposa tea. The investigation of the essential oil of four meadowsweet teas revealed the presence of 28 compounds, including simple phenols, monoterpenes, sesquiterpenes and aliphatic components. The dominance of methyl salicylate and salicylaldehyde was noted in all samples. Studies on the water soluble polysaccharides of Filipendula flowers allowed us to establish their general affiliation to galactans and/or arabinogalactans with an admixture of glucans of the starch type and galacturonans as minor components. The bioactivity data demonstrated a good ability of meadowsweet teas to inhibit amylase, α-glucosidase and AGE formation. Tea samples showed antioxidant properties by the DPPH, ABTS•+ and Br free radicals scavenging assays and the carotene bleaching assay, caused by the presence of highly active ellagitannins. The anti-complement activity of the water-soluble polysaccharide fraction of meadowsweet teas indicated their possible immune-modulating properties. Filipendula beverage formulations can be expected to deliver beneficial effects due to their unique nutritional and phytochemical profiles. Potential applications as health-promoting functional products may be suggested. View Full-Text
Keywords: Filipendula camschatica; Filipendula denudata; Filipendula stepposa; Filipendula ulmaria; tannins; flavonoids; polysaccharides; essential oils; anti-diabetic activity; antioxidant activity; anti-complement activity Filipendula camschatica; Filipendula denudata; Filipendula stepposa; Filipendula ulmaria; tannins; flavonoids; polysaccharides; essential oils; anti-diabetic activity; antioxidant activity; anti-complement activity
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MDPI and ACS Style

Olennikov, D.N.; Kashchenko, N.I.; Chirikova, N.K. Meadowsweet Teas as New Functional Beverages: Comparative Analysis of Nutrients, Phytochemicals and Biological Effects of Four Filipendula Species. Molecules 2017, 22, 16.

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