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Article

Effect of Drying and Steeping Temperatures on the Phenolic Content, Antioxidant Activity, Aromatic Compounds and Sensory Properties of Cunila polyantha Benth. Infusions

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Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Michoacán, Instituto Politécnico Nacional, Michoacán 59510, Mexico
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Unidad de Biotecnología Vegetal, CONACYT—Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. (CIATEJ), Jalisco 45019, Mexico
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CONACYT—Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Michoacán, Instituto Politécnico Nacional, Michoacán 59510, Mexico
*
Author to whom correspondence should be addressed.
Processes 2020, 8(11), 1378; https://doi.org/10.3390/pr8111378
Received: 30 September 2020 / Revised: 26 October 2020 / Accepted: 26 October 2020 / Published: 30 October 2020
(This article belongs to the Special Issue Extraction Optimization Processes of Antioxidants)
Cunila polyantha Benth. (Lamiaceae), an aromatic plant endemic to Mexico, is used in traditional medicine as tea infusions. In this study, the effects of different drying and steeping temperatures on the phenolic content and composition, antioxidant activity, volatile composition, and sensory properties of C. polyantha infusions were determined. Commercial green tea (Camellia sinensis L. Kuntze) was used as a control. The phenolic compounds identified in the C. polyantha infusions by high-performance liquid chromatography (HPLC) include phenolic acids such as gallic acid, chlorogenic acid, caffeic acid, and p-coumaric acid, flavonoids such as epigallocatechin gallate, protocatechin, quercetin, and naringenin, as well as the phenolic aldehyde vanillin. The C. polyantha infusions showed scavenging activity of DPPH and ABTS•+ radicals as well as relevant antioxidant capacity, which was dependent on tea preparation conditions. A total of 46 volatile organic compounds (VOCs) were detected from the leaves and flowers of C. polyantha, while in the control group, a total of 30 VOCs were identified. Differences in consumer acceptability of C. polyantha infusions prepared at different conditions were observed. This research highlights the importance of linking sensory and chemical data to obtain the best sensorial quality and the optimal nutraceutical properties in C. polyantha infusions. View Full-Text
Keywords: green tea; sensory evaluation; volatile organic compounds; response surface methodology; high-performance liquid chromatography; Cunila polyantha green tea; sensory evaluation; volatile organic compounds; response surface methodology; high-performance liquid chromatography; Cunila polyantha
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MDPI and ACS Style

Silva-Ramírez, K.A.; Álvarez-Bernal, D.; Oregel-Zamudio, E.; Guízar-González, C.; Medina-Medrano, J.R. Effect of Drying and Steeping Temperatures on the Phenolic Content, Antioxidant Activity, Aromatic Compounds and Sensory Properties of Cunila polyantha Benth. Infusions. Processes 2020, 8, 1378. https://doi.org/10.3390/pr8111378

AMA Style

Silva-Ramírez KA, Álvarez-Bernal D, Oregel-Zamudio E, Guízar-González C, Medina-Medrano JR. Effect of Drying and Steeping Temperatures on the Phenolic Content, Antioxidant Activity, Aromatic Compounds and Sensory Properties of Cunila polyantha Benth. Infusions. Processes. 2020; 8(11):1378. https://doi.org/10.3390/pr8111378

Chicago/Turabian Style

Silva-Ramírez, Karla A., Dioselina Álvarez-Bernal, Ernesto Oregel-Zamudio, Cecilia Guízar-González, and José R. Medina-Medrano 2020. "Effect of Drying and Steeping Temperatures on the Phenolic Content, Antioxidant Activity, Aromatic Compounds and Sensory Properties of Cunila polyantha Benth. Infusions" Processes 8, no. 11: 1378. https://doi.org/10.3390/pr8111378

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