Effect of Brewing Time Factor on Antioxidant Properties and Heavy Metal Composition in Lyophilized Infusions Obtained from Some Plants

Year 2022, , 769 - 790, 01.06.2022

Elif Feyza Topdas

https://doi.org/10.21597/jist.1006141

Cited By: 2

Abstract

Herbal infusions are widely consumed beverages worldwide due to the beneficial properties provided by their polyphenol ingredients. In this study, seven different plants, consisting of quince (Cydonia oblonga) leaf, linden (Tilia cordata) flower and leaves, golden grass (Helichrysum arenarium), French lavender (Lavandula stoechas) flower, marshmallow (Althaea officinalis) flower, and blackberry (Rubus fruticosus) leaves were studied, which are widely used and their infusions are prepared by people in our country. Extraction yields, color, total phenolic and total flavonoid contents, antiradical activities, and heavy metal contents (Hg, Pb, Cu, Mn, Zn, Cr, Ni, Al, and Cd) of lyophilized infusions obtained at 3, 9, 15 and 21 minutes of brewing times were evaluated. Extraction yields of marshmallow flower and blackberry leaves were higher than other plants. The increase in brewing time caused a decrease in the L* value, an increase in the a* value, and a general decrease in the b* value of the samples. Total phenolic content of lyophilized infusions determined by the Folin-Ciocalteu procedure ranged from 8.05 to 53.92 mg GAE g-1. The highest total flavonoid amount was detected as 22.40 mg QE g-1 in lyophilized French lavender infusion at the 21st minute. The antiradical activity was determined by ABTS and DPPH radical scavenging activity analyses. All herbal infusions exhibited antiradical activity, strongly correlated with total phenolic and flavonoid contents. In DPPH radical scavenging activity analysis, IC50 values of lyophilized infusions varied between 20.42 and 40.65 µg ml-1. The French lavender herb exhibited the highest antiradical activity against DPPH and ABTS free radicals. Heavy metal contents of lyophilized infusions determined by ICP-MS were listed as Mn>Zn>Al>Ni>Cu>Cr, and the brewing time factor was influential on the mineral transfer at p<0.05 level. Hg, Pb, and Cd heavy metals were not detected in any samples. The findings in this study suggest that it would be useful to analyze the end product (consumer-prepared infusions) to determine the actual antioxidant properties and heavy metal contents.

Keywords

Antioxidant, heavy metal, herbal infusion, brewing, color

Bazı Bitkilerden Elde Edilen Liyofilize İnfüzyonlarda Demleme Süresi Faktörünün Antioksidan Özellikler ve Ağır Metal Kompozisyonu Üzerine Etkisi

Abstract

Bitki infüzyonları, genellikle polifenol içeriklerinden kaynaklanan faydalı özelliklerinden dolayı dünya çapında yaygın olarak tüketilen içeceklerdir. Bu çalışmada, ülkemizde halk tarafından yaygın olarak kullanılan ve genelde infüzyonları tüketilen; ayva (Cydonia oblonga) yaprağı, ıhlamur (Tilia cordata) çiçeği ve yaprağı, altın otu (Helichrysum arenarium), karabaş otu (Lavandula stoechas) çiçeği, hatmi (Althaea officinalis) çiçeği ve böğürtlen (Rubus fruticosus) yaprağından oluşan yedi farklı bitki ile çalışılmıştır. Bitkilerin 3, 9, 15 ve 21 dk demleme sürelerinde elde edilen liyofilize infüzyonların verim, renk, toplam fenolik ve toplam flavonoid madde, antiradikal aktivite ve ağır metal içerikleri (Hg, Pb, Cu, Mn, Zn, Cr, Ni, Al ve Cd) değerlendirilmiştir. Hatmi çiçeği ve böğürtlen yaprağının ekstraksiyon verimleri diğer bitkilere kıyasla daha yüksek bulunmuştur. Demleme süresindeki artışın numunelerin L* değerini azalttığı, a* değerini artırdığı, b* değerini ise genel olarak azalttığı tespit edilmiştir. Liyofilize infüzyonların Folin-Ciocalteu prosedürü ile belirlenen toplam fenolik madde içerikleri 8.05 ile 53.92 mg GAE g-1 aralığında değişim göstermiştir. En yüksek toplam flavonoid madde miktarı karabaş otu infüzyonunda 21. dakikada 22.40 mg KE g-1 olarak tespit edilmiştir. Antiradikal aktivite, ABTS ve DPPH radikal giderme aktivite analizleri ile belirlenmiştir. Tüm bitki infüzyonları toplam fenolik ve flavonoid içerikleri ile güçlü bir şekilde ilişkili olarak antiradikal aktivite sergilemiştir. DPPH radikali giderme aktivitesi analizinde liyofilize infüzyonların IC50 değerleri 20.42-40.65 µg mL-1 aralığında değişim göstermiştir. DPPH ve ABTS serbest radikallerine karşı en yüksek antiradikal aktivite karabaş otu tarafından sergilenmiştir. Liyofilize infüzyonların ICP-MS ile belirlenen ağır metal içerikleri Mn>Zn>Al>Ni>Cu>Cr şeklinde sıralanmış ve demleme süresi faktörü mineral geçişi üzerinde p<0.05 düzeyinde ekili olmuştur. Hg, Pb ve Cd ağır metalleri ise hiçbir örnekte tespit edilememiştir. Bu çalışmada elde edilen bulgular, gerçek antioksidan özellikler ve ağır metal içeriğini belirlemek için son ürünü (tüketici tarafından hazırlanan infüzyonlar) analiz etmenin faydalı olacağını göstermektedir.

Keywords

Antioksidan, ağır metal, bitki infüzyonu, demleme, renk

References

• Ababneh FA, 2017. The Hazard Content of Cadmium, Lead, and Other Trace Elements in Some Medicinal Herbs and Their Water Infusions. International Journal of Analytical Chemistry, 6971916.
• Albayrak S, Aksoy A, Sagdic O, Budak U, 2010a. Phenolic compounds and antioxidant and antimicrobial properties of Helichrysum species collected from eastern Anatolia, Turkey. Turkish Journal of Biology, 34: 463-473.
• Albayrak S, Aksoy A, Sagdic O, Hamzaoglu E, 2010b. Compositions, antioxidant and antimicrobial activities of Helichrysum (Asteraceae) species collected from Turkey. Food Chemistry, 119: 114-122.
• Altıntıg E, Altundag H, Tuzen M, 2014. Determination of multi element levels in leaves and herbal teas from turkey by ICP-OES. Bulletin of the Chemical Society of Ethiopia, 28(1): 9-16.
• Anonymous, 1998. U.S. Environmental Protection Agency, Nickel Compounds, Chemical Assessment Summary. https://iris.epa.gov/static/pdfs/0271_summary.pdf. (Date of access: 25.11.2021).
• Anonymous, 2001. Institute of Medicine. Panel on Micronutrients. Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. National Academies Press, Washington-US.
• Anonymous, 2007. Nordic Committee On Foof Analysis. Trace elements As, Cd, Hg, Pb and other elements. Determination by ICP-MS after pressure digestion. No:186: 14.
• Anonymous, 2011. Joint FAO/WHO Expert Committee on Food Additives (JECFA), 2011. Summary and conclusions of the seventy-fourth meeting, Rome, 14-23 June 2011, JECFA/74/SC.
• Anonymous, 2013. WHO/FAO (World Health Organization/Food and Agriculture Organization), 2013. Technical Report, “Guidelines for the safe use of wastewater and food stuff”, Volume 2 no. 1, Geneva, Switzerland. (Date of access: 25.11.2021).
• Anonymous, 2019. European Food Safety Authority (EFSA), Dietary Reference Values for Nutrients (2019).https://efsa.onlinelibrary.wiley.com/doi/pdf/10.2903/sp.efsa.2017.e15121. (Date of access: 20.10.2021).
• Anonymous, 2020. U.S. National Library of Medicine, Toxnet Database. Available online: http://toxnet.nlm.nih.gov (Date of access: 21.10.2020).
• Attard E, 2011a. Herbal medicine: a legal perspective. Synapse, 1: 11.
• Attard, E., 2011b. The safety of herbal medicinal products. Synapse, 4: 9.
• Balaydın HT, Gülçin İ, Menzek A, Göksu S, Şahin E, 2010. Synthesis and antioxidant properties of diphenylmethane derivative bromophenols including a natural product. Journal of Enzyme Inhibition and Medicinal Chemistry, 25 (5): 685-695.
• Benabdelkader T, Zitouni A, Guitton Y, Jullien F, Maitre D, Casabianca H, Legendre L, Kameli A, 2011. Essential oils from wild populations of Algerian Lavandula stoechas L.: composition, chemical variability, and in vitro biological properties. Chemistry and Biodiversity, 8: 937-953.
• Bezarra KGO, Silva IGS, Almeida FCG, Rufino RD, Sarubbo LA, 2021. Plant-derived biosurfactants: Extraction, characteristics and properties for application in cosmetics. Biocatalysis and Agricultural Biotechnology, 34: 102036.
• Bost M, Houdart S, Oberli M, Kalonji E, Huneau JF, Margaritis I, 2016. Dietary copper and human health: Current evidence and unresolved issues. Journal of Trace Elements in Medicine and Biology, 35: 107-115.
• Brug P, Fralle P, 1995. Vitamin C destruction during the cooking of a potato dish. Lebensmittel-Wissenschaft & Technologie, 28: 506-514.
• Buřičová L, Andjelković M, Čermáková A, Réblová Z, Jurček O, Kolehmainen E, Verhé R, Kvasnička F, 2011. Antioxidant capacity and antioxidants of strawberry blackberry, and raspberry leaves. Czech Joournal of Food Science, 29: 181-189.
• Carrasco A, Ortiz-Ruiz V, Martinez-Gutierrez R, Tomas V, Tudela J, 2015. Lavandula stoechas essential oil from Spain: aromatic profile determined by gas chromatography-mass spectrometry, antioxidant and lipoxygenase inhibitory bioactivities. Industrial Crops and Products, 73: 16-27.
• Carvalho M, Silva BM, Silva R, Valentao P, Andrade PB, Bastos ML, 2010. First reporton Cydonia oblonga Milleranti cancer potential: differential antiproliferative effect against human kidney and colon cancer cells. Journal of Agricultural and Food Chemistry, 58: 3366-3370.
• Celep E, Akyüz S, İnan Y, Yesilada E, 2018. Assessment of potential bioavailability of major phenolic compounds in Lavandula stoechas L. ssp. Stoechas. Industrial Crops and Products, 118: 111-117.
• Chen QY, Brocato J, Laulicht F, Costa M. Mechanisms of nickel carcinogenesis, 2017. Essential and Non-Essential metals. In Molecular and Integrative Toxicology, eds. Mudipalli A, Zelikoff JT,. Springer International Publishing AG, pp. 181-197, New York- USA.
• Cittan M, Altuntaş E, Çelik A, 2018. Evaluation of antioxidant capacities and phenolic profiles in Tilia cordata fruit extracts: a comparative study to determine the efficiency of traditional hot water infusion method, Industrial Crops and Products, 122: 553-558.
• Costa RM, Magalhaes AS, Pereira JA, Andrade PB, Valentao P, Carvalho M, Silva B, 2009. Evaluation of free radical-scavenging andanti-hemolytic activities of quince (Cydonia oblonga) leaf: a comparative study with green tea (Camellia sinensis). Food and Chemical Toxicology, 47: 860-865.
• Dai J, Patel JD, Mumper RJ, 2007. Characterization of blackberry extract and itsantiproliferative and anti-inflammatory properties. Journal of Medicinal Food, 10: 258-265.
• Deligiannidou GE, Kontogiorgis C, Hadjipavlou-Litina D, Lazari D, Konstantinidis TO, Papadopoulos A, 2018. Antıoxıdant Contrıbutıon of Lavender (Lavandula angustifolia), Sage (Salvia officinalis), Tilia (Tilia tomentosa) and Sideritis (Sideritis perfoliata) Beverages Prepared at Home. SDRP Journal of Food Science and Technology, 3(4):360-377.
• Demirci-Kayıran SD, 2019. A research on the present uses of the medicinal plants in De Materia Medica written by Dioscorides in eastern mediterranean region. Lokman Hekim Dergisi, 9 (2): 189-202.
• Demirezen D, Aksoy A, 2006. Heavy metal levels in vegetables in Turkey are within safe limits for Cu, Zn, Ni and exceeded for Cd and Pb. Journal of Food Quality, 29(3): 252-265.
• Dimitrios B, 2006. Sources of natural phenolic antioxidants. Trends in Food Science and Technology, 17: 505-512.
• Długaszek M, Kaszczuk M, 2020. Assessment of the nutritional value of various teas infusions in terms of themacro- and trace elements content. Journal of Trace Elements in Medicine and Biology, 59: 126428.
• Dzido TH, Soczewinski E, Gudej J, 1991. Computer-aided optimization of high-performance liquid chromatographic analysis of flavonoids from some species of the genus Althaea. Journal of Chromatography, 550: 71-76.
• Ercan N, Ozkarakas İ, 2005. Ege Bölgesinden toplanan ayva (Cydonia vulgaris Pers.) materyalinin adaptasyonu ve değerlendirilmesi. Anadolu, 15(2): 27-42.
• Farid M, Hanaa FMA, Gehan FAM, Sherein SA, 2017. Biochemical Studies on Bio Extracts as Antioxidant and Antibacterial Activity. Journal of Agricultural, Environmental and Veterinary Sciences, 1: 45-69.
• Floegel A, Kim DO, Chung SJ, Koo SI, Chun OK, 2011.Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods. Journal of Food Composition and Analysis, 24(7): 1043-1048.
• Gadjalova AV, Mihaylova D, 2019. Ultrasound-assisted extraction of medicinal plants and evaluation of their biological activity. Food Research, 3(5): 530-536.
• Ghuniem MM, Khorshed MA, Reda M, Mahmoud SM, Hammad G, 2019. Assessment of the Potential Health Risk of Heavy Metal Exposure from the Consumption of Herbal, Black and Green Tea. Biomedical Journal of Scientific & Technical Research, 16 (1):11810-11817.
• González-Vallinas M, González-Castejón M, Rodríguez-Casado A, Ramírez De Molina A, 2013. Dietary phytochemicals in cancer prevention and therapy, a complementary approach with promising perspectives. Nutrition Reviews, 71: 585-599.
• Grochowski DM, Uysal S, Zengin G, Tomczyk M, 2019. In vitro antioxidant and enzyme inhibitory properties of Rubus caesius L, International Journal of Environmental Health Research, 29(3): 237-245.
• Gürdal B, Kültür S, 2013. An ethnobotanical study of medicinal plants in Marmaris (Muǧla, Turkey). Journal of Ethnopharmacology, 146(1): 113-126.
• Hamid HF, Moezzi A, Khouzani MA, Mahmoud Janlou Y, Niknejad F, Faramarzi MA, 2013.Synthetic dye decolorization by three sources of fungal laccase. Research journal of Chemical and Environmental Sciences, 17: 76-81.
• İlbay Z, 2016. Turunçgil Meyve ve Yapraklarının Farklı Ekstraksiyon Yöntemleriyle Ekstraksiyonu ve Matematik Modellemesi. İstanbul Üniversitesi Fen Bilimleri Enstitüsü, Doktora Tezi (Basılmış).
• Jeszka-Skowron M, Zgola-Grześkowiak A, Frankowski R, 2018. Cistus incanus a promising herbal tea rich in bioactive compounds: LC–MS/MS determination of catechins, flavonols, phenolic acids and alkaloids—A comparison with Camellia sinensis, Rooibos and Hoan Ngoc herbal tea. Journal of Food Composition and Analysis, 74: 71-81.
• Kalubula M, Shen H, Khanam T, 2020. Assessment of carcinogenic and toxic substances in ‘Insunko’ herb. Toxicology Reports, 7: 468-474.
• Karabagias IK, , Karabagias VK, Riganakos KA, 2019. Physico-Chemical Parameters, Phenolic Profile, In Vitro Antioxidant Activity and Volatile Compounds of Ladastacho (Lavandula stoechas) from the Region of Saidona. Antioxidants, 8: 80.
• Karavoltsos S, Plavšic M, Kalogeropoulos N, Kogiannou DAA, Strmecˇki S, Sakellari A, Dassenakis M, Scoullos M, 2014. Copper complexing properties and physico-chemical characterisationof the organic matter in Greek herbal infusions. Food Chemistry, 160: 53-60.
• Katsube T, Tabata H, Ohta Y, Yamasaki Y, Anuurad E, Shiwaku K, Yamane Y, 2004. Screening for antioxidant activity in edible plant products: comparison of low density lipoprotein oxidation assay, DPPH radical scavenging assay, and Folin-Ciocalteu assay. Journal Agricultural Food Chemistry, 52: 2391-2396.
• Keskes H., Belhadj S, Jlail L, El Feki A, Damak M, Sayadi S, Allouche N, 2017. LC-MS–MS and GC-MS analyses of biologically active extracts and frac-tions from Tunisian Juniperus phoenice leaves. Pharmaceutical Biology, 55: 88-95.
• Koch IS, Muller M, Joubert E, van der Rijst M, Næs T, 2012. Sensory characterization of rooibos tea and the development of a rooibos sensory wheel and lexicon. Food Research International, 46(1): 217-228.
• Köksal E, Gülçin İ, Öztürk SB, Bursal E, 2009. On the in vitro antioxidant activity of silymarin. Journal of Enzym Inhibition Medicine Chemistry, 24: 395-405.
• Kumar A, Kumar A, Cabral-Pinto MMS, Chaturvedi AK, Shabnam AA, Subrahmanyam G, Mondal R, Gupta DK, Malyan SK, Kumar SS, A. Khan S, Yadav KK, 2020. Lead Toxicity: Health Hazards, Influence on Food Chain, and Sustainable Remediation Approaches. International Journal of Environmental Research and Public Health, 17(7): 2179.
• Kumar S, 2011. Free radicals and antioxidants: Human and food system. Advances Applied Sciences Research, 2(1): 129-135.
• Lasekan O, Lasekan A, 2012. Flavour chemistry of mate and some common herbal teas. Trends Food Science and Technology, 1: 37-46.
• Limmatvapirat C, Charoenteeraboon J, Phaechamud T, 2012. Determination of heavy metals in herbal teas by inductively coupled plasma mass spectrometry. Research Journal of Pharmaceutical, Biological and Chemical Sciences, 3: 952-958.
• Łozak A, Sołtyk K, Ostapczuk P, Fijałek Z, 2002. Determination of selected trace elements in herbs and their infusions. Science of the Total Environment, 289: 33-40.
• Lucie B, Zuzana R, 2008. Czech medicinal plants as possible sources of antioxidants. Czech Journal of Food Sciences, 26(2): 132-138.
• Malik J, Frankova A, Drabek O, Szakova J, Ash C, Kokoska L, 2013. Aluminium and other elements in selected herbal tea plant species and their infusions. Food Chemistry, 1(4): 728-734.
• Mansourri G, Madani M, 2016. Examination of the level of heavy metals in wastewater of Bandar Abbas Wastewater Treatment Plant. Open Journal of Ecology, 6: 55-61.
• Mojzer EB, Hrncic MK, Skerget M, Knez Z, Bren U, 2016. Polyphenols: extraction methods, antioxidative action, bioavailability and anticarcinogenic. Molecules, 21: 901- 939.
• Monbaliu S, Wu A, Zhang D, Van Peteghem C, De Saeger S. 2010. Multimycotoxin UPLC−MS/MS for tea, herbal infusions and the derived drinkable products. Journal of Agricultural and Food Chemistry, 58(24): 12664-12671.
• Mutter J, Curth A, Naumann J, Deth R, Walach H, 2010. Does inorganic mercury play a role in Alzheimer’s disease? A systematic review and a integrated molecular mechanism. Journal of Alzheimer's Disease, 22: 357-374.
• Muzykiewicz A, Zielonka-Brzezicka J, Klimowicz A, 2018. Quince (Cydonia oblonga Mill.) as a useful source of antioxidants – antioxidant activity evaluation. Herba Polonica, 64(4): 23-33.
• O’Neal SL, Zheng W, 2015. Manganese Toxicity Upon Overexposure: a Decade in Review. Current Environmental Health Reports, 2: 315-328.
• Olanrewaju OO, Olusegun NO, Adeleke TT, Temilade FA, Adeniyi AA, Kabir AO, 2017. Phyto-metals screening of selected anti-diabetic herbs and infused concoctions. Asian Pacific Journal of Tropical Biomedicine, 7(10): 909-914.
• Oliveira AP, Pereira JA, Andrade PB, Valentao P, Seabra RM, Silva BM, 2007. Phenolic profile of Cydonia oblonga Miller leaves, Journal of Agricultural and Food Chemistry, 55: 7926-7930.
• Oliveira H, 2012. Chromium as an Environmental Pollutant: Insights on Induced Plant Toxicity. Journal of Botany, 375843: 8.
• Olivier J, Symington EA, Jonker CZ, Rampedi IT, van Eeden TS, 2012. Comparison of the mineral composition of leaves and infusions of traditional and herbal teas. South African Journal of Science, 108: 1-7.
• Panda SK, Baluska F, Matsumoto H, 2009. Aluminum stress signaling in plants. Plant Signaling & Behavior, 4(7): 592-597.
• Park YK, Koo MH, Ikegaki M, Contado JL, 1997. Comparison of the flavonoid aglycone contents of Apis Mellifera propolis from various regions of Brazil. Arquivos De Biologiae Technologia, 40: 97-106.
• Paşca C, Mărghitaş LA, Bobiş O, Dezmirean DS, Mărgăoan R, Mureşan C, 2016. Total Content of Polyphenols and Antioxidant Activity of Different Melliferous Plants. Bulletin UASVM Animal Science and Biotechnologies, 73(1).
• Pavlovi´c T, Dimki´c I, Andri´c S, Milojkovi´c-Opsenica D, Stankovi´c S, Jana´ckovi´c P, Gavrilovi´c M, Ristivojevi´c P, 2020. Linden tea from Serbia – an insight into the phenolic profile, radical scavenging and antimicrobial activities, Industrial Crops and Products, 154: 112639.
• Plum LM, Rink L, Haase H, 2010. The Essential Toxin: Impact of Zinc on Human Health. International Journal of Environmental Research Public Health, 7: 1342-1365.
• Poschenrieder C, Amenós M, Corrales I, Doncheva S, Barceló J, 2009. “Root behavior in response to aluminum toxicity,” in Plant–Environment Interactions, ed. Baluška F. Springer-Verlag, pp. 21-43, Berlin-Germany.
• Preedy VR, 2013. Tea in Health and Disease Prevention. Academic Press, USA 1612pp.
• Rashed K, Medda R, Spano D, Pintus F, 2016. Evaluation of antioxidant, anti-tyrosinase potentials and phytochemical composition of four Egyptian plants. International Food Research Journal, 23(1): 203-210.
• Razic S, Kuntic V, 2013. Diverse elements in herbal tea products consumed in Serbia using inductively coupled plasma mass spectrometry. International Journal of Food Properties, 16: 1-8.
• Rengel Z, 2004. Aluminium cycling in the soil-plant-animal-human continuum. Biometals, 17(6): 669-89.
• Riehle P, Vollmer M, Rohn S, 2013. Phenolic compounds in Cistus incanus herbal infusions -Antioxidant capacity and thermal stability during the brewing process. Food Research International, 53 (2): 891-899.
• Sacchetti G, Medici A, Maietti S, Radice M, Muzzoli M, Manfredini S, Braccioli E, Bruni R, 2004. Composition and functional properties of the essential oil of Amazonian basil, Ocimum micranthum Willd., Labiatae in comparison with commercial essential oils, Journal of Agricultural and Food Chemistry, 52: 3486-3491.
• Sagdic O, Karahan AG, Ozcan M, Ozkan, G, 2003. Effect of some spice extracts on bacterial inhibition. Food Science and Technology International, 9: 353-356.
• Saklar S, Ertas E, Ozdemir IS, Karadeniz B, 2015. Effects of different brewing conditions on catechin content and sensory acceptance in Turkish green tea infusions. Journal of Food Science and Technology, 52(10): 6639-6646.
• Sala A, Recio MC, Schinella GR, Máñez S, Giner RM, Cerdá-Nicolás M, Rosí JL, 2003. Assessment of the antiinflammatory activity and free radical scavenger activity of tiliroside. European Journal of Pharmacology, 461: 53-61.
• Saygi KO, Cacan E, 2021. Antioxidant and cytotoxic activities of silver nanoparticles synthesized using Tilia cordata flowers extract. Materials Today Communications, 27: 102316.
• Scaduto Jr. RC, 1995. Oxidation of DMSO and methanesulfinic acid by the hydroxyl radical. Free Radical Biology and Medicine, 18: 271-277.
• Shang J, Pi J, Zong M, Wang Y, Wenhong L, Qianjiahua L, 2016. Chromium removal using magnetic biochar derived from herb-residue. Journal of the Taiwan Institute of Chemical Engineers, 68: 289-294.
• Singleton VL, Orthofer R, Lamuela-Raventos RM, 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-ciocalteu reagent. Methods In Enzymology, 299: 152-178.
• Stankov S, Fidan H, Petkova N, Stoyanova A, Dincheva I, Dogan H, Senkal BC, Uskutoglu T, Bas H, Yilmaz G, 2020. Phytochemical composition of Нelichrysum arenarium (L.) Moench essential oil (aerial parts) from Turkey. Ukrainian Food Journal, 9(3):503-512.
• Statista, 2018. Beverage sales share worldwide by beverage type 2011-2016. In. www. statista.com: Statista Research Department. (Date of access: 5 October 2021).
• Tepe B, Sokmen M, Akpulat HA, Sokmen A, 2005. In vitro antioxidant activities of the methanol extracts of four Helichrysum species from Turkey. Food Chemistry, 90: 685-689.
• Tinkov AA, Filippini T, Ajsuvakovae OP, Skalnaya MG, Aasethf J, Bjørklundh G, Gatiatulinai ER, Popova EV, Nemereshinai ON, Huangk PT, Vinceti M, Skalny AV, 2018. Cadmium and atherosclerosis: A review of toxicological mechanisms and a meta-analysis of epidemiologic studies. Environmental Research, 162: 240-260.
• Tokalioglu S, 2012. Determination of trace elements in commonly consumed medicinal herbs by ICP-MS and multivariate analysis. Food Chemistry, 134: 2504-2508.
• Toker G, Aslan M, Yeşilada E, Memişolu MS, 2001. Ito, Comparative evaluation of the flavonoid content in officinal Tiliae flos and Turkish lime species for quality assessment, Journal of Pharmaceutical and Biomedical Analysis, 26: 111-121.
• Topdas EF, Demirbaş M, Şengül M, Şat İG, 2021. Farklı Kurutma Tekniklerinin Smilax excelsa Genç Sürgünlerinin Antioksidan Aktivitesi ve Bazı Fizikokimyasal Özellikleri Üzerine Etkisi. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 52 (3): 314-324.
• Veličković I, Grujić S, Džamić A, Krivošej Z, Marin PD, 2015. In vitro antioxidant activity of dewberry (Rubus caesius L. var. Aquáticus Weihe. & Nees.) leaf extracts. Archives of Biological Science Belgrade, 67(4): 1323-1330.
• Veljkovic, B., Djordjevic, N., Dolicanin, Z., Licina, B., Topuzovic, M., Stankovic, M., Zlatic, N., & Dajic-Stevanovic, Z. (2018). Antioxidant and Anticancer Properties of Leaf and Fruit Extracts of the Wild Raspberry (Rubus idaeus L.). Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 47(2): 359-367.
• Vinha AF, Soares MO, Castro A, Santos A, Oliveira MBPP, Machado M, 2012. Phytochemical characterization and radical scavenging activity of aqueous extracts of medicinal plants from Portugal. European Journal Medicinal Plants, 2(4): 336-347.
• Yuan J, Chen F, 1998. Degradation of ascorbic acid in aqueous solution. Journal of Agricural and Food Chemistry, 46: 5078-5082.
• Zia-Ul-Haq M, Riaz M, De Feo V, Jaafar HZ, Moga M, 2014. Rubus fruticosus L.: Constituents, biological activities and health related uses. Molecules, 19: 10998-1029.