Effect of brewing material and various additives on polyphenolic composition and antioxidant bioactivity of commercial Tilia platyphyllos Scop. infusions

Abstract

Herbal infusions have become very popular due to their pleasant flavor as well as their positive influence on health. The compositions of such infusions are affected by the extraction technique, duration, additives as well as container materials. This study implements comparison of antioxidant activities and phenolic contents of the infusions commercially purchased Tilia platyphyllos Scop. samples, one of the most preferred herbal infusions worldwide, prepared by using teapots with different materials. Antioxidant potencies of the samples were examined using tests with different mechanisms such as free radical scavenging test (DPPH), metal-related activity tests (CUPRAC, FRAP). On account of assessing the phenolic profile, total phenol, phenolic acid and flavonoid contents were estimated spectrophotometrically. In addition, the presence of protocatechuic acid in the extracts was investigated by HPTLC densitometry (between 0.762-1.037 w/w%). Besides, antioxidant activities (DPPH, CUPRAC and TOAC) of the extracts were re-calculated after addition of natural/synthetic sweeteners, brown and white sugar, lemon, flower and pine honeys to the infusions. Results showed that the highest total antioxidant capacity was seen on Tiliae infusions prepared in ceramic teapot (672.80±1.40 mg AAE/g DE). Moreover, stevioside addition enhanced DPPH radical scavenging of Tiliae extracts (2781.76±44.38 EC50 in μg/mL). This is the first report related with comparison of these brewing materials and additives in respect to their phenolic content and antioxidant activity of herbal teas.

Keywords

• Tilia platyphyllos
• infusion
• antioxidant activity
• HPTLC
• protocatechuic acid

References

1. [1] Cömert ED, Gökmen V. Evolution of food antioxidants as a core topic of food science for a century. Food Res Int. 2018; 105: 76–93. [CrossRef]
2. [2] Sarangarajan R, Meera S, Rukkumani R, Sankar P, Anuradha G. Antioxidants: Friend or foe? Asian Pac J Trop Med 2017; 10(12): 1111–1116. [CrossRef]
3. [3] Carocho M, Morales P, Ferreira ICFR. Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives. Trends Food Sci Technol. 2018; 71: 107–120. [CrossRef]
4. [4] Baytop, T. Therapy with medicinal plants in Turkey (Past and Present) (2nd ed.). Publications of the İstanbul University, İstanbul, 1984, pp.230-231.
5. [5] Newall CA, Anderson LA, Phillipson JD. Herbal Medicines: A Guide for Health-care Professionals. The Pharmaceutical Press, London, 1996, pp.181–182.
6. [6] Toker G, Aslan M, Yeşilada E, Memişoğlu M, Ito S. Comparative evaluation of the flavonoid content in officinal Tiliae flos and Turkish lime species for quality assessment. J Pharm Biomed Anal. 2001; 26(1): 111–121. [CrossRef]
7. [7] European Medicines Agency, Committee on Herbal Medicinal Products, EMA/HMPC/337067/2011
8. [8] Yayalaci Y, Celik I, Bati B. Hepatoprotective and antioxidant activity of linden (Tilia platyphyllos L.) infusion against ethanol-induced oxidative stress in rats. J Membr Bio. 2014; 247(2): 181–188. [CrossRef]

9. [9] Jabeur I, Martins N, Barros L, Calhelha RC, Vaz J, Achour L, Santos-Buelga C, Ferreira ICFR. Contribution of phenolic composition to the antioxidant, anti-inflammatory, antitumor potential of Equisetum giganteum L. and Tilia plathylphyllos Scop. Food Funct. 2017; 8: 975-984. [CrossRef]
10. [10] Karioti A, Chiarabini L, Alachkar A, Fawaz Chehna M, Vincieri FF, Bilia AR. HPLC–DAD and HPLC–ESI-MS analyses of Tiliae flos and its preparations. J Pharm Biomed Anal. 2014; 100: 205–214. [CrossRef]
11. [11] Guimarães R, Barros L, Dueñas M., Calhelha RC, Carvalho AM, Santos-Buelga C, Queiroz MJ, Ferreira ICFR. Infusion and decoction of wild German chamomile: Bioactivity and characterization of organic acids and phenolic compounds. Food Chem. 2013; 136(2): 947–954. [CrossRef]
12. [12] Ludwig IA, Sanchez L, Caemmerer B, Kroh LW, De Peña MP, Cid C. Extraction of coffee antioxidants: Impact of brewing time and method. Food Res Int. 2012; 48(1): 57–64. [CrossRef]
13. [13] Nikniaz Z, Mahdavi R, Ghaemmaghami SJ, Lotfi Yagin N, Nikniaz L. Effect of different brewing times on antioxidant activity and polyphenol content of loosely packed and bagged black teas (Camellia sinensis L.). Avicenna J Phytomed. 2016; 6(3): 313–321.
14. [14] Boularbah A, Bitton G, Morel JL. Assessment of metal content and toxicity of leachates from teapots. Sci Total Environ. 1999; 227(1): 69–72. [CrossRef]
15. [15] Ni L, Li S. Effects of organic matters coming from Chinese tea on soluble copper release from copper teapot. Sci Total Environ. 2008; 389(1): 202–207. [CrossRef]
16. [16] Pȩkal A, Drózdz P, Biesaga M, Pyrzynska K. Evaluation of the antioxidant properties of fruit and flavoured black teas. Eur J Nutri. 2011; 50(8): 681–688. [CrossRef]
17. [17] Sharma V, Vijay Kumar H, Jagan Mohan Rao L. Influence of milk and sugar on antioxidant potential of black tea. Food Res Int. 2008; 41(2): 124–129. [CrossRef]
18. [18] Toydemir G, Capanoglu E, Kamiloglu S, Firatligil-Durmus E, Sunay AE, Samanci T, Boyacioglu D. Effects of honey addition on antioxidative properties of different herbal teas. Pol J Food Nutri Sci. 2015; 65(2): 127–135. [CrossRef]
19. [19] Ariffin F, Heong Chew S, Bhupinder K, Karim AA, Huda N. Antioxidant capacity and phenolic composition of fermented Centella asiatica herbal teas. J Sci Food Agric. 2011; 91(15): 2731–2739. [CrossRef]
20. [20] Dias MI, Barros L, Dueñas M, Pereira E, Carvalho AM, Alves RC, Oliveira B, Santos-Buelga C, Ferreira ICFR. Chemical composition of wild and commercial Achillea millefolium L. and bioactivity of the methanolic extract, infusion and decoction. Food Chem. 2013; 141(4): 4152–4160. [CrossRef]
21. [21] Petit D, Claeys F, Sykes C, Noefnet Y. Lead poisoning from metallic teapots traditionally used by North African populations. J Phys IV. 2003; 107: 1053–1056. [CrossRef]
22. [22] Ojezele OJ, Ojezele MO, Adeosun AM. Cooking utensils as probable source of heavy metal toxicity. Middle East J Sci Res. 2016; 24(7): 2216-2220. [CrossRef]
23. [23] Polat M, Ogut S. Heavy metals in some medicinal plants sold in herbal shops. Fresenius Environ Bull. 2018; 27(4): 1999–2002.
24. [24] Kısa D. The responses of antioxidant system against the heavy metal-induced stress in tomato. Süleyman Demirel University-J Natur App Sci. 2017; 22(1): 1. [CrossRef]
25. [25] Michalak A. Phenolic compounds and their antioxidant activity in plants growing under heavy metal stress. Pol J Environ Stud. 2006; 15(4): 523–530.
26. [26] Majer P, Neugart S, Krumbein A, Schreiner M, Hideg É. Singlet oxygen scavenging by leaf flavonoids contributes to sunlight acclimation in Tilia platyphyllos. Environ Exp Bot. 2014; 100: 1–9 [CrossRef]
27. [27] Cittan M, Altuntaş E, Çelik A. Evaluation of antioxidant capacities and phenolic profiles in Tilia35 cordata fruit extracts: A comparative study to determine the efficiency of traditional hot water infusion method. Ind Crop Prod. 2018; 122: 553–558. [CrossRef]
28. [28] Stahl T, Falk S, Rohrbeck A, Georgii S, Herzog C, Wiegand A, Hotz S, Boschek B, Zorn H, Brunn H. Migration of aluminum from food contact materials to food—a health risk for consumers? Part I of III: exposure to aluminum, release of aluminum, tolerable weekly intake (TWI), toxicological effects of aluminum, study design, and methods. Environ Sci Eur. 2017;29(1):19. [CrossRef]
29. [29] Korir MW, Wachira FN, Wanyoko JK, Ngure RM, Khalid R. The fortification of tea with sweeteners and milk and its effect on in vitro antioxidant potential of tea product and glutathione levels in an animal model. Food Chem. 2014; 145: 145–153. [CrossRef]
30. [30] Belščak A, Bukovac N, Piljac-žegarac J. The influence of ascorbic acid and honey addition on the anti-oxidant properties of fruit tea infusions: Antioxidants in fruit tea infusions. J Food Biochem. 2009; 35(1): 195-212. [CrossRef]
31. [31] Davis PH, Flora of Turkey and the East Aegean Islands, sixth ed., Edinburgh University Press, Edinburgh, United Kingdom, 1979, pp.633-635.
32. [32] Singleton VL, Rossi JA. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic. 1965; 16: 144–158.
33. [33] Celep E, Aydın A, Kırmızıbekmez H, Yesilada E. Appraisal of in vitro and in vivo antioxidant activity potential of cornelian cherry leaves. Food Chem Toxicol. 2013; 62: 448–455. [CrossRef]
34. [34] Barak TH, Celep E, Inan Y, Yeşilada E. Influence of in vitro human digestion on the bioavailability of phenolic content and antioxidant activity of Viburnum opulus L. (European cranberry) fruit extracts. Ind Crop Prod. 2019; 131: 62-69. [CrossRef]
35. [35] Niranjan A, Ngpoore NK, Anis N, Kumar A, Lehri A, Shirke PA, Tewari SK. Simultaneous quantification of six phenolic compounds in various parts of Moringa oleifera Lam. using high-performance thin-layer chromatography. JPC-J Planar Chromat. 2017; 30(6): 502–509. [CrossRef]
36. [36] Celep E, Aydın A, Yesilada E. A comparative study on the in vitro antioxidant potentials of three edible fruits: Cornelian cherry, Japanese persimmon and cherry laurel. Food Chem Toxicol. 2012; 50(9): 3329–3335. [CrossRef]
37. [37] Apak R, Güçlü K, Özyürek M, Karademir SE. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. J Agric Food Chem. 2004; 52(26): 7970–7981. [CrossRef]
38. [38] Benzie IF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay. Anal Biochem. 1996; 239(1): 70–76. [CrossRef]
39. [39] Prieto P, Pineda M, Aguilar M. Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: Specific application to the determination of vitamin E. Anal Biochem. 1999; 269(2): 337–341. [CrossRef]