Wpływ rodzaju zastosowanej wody do ekstrakcji herbatki ziołowej z szyszek chmielu (Lupuli strobili) na zawartość związków biologicznie aktywnych | Influence of the type of water used to extract herbal tea from hop cones (Lupuli strobili) on the content of biologically active compounds
2019
Kałwa, Klaudia | Wyrostek, Jakub
In this work, studies showing the dependence of the content of biologically active compounds on the brew made with classical extraction corresponding to the process of brewing tea according to PN-ISO 3103 from herb hop cone (Lupuli strobili) on the type of water used. Five kinds of water were used in the work, ie tap water, distilled water, deionized water and two types of water purchased on the Lublin market, ie mineral and spring water. The total polyphenol compounds, including flavonoids, were analyzed and the antioxidative activity was determined by the reduction of the DPPH radical. Studies performed using the modified method of Singleton and Rossi (1965) using the Folin-Ciocalteu reagent showed that the water used had no significant effect on the content of polyphenols in extracts of hops. These values ranged from 0.096-0.109 mg / ml. In addition, it was shown that the highest content of these compounds was characterized by the extract prepared for mineral water 231.15 μg / ml and the lowest for the spring water 205.31 μg / ml. High content was also demonstrated for tap water 225,66 μg / ml. Antioxidative capacity tests were carried out using the modified method of Brand-Wiliams et al. (1995) using the synthetic DPPH radical. It was shown that extracts made for tap water of 2,21 mM Trolox and for mineral water 2,21 mM Trolox, for which no statistically significant differences were found, were the highest. The study also showed the influence of water pH on the antioxidant properties of the infusions tested. Water with the highest pH (ie tap water and mineral water) showed the highest antioxidant properties.
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