Effects of Brewing Time on the Content of Minerals in Infusions of Medicinal Herbs
نویسندگان
چکیده
The aim of this study was to analyze the influence of brewing time on the content of select trace elements (Cu, Zn, Fe, Mn) and heavy metals (Pb, Cd) in homogeneous and mixed herbs used in therapy of digestive system diseases and in regulation of digestive processes. The study involved 10 types of preparations of herbal teas (monoand multi-component sachets) acting on the gastrointestinal tract and digestive processes. Also, four types of black teas were examined for comparison. Aqueous extracts were made from each sample. As the manufacturers recommend herbal teas to be brewed for 5-15 min, in our study analyses were carried out for aqueous extracts brewed for 5 and 10 min.
منابع مشابه
Effect of different brewing times on antioxidant activity and polyphenol content of loosely packed and bagged black teas (Camellia sinensisL.)
Objective: Determination and comparison of the effect of infusion time on the antioxidant activity and total polyphenol contents of bagged and loosely packed black teas. Materials and Methods: For twenty loosely packed and eleven bagged tea samples, the antioxidant activity and total polyphenol content were analyzed using FRAP and Folin-Ciocalteau methods, respectively. The ANOVA with Tukey pos...
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