Estimation of the Content of Selected Active Substances in Primary and Secondary Herbal Brews by UV-VIS and GC-MS Spectroscopic Analyses
Primary and secondary herbal brews were tested for the content of polyphenolic compounds, flavonoids, and essential oil. The brewing process was carried out at an initial temperature of 95°C and different time parameters (5, 10, 15, and 30 min). A secondary brewing was also carried out to estimate t...
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | Journal of Analytical Methods in Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2020/8891855 |
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| author | Jakub Wyrostek Radosław Kowalski Urszula Pankiewicz Ewa Solarska |
| author_facet | Jakub Wyrostek Radosław Kowalski Urszula Pankiewicz Ewa Solarska |
| author_sort | Jakub Wyrostek |
| collection | DOAJ |
| description | Primary and secondary herbal brews were tested for the content of polyphenolic compounds, flavonoids, and essential oil. The brewing process was carried out at an initial temperature of 95°C and different time parameters (5, 10, 15, and 30 min). A secondary brewing was also carried out to estimate the reuse of the herbal material. The highest content of polyphenol compounds and flavonoids was determined in the primary peppermint brews (4017 mg L−1 and 360 mg L−1, respectively). The secondary brews were characterised by a lower content of active substances than the primary brews. The study showed that the herbal postbrewing material contained significant levels of essential oil (from 13.04% to 95.65%) and may be an alternative source of volatile bioactive compounds. |
| format | Article |
| id | doaj-art-debaba9fd56b448b835f82642a28f659 |
| institution | Kabale University |
| issn | 2090-8865 2090-8873 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Analytical Methods in Chemistry |
| spelling | doaj-art-debaba9fd56b448b835f82642a28f6592025-08-20T03:26:15ZengWileyJournal of Analytical Methods in Chemistry2090-88652090-88732020-01-01202010.1155/2020/88918558891855Estimation of the Content of Selected Active Substances in Primary and Secondary Herbal Brews by UV-VIS and GC-MS Spectroscopic AnalysesJakub Wyrostek0Radosław Kowalski1Urszula Pankiewicz2Ewa Solarska3Department of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, PolandDepartment of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, PolandDepartment of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, PolandDepartment of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences, 8 Skromna Street, 20-704 Lublin, PolandPrimary and secondary herbal brews were tested for the content of polyphenolic compounds, flavonoids, and essential oil. The brewing process was carried out at an initial temperature of 95°C and different time parameters (5, 10, 15, and 30 min). A secondary brewing was also carried out to estimate the reuse of the herbal material. The highest content of polyphenol compounds and flavonoids was determined in the primary peppermint brews (4017 mg L−1 and 360 mg L−1, respectively). The secondary brews were characterised by a lower content of active substances than the primary brews. The study showed that the herbal postbrewing material contained significant levels of essential oil (from 13.04% to 95.65%) and may be an alternative source of volatile bioactive compounds.http://dx.doi.org/10.1155/2020/8891855 |
| spellingShingle | Jakub Wyrostek Radosław Kowalski Urszula Pankiewicz Ewa Solarska Estimation of the Content of Selected Active Substances in Primary and Secondary Herbal Brews by UV-VIS and GC-MS Spectroscopic Analyses Journal of Analytical Methods in Chemistry |
| title | Estimation of the Content of Selected Active Substances in Primary and Secondary Herbal Brews by UV-VIS and GC-MS Spectroscopic Analyses |
| title_full | Estimation of the Content of Selected Active Substances in Primary and Secondary Herbal Brews by UV-VIS and GC-MS Spectroscopic Analyses |
| title_fullStr | Estimation of the Content of Selected Active Substances in Primary and Secondary Herbal Brews by UV-VIS and GC-MS Spectroscopic Analyses |
| title_full_unstemmed | Estimation of the Content of Selected Active Substances in Primary and Secondary Herbal Brews by UV-VIS and GC-MS Spectroscopic Analyses |
| title_short | Estimation of the Content of Selected Active Substances in Primary and Secondary Herbal Brews by UV-VIS and GC-MS Spectroscopic Analyses |
| title_sort | estimation of the content of selected active substances in primary and secondary herbal brews by uv vis and gc ms spectroscopic analyses |
| url | http://dx.doi.org/10.1155/2020/8891855 |
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