ABSTRACT

This study was conducted to analyze bioactive compounds and the in vitro antioxidant capacity of tea infusions from whole and ground medicinal herbs, including cardamom, cinnamon, clove, nigella, and ginger. Samples of whole medicinal herbs were ground to pass through a 40 mesh (425 µm) sieve, and hot water (95 °C) infusions of whole and ground herb parts were examined. Higher bioactive compounds such as phenolic compounds and flavonoids were found in the ground tea infusions. Among the medicinal herb samples, clove tea infusion showed the highest total phenol content, total flavonoid content, ABTS, and DPPH radical scavenging capacity in an average of whole and ground tea infusions. Higher β-carotene and anthocyanin content were also found in the ground nigella and cinnamon medicinal herb tea infusion than whole infusions, respectively. Therefore, ground tea infusions may be more effective in maximizing bioactive compounds and antioxidant capacity than whole infusions.

摘要

进行这项研究以分析生物活性化合物和体外从全豆和磨碎的中草药（包括豆蔻，肉桂，丁香，黑莓和生姜）中浸泡茶的抗氧化能力。研磨全草药样品，使其通过40目（425 µm）的筛子，然后检查全草药和研磨草药部分的热水（95°C）注入量。在研磨茶中发现了更高生物活性的化合物，例如酚类化合物和类黄酮。在药用草药样品中，丁香茶输注显示出平均全脂茶和磨碎茶的最高总酚含量，总黄酮含量，ABTS和DPPH自由基清除能力。在磨碎的黑藻和肉桂药草茶浸液中，β-胡萝卜素和花色苷的含量也分别高于全浸液。因此，