آخر الأخبار
Fluctuations of phenols and flavonoids in infusion of lemon verbena (LippiaCitriodora) dried leaf’s during growth stages
Title Fluctuations of phenols and flavonoids in infusion of lemon verbena (LippiaCitriodora) dried leaf’s during growth stages
Authors . Mohammad Ghiath Naser Aldeen Rita Mansoor Malak AlJoubbeh
Source title Nutrition & Food Science
ISSN 6659-0034
Q Q3
Link

http://dx.doi.org/10.1108/NFS-04-2015-0037
Abstract

Purpose – The purpose of this paper is to determine the total phenol content (TP) and total flavonoid content (TF) fluctuations in different infusions of lemon verbena. Dried leaves were harvested in May,July and October and prepared at various soaking times (5-20 min).

Design/methodology/approach – The Folin-Ciocalteu method was used to determine TP, while TF was determined by the aluminum chloride method.

 

Findings – According to the results, the July harvest had the highest content of TP and TF, followed by May and October. Temperature and soaking time play a role in the proportion of released phenols and flavonoids (p _ 0.05), whereas the content in continuous infusion is higher than infusion (without boiling) .TP and TF in infusion increase until 20 min, while concentration is convergent in continuous infusion after10 minutes, where no significant difference is seen. In the flowering stage, TP is close in comparison with the vegetative stage.

Originality/value – Harvest time plays a role in the content, so it is best to prepare infusion from lemon verbena before the flowering period, when people drink it, as the results show. According to the authors’ knowledge, this is the first work that studied the variation in phenol and flavonoid content during different stages of growth with soaking time in drenched lemon verbena leaves


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