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Massimo Maffei - One of the best experts on this subject based on the ideXlab platform.
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comparison of different extraction methods for the determination of α and β thujone in sage salvia officinalis l Herbal Tea
IEEE Journal of Solid-state Circuits, 2013Co-Authors: Agnieszka Arceusz, Andrea Capuzzo, Andrea Occhipinti, Massimo MaffeiAbstract:Salvia officinalis L. (sage) is an important industrial plant used both for food and pharmaceutical purposes. The terpene fraction of this plant is responsible for many of its therapeutic and culinary properties. We used different extraction methods Tenax TA® purge and trap, headspace (HS) solid-phase microextraction, HS sorptive extraction, and stir bar sorptive extraction to analyze the terpene fraction extracted from sage Tea by GC–MS. Twenty compounds were identified, including α-, β-thujone, and several other oxygenated monoterpenes (1,8-cineole, linalool, camphor, boneol, and bornyl acetate) and oxygenated sesquiterpenes (caryophyllene oxide, viridiflorol, humulene epoxide I, II, and III). Tenax TA® and HS sorptive extraction extracted a lower number of identified compounds, whereas HS solid-phase microextraction allowed the complete extraction of volatiles with particular reference to α- and β-thujone. The importance of the determination of thujones content in sage Herbal Tea is also discussed.
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Comparison of different extraction methods for the determination of α‐ and β‐thujone in sage (Salvia officinalis L.) Herbal Tea
Journal of Separation Science, 2013Co-Authors: Agnieszka Arceusz, Andrea Capuzzo, Andrea Occhipinti, Massimo MaffeiAbstract:Salvia officinalis L. (sage) is an important industrial plant used both for food and pharmaceutical purposes. The terpene fraction of this plant is responsible for many of its therapeutic and culinary properties. We used different extraction methods Tenax TA® purge and trap, headspace (HS) solid-phase microextraction, HS sorptive extraction, and stir bar sorptive extraction to analyze the terpene fraction extracted from sage Tea by GC–MS. Twenty compounds were identified, including α-, β-thujone, and several other oxygenated monoterpenes (1,8-cineole, linalool, camphor, boneol, and bornyl acetate) and oxygenated sesquiterpenes (caryophyllene oxide, viridiflorol, humulene epoxide I, II, and III). Tenax TA® and HS sorptive extraction extracted a lower number of identified compounds, whereas HS solid-phase microextraction allowed the complete extraction of volatiles with particular reference to α- and β-thujone. The importance of the determination of thujones content in sage Herbal Tea is also discussed.
Agnieszka Arceusz - One of the best experts on this subject based on the ideXlab platform.
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comparison of different extraction methods for the determination of α and β thujone in sage salvia officinalis l Herbal Tea
IEEE Journal of Solid-state Circuits, 2013Co-Authors: Agnieszka Arceusz, Andrea Capuzzo, Andrea Occhipinti, Massimo MaffeiAbstract:Salvia officinalis L. (sage) is an important industrial plant used both for food and pharmaceutical purposes. The terpene fraction of this plant is responsible for many of its therapeutic and culinary properties. We used different extraction methods Tenax TA® purge and trap, headspace (HS) solid-phase microextraction, HS sorptive extraction, and stir bar sorptive extraction to analyze the terpene fraction extracted from sage Tea by GC–MS. Twenty compounds were identified, including α-, β-thujone, and several other oxygenated monoterpenes (1,8-cineole, linalool, camphor, boneol, and bornyl acetate) and oxygenated sesquiterpenes (caryophyllene oxide, viridiflorol, humulene epoxide I, II, and III). Tenax TA® and HS sorptive extraction extracted a lower number of identified compounds, whereas HS solid-phase microextraction allowed the complete extraction of volatiles with particular reference to α- and β-thujone. The importance of the determination of thujones content in sage Herbal Tea is also discussed.
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Comparison of different extraction methods for the determination of α‐ and β‐thujone in sage (Salvia officinalis L.) Herbal Tea
Journal of Separation Science, 2013Co-Authors: Agnieszka Arceusz, Andrea Capuzzo, Andrea Occhipinti, Massimo MaffeiAbstract:Salvia officinalis L. (sage) is an important industrial plant used both for food and pharmaceutical purposes. The terpene fraction of this plant is responsible for many of its therapeutic and culinary properties. We used different extraction methods Tenax TA® purge and trap, headspace (HS) solid-phase microextraction, HS sorptive extraction, and stir bar sorptive extraction to analyze the terpene fraction extracted from sage Tea by GC–MS. Twenty compounds were identified, including α-, β-thujone, and several other oxygenated monoterpenes (1,8-cineole, linalool, camphor, boneol, and bornyl acetate) and oxygenated sesquiterpenes (caryophyllene oxide, viridiflorol, humulene epoxide I, II, and III). Tenax TA® and HS sorptive extraction extracted a lower number of identified compounds, whereas HS solid-phase microextraction allowed the complete extraction of volatiles with particular reference to α- and β-thujone. The importance of the determination of thujones content in sage Herbal Tea is also discussed.
Eric Deharo - One of the best experts on this subject based on the ideXlab platform.
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quassinoid constituents of quassia amara l leaf Herbal Tea impact on its antimalarial activity and cytotoxicity
Journal of Ethnopharmacology, 2009Co-Authors: Emeline Houel, Eric Deharo, Stephane Bertani, Valerie Jullian, Genevieve Bourdy, Alexis ValentinAbstract:Abstract Aim of the study Our objective was to assess whether it could be contemplated to recommend Quassia amara young leaf Tea for treatment against malaria, and if yes, set up a standard protocol for preparing the Herbal Tea. Materials and methods The leaf Tea was extracted with methylene chloride and the organic extract was fractionated with HPLC. Pure compounds were characterized and their in vitro cytotoxicity and antiplasmodial activity was determined. Results and discussion We discovered that antimalarial Quassia amara young leaf Tea contains several quassinoids: simalikalactone D (SkD, 1 ), picrasin B ( 2 ), picrasin H ( 3 ), neoquassin ( 4 ), quassin ( 5 ), picrasin I ( 6 ) and picrasin J ( 7 ). These last two compounds are new. In addition, our experiments demonstrate that both biological activity and cytotoxicity of the remedy may be attributed solely to the presence of SkD. Conclusion In conclusion, this preparation should not be recommended for treatment of malaria until a clinical study in humans is performed with SkD.
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simalikalactone d is responsible for the antimalarial properties of an amazonian traditional remedy made with quassia amara l simaroubaceae
Journal of Ethnopharmacology, 2006Co-Authors: Stephane Bertani, Emeline Houel, Valerie Jullian, Lionel Chevolot, Giovanni Garavito, Genevieve Bourdy, Didier Stien, Eric DeharoAbstract:Abstract French Guiana (North-East Amazonia) records high malaria incidence rates. The traditional antimalarial remedy most widespread there is a simple Tea made out from Quassia amara L. leaves (Simaroubaceae). This Herbal Tea displays an excellent antimalarial activity both in vitro and in vivo. A known quassinoid, simalikalactone D (SkD), was identified as the active compound, with an IC 50 value of 10 nM against FcB1 Plasmodium falciparum chloroquine resistant strain in vitro. Lastly, it inhibits 50% of Plasmodium yoelii yoelii rodent malaria parasite at 3.7 mg/kg/day in vivo by oral route. These findings confirm the traditional use of this Herbal Tea.
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ethnopharmacological communication simalikalactone d is responsible for the antimalarial properties of an amazonian traditional remedy made with quassia amara l simaroubaceae
2006Co-Authors: Stephane Bertani, Valerie Jullian, Lionel Chevolot, Giovanni Garavito, Genevieve Bourdy, Didier Stien, Eric DeharoAbstract:French Guiana (North-East Amazonia) records high malaria incidence rates. The traditional antimalarial remedy most widespread there is a simple Tea made out from Quassia amara L. leaves (Simaroubaceae). This Herbal Tea displays an excellent antimalarial activity both in vitro and in vivo. A known quassinoid, simalikalactone D (SkD), was identified as the active compound, with an IC50 value of 10 nM against FcB1 Plasmodium falciparum chloroquine resistant strain in vitro. Lastly, it inhibits 50% of Plasmodium yoelii yoelii rodent malaria parasite at 3.7 mg/kg/day in vivo by oral route. These findings confirm the traditional use of this Herbal Tea. © 2006 Elsevier Ireland Ltd. All rights reserved.
Elizabeth Joubert - One of the best experts on this subject based on the ideXlab platform.
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Impact of Cold versus Hot Brewing on the Phenolic Profile and Antioxidant Capacity of Rooibos (Aspalathus linearis) Herbal Tea
Antioxidants, 2019Co-Authors: Elisabetta Damiani, Elizabeth Joubert, Dalene De Beer, Patricia Carloni, Gabriele Rocchetti, Biancamaria Senizza, Luca Tiano, Luigi LuciniAbstract:Consumption of rooibos (Aspalathus linearis) as Herbal Tea is growing in popularity worldwide and its health-promoting attributes are mainly ascribed to its phenolic composition, which may be affected by the brewing conditions used. An aspect so far overlooked is the impact of cold brewing vs regular brewing and microwave boiling on the (poly) phenolic profile and in vitro antioxidant capacity of infusions prepared from red (‘fermented’, oxidized) and green (‘unfermented’, unoxidized) rooibos, the purpose of the present study. By using an untargeted metabolomics-based approach (UHPLC-QTOF mass spectrometry), 187 phenolic compounds were putatively annotated in both rooibos types, with flavonoids, tyrosols, and phenolic acids the most represented type of phenolic classes. Multivariate statistics (OPLS-DA) highlighted the phenolic classes most affected by the brewing conditions. Similar antioxidant capacities (ORAC and ABTS assays) were observed between cold- and regular-brewed green rooibos and boiled-brewed red rooibos. However, boiling green and red rooibos delivered infusions with the highest antioxidant capacities and total polyphenol content. The polyphenol content strongly correlated with the in vitro antioxidant capacities, especially for flavonoids and phenolic acids. These results contribute to a better understanding of the impact of the preparation method on the potential health benefits of rooibos Tea.
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The potential role of polyphenols in the modulation of skin cell viability by Aspalathus linearis and Cyclopia spp. Herbal Tea extracts in vitro
Journal of Pharmacy and Pharmacology, 2016Co-Authors: Tandeka Magcwebeba, Elizabeth Joubert, Dalene De Beer, Sylvia Riedel, Sonja Swanevelder, Pieter Swart, Wentzel C. A. GelderblomAbstract:Objectives The relationship between polyphenol constituents, antioxidant properties of aqueous and methanol extracts of green Tea (Camellia sinensis), the Herbal Teas, rooibos (Aspalathus linearis) and honeybush (Cyclopia spp.), against skin cell viability was investigated in vitro. Methods The effect of extracts, characterised in terms of polyphenol content and antioxidant properties, on cell viability of premalignant, normal and malignant skin cells was determined. Key findings Phenolic composition, particularly high levels of potent antioxidants, of rooibos and green Tea methanol extracts was associated with a strong reduction in cell viability specifically targeting premalignant cells. In contrast, the aqueous extracts of Cyclopia spp. were more effective in reducing cell viability. This correlated with a relatively high flavanol/proanthocyanidin content and ABTS radical cation scavenging capacity. The major green Tea flavanol (epigallocatechin gallate) and rooibos dihydrochalcone (aspalathin) exhibited differential effects against cell viability, while the major honeybush xanthone (mangiferin) and flavanone (hesperidin) lacked any effect presumably due to a cytoprotective effect. The underlying mechanisms against skin cell viability are likely to involve mitochondrial dysfunction resulting from polyphenol–iron interactions. Conclusions The polyphenol constituents and antioxidant parameters of Herbal Tea extracts are useful tools to predict their activity against skin cell survival in vitro and potential chemopreventive effects in vivo.
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High-dimensional nested analysis of variance to assess the effect of production season, quality grade and sTeam pasteurization on the phenolic composition of fermented rooibos Herbal Tea
Talanta, 2013Co-Authors: Irina Stanimirova, Malgorzata Kazura, Alexandra E. Schulze, A. De Villiers, Elizabeth Joubert, Dalene De Beer, Theresa Beelders, Beata WalczakAbstract:Abstract A nested analysis of variance combined with simultaneous component analysis, ASCA, was proposed to model high-dimensional chromatographic data. The data were obtained from an experiment designed to investigate the effect of production season, quality grade and post-production processing (sTeam pasteurization) on the phenolic content of the infusion of the popular Herbal Tea, rooibos, at ‘cup-of-Tea’ strength. Specifically, a four-way analysis of variance where the experimental design involves nesting in two of the three crossed factors was considered. For the purpose of the study, batches of fermented rooibos plant material were sampled from each of four quality grades during three production seasons (2009, 2010 and 2011) and a sub-sample of each batch was sTeam-pasteurized. The phenolic content of each rooibos infusion was characterized by high performance liquid chromatography (HPLC)-diode array detection (DAD). In contrast to previous studies, the complete HPLC-DAD signals were used in the chemometric analysis in order to take into account the entire phenolic profile. All factors had a significant effect on the phenolic content of a ‘cup-of-Tea’ strength rooibos infusion. In particular, infusions prepared from the grade A (highest quality) samples contained a higher content of almost all phenolic compounds than the lower quality plant material. The variations of the content of isoorientin and orientin in the different quality grade infusions over production seasons are larger than the variations in the content of aspalathin and quercetin-3-O-robinobioside. Ferulic acid can be used as an indicator of the quality of rooibos Tea as its content generally decreases with increasing Tea quality. STeam pasteurization decreased the content of the majority of phenolic compounds in a ‘cup-of-Tea’ strength rooibos infusion.
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Rooibos (Aspalathus linearis) beyond the farm gate: From Herbal Tea to potential phytopharmaceutical
South African Journal of Botany, 2011Co-Authors: Elizabeth Joubert, Dalene De BeerAbstract:Abstract Aspalathus linearis (Burm.f.) Dahlg. (Fabaceae, Tribe Crotalarieae), an endemic South African fynbos species, is cultivated to produce the well-known Herbal Tea, rooibos. It is currently sold in more than 37 countries with Germany, the Netherlands, the United Kingdom, Japan and the United States of America representing 86% of the export market in 2010. Its caffeine-free and comparatively low tannin status, combined with its potential health-promoting properties, most notably antioxidant activity, contributes to its popularity. First marketed in 1904 in its fermented (oxidised) form, green rooibos is a new product recently on the market. The utilisation of rooibos has also moved beyond a Herbal Tea to intermediate value-added products such as extracts for the beverage, food, nutraceutical and cosmetic markets. Its potential as a phytopharmaceutical, shown in recent scientific studies, has not yet been exploited. This review focuses on past and current research aimed at enhancing the value of rooibos Herbal Tea as a specialised, niche product and expanding its value-adding potential against the background of its traditional use and the current market. The focus falls specifically on aspects such as composition, processing, quality and rooibos as food and potential medicine.
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Identification of bacterial species on Lippia multiflora Herbal Tea leaves and the influence of sTeam pasteurization
World Journal of Microbiology and Biotechnology, 2011Co-Authors: Hanson Arthur, Michelle Cameron, Elizabeth Joubert, R. Corli WitthuhnAbstract:The consumption of Herbal Teas is an increasing phenomenon among Tea consumers globally. Some of these Herbal Teas are not pre-treated to reduce their microbial load before consumption, and thus constitute a health risk to consumers. In this study, the effect of sTeam pasteurization, at >99 °C for 2.5 min, on the microbial load of Lippia multiflora Herbal Tea leaves was evaluated. Microbial enumeration was conducted on potato dextrose agar, plate count agar, violet red bile agar, yeast peptone dextrose agar, and DeMan-Rogosa-Sharpe agar. Morphologically distinct colonies were isolated, sub-cultured and their Gram reaction recorded. These bacteria were identified to the species level using 16S ribosomal DNA sequence data. Most of the bacteria identified belonged to the genus Bacillus . One species each from the genera Pantoea and Kocuria was also identified, but only the Bacillus species survived the sTeam pasteurization treatment. Coliform bacteria detected prior to pasteurization were not detected after the sTeam treatment. STeam pasteurization reduced the microbial load from 10^4 to 10^2 c.f.u.g^−1and it is potentially an effective method to treat L. multiflora Herbal Teas prior to consumption. It is important to note that the sTeam treatment should complement good agricultural and hygienic practices rather than replace them, as some bacteria can survive this treatment.
Dalene De Beer - One of the best experts on this subject based on the ideXlab platform.
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Impact of Cold versus Hot Brewing on the Phenolic Profile and Antioxidant Capacity of Rooibos (Aspalathus linearis) Herbal Tea
Antioxidants, 2019Co-Authors: Elisabetta Damiani, Elizabeth Joubert, Dalene De Beer, Patricia Carloni, Gabriele Rocchetti, Biancamaria Senizza, Luca Tiano, Luigi LuciniAbstract:Consumption of rooibos (Aspalathus linearis) as Herbal Tea is growing in popularity worldwide and its health-promoting attributes are mainly ascribed to its phenolic composition, which may be affected by the brewing conditions used. An aspect so far overlooked is the impact of cold brewing vs regular brewing and microwave boiling on the (poly) phenolic profile and in vitro antioxidant capacity of infusions prepared from red (‘fermented’, oxidized) and green (‘unfermented’, unoxidized) rooibos, the purpose of the present study. By using an untargeted metabolomics-based approach (UHPLC-QTOF mass spectrometry), 187 phenolic compounds were putatively annotated in both rooibos types, with flavonoids, tyrosols, and phenolic acids the most represented type of phenolic classes. Multivariate statistics (OPLS-DA) highlighted the phenolic classes most affected by the brewing conditions. Similar antioxidant capacities (ORAC and ABTS assays) were observed between cold- and regular-brewed green rooibos and boiled-brewed red rooibos. However, boiling green and red rooibos delivered infusions with the highest antioxidant capacities and total polyphenol content. The polyphenol content strongly correlated with the in vitro antioxidant capacities, especially for flavonoids and phenolic acids. These results contribute to a better understanding of the impact of the preparation method on the potential health benefits of rooibos Tea.
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The potential role of polyphenols in the modulation of skin cell viability by Aspalathus linearis and Cyclopia spp. Herbal Tea extracts in vitro
Journal of Pharmacy and Pharmacology, 2016Co-Authors: Tandeka Magcwebeba, Elizabeth Joubert, Dalene De Beer, Sylvia Riedel, Sonja Swanevelder, Pieter Swart, Wentzel C. A. GelderblomAbstract:Objectives The relationship between polyphenol constituents, antioxidant properties of aqueous and methanol extracts of green Tea (Camellia sinensis), the Herbal Teas, rooibos (Aspalathus linearis) and honeybush (Cyclopia spp.), against skin cell viability was investigated in vitro. Methods The effect of extracts, characterised in terms of polyphenol content and antioxidant properties, on cell viability of premalignant, normal and malignant skin cells was determined. Key findings Phenolic composition, particularly high levels of potent antioxidants, of rooibos and green Tea methanol extracts was associated with a strong reduction in cell viability specifically targeting premalignant cells. In contrast, the aqueous extracts of Cyclopia spp. were more effective in reducing cell viability. This correlated with a relatively high flavanol/proanthocyanidin content and ABTS radical cation scavenging capacity. The major green Tea flavanol (epigallocatechin gallate) and rooibos dihydrochalcone (aspalathin) exhibited differential effects against cell viability, while the major honeybush xanthone (mangiferin) and flavanone (hesperidin) lacked any effect presumably due to a cytoprotective effect. The underlying mechanisms against skin cell viability are likely to involve mitochondrial dysfunction resulting from polyphenol–iron interactions. Conclusions The polyphenol constituents and antioxidant parameters of Herbal Tea extracts are useful tools to predict their activity against skin cell survival in vitro and potential chemopreventive effects in vivo.
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High-dimensional nested analysis of variance to assess the effect of production season, quality grade and sTeam pasteurization on the phenolic composition of fermented rooibos Herbal Tea
Talanta, 2013Co-Authors: Irina Stanimirova, Malgorzata Kazura, Alexandra E. Schulze, A. De Villiers, Elizabeth Joubert, Dalene De Beer, Theresa Beelders, Beata WalczakAbstract:Abstract A nested analysis of variance combined with simultaneous component analysis, ASCA, was proposed to model high-dimensional chromatographic data. The data were obtained from an experiment designed to investigate the effect of production season, quality grade and post-production processing (sTeam pasteurization) on the phenolic content of the infusion of the popular Herbal Tea, rooibos, at ‘cup-of-Tea’ strength. Specifically, a four-way analysis of variance where the experimental design involves nesting in two of the three crossed factors was considered. For the purpose of the study, batches of fermented rooibos plant material were sampled from each of four quality grades during three production seasons (2009, 2010 and 2011) and a sub-sample of each batch was sTeam-pasteurized. The phenolic content of each rooibos infusion was characterized by high performance liquid chromatography (HPLC)-diode array detection (DAD). In contrast to previous studies, the complete HPLC-DAD signals were used in the chemometric analysis in order to take into account the entire phenolic profile. All factors had a significant effect on the phenolic content of a ‘cup-of-Tea’ strength rooibos infusion. In particular, infusions prepared from the grade A (highest quality) samples contained a higher content of almost all phenolic compounds than the lower quality plant material. The variations of the content of isoorientin and orientin in the different quality grade infusions over production seasons are larger than the variations in the content of aspalathin and quercetin-3-O-robinobioside. Ferulic acid can be used as an indicator of the quality of rooibos Tea as its content generally decreases with increasing Tea quality. STeam pasteurization decreased the content of the majority of phenolic compounds in a ‘cup-of-Tea’ strength rooibos infusion.
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Rooibos (Aspalathus linearis) beyond the farm gate: From Herbal Tea to potential phytopharmaceutical
South African Journal of Botany, 2011Co-Authors: Elizabeth Joubert, Dalene De BeerAbstract:Abstract Aspalathus linearis (Burm.f.) Dahlg. (Fabaceae, Tribe Crotalarieae), an endemic South African fynbos species, is cultivated to produce the well-known Herbal Tea, rooibos. It is currently sold in more than 37 countries with Germany, the Netherlands, the United Kingdom, Japan and the United States of America representing 86% of the export market in 2010. Its caffeine-free and comparatively low tannin status, combined with its potential health-promoting properties, most notably antioxidant activity, contributes to its popularity. First marketed in 1904 in its fermented (oxidised) form, green rooibos is a new product recently on the market. The utilisation of rooibos has also moved beyond a Herbal Tea to intermediate value-added products such as extracts for the beverage, food, nutraceutical and cosmetic markets. Its potential as a phytopharmaceutical, shown in recent scientific studies, has not yet been exploited. This review focuses on past and current research aimed at enhancing the value of rooibos Herbal Tea as a specialised, niche product and expanding its value-adding potential against the background of its traditional use and the current market. The focus falls specifically on aspects such as composition, processing, quality and rooibos as food and potential medicine.