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Biochemical and functional properties of indigenous Australian herbal infusions

Nirmal, N. P., Webber, D., Mereddy, R. and Sultanbawa, Y. (2018) Biochemical and functional properties of indigenous Australian herbal infusions. Food Bioscience, 26 . pp. 133-138. ISSN 22124292 (ISSN)

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Article Link(s): http://doi.org/http://doi.org/10.1016/j.fbio.2018....

Abstract

The phytochemical profile, organic acid content, minerals, various antioxidant assays and consumers acceptability of indigenous Australian herbal infusions namely gulban (Melaleuca citrolens), anise myrtle (Syzygium anisatum), and lemon myrtle (Backhousia citriodora) were compared with a commercial green tea (Camellia sinensis). Total phenolic content and catechin derivatives were higher in green tea as compared to indigenous herbal infusions (P < 0.05). Phytochemical profiles showed high levels of caffeine in green tea, but, it was not found in herbal infusions (P < 0.05). Australian indigenous herbal infusions were a good source of calcium and magnesium compared to green tea (P < 0.05). Oxalic acid was higher in green tea, whereas gulban and anise myrtle infusions were rich in citric acid (P < 0.05). Antioxidant activities of green tea and gulban herbal infusions were comparable (P ≥ 0.05). Overall liking scores were higher for herbal infusions compared to green tea (P < 0.05). Indigenous Australian herbal infusions particularly gulban has a potential to become a successful commercial herbal beverage. © 2018

Item Type:Article
Business groups:Crop and Food Science
Keywords:Australian herbs Backhousia citriodora Camellia sinensis Melaleuca citrolens Syzygium anisatum Camellia sinensis Melaleuca citrolens Syzygium anisatum Tea
Subjects:Science > Science (General)
Plant culture > Economic botany
Plant culture > Food crops
Deposited On:05 Mar 2019 00:54
Last Modified:28 Mar 2019 03:07

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