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Phenolic Content and Antioxidant Activity Determination in Chamomile (Matricaria Recutita) and Sage (Salvia Officinalis) Teas

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10th Central European Congress on Food (CE-Food 2020)

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Abstract

Herbal teas contribute to human health as a dietary source of phenolic compounds, with health benefits thought to be associated with these bioactive compounds. Commercially consumed sage (Salvia officinalis) and chamomile (Matricaria recutita) teas, purchased in bulk packaging, were used in this research aimed for phenolic content and antioxidant activity determination. Water and ethanol (30:70 v/v) were used as extraction solvents. The extraction was carried out at four different temperatures, 50 ℃, 60 ℃, 70 ℃ and 80 ℃, respectively. Phenolic content was determinated using Folin-Ciocalteu spectrophotometric method and the pFRAP method was used for antioxidant activity determination. Extraction with ethanol at 80 ℃, which was established to be optimum for both teas, resulted in higher phenolic content, as well as higher antioxidant activity, with max TPC in sage teas (1197.08 ± 86.27 mg GAE/100g) and chamomile teas (1133.78 ± 74.04 mg GAE/100g). Antioxidant activity of sage teas was higher than chamomile teas, 550.35 ± 16.56 mg GAE/100g for ethanol extracts and 456.70 ± 30.72 mg GAE/100g for aqueous extracts of sage. Positive correlation was noted between phenolic content and antioxidant activity in sage and chamomile teas. Experimental results indicate that phenolic content can provide substantial antioxidant activity as well as that sage and chamomile teas could be a good alternative as dietary source of bioactive compounds with high antioxidative power.

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Authors and Affiliations

  1. Faculty of Agriculture and Food, Sciences University Sarajevo, Sarajevo, Bosnia and Herzegovina

    Zilha Ašimović, Elvedina Sirbubalo, Lejla Čengić, Ševal Muminović & Josip Jurković

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  1. Zilha Ašimović
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  2. Elvedina Sirbubalo
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  3. Lejla Čengić
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  4. Ševal Muminović
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  5. Josip Jurković
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Correspondence to Lejla Čengić .

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Editors and Affiliations

  1. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

    Muhamed Brka

  2. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

    Zlatan Sarić

  3. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

    Sanja Oručević Žuljević

  4. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

    Enisa Omanović-Mikličanin

  5. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

    Irzada Taljić

  6. Faculty of Agriculture and Food Sciences, University of Sarajevo, Saravejo, Bosnia and Herzegovina

    Lejla Biber

  7. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

    Alen Mujčinović

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Ašimović, Z., Sirbubalo, E., Čengić, L., Muminović, Š., Jurković, J. (2022). Phenolic Content and Antioxidant Activity Determination in Chamomile (Matricaria Recutita) and Sage (Salvia Officinalis) Teas. In: Brka, M., et al. 10th Central European Congress on Food. CE-Food 2020. Springer, Cham. https://doi.org/10.1007/978-3-031-04797-8_31

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