Malaysian Journal of Analytical Sciences Vol 20 No 3 (2016): 607 - 617

DOI: http://dx.doi.org/10.17576/mjas-2016-2003-21

 

 

 

ANTIOXIDANT ACTIVITY, COLOUR AND MINERAL CONTENT OF HERBAL TEA PREPARED FROM Cosmos caudatus LEAVES AT DIFFERENT MATURITY STAGES

 

(Aktiviti Antioksida, Warna dan Kandungan Mineral di dalam Teh Herba daripada Daun Cosmos caudatus pada Peringkat Kematangan yang Berbeza)

 

Dian Nashiela Fatanah¹, Noriham Abdullah^1,2*, Nooraain Hashim¹, Azizah Abd Hamid³

 

¹Department of Food Science and Technology, Faculty of Applied Sciences

²Malaysia Institute of Transportation (MITRANS)

Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia

³Department of Food Science, Faculty of Food Science and Technology,

Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia

 

*Corresponding author: noriham985@salam.uitm.edu.my

 

 

Received: 24 February 2015; Accepted: 27 October 2015

 

 

Abstract

In recent years, increasing consumption of herbal tea is a worldwide trend because of their refreshing taste, positive potential health effect, convenience, abundant resources and also cheaper in price. However, different maturity stages of plants being used as raw material could affect the antioxidant activity, colour and mineral content in herbal tea. Thus, this present study was aimed at determining antioxidant activity, colour and mineral content of herbal tea prepared from Cosmos caudatus (C. caudatus) leaves at three different maturity stages namely young, mature and old. All prepared herbal tea were analysed for total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), 2-2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, colour and mineral content. The results demonstrated that herbal tea prepared from young leaves had strong (p< 0.05) antioxidant activity compared to mature and old leaves for all assays tested. Pearson’s correlation coefficient also revealed that TPC and TFC exhibited a strong positive correlation with reducing power but negatively correlated with DPPH scavenging activity indicating that these compounds are major contributors to the antioxidant activity. In fact, the darker (p< 0.05) colour of C. caudatus herbal tea prepared from young leaves relates to their higher antioxidant activity as compared to mature and old leaves. However, C. caudatus herbal tea prepared from old leaves showed significantly higher in mineral content compared to mature and young leaves. Hence, it can be concluded that, as maturity increased, antioxidant activity and colour in C. caudatus herbal tea decreased and vice-versa for mineral content.

 

Keywords: herbal tea, Cosmos caudatus, maturity, antioxidant activity, colour, mineral content

 

Abstrak

Pada masa kini, peningkatan pengambilan teh herba menjadi ikutan terkini di seluruh dunia kerana rasa yang menyegarkan, mempunyai potensi yang positif terhadap kesihatan, sumber yang mudah didapati dan harga yang murah. Walaubagaimanapun, penggunaan sumber bahan mentah daripada tumbuh-tumbuhan pada peringkat kematangan yang berbeza mempengaruhi aktiviti antioksida, warna dan kandungan mineral di dalam teh herba. Oleh itu, kajian ini bertujuan untuk menentukan aktiviti antioksida, warna dan kandungan mineral di dalam teh herba yang dihasilkan daripada daun Cosmos caudatus (C. caudatus) pada tiga peringkat kematangan iaitu daun muda, matang dan tua. Semua sampel teh herba telah dianalisa untuk menentukan jumlah kandungan fenol (TPC), jumlah kandungan flavonoid (TFC), ujian penurunan ferik (FRAP), pemerangkapan radikal bebas 2-2-difenil-1-1pikrilhidrazil (DPPH), warna dan kandungan mineral. Keputusan menunjukkan bahawa, teh herba dihasilkan daripada daun muda mempunyai aktiviti antioksida yang tinggi (p< 0.05) berbanding dengan daun matang dan tua untuk semua asai diuji. Pekali korelasi Pearson juga menunjukkan bahawa TPC dan TFC mempunyai korelasi positif yang kuat dengan pengurangan kuasa tetapi mempunyai korelasi negatif yang kuat terhadap aktiviti pemerangkapan DPPH, menunjukkan bahawa sebatian- sebatian ini merupakan penyumbang utama kepada aktiviti antioksida. Malah, warna teh herba yang dihasilkan daripada daun C. caudatus muda yang lebih gelap (p< 0.05), menunjukkan tahap aktiviti antioksida yang tinggi berbanding daun matang dan tua. Walaubagaimanapun, teh herba yang dihasilkan daripada daun C. caudatus tua menunjukkan kandungan mineral yang tinggi berbanding daun matang dan muda. Kesimpulannya, semakin meningkat kematangan daun, aktiviti antioksida dan warna semakin berkurang dan adalah sebaliknya bagi kandungan mineral.

 

Kata kunci: teh herba, Cosmos caudatus, kematangan, aktiviti antioksida, warna, kandungan mineral

 

References

1.       Quispe, C., Viveros-Valdez, E. and Schmeda-Hirschmann, G. (2012). Phenolic constituents of the chilean herbal tea Fabiana imbricata R. et P. Plant Foods for Human Nutrition, 67(3): 242–246.

2.       Zhao, J., Deng, J. W., Chen, Y. W. and Li, S. P. (2013). Advanced phytochemical analysis of herbal tea in China. Journal of Chromatography A, 1313: 2 –  23.

3.       Horžić, D., Komes, D., Belščak, A., Ganić, K. K., Iveković, D. and Karlović, D. (2009). The composition of polyphenols and methylxanthines in teas and herbal infusions. Food Chemistry, 115(2): 441 – 448.

4.       Tschiggerl, C. and Bucar, F. (2012). The volatile fraction of herbal teas. Phytochemistry Reviews, 11(2–3): 245 – 254.

5.       Whittaker, A., Vazzana, C., Vecchio, V. and Benedettelli, S. (2009). Evaluation of direct and indirect effects of flavonoids, mineral elements and dry weight on antiradical scavenging activity in leaf material of field-grown Trifolium pratense cultivars using path analysis. Field Crops Research, 113: 1 – 11.

6.       Amna, O. F., Nooraain, H., Noriham, A., Azizah, A. H. and Husna, R. N. (2013). Acute and oral subacute toxicity study of ethanolic extract of Cosmos caudatus leaf in sprague dawley rats. International Journal of Bioscience, Biochemistry and Bioinformatics, 3(4): 301 – 305.

7.       Shui, G., Leong, L. P. and Wong, S. P. (2005). Rapid screening and characterisation of antioxidants of Cosmos caudatus using liquid chromatography coupled with mass spectrometry. Journal of Chromatography B, 827(1): 127 – 138.

8.       Mediani, A., Abas, F., Ping, T. C., Khatib, A. and Lajis, N. H. (2012). Influence of growth stage and season on the antioxidant constituents of Cosmos caudatus. Plant Foods for Human Nutrition, 67(4): 344 – 350.

9.       Rehecho, S., Hidalgo, O., Cirano, M. G. D., Navarro, I., Astiasarán, I., Ansorena, D., Yolanda, R. and Isabel, M. (2011). Chemical composition, mineral content and antioxidant activity of Verbena officinalis L . LWT - Food Science Technology, 44(4): 875 – 882.

10.    Gião, M. S., Pereira, C. I., Fonseca, S. C., Pintado, M. E. and Malcata, F. X. (2009). Effect of particle size upon the extent of extraction of antioxidant power fom the plants Agrimonia eupatoria, Salvia sp. and Satureja montana. Food Chemistry, 117(3):  412 – 416.

11.    Harbourne, N., Marete, E., Jacquier, J. C. and O’Riordan, D. (2009). Effect of drying methods on the phenolic constituents of meadowsweet (Filipendula ulmaria) and willow (Salix alba). LWT - Food Science Technology, 42(9): 1468 – 1473.

12.    Singh, V., Guizani, N., Essa, M. M., Hakkim, F. L and Rahman, M. S. (2012). Comparative analysis of total phenolics, flavonoid content and antioxidant profile of different date varieties (Phoenix dactylifera L .) from Sultanate of Oman. International Food Research Journal, 19(3): 1063 – 1070.

13.    Deetae, P., Parichanon, P., Trakunleewatthana, P., Chanseetis, C. and Lertsiri, S. (2012). Antioxidant and anti-glycation properties of thai herbal teas in comparison with conventional teas. Food Chemistry, 133(3):  953 – 959.

14.    Nuengchamnong, N. and Ingkaninan, K. (2010). On-line HPLC–MS–DPPH assay for the analysis of phenolic antioxidant compounds in fruit wine: Antidesma thwaitesianum Muell. Food Chemistry, 118(1): 147 – 152.

15.    Marete, E. N., Jacquier, J. C. and O’Riordan, D. (2009). Effects of extraction temperature on the phenolic and parthenolide contents, and colour of aqueous feverfew (Tanacetum parthenium) extracts. Food Chemistry, 117(2): 226 – 231.

16.    Pytlakowska, K., Kita, A., Janoska, P., Połowniak, M. and Kozik, V. (2012). Multi-element analysis of mineral and trace elements in medicinal herbs and their infusions. Food Chemistry, 135(2): 494 – 501.

17.    Siddiqui, M.W., Momin, C. M., Acharya, P., Kabir, J., Debnath, M. K. and Dhua, R. S. (2012). Dynamics of changes in bioactive molecules and antioxidant potential of capsicum chinense Jacq. cv. Habanero at nine maturity stages. Acta Physiologiae Plantarum 35(4): 1141 – 1148.

18.    Sreelatha, S. and Padma, P. R. (2009). Antioxidant activity and total phenolic content of Moringa oleifera leaves in two stages of maturity. Plant Foods for Human Nutrition, 64(4): 303 – 311.

19.    Fawole, O. A. and Opara, U. L. (2013). Changes in physical properties, chemical and elemental composition and antioxidant capacity of pomegranate (cv. Ruby) fruit at five maturity stages. Science Horticulture (Amsterdam)., 150: 37 – 46.

20.    Menichini, F., Loizzo, M. R., Bonesi, M., Conforti, F., Luca, D. D., Statti, G. A., Cindio, B. D., Menichini, F. and Tundis, R. (2011). Phytochemical profile, antioxidant, anti-inflammatory and hypoglycemic potential of hydroalcoholic extracts from Citrus medica L. cv Diamante flowers, leaves and fruits at two maturity stages. Food Chemistry and Toxicology, 49(7): 1549 – 1555.

21.    Oh, J., Jo, H., Cho, A. R., Kim, S.-J. and Han, J. (2013). Antioxidant and antimicrobial activities of various leafy herbal teas. Food Control, 31(2): 403 – 409.

22.    Shuib, N. H., Shaari, K., Khatib, A., Kneer, R., Zareen, S., Raof, S. M., Lajis, N. H. and Neto, V. (2011). Discrimination of young and mature leaves of Melicope ptelefolia using ¹H NMR and multivariate data analysis. Food Chemistry, 126(2): 640 – 645.

23.    Barros, L., Queiro, B., Ferreira, I. C. F. R. and Baptista, P. (2007). Total phenols, ascorbic acid , β-carotene and lycopene in portuguese wild edible mushrooms and their antioxidant activities. Food Chemistry, 103: 413– 419.

24.    Villa-Rodríguez, J. A., Molina-Corral, F. J., Ayala-Zavala, J. F., Olivas, G. I. and González-Aguilar, G. A. (2011). Effect of maturity stage on the content of fatty acids and antioxidant activity of ‘hass’ avocado. Food Research International, 44(5): 1231 – 1237.

25.    Alves, A., Ramos, A., Gonçalves, M. M., Bernardo, M. and Mendes, B. J. (2013). Antioxidant Activity, quality parameters and mineral content of portuguese monofloral honeys. Journal of Food Composition and Analysis, 30(2): 130 –138.

26.    Schwarz, M., Rodríguez, M. C., Guillén, D. A. and Barroso. C. G. (2012). Evolution of the colour, antioxidant activity and polyphenols in unusually aged sherry wines. Food Chemistry, 133: 271 – 276.

27.    Alvarez-Suarez, J. M., Tulipani, S., Díaz, D., Estevez, Y., Romandini, S., Giampieri, F., Damiani, E., Astolfi, P., Bompadre, S. and Battino, M. (2010). Antioxidant and antimicrobial capacity of several monofloral cuban honeys and their correlation with color, polyphenol content and other chemical compounds. Food Chemistry Toxicology, 48(8–9): 2490 – 2499.

28.    Tokalıoğlu, Ş. (2012). Determination of trace elements in commonly consumed medicinal herbs by ICP-MS and multivariate analysis. Food Chemisty, 134(4): 2504 – 2508.

29.    Başgel, S. and Erdemoğlu, S. B. (2006). Determination of mineral and trace elements in some medicinal herbs and their infusions consumed in Turkey. Science of Total Environment, 359(1–3): 82 – 89.

30.    Devlin, R. M. and Witham, F. H. (1983). Plant physiology. Willard Grant Press, Boston, pp. 96 -129.

31.    Flowers, T. J. and Yeo, A. R. (1992). Tertiary level biology: solute transport in plants. Thomas Press, New Delhi, India, pp. 137.

32.    Sulaiman, S. F.,  Sajak, A. A. B.,  Ooi, K. L. and Seow, E. M. (2011). Effect of solvents in extracting polyphenols and antioxidants of selected raw vegetables. Journal of Food Composition and Analysis, 24(4–5): 506 – 515.

33.    The National Academies. Dietary reference intakes: elements dietary reference intakes: elements. (2001). Downloaded from www.nap.edu.

34.    Ministry of Health Malaysia. Recommended nutrient intakes for Malaysia: A Report of the technical working group on nutritional guidelines. (2005). Downloaded from http://www.moh.gov.my/images/gallery/ rni/insert.pdf.