Impact of cold versus hot brewing on the phenolic profile and antioxidant capacity of rooibos (Aspalathus linearis) herbal tea

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dc.contributor.authorDamiani, Elisabettaen_ZA
dc.contributor.authorCarloni, Patriciaen_ZA
dc.contributor.authorRocchetti, Gabrieleen_ZA
dc.contributor.authorSenizza, Biancamariaen_ZA
dc.contributor.authorTiano, Lucaen_ZA
dc.contributor.authorJoubert, Elizabethen_ZA
dc.contributor.authorde Beer, Daleneen_ZA
dc.contributor.authorLucini, Luigien_ZA
dc.date.accessioned2021-08-12T10:21:54Z
dc.date.available2021-08-12T10:21:54Z
dc.date.issued2019-10-21
dc.descriptionCITATION: Damiani E. et al. 2019. Impact of cold versus hot brewing on the phenolic profile and antioxidant capacity of rooibos (Aspalathus linearis) herbal tea. Antioxidants, 8(10):499-517. doi:10.3390/antiox8100499
dc.descriptionThe original publication is available at https://www.mdpi.com/journal/antioxidants
dc.description.abstractConsumption 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.en_ZA
dc.description.sponsorshipUNIVPM
dc.description.sponsorshipNorthern Cape Department of Agriculture
dc.description.urihttps://www.mdpi.com/2076-3921/8/10/499/htm
dc.description.versionPublisher's version
dc.format.extent19 pages : illustrationsen_ZA
dc.identifier.citationDamiani E. et al. 2019. Impact of cold versus hot brewing on the phenolic profile and antioxidant capacity of rooibos (Aspalathus linearis) herbal tea. Antioxidants. 8(10):499-517. doi:10.3390/antiox8100499
dc.identifier.issn2076-3921 (online)
dc.identifier.otherdoi:10.3390/antiox8100499
dc.identifier.urihttp://hdl.handle.net/10019.1/110838
dc.language.isoen_ZAen_ZA
dc.publisherMDPI
dc.rights.holderAuthors retain copyright
dc.subjectRooibos tea -- Africa, Southernen_ZA
dc.subjectMetabolomicsen_ZA
dc.subjectPolyphenolsen_ZA
dc.subjectAspalathus -- Africa, Southernen_ZA
dc.subjectAntioxidantsen_ZA
dc.subjectBeverages -- Microbiologyen_ZA
dc.titleImpact of cold versus hot brewing on the phenolic profile and antioxidant capacity of rooibos (Aspalathus linearis) herbal teaen_ZA
dc.typeArticleen_ZA
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