Effect of Drying and Steeping Temperatures on the Phenolic Content, Antioxidant Activity, Aromatic Compounds and Sensory Properties of <i>Cunila polyantha</i> Benth. Infusions

Effect of Drying and Steeping Temperatures on the Phenolic Content, Antioxidant Activity, Aromatic Compounds and Sensory Properties of <i>Cunila polyantha</i> Benth. Infusions

<i>Cunila polyantha</i> Benth. (Lamiaceae), an aromatic plant endemic to Mexico, is used in traditional medicine as tea infusions. In this study, the effects of different drying and steeping temperatures on the phenolic content and composition, antioxidant activity, volatile composition,...

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Bibliographic Details
Main Authors: Karla Araceli Silva-Ramírez, Dioselina Álvarez-Bernal, Ernesto Oregel-Zamudio, Cecilia Guízar-González, José Roberto Medina-Medrano
Format: Article
Language:English
Published: MDPI AG 2020-10-01
Series:Processes
Subjects:
green tea
sensory evaluation
volatile organic compounds
response surface methodology
high-performance liquid chromatography
<i>Cunila polyantha</i>
Online Access:https://www.mdpi.com/2227-9717/8/11/1378

Internet

https://www.mdpi.com/2227-9717/8/11/1378

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