Estimation of the Content of Selected Active Substances in Primary and Secondary Herbal Brews by UV-VIS and GC-MS Spectroscopic Analyses

Estimation of the Content of Selected Active Substances in Primary and Secondary Herbal Brews by UV-VIS and GC-MS Spectroscopic Analyses

Primary and secondary herbal brews were tested for the content of polyphenolic compounds, flavonoids, and essential oil. The brewing process was carried out at an initial temperature of 95°C and different time parameters (5, 10, 15, and 30 min). A secondary brewing was also carried out to estimate t...

Full description

Bibliographic Details
Main Authors: Jakub Wyrostek, Radosław Kowalski, Urszula Pankiewicz, Ewa Solarska
Format: Article
Language:English
Published: Hindawi Limited 2020-01-01
Series:Journal of Analytical Methods in Chemistry
Online Access:http://dx.doi.org/10.1155/2020/8891855
id doaj-debaba9fd56b448b835f82642a28f659
record_format Article
spelling doaj-debaba9fd56b448b835f82642a28f6592020-11-25T04:11:46ZengHindawi LimitedJournal of Analytical Methods in Chemistry2090-88652090-88732020-01-01202010.1155/2020/88918558891855Estimation of the Content of Selected Active Substances in Primary and Secondary Herbal Brews by UV-VIS and GC-MS Spectroscopic AnalysesJakub Wyrostek0Radosław Kowalski1Urszula Pankiewicz2Ewa Solarska3Department of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, PolandDepartment of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, PolandDepartment of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, PolandDepartment of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences, 8 Skromna Street, 20-704 Lublin, PolandPrimary and secondary herbal brews were tested for the content of polyphenolic compounds, flavonoids, and essential oil. The brewing process was carried out at an initial temperature of 95°C and different time parameters (5, 10, 15, and 30 min). A secondary brewing was also carried out to estimate the reuse of the herbal material. The highest content of polyphenol compounds and flavonoids was determined in the primary peppermint brews (4017 mg L−1 and 360 mg L−1, respectively). The secondary brews were characterised by a lower content of active substances than the primary brews. The study showed that the herbal postbrewing material contained significant levels of essential oil (from 13.04% to 95.65%) and may be an alternative source of volatile bioactive compounds.http://dx.doi.org/10.1155/2020/8891855
collection DOAJ
language English
format Article
sources DOAJ
author Jakub Wyrostek
Radosław Kowalski
Urszula Pankiewicz
Ewa Solarska
spellingShingle Jakub Wyrostek
Radosław Kowalski
Urszula Pankiewicz
Ewa Solarska
Estimation of the Content of Selected Active Substances in Primary and Secondary Herbal Brews by UV-VIS and GC-MS Spectroscopic Analyses
Journal of Analytical Methods in Chemistry
author_facet Jakub Wyrostek
Radosław Kowalski
Urszula Pankiewicz
Ewa Solarska
author_sort Jakub Wyrostek
title Estimation of the Content of Selected Active Substances in Primary and Secondary Herbal Brews by UV-VIS and GC-MS Spectroscopic Analyses
title_short Estimation of the Content of Selected Active Substances in Primary and Secondary Herbal Brews by UV-VIS and GC-MS Spectroscopic Analyses
title_full Estimation of the Content of Selected Active Substances in Primary and Secondary Herbal Brews by UV-VIS and GC-MS Spectroscopic Analyses
title_fullStr Estimation of the Content of Selected Active Substances in Primary and Secondary Herbal Brews by UV-VIS and GC-MS Spectroscopic Analyses
title_full_unstemmed Estimation of the Content of Selected Active Substances in Primary and Secondary Herbal Brews by UV-VIS and GC-MS Spectroscopic Analyses
title_sort estimation of the content of selected active substances in primary and secondary herbal brews by uv-vis and gc-ms spectroscopic analyses
publisher Hindawi Limited
series Journal of Analytical Methods in Chemistry
issn 2090-8865
2090-8873
publishDate 2020-01-01
description Primary and secondary herbal brews were tested for the content of polyphenolic compounds, flavonoids, and essential oil. The brewing process was carried out at an initial temperature of 95°C and different time parameters (5, 10, 15, and 30 min). A secondary brewing was also carried out to estimate the reuse of the herbal material. The highest content of polyphenol compounds and flavonoids was determined in the primary peppermint brews (4017 mg L−1 and 360 mg L−1, respectively). The secondary brews were characterised by a lower content of active substances than the primary brews. The study showed that the herbal postbrewing material contained significant levels of essential oil (from 13.04% to 95.65%) and may be an alternative source of volatile bioactive compounds.
url http://dx.doi.org/10.1155/2020/8891855
work_keys_str_mv AT jakubwyrostek estimationofthecontentofselectedactivesubstancesinprimaryandsecondaryherbalbrewsbyuvvisandgcmsspectroscopicanalyses
AT radosławkowalski estimationofthecontentofselectedactivesubstancesinprimaryandsecondaryherbalbrewsbyuvvisandgcmsspectroscopicanalyses
AT urszulapankiewicz estimationofthecontentofselectedactivesubstancesinprimaryandsecondaryherbalbrewsbyuvvisandgcmsspectroscopicanalyses
AT ewasolarska estimationofthecontentofselectedactivesubstancesinprimaryandsecondaryherbalbrewsbyuvvisandgcmsspectroscopicanalyses
_version_ 1715033773184122880

Similar Items