Wyniki wyszukiwania

Wyszukiwano:
w słowach kluczowych: brewing time

Sortuj według:

Ogranicz wyniki do:

Effects of brewing time on the content of minerals in infusions of medicinal herbs

100%

Sembratowicz I., Rusinek-Prystupa E.

Polish Journal of Environmental Studies

2014

tom 23

nr 1

The aim of this study was to analyze the influence of brewing time on the content of select trace elements (Cu, Zn, Fe, Mn) and heavy metals (Pb, Cd) in homogeneous and mixed herbs used in therapy of digestive system diseases and in regulation of digestive processes. The study involved 10 types of preparations of herbal teas (mono- and multi-component sachets) acting on the gastrointestinal tract and digestive processes. Also, four types of black teas were examined for comparison. Aqueous extracts were made from each sample. As the manufacturers recommend herbal teas to be brewed for 5-15 min, in our study analyses were carried out for aqueous extracts brewed for 5 and 10 min. Contents of minerals in dry matter of the analyzed herbal and black teas and herbal blends were very differentiated, which could be due to species diversity and origin of the raw material. The brewing time had no significant effect on the percentage of the analyzed microelements extraction to the aqueous phase, however in the case of copper, manganese and lead the longer time of extraction resulted in a reduced yield of this process. An opposite dependency was noted in the case of iron, cadmium, and zinc.

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Influence of temperature and brewing time of nettle (Urtica dioica L.) infusions on vitamin C content

84%

Wolska J., Czop M., Jakubczyk K., Janda K.

Roczniki Państwowego Zakładu Higieny

2016

tom 67

nr 4

Background. Stinging nettle (Urtica dioica L.) can be found in temperate climate zones of Europe, Africa and America Nettle may be a source of nutritional ingredients, mineral salts, vitamins and antioxidants. Objective. The aim of the study was to determine the effect of temperature and brewing time Urtica dioica L. infusions from different parts of this plant on vitamin C (ascorbic acid) content. Material and methods. Infusions of nettle leaf, stem and root were prepared at room temperature, 50°C, 60°C, 70°C and 80°C for 10 minutes. Leaf infusions were also brewed for 5, 10, 15 and 20 minutes at initial water temperature of 60°C. The amount of vitamin C was determined by the spectrophotometric method. Results. The best temperature of brewing nettle infusions, in terms of vitamin C concentration, is between 50 °C and 60 °C as it is sufficient to extract the substance, yet not high enough to destroy it. Conclusions. The optimal time of brewing appeared to be 10 minutes as the prolonged exposure to high temperature appeared to be detrimental for ascorbic acid as well.

Ograniczanie wyników

1 Polish Journal of Environmental Studies

1 Roczniki Państwowego Zakładu Higieny

1 Czop M.

1 Jakubczyk K.

1 Janda K.

1 Rusinek-Prystupa E.

1 Sembratowicz I.

1 Wolska J.

1 2016

1 2014

Wyniki wyszukiwania

Effects of brewing time on the content of minerals in infusions of medicinal herbs

Influence of temperature and brewing time of nettle (Urtica dioica L.) infusions on vitamin C content