Dept de Ings Química y Bioquímica, Instituto Tecnológico de Durango, Blvd Felipe Pescador 1830 Ote, Col Nueva Vizcaya, 34080 Durango, Dgo, México.
J Food Sci. 2012 Feb;77(2):C162-6. doi: 10.1111/j.1750-3841.2011.02524.x.
As part of an ongoing screening on natural products, 4 oak leaves were analyzed as potential nutraceutical beverages. The phenolic composition, antioxidant capacity, and sensory preferences of leaves infusions from Quercus resinosa, Q. sideroxyla, Q. eduadii, and Q. durifolia in comparison with 2 commercial green teas were investigated. Herbal infusions from oak leaves and Green teas (1%, 80 °C, 10 min) were evaluated for total polyphenol content (TPC), total flavonoid content (TFC), HPLC analysis, trolox equivalent antioxidant capacity (TEAC), oxygen radical absorbance capacity (ORAC), soluble solids, pH, color, and consumer preference analysis. Q. resinosa leaves infusions have shown the highest TPC, TEAC, and ORAC values but they have attained the lowest preference score. Quercus leaves infusions with higher content of gallic acid and catechins showed best antioxidant capacity but lower consumer preference.
作为正在进行的天然产物筛选的一部分，分析了 4 片橡树叶，以寻找潜在的营养保健饮料。比较了来自麻栎、栓皮栎、麻栎和苦槠的叶浸液与 2 种商业绿茶的酚类成分、抗氧化能力和感官偏好。对橡木树叶和绿茶的 Herbal 浸液（1%，80°C，10 分钟）进行了总多酚含量（TPC）、总黄酮含量（TFC）、HPLC 分析、trolox 当量抗氧化能力（TEAC）、氧自由基吸收能力（ORAC）、可溶性固形物、pH 值、颜色和消费者偏好分析。麻栎叶浸液具有最高的 TPC、TEAC 和 ORAC 值，但获得的偏好评分最低。含有较高没食子酸和儿茶素的栎树叶浸液具有最佳的抗氧化能力，但消费者偏好较低。
