Salazar-Campos Johonathan, Salazar-Campos Orlando, Gálvez-Ruiz Osmar, Gavidia-Chávez Herlita, Gavidia-Chávez Mery, Irigoin-Guevara Lorena, Obregón-Domínguez Jesús
Centro de Experimentación e Investigación, Universidad Nacional Autónoma de Chota, Cajamarca 06121, Perú.
Escuela de Ingeniería de Software, Facultad de Ingeniería, Universidad San Ignacio de Loyola, Lima 15024, Perú.
Prev Nutr Food Sci. 2023 Dec 31;28(4):444-452. doi: 10.3746/pnf.2023.28.4.444.
Natural herbal teas are one of the three most consumed beverages in the world, and despite their frequent use in the cosmetic, food, and pharmaceutical industries, there is still much to about them. This study aimed to determine the functional properties of tea infusions made from dried (EA), (DM), and (M) grown in the Peruvian Andes. Next, using a simplex design with unrestricted centroid amplified centroid, 12 combinations were obtained for the combination of dried leaves with EA: 0∼100%, DM: 0∼100%, and M: 0∼100% optimal combination of EA: 6.59%, DM: 84.62%, and M: 8.79% maximizes functional components for total polyphenols (2,831.18 mg EAG/100 g), flavonoids (37.73 mg CAT/g), and antioxidant capacity (145.99 μmol Trolox/g). It can be confirmed that dried mixtures of these plants made into tea are a significant source of bioactive molecules, have a tolerable flavor, and can be used for therapeutic purposes when consumed.
天然花草茶是世界上消费量最大的三种饮品之一，尽管它们在化妆品、食品和制药行业中经常被使用，但关于它们仍有许多未知之处。本研究旨在确定由生长在秘鲁安第斯山脉的干燥（EA）、（DM）和（M）制成的茶浸液的功能特性。接下来，采用具有无限制质心放大质心的单纯形设计，获得了12种干燥叶与EA的组合：0∼100%，DM：0∼100%，M：0∼100%，EA的最佳组合为6.59%，DM为84.62%，M为8.79%，可使总多酚（2831.18mg EAG/100g）、黄酮类化合物（37.73mg CAT/g）和抗氧化能力（145.99μmol Trolox/g）的功能成分最大化。可以确认，这些植物制成的茶的干燥混合物是生物活性分子的重要来源，具有可接受的风味，食用时可用于治疗目的。 （注：原文中部分植物名称未完整给出，翻译可能存在一定局限性）
