Page 134 - Zbornik_Konf_2019

https://doi.org/10.15414/2019.9788055220703

4 International Scientific Conference Abstracts Book
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ANTIOXIDANT ACTIVITY OF HERBAL TEA FROM LEAVES OF SOLIDAGO CANADENSIS L.

Olga Shelepova , Yulia Vinogradova , Olena Vergun , Ján Brindza
1
2
3
1
1 N.V. Tsitsin Main Botanical Garden of Russian Academy of Sciences, Moscow, Russian Federation;
E-mail.: shelepova-olga@mail.ru
2 M.M. Gryshko National Botanical Garden of the National Academy of Sciences of Ukraine,
Kyiv, Ukraine
3 Slovak Agricultural University in Nitra, Nitra, Slovak Republic
Currently, only a small percentage of plants are widely cultivated. Therefore, the search
for new resource species of plants worried about humanity. Invasive species can be one
source of valuable nutrient sources. In recent years, the idea has emerged that invasive
species can be a reliable resource for using high value-added products, and instead of
eliminating them can be a great benefit. So far as many invasive species remain
underinvestigated their evaluation is of great interest in terms of discovering new sources of
functional ingredients for foods, nutraceuticals, cosmeceuticals, medicines and other
applications. In many of the European countries, Solidago canadensis L. is considered as
commonly distributed invasive species. Numerous interesting organic compounds have been
reported for the Solidago L. genus, for example, flavonoids, phenolic acids and glucosides,
polysaccharides, diterpenes, triterpenoid saponosides, tannins, and essential oils. Flowers
have been used in folk medicine as an analgesic, treatment of burns and ulcers, antipyretic,
gastrointestinal and hepatic agents. They are also known for their antioxidant properties.
We investigated the leaves of S. canadensis and herbal tea from the leaves of this
species as a potential source of antioxidants. Herbal teas are popular due to their fragrance
and contain lower content of caffeine, which could inhibit calcium absorption. Regular intake
of herbal tea is associated with an improved antioxidant status in vivo that may contribute to
lowering the risk of coronary heart disease, atherosclerosis, reduced mutagenicity, and
inflammation. One of the key steps in the herbs tea manufacturing process is the degree of
fermentation the leaves are allowed to undergo.
We compared water and alcohol extracts from fresh and air-dry samples of S. canadensis
and herbal tea of 2 types of fermentation (fermentation of leaves after deep freezing (F1) and
fermentation of fresh leaves (F2)).
Free radical scavenging activity was measured by 2.2-diphenyl-1-picrylhydrazyl
(DPPH·) method according to Brand-Williams et al. (1995).
The total antioxidant activity of extracts from fresh leaves of S. canadensis was not high
and amounted to 34.9 % (aqueous extracts), 35.7 % (ethanol extracts) and 54.7 % (methanol
extracts). While the total antioxidant activity of extracts from dry leaves was significantly
higher for methanol and ethanol extracts and amounted to 83.2 and 85.8 %, respectively. But
it was lower for the water extract – 18.6 %. The total antioxidant activity of the herbal tea
samples from the 2 types of fermentation was generally similar and significantly higher than
the native samples for aqueous extracts (66.9 (F2) and 58.2 % (F1)). The indices of alcoholic
extracts of herbal tea were lower than those for dry leaves, but higher than those of native
samples (55.6–56.8 % (ethanol extract) and 74.8–76.6 % (methanol extract)).
Thus, our results demonstrate that S. canadensis to be a valid resource in bioeconomy
and are a potential source of useful bioactive compounds.

Keywords: S. canadensis, antioxidant activity, herbal tea.

Acknowledgments
This work was carried out in accordance with the MBG RAS Research Project No. 118021490111-5.

|134 4 International Scientific Conference Agrobiodiversity Nutrition, Health and Quality of Human and Bees Life
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September 11–13, 2019