Biochemical and functional properties of indigenous Australian herbal infusions. (December 2018) - Nirmal, Nilesh Prakash
Abstract: The phytochemical profile, organic acid content, minerals, various antioxidant assays and consumers acceptability of indigenous Australian herbal infusions namely gulban ( Melaleuca citrolens ), anise myrtle ( Syzygium anisatum ), and lemon myrtle (Backhousia citriodora) were compared with a commercial green tea ( Camellia sinensis ). Total phenolic content and catechin derivatives were higher in green tea as compared to indigenous herbal infusions ( P < 0.05). Phytochemical profiles showed high levels of caffeine in green tea, but, it was not found in herbal infusions ( P < 0.05). Australian indigenous herbal infusions were a good source of calcium and magnesium compared to green tea ( P < 0.05). Oxalic acid was higher in green tea, whereas gulban and anise myrtle infusions were rich in citric acid ( P < 0.05). Antioxidant activities of green tea and gulban herbal infusions were comparable ( P ≥ 0.05). Overall liking scores were higher for herbal infusions compared to green tea ( P < 0.05). Indigenous Australian herbal infusions particularly gulban has a potential to become a successful commercial herbal beverage. Highlights: Gulban, anise myrtle and lemon myrtle are the Australian indigenous bush food plants. Australian indigenous herbal infusions are a good source of Ca, Mg and citric acid. Caffeine was not found in Australian indigenous herbal infusions. Overall liking score was higher for Australian indigenous herbal infusions compared to green tea.