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Table 2. Effect of extraction time on palatability score of herbal teas (experiment 2). Herb /plant material Average score* Raal and Matto 2517 10 min extraction 45 min extraction Score reduction/improvement Blackcurrant fruits (Ribis nigri fructus) 4.83 4.94 +0.11 Oregano herb (Origani herba) 4.43 4.00 -0.43 Lemon balm leaves (Melissae folium) 4.41 4.06 -0.35 Creeping thyme herb (Serpylli herba) 4.36 4.21 -0.15 Cowberry leaves (Vitis-idaeae folium) 4.14 4.21 +0.07 Sage leaves (Salviae officinalis folium) 4.14 3.79 -0.33 Peppermint leaves (Menthae piperitae folium) 4.06 3.78 -0.28 German chamomile flowers (Chamomillae flos) 3.94 3.22 -0.72 Yarrow herb (Millefolii herba) 3.93 3.64 -0.29 Hawthorn fruits (Crataegi fructus) 3.83 3.56 -0.27 Birch leaves (Betulae folium) 3.79 3.29 -0.50 Juniper fruits (Juniperi fructus) 3.71 3.57 -0.14 Hops (Lupuli strobilus) 3.64 3.57 -0.07 Primula flowers (Primulae flos) 3.64 3.23 -0.41 Field horsetail herb (Equiseti arvensis herba) 3.44 3.22 -0.22 Caraway fruits (Carvi fructus) 3.39 3.33 -0.06 Coriander fruits (Coriandri fructus) 3.36 3.07 -0.29 Coltsfoot leaves (Farfarae folium) 3.22 3.11 -0.11 Aniseed fruits (Anisi fructus) 3.21 3.00 -0.21 St. John’s wort herb (Hyperici herba) 3.17 2.28 -0.89 Bearberry leaves (Uvae ursi folium) 3.06 2.78 -0.28 Valerian root (Valerianae radix) 3.06 3.00 -0.06 Flax seeds (Lini semen) 2.94 2.78 -0.16 Pot marigold flowers (Calendulae flos) 2.94 2.65 -0.29 Common thyme herb (Thymi herba) 2.79 2.71 -0.08 Rosemary herb (Ledi herba) 2.36 1.86 -0.50 Frangula bark (Frangulae cortex) 2.29 2.47 +0.18 Common motherwort herb (Leonuri herba) 1.67 1.28 -0.39 Tormentil rhizome (Tormentillae rhizome) 1.61 1.17 -0.43 Bistort rhizome (Bistortae rhizome) 1.39 1.11 -0.28 Iceland moss (Lichen islandicus) 1.38 1.07 -0.31 31 subjects tasted all herbal teas. *5-point taste scale (1=distasteful, 5=excellent taste). α-bisabolol or bisabolol oxides A and B (Orav et al., 2010). The present study demonstrates that the extraction time is not the crucial determinant for the taste rating of the herbal teas (Tables 2 and 3), at least as far as the experimenters were aware that these teas are intended to be used as remedies. The general trend was that the prolongation of the extraction time decreased the score of palatability, but the effect was not great and the prolongations of the extraction time of the Blackcurrant and Coriander fruits, Cowberry leaves, Flax seeds, or Frangula bark teas even somewhat improved the taste. One has to emphasize that on the 5-point palatability scale the usual change of the palatability score was only 5 to 20%. The taste of bitterness is another sensational property widely associated with teas of medicinal herbs. Though again at least somewhat contextual and society specific (6), particularly the bitterness is associated with the putative efficacy of the medicinal herb derived remedies. In this context it is surprising that the considerable sweetening of the herbal teas had also only a minor taste improving effect (Table 4). Notably only the Blackcurrant fruits tea achieved the maximum 5 points score, however the unsweetened entry score of the Blackcurrant fruits tea in this experiment was also high (4.63). Thus, the sweetening of the medicinal herb teas is a tool to improve the tea taste, however, the effect of the addition of saccharose is only moderate and the unpalatable herbal teas remain still unpalatable. It is interesting to mention that all samples known as essential oil drugs (Table 1) had exclusively the maximum 5 point score (Table 1), but the minimum score of their teas was sometimes even only 1 (Caraway fruits, German chamomile flowers,
2518 J. Med. Plants Res. Table 3. Effect of extraction time on palatability score of herbal teas (experiment 3). Herb /plant material Average score* 10 min extraction 45 min extraction Score reduction/ improvement Flax seeds (Lini semen) 4.56 4.79 +0.23 Bearberry leaves (Uvae ursi folium) 4.16 3.82 -0.34 Primula flowers (Primulae flos) 4.15 3.95 -0.20 German chamomile flowers (Chamomillae flos) 3.98 3.35 -0.63 Blackcurrant fruits (Ribis nigri fructus) 3.89 3.89 0 Juniper fruits (Juniperi fructus) 3.86 3.75 -0.11 Oregano herb (Origani herba) 3.86 3.28 -0.58 St. John’s wort herb (Hyperici herba) 3.82 3.66 -0.16 Creeping thyme herb (Serpylli herba) 3.58 3.28 -0.30 Oak bark (Quercus cortex) 3.42 3.16 -0.26 Caraway fruits (Carvi fructus) 3.26 3.08 -0.18 Sage leaves (Salviae officinalis folium) 3.22 2.86 -0.36 Yarrow herb (Millefolii herba) 3.20 2.83 -0.37 Common thyme herb (Thymi herba) 3.11 3.06 -0.05 Lemon balm leaves (Melissae folium) 3.05 2.51 -0.54 Pot marigold flowers (Calendulae flos) 3.05 2.56 -0.49 Hops (Lupuli strobilus) 3.03 2.89 -0.14 Cowberry leaves (Vitis-idaeae folium) 2.97 2.72 -0.25 Coriander fruits (Coriandri fructus) 2.82 2.85 +0.03 Birch leaves (Betulae folium) 2.78 2.53 -0.25 Rosemary herb (Ledi herba) 2.08 1.83 -0.25 Common motherwort herb (Leonuri herba) 1.55 1.24 -0.31 Iceland moss (Lichen islandicus) 1.33 1.19 -0.14 Wormwood herb (Absinthii herba) 1.11 1.03 -0.08 24 subjects tasted all herbal teas. *5-point taste scale (1=distasteful, 5=excellent taste). Table 4. Effect of sweetening on palatability score of herbal teas. Herb /plant material Average score* Before sweetening After sweetening Score improvement Blackcurrant fruits (Ribis nigri fructus) 4.63 5.00 +0.37 Peppermint leaves (Menthae piperitae folium) 4.54 4.80 +0.26 Primula flowers (Primulae flos) 4.07 4.53 +0.46 Lemon balm leaves (Melissae folium) 3.94 4.38 +0.44 Liquorice roots (Glycyrrhizae radix) 3.88 3.88 ±0 Pot marigold flowers (Calendulae flos) 3.88 4.06 +0.18 German chamomile flowers (Chamomillae flos) 3.80 4.07 +0.27 Coltsfoot leaves (Farfarae folium) 3.69 4.06 +0.37 Flax seeds (Lini semen) 3.62 4.00 +0.38 St. John’s wort herb (Hyperici herba) 3.60 3.93 +0.33 Aniseed fruits (Anisi fructus) 3.44 3.88 +0.44 Hyssop leaves (Hyssopi folium) 3.44 3.69 +0.25 Field horsetail herb (Equiseti arvensis herba) 3.44 3.69 +0.25 Hops (Lupuli strobilus) 3.38 4.00 +0.62 Caraway fruits (Carvi fructus) 3.38 3.69 +0.31 Juniper fruits (Juniperi fructus) 3.25 3.69 +0.44 Creeping thyme herb (Serpylli herba) 3.20 3.56 +0.36 Sage leaves (Salviae officinalis folium) 3.20 3.60 +0.40
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Journal of Medicinal Plants Researc
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Editors Prof. Akah Peter Achunike E
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Electronic submission of manuscript
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Fees and Charges: Authors are requi
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Table of Contents: Volume 6 Number
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Figure 1. Chuanxiong Rhizoma (http:
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Table 1. Identification of main pea
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Table 3. Pharmacokinetic parameters
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active component study, many invest
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and 1185 kg ha -1 in the first site
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Table 1. Recommendation for use fer
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Sadanandan AK, Hamza S (1996c). Stu
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and it has been traced to South Ame
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Table 3. Results of phytochemical a
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(a) (b) (c) Figure 1. (a) Normal ce
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emedies in the south of Brazil. J.
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known fatty acids and terpenoids we
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Table 1. Renal function tests of ra
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Al-Radahe et al. 2271 Figure 3.nnnn
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namely disruption of the vascular e
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Zayachkivska OS, Konturek SJ, Drozd
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β-carotene were purchased from Sig
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Figure 1. Effect of ethanol concent
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Table 3. Climatic and soil factors
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content of polysaccharides. Phospha
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Serge et al. 2285 Table 1. Relative
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Percentage inhibition % of inhibiti
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Table 1. Result of phytochemical sc
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Table 3. Result of thin layer chrom
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Table 2. MIC of a compound 1 from c
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Zirihi et al. 2301 Figure 2. Termin
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Figure 5. T. catappa Linn. (Combret
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Figure 8. A. fumigatus: Aspect of c
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Figure 12. Sensitivity of A. fumiga
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Noormi et al. 2311 Table 1. Callus
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Table 2. Contd. NoC=No callus. 4.0
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Figure 2. Contd. at 2.0 mg/L yellow
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Table 1. Biochemical parameters in
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Figure 3. Bcl-xL reactions in inter
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ACKNOWLEDGMENTS The authors would l
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Figure 1. The first page of the boo
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Figure 3. The most widely included
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Figure 4. Lithographic print “St.
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Table 1. List of plants included in
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Table 1. Contd. Nedelcheva 2333 Cin
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Table 1. Contd. Nedelcheva 2335 Rhe
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14 7 1 15 1 35 17 16 Imported plant
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Academy of Science Publishing House
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et al., 1996; van Wyk and Gericke,
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DPPH inhibition (%) DPPH % inhibiti
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% Mortality Concentration (µg/ml)
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information on plants used for the
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Table 1. Levels of independent vari
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Arbutin (mg/g) Co-solvent Figure 1.
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Arbutin (mg/g) Extraction pressure
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Table 3. Arbuitn content of Asian p
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Arbutin (mg/g) Extraction pressure
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Arbutin (mg/g) Extraction temperatu
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Table 1. Chemical composition of es
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Darjazi 2369 Table 2. Statistical a
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Table 3. Correlation matrix (number
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Table 1. Precision test. extraction
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Figure 2. Effect of different alcoh
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Table 6. Results of ANOVA. Nie et a
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Table 2. Plant data and MIC values
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exhibiting the polar extracts of P.
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Table 3. Contd. AcOEt ++ ++ ++ - Me
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Figure 1. Map of Ladakh region of I
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Warghat et al. 2391 Table 3. Summar
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Table 5. Inter-Population genetic i
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Excoffier L, Smouse PE, Quattro JM
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ice residue is an ideal raw materia
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DPPH• scavenging ratio(%) OD valu
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scavenging effect on free radical a
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our new CL system. Fenton reaction
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1 2 Time (s) Figure 2. Kinetic curv
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Wong et al., 2006). It can be seen
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Pan YM, Liang Y, Wang HS, Liang M (
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2422 J. Med. Plants Res. close cano
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2424 J. Med. Plants Res. Table 1. M
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2426 J. Med. Plants Res. Table 1. C
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2432 J. Med. Plants Res. Table 2. D
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2434 J. Med. Plants Res. Table 6. T
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2436 J. Med. Plants Res. budget dur
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2440 J. Med. Plants Res. Table 1. R
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2442 J. Med. Plants Res. Stability
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2444 J. Med. Plants Res. production
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2446 J. Med. Plants Res. Figure 2.
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2450 J. Med. Plants Res. Table 2. A
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2452 J. Med. Plants Res. Ghasemi Pi
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2454 J. Med. Plants Res. Table 1. I
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2456 J. Med. Plants Res. Table 3. M
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2460 J. Med. Plants Res. Department
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2462 J. Med. Plants Res. Table 3. E
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2464 J. Med. Plants Res. Table 6. E
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