Phenolic compounds in Cistus incanus herbal infusions — Antioxidant capacity and thermal stability during the brewing process

摘要: Abstract Currently numerous manufacturers offer herbal infusions or dietary supplements based on the plant Cistus incanus. These products are especially promoted as offering a high content of phenolic substances together with an associated strong antioxidant activity. For customers it is interest, if advertised contents valid, material authentic and suggested effects can be obtained through ingestion. As known from literature, compounds undergo severe changes resulting cooking. Therefore, important to consider processing parameters such brewing water, temperature, duration for preparation C. incanus infusions. The aims this study were analyze infusions, estimate capacity individual substances, well investigate influence process compound profile. By use LC–DAD/ESI–MS/MS thirty-two (e.g. acids, flavan-3-ol monomers -dimers flavonol glycosides) identified. Additionally, specific capacities attributed corresponding by using LC–onlineTEAC (Trolox Equivalent Antioxidant Capacity) methodology. Moreover, selection boiling time temperature had significant in On basis these results, concluded, that incorrect choice could result decreased amount final beverages accompanied reduced