Enhancement of Rooibos (Aspalathus linearis) Aqueous Extract and Antioxidant Yield with Fungal Enzymes
The leaves and stems of the Rooibos plant (Aspalathus linearis) are used for the production of an herbal tea known for its health promoting properties, which have been linked to its flavonoid content but which is substantially reduced by the traditional processing method employed. Selected food-grad...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2008-06, Vol.56 (11), p.4047-4053 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Pengilly, Mia Joubert, Elizabeth van Zyl, Willem H Botha, Alfred Bloom, Marinda |
| description | The leaves and stems of the Rooibos plant (Aspalathus linearis) are used for the production of an herbal tea known for its health promoting properties, which have been linked to its flavonoid content but which is substantially reduced by the traditional processing method employed. Selected food-grade fungi were screened for their potential to improve the yield of soluble matter extracted from rooibos plant material. Fungal cocktails of hydrolyzing enzymes enhanced either the yield of soluble solids (Lentinula edodes and Rhizopus oryzae cultured in yeast peptone-wheat straw medium) or the yield in antioxidants from fermented rooibos (R. oryzae cultured in potato dextrose or yeast peptone-wheat straw medium). When applied to green rooibos, L. edodes (cultured in yeast peptone-wheat straw medium) enhanced the release of soluble solids as well as color formation, leading to semifermented rooibos with a relatively high aspalathin content, compared to fermented rooibos. |
| doi_str_mv | 10.1021/jf073095y |
| format | Article |
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Selected food-grade fungi were screened for their potential to improve the yield of soluble matter extracted from rooibos plant material. Fungal cocktails of hydrolyzing enzymes enhanced either the yield of soluble solids (Lentinula edodes and Rhizopus oryzae cultured in yeast peptone-wheat straw medium) or the yield in antioxidants from fermented rooibos (R. oryzae cultured in potato dextrose or yeast peptone-wheat straw medium). When applied to green rooibos, L. edodes (cultured in yeast peptone-wheat straw medium) enhanced the release of soluble solids as well as color formation, leading to semifermented rooibos with a relatively high aspalathin content, compared to fermented rooibos.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf073095y</identifier><identifier>PMID: 18476700</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>antioxidants ; aspalathin ; Aspalathus - chemistry ; Aspalathus linearis ; Biological and medical sciences ; Chalcones - analysis ; Chemical Changes Induced by Processing/Storage ; color ; enzymatic hydrolysis ; Fabaceae ; Fermentation ; Food industries ; food microbiology ; food processing ; Fundamental and applied biological sciences. Psychology ; fungi ; Fungi - enzymology ; herbal tea ; Laccase - metabolism ; leaves ; Lentinula edodes ; medicinal plants ; medicinal properties ; plant extracts ; Plant Extracts - chemistry ; Plant Extracts - metabolism ; Plant Leaves - chemistry ; Plant Stems - chemistry ; Rhizopus - enzymology ; Rhizopus oryzae ; Rooibos ; Shiitake Mushrooms - enzymology ; Solanum tuberosum ; soluble solids ; stems ; Water</subject><ispartof>Journal of agricultural and food chemistry, 2008-06, Vol.56 (11), p.4047-4053</ispartof><rights>Copyright © 2008 American Chemical Society</rights><rights>2008 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a436t-5cc9862a053ac3b43e375f065430394307d04639af522e96021960b907779c643</citedby><cites>FETCH-LOGICAL-a436t-5cc9862a053ac3b43e375f065430394307d04639af522e96021960b907779c643</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf073095y$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf073095y$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2751,27055,27903,27904,56717,56767</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20405544$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/18476700$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Pengilly, Mia</creatorcontrib><creatorcontrib>Joubert, Elizabeth</creatorcontrib><creatorcontrib>van Zyl, Willem H</creatorcontrib><creatorcontrib>Botha, Alfred</creatorcontrib><creatorcontrib>Bloom, Marinda</creatorcontrib><title>Enhancement of Rooibos (Aspalathus linearis) Aqueous Extract and Antioxidant Yield with Fungal Enzymes</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>The leaves and stems of the Rooibos plant (Aspalathus linearis) are used for the production of an herbal tea known for its health promoting properties, which have been linked to its flavonoid content but which is substantially reduced by the traditional processing method employed. Selected food-grade fungi were screened for their potential to improve the yield of soluble matter extracted from rooibos plant material. Fungal cocktails of hydrolyzing enzymes enhanced either the yield of soluble solids (Lentinula edodes and Rhizopus oryzae cultured in yeast peptone-wheat straw medium) or the yield in antioxidants from fermented rooibos (R. oryzae cultured in potato dextrose or yeast peptone-wheat straw medium). When applied to green rooibos, L. edodes (cultured in yeast peptone-wheat straw medium) enhanced the release of soluble solids as well as color formation, leading to semifermented rooibos with a relatively high aspalathin content, compared to fermented rooibos.</description><subject>antioxidants</subject><subject>aspalathin</subject><subject>Aspalathus - chemistry</subject><subject>Aspalathus linearis</subject><subject>Biological and medical sciences</subject><subject>Chalcones - analysis</subject><subject>Chemical Changes Induced by Processing/Storage</subject><subject>color</subject><subject>enzymatic hydrolysis</subject><subject>Fabaceae</subject><subject>Fermentation</subject><subject>Food industries</subject><subject>food microbiology</subject><subject>food processing</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>fungi</subject><subject>Fungi - enzymology</subject><subject>herbal tea</subject><subject>Laccase - metabolism</subject><subject>leaves</subject><subject>Lentinula edodes</subject><subject>medicinal plants</subject><subject>medicinal properties</subject><subject>plant extracts</subject><subject>Plant Extracts - chemistry</subject><subject>Plant Extracts - metabolism</subject><subject>Plant Leaves - chemistry</subject><subject>Plant Stems - chemistry</subject><subject>Rhizopus - enzymology</subject><subject>Rhizopus oryzae</subject><subject>Rooibos</subject><subject>Shiitake Mushrooms - enzymology</subject><subject>Solanum tuberosum</subject><subject>soluble solids</subject><subject>stems</subject><subject>Water</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkU1v00AQhi0EoqFw4A-AL6D2YJj9to9RlRSkChBt-TitJut1s8HeDV5bTfj1bJQocEDiMiPtPHp33ney7DmBNwQoebtqQDGoxPZBNiGCQiEIKR9mE0jDohSSnGRPYlwBQCkUPM5OSMmVVACTrJn5JXpjO-uHPDT55xDcIsT8bBrX2OKwHGPeOm-xd_E8n_4cbUgvs83Qoxly9HU-9YMLG1djEvjubFvn925Y5vPR32Gbz_yvbWfj0-xRg220zw79NLudz24u3hVXHy_fX0yvCuRMDoUwpiolRRAMDVtwZpkSDUjBGbAqFVUDl6zCRlBqK5n8pbKoQClVGcnZafZ6r7vuQ9o1Drpz0di2Rb9bXCsimeKU_hekKU5gfAee70HThxh72-h17zrst5qA3qWvj-kn9sVBdFx0tv5DHuJOwKsDgNFg2_QpehePHAUOQvCdjWLPuTjYzXGO_Q8tVYpE33y61vOvl_IL_0b1h8S_3PMNBo136Vb69poCYQAVlGX5189ool6FsffpDP-w8Bsodq7P</recordid><startdate>20080611</startdate><enddate>20080611</enddate><creator>Pengilly, Mia</creator><creator>Joubert, Elizabeth</creator><creator>van Zyl, Willem H</creator><creator>Botha, Alfred</creator><creator>Bloom, Marinda</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope><scope>7X8</scope></search><sort><creationdate>20080611</creationdate><title>Enhancement of Rooibos (Aspalathus linearis) Aqueous Extract and Antioxidant Yield with Fungal Enzymes</title><author>Pengilly, Mia ; Joubert, Elizabeth ; van Zyl, Willem H ; Botha, Alfred ; Bloom, Marinda</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a436t-5cc9862a053ac3b43e375f065430394307d04639af522e96021960b907779c643</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>antioxidants</topic><topic>aspalathin</topic><topic>Aspalathus - chemistry</topic><topic>Aspalathus linearis</topic><topic>Biological and medical sciences</topic><topic>Chalcones - analysis</topic><topic>Chemical Changes Induced by Processing/Storage</topic><topic>color</topic><topic>enzymatic hydrolysis</topic><topic>Fabaceae</topic><topic>Fermentation</topic><topic>Food industries</topic><topic>food microbiology</topic><topic>food processing</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>fungi</topic><topic>Fungi - enzymology</topic><topic>herbal tea</topic><topic>Laccase - metabolism</topic><topic>leaves</topic><topic>Lentinula edodes</topic><topic>medicinal plants</topic><topic>medicinal properties</topic><topic>plant extracts</topic><topic>Plant Extracts - chemistry</topic><topic>Plant Extracts - metabolism</topic><topic>Plant Leaves - chemistry</topic><topic>Plant Stems - chemistry</topic><topic>Rhizopus - enzymology</topic><topic>Rhizopus oryzae</topic><topic>Rooibos</topic><topic>Shiitake Mushrooms - enzymology</topic><topic>Solanum tuberosum</topic><topic>soluble solids</topic><topic>stems</topic><topic>Water</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Pengilly, Mia</creatorcontrib><creatorcontrib>Joubert, Elizabeth</creatorcontrib><creatorcontrib>van Zyl, Willem H</creatorcontrib><creatorcontrib>Botha, Alfred</creatorcontrib><creatorcontrib>Bloom, Marinda</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Pengilly, Mia</au><au>Joubert, Elizabeth</au><au>van Zyl, Willem H</au><au>Botha, Alfred</au><au>Bloom, Marinda</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Enhancement of Rooibos (Aspalathus linearis) Aqueous Extract and Antioxidant Yield with Fungal Enzymes</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2008-06-11</date><risdate>2008</risdate><volume>56</volume><issue>11</issue><spage>4047</spage><epage>4053</epage><pages>4047-4053</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>The leaves and stems of the Rooibos plant (Aspalathus linearis) are used for the production of an herbal tea known for its health promoting properties, which have been linked to its flavonoid content but which is substantially reduced by the traditional processing method employed. Selected food-grade fungi were screened for their potential to improve the yield of soluble matter extracted from rooibos plant material. Fungal cocktails of hydrolyzing enzymes enhanced either the yield of soluble solids (Lentinula edodes and Rhizopus oryzae cultured in yeast peptone-wheat straw medium) or the yield in antioxidants from fermented rooibos (R. oryzae cultured in potato dextrose or yeast peptone-wheat straw medium). When applied to green rooibos, L. edodes (cultured in yeast peptone-wheat straw medium) enhanced the release of soluble solids as well as color formation, leading to semifermented rooibos with a relatively high aspalathin content, compared to fermented rooibos.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>18476700</pmid><doi>10.1021/jf073095y</doi><tpages>7</tpages></addata></record> |
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| subjects | antioxidants aspalathin Aspalathus - chemistry Aspalathus linearis Biological and medical sciences Chalcones - analysis Chemical Changes Induced by Processing/Storage color enzymatic hydrolysis Fabaceae Fermentation Food industries food microbiology food processing Fundamental and applied biological sciences. Psychology fungi Fungi - enzymology herbal tea Laccase - metabolism leaves Lentinula edodes medicinal plants medicinal properties plant extracts Plant Extracts - chemistry Plant Extracts - metabolism Plant Leaves - chemistry Plant Stems - chemistry Rhizopus - enzymology Rhizopus oryzae Rooibos Shiitake Mushrooms - enzymology Solanum tuberosum soluble solids stems Water |
| title | Enhancement of Rooibos (Aspalathus linearis) Aqueous Extract and Antioxidant Yield with Fungal Enzymes |
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