English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

An infusion is a beverage obtained from parts (dry leaves, flowers and fruits) of the shoot of several herbs or aromatic plants. Worldwide, most of the infusions are prepared from two types of manufactured teasI: black and green teas (Konieczynski et al., 2017), which are obtained from Camellia sinensis leaves, as are white and red teas. However, the growing season, geographic region and methods of fermentation create much variation in the composition and characteristics of the tea (Zhao et al., 2011) in addition to the variation associated with different stages of maturity of the leaves (Kosińska & Andlauer, 2014). Based on the method of fermentation, teas have been classified as non-fermented (white and green tea), semi-fermented (red tea) and fermented (black tea) (Camargo et al., 2016). Today, consumption of infusions has increased because of their beneficial properties, which are attributed to the presence of phenolic compounds (Cleverdon et al., 2018). These compounds have higher antioxidant capacity than fruits and vegetables and are even more potent than vitamin C, E and carotenoids (Wiseman et al., 1997). Because of these characteristics, teas are often used as remedies to cure diverse organic disorders. On this respect, Hernández-Saavedra et al. (2013) report that herbal infusions can help reduce obesity, insulin intolerance and systemic inflammation. On addition, dehydrated stevia leaves can be added to infusions to improve their characteristics (Shevchenko et al., 2013). Because stevia has therapeutic values such as antioxidant, antimicrobials, antidiabetics, antihypertensive, cardiotonic; also; it has stevioside and rebaudioside, which give it an intense sweet flavor; it is good source of protein, crude fibre, minerals and amino acids (Joseph & George, 2019; Ahmed & Mukta, 2017). Processed stevia is up to 200-300 times sweeter than sucrose (Ghaheri et al., 2018), it is considered the best sugar substitute (Joseph & George, 2019). Although stevia extracts are being used only as sweeteners, aqueous extract of the dehydrated leaves have numerous functional properties (Ahmed & Mukta, 2017). Ot is believed that commercial infusions sweetened with stevia are a viable option that can contribute to the health of people who consume them. The aim of this study was to compare TPC and AC in dehydrated plant material, infusions and residues of white, black, red, green, spearmint, stevia, lemon grass and chamomile teas with or not addition stevia leaves and processed stevia.

Comparison of total phenol content and antioxidant activity of herbal infusions with added Stevia reabaudiana Bertoni