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Mineral Composition and Antioxidant Potential in the Common Poppy (Papaver rhoeas L.) Petal Infusions
The flowers of the common poppy are used for medicinal purposes, both internally and externally. They are reported to have antispasmodic and antitussive properties, to alleviate inflammatory conditions and soothe anxiety-related digestive problems. The aim of the study was to determine the antioxida...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Springer US
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7746557/ https://www.ncbi.nlm.nih.gov/pubmed/32306285 http://dx.doi.org/10.1007/s12011-020-02134-7 |
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author | Katarzyna, Janda Karolina, Jakubczyk Patrycja, Kupnicka Mateusz, Bosiacki Izabela, Gutowska |
author_facet | Katarzyna, Janda Karolina, Jakubczyk Patrycja, Kupnicka Mateusz, Bosiacki Izabela, Gutowska |
author_sort | Katarzyna, Janda |
collection | PubMed |
description | The flowers of the common poppy are used for medicinal purposes, both internally and externally. They are reported to have antispasmodic and antitussive properties, to alleviate inflammatory conditions and soothe anxiety-related digestive problems. The aim of the study was to determine the antioxidant potential and the content of vitamin C, polyphenols, and minerals in infusions made from the petals of the common poppy at different temperatures. The infusions were made at various temperatures (25 °C, 70 °C, 80 °C, and 90 °C). The antioxidant potential and the content of polyphenols and vitamin C were determined by spectrophotometric methods. The mineral content was determined using the ICP-OES method. The total polyphenol content ranged from 135.2 to 137.24 ppm and that of vitamin C—from 15.47 to 15.78 mg/100 mL. The temperature of the water used to make the infusions did not appear to have a significant effect on these parameters. The temperature did, however, significantly affect the antioxidant potential of the infusions—the highest antioxidant activity (71.21% DPPH inhibition) was observed in the infusion prepared using water at 80 °C. The infusions included in the study contained a number of minerals. No significant effect of temperature was found for the content of K, Zn, Cu, Fe, and Ni in the infusions. On the other hand, the content of Ca in the infusions was significantly correlated with the increasing temperature of the water. It was concluded that poppy petal infusions may serve as a valuable dietary supplement, providing antioxidants and minerals required by the human body to function properly. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s12011-020-02134-7) contains supplementary material, which is available to authorized users. |
format | Online Article Text |
id | pubmed-7746557 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | Springer US |
record_format | MEDLINE/PubMed |
spelling | pubmed-77465572020-12-21 Mineral Composition and Antioxidant Potential in the Common Poppy (Papaver rhoeas L.) Petal Infusions Katarzyna, Janda Karolina, Jakubczyk Patrycja, Kupnicka Mateusz, Bosiacki Izabela, Gutowska Biol Trace Elem Res Article The flowers of the common poppy are used for medicinal purposes, both internally and externally. They are reported to have antispasmodic and antitussive properties, to alleviate inflammatory conditions and soothe anxiety-related digestive problems. The aim of the study was to determine the antioxidant potential and the content of vitamin C, polyphenols, and minerals in infusions made from the petals of the common poppy at different temperatures. The infusions were made at various temperatures (25 °C, 70 °C, 80 °C, and 90 °C). The antioxidant potential and the content of polyphenols and vitamin C were determined by spectrophotometric methods. The mineral content was determined using the ICP-OES method. The total polyphenol content ranged from 135.2 to 137.24 ppm and that of vitamin C—from 15.47 to 15.78 mg/100 mL. The temperature of the water used to make the infusions did not appear to have a significant effect on these parameters. The temperature did, however, significantly affect the antioxidant potential of the infusions—the highest antioxidant activity (71.21% DPPH inhibition) was observed in the infusion prepared using water at 80 °C. The infusions included in the study contained a number of minerals. No significant effect of temperature was found for the content of K, Zn, Cu, Fe, and Ni in the infusions. On the other hand, the content of Ca in the infusions was significantly correlated with the increasing temperature of the water. It was concluded that poppy petal infusions may serve as a valuable dietary supplement, providing antioxidants and minerals required by the human body to function properly. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s12011-020-02134-7) contains supplementary material, which is available to authorized users. Springer US 2020-04-18 2021 /pmc/articles/PMC7746557/ /pubmed/32306285 http://dx.doi.org/10.1007/s12011-020-02134-7 Text en © The Author(s) 2020 Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/. |
spellingShingle | Article Katarzyna, Janda Karolina, Jakubczyk Patrycja, Kupnicka Mateusz, Bosiacki Izabela, Gutowska Mineral Composition and Antioxidant Potential in the Common Poppy (Papaver rhoeas L.) Petal Infusions |
title | Mineral Composition and Antioxidant Potential in the Common Poppy (Papaver rhoeas L.) Petal Infusions |
title_full | Mineral Composition and Antioxidant Potential in the Common Poppy (Papaver rhoeas L.) Petal Infusions |
title_fullStr | Mineral Composition and Antioxidant Potential in the Common Poppy (Papaver rhoeas L.) Petal Infusions |
title_full_unstemmed | Mineral Composition and Antioxidant Potential in the Common Poppy (Papaver rhoeas L.) Petal Infusions |
title_short | Mineral Composition and Antioxidant Potential in the Common Poppy (Papaver rhoeas L.) Petal Infusions |
title_sort | mineral composition and antioxidant potential in the common poppy (papaver rhoeas l.) petal infusions |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7746557/ https://www.ncbi.nlm.nih.gov/pubmed/32306285 http://dx.doi.org/10.1007/s12011-020-02134-7 |
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