Impact of Ginger Enrishment on Biochemical Characteristics of Tisane from Aloysia Citrodora Leaves, Cultivated at a small scale in the Area of Man (West Region of Côte d’Ivoire)
Abstract
This study confirm one of the official missions attributed to the University of Man, those to enhance natural’sresources of the region of Man and its properties. The assessment of the biochemical characterization of a tisane from Aloysia citrodora’sleaves enriched at ginger has been conducted.
To reach this goal, tisane has been prepared with Aloysia Citrodora. An aqueous extract of Zingiber rhizomes has been also produced. Ginger extract incorporated in tisane of Aloysia citrodora at 2.5 % level. The results have shown that many studied parameters increased highly. The dry matter increased from 88.92±3.92% to 90.07±2.91%. Incorporated ginger in tisane of Aloysia citrodora improved total phenolic content, antioxidant capacity, insoluble solids. Total amount of phenolic compounds was 11.68±4.05mg GAE/gand it’sincreased to 15.90±0.42 mg GAE /g. Antioxidant activity of this enriched tisane was also 3.96±1.58 µM Trolox Eq / Kg for the ABTS method. The analysis concerning mineral content of obtained tisane has noted a high content particularly those of Calcium. Its content were three time (535 130.4 ppm) important in enriched ginger tisane at 2.5% than Aloysia Citrodora’stisane (192888.9 ppm).
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Introduction
Nowadays, several aspects of research data point out that specific dietary compound act like preventive agent against some diseases like cardiovascular disorders, some types of cancer, inflammatory circumstances, and obesity. Functional foods, which have specific physiological benefits, contain bioactive ingredients recognize as prebiotics, probiotics, flavonoids, phenolic compounds, phytosterols, bioactive peptides (Arvanitoyannis, 2005).
Aloysia citrodora belongs to the family Verbenaceae and has several other synonyms for the scientific name including A. triphylla (L'Hér.) Britton, A. citridora Paláu, A. citriodora Paláu, Lippia citriodora Kunth, L. citrodora Kunth, and L. triphylla (L'Hér.) (Somanchi et al. 2017).
The plant is a perennial shrub with up to 3 mheight, striate and scabrous branches, and lanceolate 7-10 cm margined leaves with short petioles. The tiny flowers have white or light blue color which appears on a hairy calyx with four tips in the panicle-like spikes. The petals form 4-5 mm funnel at the base which covers 2 long and 2 short stamens (Vitali et al. 2009). This plant has a wide geographical distribution from South America to North Africa and South of Europe. It should be mentioned that due to the pleasant lemony fragrance and its application in food industries and cosmetics, as well as its use as a home remedy for several health problems, the plant is currently available in other parts of the world, as well (Carnat et al. 1999). One of these species is Erica arborea. Aloysia Citrodora leaves contains several phytochemicals, which show high antioxidant activity, and may be the cause of several health benefits such as a hypotensor, diuretic. Several parts of this herb are preferred in various regions as a urinary antiseptic, and against constipation (Pascual et al. 2001).
Also, the processed leaves are used in tea manufacturing and as an ingredient of alcoholic or non-alcoholic herbal drinks. The plant “cedrón” is also included in the Código Alimentario Argentino (CAA) as a corrective and coadjutant, in the section referred to vegetal condiments (Código Alimentario Argentino) (Ghédira, 2017). Tisane is not only a source of water (Goetz, 2004). According to all kind properties of Aloysia Citrodora and the goal to preserve the health of the people of « tonpki »’sregion, the polytechnic University of Man has planned to describe different tisanes from local plant or plant from another area.
The present investigation is undertaken to evaluate biochemical properties, antioxidant activity and sensory evaluation of Zingiber officinale enriched tisane from Aloysia citrodora leaves, cultivated at a small scale in the west region (Man) of Côte d’Ivoire. To reach the objectives, we must: Prepare the leaves of Aloysia citrodora. Produce the tisane from Aloysia citrodora’sleaves. Extract the juice of Zingiber officinale. Assess biochemical, microbiological load and of the resulting tisane. Evaluate sensory evaluation.
Conclusion
This study confirms one of the official missions attributed to the University of Man. One of the goals is to generate an innovative beverage by local products from the region or not. The study consist to formulate and analyse the herbal infusions prepared from formulations of indigenous herbs (Aloysia Citrodora) and spices (Zingiber officinale) and to analyse for its biochemical, nutrient content and evaluate sensoials properties.
At the end of this study, the results have showed that the formulate beverage which have high amounts of bioavailable bioactive compounds and mineral contents. The elemental content of tea beverage was found to be high for Calcium and Zinc. Microbial load were found in acceptable limit. The sensory qualities were better with incorporate aqueous extract of ginger.
