Rooibos herbal tea: An optimal cup and its consumers
Background: Rooibos types and forms and how prepared and flavoured influence the total polyphenol content and total antioxidant capacity (TAC). Aim: To denote an optimal rooibos cup as having the highest total polyphenol content and TAC, considering the different types, forms, preparation methods a...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Afrikaans |
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AOSIS
2019-02-01
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| Series: | Health SA Gesondheid: Journal of Interdisciplinary Health Sciences |
| Subjects: | |
| Online Access: | https://hsag.co.za/index.php/hsag/article/view/1090 |
| _version_ | 1818441547061919744 |
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| author | Hannelise Piek Irma Venter Fanie Rautenbach Jeanine L. Marnewick |
| author_facet | Hannelise Piek Irma Venter Fanie Rautenbach Jeanine L. Marnewick |
| author_sort | Hannelise Piek |
| collection | DOAJ |
| description | Background: Rooibos types and forms and how prepared and flavoured influence the total polyphenol content and total antioxidant capacity (TAC).
Aim: To denote an optimal rooibos cup as having the highest total polyphenol content and TAC, considering the different types, forms, preparation methods and flavourings and amounts (Phase 1), and determine the demographic, lifestyle and rooibos consumption characteristics of adult rooibos consumers, and the association of these characteristics with drinking the optimal cup (Phase 2).
Setting: Assays: Oxidative Stress Research Centre, Cape Peninsula University of Technology; Consumer survey: George area, South Africa.
Method: Phase 1 entailed determining the total polyphenol content (Folin–Ciocalteau method) and TAC (Trolox equivalent antioxidant capacity and ferric-reducing antioxidant power assay) of the prepared rooibos samples. For Phase 2, a developed, pilot tested questionnaire was used to profile adult rooibos consumers.
Results: Phase 1: the following samples delivered higher total polyphenol content and TAC: green (type), green leaves and powdered extract (forms), and sample steeped for 10 min or longer (preparation method). The identified optimal cup was sample steeped for 10 min or longer. Phase 2: a total of 308 respondents completed the questionnaire. Few consumed more than one rooibos cup per day (25.3%; n = 78) and the optimal cup (15.9%; n = 49). These latter respondents comprised those who steeped rooibos in a teapot (not a cup or mug) (p < 0.05).
Conclusions: The optimal cup was identified as sample steeped for 10 min or longer. The rooibos consumers did not consume it sufficiently, nor steeped it long enough. |
| first_indexed | 2024-12-14T18:29:59Z |
| format | Article |
| id | doaj.art-2ca07bf8f9a84f2082ab605759801148 |
| institution | Directory Open Access Journal |
| issn | 1025-9848 2071-9736 |
| language | Afrikaans |
| last_indexed | 2024-12-14T18:29:59Z |
| publishDate | 2019-02-01 |
| publisher | AOSIS |
| record_format | Article |
| series | Health SA Gesondheid: Journal of Interdisciplinary Health Sciences |
| spelling | doaj.art-2ca07bf8f9a84f2082ab6057598011482022-12-21T22:51:48ZafrAOSISHealth SA Gesondheid: Journal of Interdisciplinary Health Sciences1025-98482071-97362019-02-01240e1e910.4102/hsag.v24i0.1090730Rooibos herbal tea: An optimal cup and its consumersHannelise Piek0Irma Venter1Fanie Rautenbach2Jeanine L. Marnewick3Department of Biotechnology and Consumer Science, Cape Peninsula University of TechnologyDepartment of Biotechnology and Consumer Science, Cape Peninsula University of TechnologyDepartment of Biomedical Sciences, Cape Peninsula University of TechnologyDepartment of Biomedical Sciences, Cape Peninsula University of Technology, South Africa; and, Oxidative Stress Research Centre, Institute of Biomedical and Microbial Biotechnology, Cape Peninsula University of TechnologyBackground: Rooibos types and forms and how prepared and flavoured influence the total polyphenol content and total antioxidant capacity (TAC). Aim: To denote an optimal rooibos cup as having the highest total polyphenol content and TAC, considering the different types, forms, preparation methods and flavourings and amounts (Phase 1), and determine the demographic, lifestyle and rooibos consumption characteristics of adult rooibos consumers, and the association of these characteristics with drinking the optimal cup (Phase 2). Setting: Assays: Oxidative Stress Research Centre, Cape Peninsula University of Technology; Consumer survey: George area, South Africa. Method: Phase 1 entailed determining the total polyphenol content (Folin–Ciocalteau method) and TAC (Trolox equivalent antioxidant capacity and ferric-reducing antioxidant power assay) of the prepared rooibos samples. For Phase 2, a developed, pilot tested questionnaire was used to profile adult rooibos consumers. Results: Phase 1: the following samples delivered higher total polyphenol content and TAC: green (type), green leaves and powdered extract (forms), and sample steeped for 10 min or longer (preparation method). The identified optimal cup was sample steeped for 10 min or longer. Phase 2: a total of 308 respondents completed the questionnaire. Few consumed more than one rooibos cup per day (25.3%; n = 78) and the optimal cup (15.9%; n = 49). These latter respondents comprised those who steeped rooibos in a teapot (not a cup or mug) (p < 0.05). Conclusions: The optimal cup was identified as sample steeped for 10 min or longer. The rooibos consumers did not consume it sufficiently, nor steeped it long enough.https://hsag.co.za/index.php/hsag/article/view/1090rooibosrooibos consumptionoptimal rooibos cuptotal polyphenol contenttotal antioxidant capacity |
| spellingShingle | Hannelise Piek Irma Venter Fanie Rautenbach Jeanine L. Marnewick Rooibos herbal tea: An optimal cup and its consumers Health SA Gesondheid: Journal of Interdisciplinary Health Sciences rooibos rooibos consumption optimal rooibos cup total polyphenol content total antioxidant capacity |
| title | Rooibos herbal tea: An optimal cup and its consumers |
| title_full | Rooibos herbal tea: An optimal cup and its consumers |
| title_fullStr | Rooibos herbal tea: An optimal cup and its consumers |
| title_full_unstemmed | Rooibos herbal tea: An optimal cup and its consumers |
| title_short | Rooibos herbal tea: An optimal cup and its consumers |
| title_sort | rooibos herbal tea an optimal cup and its consumers |
| topic | rooibos rooibos consumption optimal rooibos cup total polyphenol content total antioxidant capacity |
| url | https://hsag.co.za/index.php/hsag/article/view/1090 |
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