alexa Carotenoid Profiles of Dried Herbs, Water Infusions and Alcoholic Tinctures of Calendula Flower and Catnip, Dandelion, Stinging Nettle, and Violet Leaves | Abstract
ISSN: 2329-6836

Natural Products Chemistry & Research
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Research Article

Carotenoid Profiles of Dried Herbs, Water Infusions and Alcoholic Tinctures of Calendula Flower and Catnip, Dandelion, Stinging Nettle, and Violet Leaves

Kiersten Olsen1, Sara Arscott2 and Sherry A Tanumihardjo1*
1Interdepartmental Graduate Program in Nutritional Sciences, Department of Nutritional Sciences, University of Wisconsin-Madison 1415 Linden Drive, Madison, WI 53706-1571, USA
2Standard Process, Inc., Palmyra, WI 53156, USA
Corresponding Author : Sherry A Tanumihardjo
Department of Nutritional Sciences, 1415 Linden Drive
Madison, WI 53706-1571, USA
Tel: 608-265-0792
Fax: 608-262-5860
E-mail: [email protected]
Received October 22, 2014; Accepted November 14, 2014; Published January 03, 2015
Citation: Olsen K, Arscott S, Tanumihardjo SA (2015) Carotenoid Profiles of Dried Herbs, Water Infusions and Alcoholic Tinctures of Calendula Flower and Catnip, Dandelion, Stinging Nettle, and Violet Leaves. Nat Prod Chem Res 3:160. doi: 10.4172/2329-6836.1000160
Copyright: © 2015 Olsen K. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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Abstract

Herbs have been used for centuries to help with various ailments in cultures throughout the world. Herbal water infusions and alcoholic tinctures are two processes that are still used today. Five herbs, Calendula flower (Calendula officinalis L.) and Catnip (Nepeta cataria), Dandelion (Taraxacum officinale F. Weber ex Wiggers), Stinging Nettle (Urtica dioica L.) and Violet leaves (Viola odorata), were analyzed for carotenoid content in three forms: raw-dried herb, water infusion, and alcoholic tincture. Carotenoids infer putative health benefits and act as potential antioxidants and vitamin A precursors. Carotenoid content analysis of herbal preparations adds to current knowledge of which forms deliver the greatest amounts. In order to evaluate carotenoid content, high pressure liquid chromatographic analyses were performed. The concentrations of all-trans-β-carotene, 9- and 13-cis-β-carotene, zeaxanthin, and lutein within each herbal form were determined. As expected among the preparations evaluated, the raw-dried herb showed the highest mean concentrations of all five carotenoids. The mean carotenoid concentrations in the herbal tincture and infusion forms did not always reflect the same relative profile as the dried herb.

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