Influence of temperature and brewing time of nettle (Urtica dioica L.) infusions on vitamin C content.

BACKGROUND

Stinging nettle (Urtica dioica L.) can be found in temperate climate zones of Europe, Africa and America Nettle may be a source of nutritional ingredients, mineral salts, vitamins and antioxidants.

OBJECTIVE

The aim of the study was to determine the effect of temperature and brewing time Urtica dioica L. infusions from different parts of this plant on vitamin C (ascorbic acid) content.

MATERIAL AND

METHODS

Infusions of nettle leaf, stem and root were prepared at room temperature, 50°C, 60°C, 70°C and 80°C for 10 minutes. Leaf infusions were also brewed for 5, 10, 15 and 20 minutes at initial water temperature of 60°C. The amount of vitamin C was determined by the spectrophotometric method.

RESULTS

The best temperature of brewing nettle infusions, in terms of vitamin C concentration, is between 50 °C and 60 °C as it is sufficient to extract the substance, yet not high enough to destroy it.

CONCLUSIONS

The optimal time of brewing appeared to be 10 minutes as the prolonged exposure to high temperature appeared to be detrimental for ascorbic acid as well.