Foods (Basel, Switzerland) · 2026
Water Infusions of Motherwort (Leonurus cardiaca) as a Source of Chlorogenic Acid and Antioxidant Properties.
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Przybylska Anna, Proszowska Anna Maria, Koba Marcin, Woźniak Magdalena, Rzepiński Łukasz, Gniłka Włodzimierz
Аннотация
BACKGROUND: It is important to note that motherwort (Leonurus cardiaca) has especially calming properties, partly due to its chlorogenic acid (CLA) content. While the concentration of this acid in alcoholic or water-alcoholic extracts has been determined in the literature, there is no knowledge about the content of CLA in water extracts. Therefore, the aim of this study was primarily to assess the CLA content in infusions prepared in four different ways and to estimate the actual CLA intake with these infusions. An additionally aim was to assess the content of phenols and their antioxidant properties.
METHODS: A capillary electrophoresis device equipped with a DAD detector was used to determine CLA in dried motherwort herb, and the DPPH test and the Folin-Ciocâlteu method were used to determine antioxidant properties.
RESULTS: The median CLA content in the infusions was 527.26 µg/100 mL. In turn, the total phenol content per glass was 32.88 mg. The mean median DPPH test expressed as Trolox equivalent was 33.65 mg/L TE.
CONCLUSIONS: The method of preparing infusions affects the content of CLA and phenols in water infusions. However, these changes did not significantly affect the antioxidant properties of the prepared extracts.
METHODS: A capillary electrophoresis device equipped with a DAD detector was used to determine CLA in dried motherwort herb, and the DPPH test and the Folin-Ciocâlteu method were used to determine antioxidant properties.
RESULTS: The median CLA content in the infusions was 527.26 µg/100 mL. In turn, the total phenol content per glass was 32.88 mg. The mean median DPPH test expressed as Trolox equivalent was 33.65 mg/L TE.
CONCLUSIONS: The method of preparing infusions affects the content of CLA and phenols in water infusions. However, these changes did not significantly affect the antioxidant properties of the prepared extracts.