Thesis (MSc (Chemistry and Polymer Science))--University of Stellenbosch, 2006. / Honeybush (Cyclopia spp.) is indigenous to South Africa and consists of more than 20 species of which only a few are used to make a herbal tea with a unique aroma and sweet taste. The aroma of unfermented and fermented honeybush tea differs considerably, indicating that changes take place in the chemical composition of the aroma during the fermentation process. Using a sample enrichment probe (SEP) and gas chromatography-mass spectrometry (GC-MS), the chemical composition of the aroma of unfermented and fermented C. genistoides, was analyzed and the resulting aroma profiles were compared. A total of 74 compounds were identified in the unfermented honeybush aroma, comprising, inter alia, a large number of saturated and unsaturated alcohols, aldehydes and methyl ketones that were found to be either absent, or present in lower relative concentrations, in the aroma of fermented honeybush. Most of these compounds, including 6-methyl-5-hepten-2-one, identified as one of the major constituents of unfermented honeybush, are probably responsible for its grassy, hay-like aroma. In the aroma of fermented honeybush 70 compounds were identified, of which 36 were found to be terpenoids. These compounds are probably responsible for the pleasant sweet aroma of the fermented honeybush. For instance, the major aroma constituent in the fermented honeybush, α-terpineol, is known to have a delicately floral and sweet odour. Other terpenoids occuring in significant quantities in the fermented honeybush, are linalool, cis and trans linalool oxide, nerol, geraniol, 2,6-dimethyl-1,7-octadien-3,6-diol, hexahydrofarnecyl acetone and phytol. These terpenoids are known to have sweet, sweet-woody en floral odours that probably contribute to the overall sweet aroma of the fermented honeybush. In the aroma of the unfermented honeybush a total of 25 terpenoids was identified, of which geranyl acetone, β-ionone, and dihydroactinidiolide are the most significant, since they are present in higher relative concentrations compared to the same terpenoids in the fermented honeybush. These three terpenoids have overall woody and even slightly green odours which contribute to the typical aroma of the unfermented honeybush. The terpenoids present in the aroma of unfermented and fermented honeybush belong to the following compound classes: • Terpenes • Terpene alcohols • Terpene aldehydes • Ketoterpenes • Terpene ethers • Terpene lactones Apart from the terpenoids present in the aroma of unfermented and fermented honeybush, the following classes of compounds are also present: • Aliphatic hydrocarbons (saturated) • Aliphatic alcohols (saturated and unsaturated) • Phenols • Aliphatic aldehydes (saturated and unsaturated) • Aliphatic ketones (saturated and unsaturated) • Aliphatic carboxylic acids (saturated) • Esters (methyl esters, ethyl and higher esters and aromatic esters) • Furane compounds • Lactones The present research was done to compare the chemical composition of the aroma of unfermented and fermented honeybush of one particular species, namely C. genistoides, to obtain an understanding of the evolution and/or disappearance of volatile compounds during fermentation that ultimately could help to identify compounds or compound types and their precursors responsible for its unique sweet aroma.

Herbal medicines are an important part of the African culture and tradition and about 80% of Africa’s population relies on traditional remedies for their primary health care needs (WHO, 2008). Athrixia phylicoides is widely used as a traditional remedy, but despite its substantial use, literature on its chemical composition and biological activities is limited. In this study, the chemical composition of the essential oil was determined using gas chromatography combined with mass spectroscopy (GC/MS) and analysis resulted in the identification of 182 compounds. The major compounds identified in selected samples were α-pinene, β-pinene, caryophyllene oxide, β-caryophyllene, myrcene and spathulenol. Based on the traditional uses of A. phylicoides, various in vitro biological activities were investigated. The extensive use of A. phylicoides for the treatment of boils, sores, bad acne, infected wounds and cuts, prompted the antimicrobial (bacterial and fungal) study using the minimum inhibitory concentration (MIC) assay. The methanol extract and essential oil were more selective for the Grampositive bacteria than the Gram-negative bacteria. The extract exhibited stronger activity against all micro-organisms tested compared to the essential oil, with the highest activity against S. aureus, B. cereus and B. subtilis (MIC = 1 mg/ml). The bioactive compound, (4-hydroxyphenyl) propyl coumaroate was isolated from the extract and proved to be most active against S. aureus (MIC = 19.5 μg/ml). Using the DPPH• assay, a comparative antioxidant study was performed. The anti-oxidant activity of the aqueous extract of A. phylicoides (IC50 = 14.01 ± 2.68 μg/ml) was greater than rooibos and Ceylon (black) tea (IC50 > 25.00 μg/ml); comparable to green rooibos and honeybush tea (IC50 = 18.01 ± 4.06 μg/ml; 18.02 ± 4.27 μg/ml, respectively), but less active than green tea (IC50 = 9.64 ± 0.96 μg/ml). The antimalarial activity was determined using the [3H] hypoxanthine incorporation method. The essential oil exhibited greater antimalarial activity against the chloroquine-resistant Plasmodium falciparum (FCR-3) strain (IC50 = 1.006 ± 0.06 μg/ml) than the methanol extract. The 5-lipoxygenase assay was used to assess the anti-inflammatory activity of the methanol extract and essential oil. Only the essential oil displayed anti-inflammatory activity (IC50 = 25.68 μg/ml). Low safety indices were reported for both the methanol extract (SI = 2.28) and essential oil (SI = 1.77). The in vitro biological activities may validate the use of A. phylicoides in traditional medicine.

Thesis (MTech (Consumer Science: Food and Nutrition))--Cape Peninsula University of Technology, 2016. / Background: The different types and forms of rooibos and the ways in which it is prepared and flavoured for consumption influences its total polyphenol content and total antioxidant capacity (TAC) and hence depends on its consumer practices. Design: Phase 1 of the study entailed the selection and preparation of different rooibos types and forms; rooibos brewed for different times; and with different household and commercially added flavourings to determine the total polyphenol content, TAC, flavonol and flavanol content; and subsequent identification of the optimal cup of rooibos based on the first two biochemical parameters. For Phase 2 a questionnaire was used to obtain information on the profile of the adult rooibos herbal tea consumer, as well as of those consuming the optimal cup of rooibos. Results: The following prepared rooibos samples delivered the higher biochemical parameter content: green / unfermented (type representative); green / unfermented leaves and powdered extract (form representatives); that brewed for 10 minutes or longer; and those with added honey. The optimal cup of rooibos was identified as the one brewed for 10 minutes or longer. The older respondents and those with a lower level of education consumed a higher daily amount of rooibos (p < 0.05) and those who brewed rooibos in a teapot consumed the optimal cup (p < 0.05). However, very few respondents consumed the advised number of cups per day (< 1%) and the identified optimal cup (15.9%). Conclusions: Rooibos consumers in this study did not consume it in sufficient amounts and did not brew it for long enough to fully gain from its attributed health benefits.

Thesis (M.Sc. (Horticulture)) --University of Limpopo, 2012 / Refer to document / the National Research Foundation

Lietuvoje vaistinių arbatų suvartojimas mažėja jau ketvirtus metus iš eilės, kai tuo tarpu išsivysčiusiose Pasaulio šalyse susidomėjimas augaliniais vaistiniais preparatais didėja. Taip pat Lietuvoje stebima ir vaistinių augalų arbatų asortimento kaita. Arbatų, registruotų kaip tradiciniai augaliniai preparatai, vaistinėse ženkliai mažėja, o maistinių arbatų daugėja. 2014 metų duomenimis Lietuvos Respublikos Valstybiniame vaistų registre yra užregistruotos tik 25 vaistinės arbatos, iš kurių 13 yra mišiniai ir 12 - vienkomponentės arbatos. Šio darbo tikslas - ištirti vaistinių augalų arbatų asortimentą ir pardavimų tendencijas Lietuvos vaistinėse. Siekiant tikslingai atlikti analizę, išsikelti uždaviniai: atlikti literatūros apie vaistinių augalų arbatas analizę, ištirti Lietuvos vaistinėse parduodamų vaistinių augalų arbatų asortimentą, vaistinių augalų arbatų paklausos priklausomybę nuo sezono, nustatyti, kurios vaistinių augalų arbatos yra populiariausios. Tiriamasis darbas - tai vaistažolių arbatų pardavimų Lietuvos vaistinėse aprašomoji analizė, kuriai pasirinktas 2012 metų laikotarpis, surašant kiekvieno mėnesio arbatų pardavimus pasirinktose vaistinėse nuo sausio iki gruodžio imtinai. Atlikus analizę, nustatyta, kad daugiausia (57,85 proc.) yra parduodama „Acorus Calamus“ gaminamos arbatų produkcijos. Arbata fasuota filtro paketėliuose yra 1,71 proc. populiaresnė nei palaida (biri) arbata. Nustatyta, kad nors ir ne ženkliai, tačiau daugiau parduodama vienkomponenčių... [toliau žr. visą tekstą] / Consumption of medicinal tea in Lithuania has been falling for already four years in a row, while the developed world interest in herbal products is increasing. It is also observed that the range of medicinal plant teas is changing in Lithuania. Teas that are registered as traditional herbal medicines, are significantly decreasing in pharmacies, while nutrient teas are increasing. According to 2014 data from the State Register of Medicinal Products of the Republic of Lithuania there are registered only 25 medicinal teas, out of which 13 are mixtures and 12 - single-component teas. The aim of this scientific work is to explore a range of medicinal herbal teas and their sales trends in Lithuanian pharmacies. In order to carry out targeted analysis, the work deals with these tasks: to make the literature analysis on medicinal plant teas, to examine the range of medicinal plants teas sold in the Lithuanian pharmacies, to investigate the medicinal herbal teas elasticity of demand from season, to determine which medicinal plant teas are the most popular. This research work includes the descriptive analysis of the herbal teas sales in Lithuanian pharmacies, for which the period of 2012 was selected; the sales of teas in selected pharmacies were investigated each month from January to December. The analysis showed that the majority (57.85 percent) of sold teas are of “Acorus Calamus” producer. Tea, bagged in sachet filter, is 1.71 percent more popular than loose tea. It was also... [to full text]

Thesis submitted in fulfillment of the requirements for the degree Master of Technology: Biomedical Technology In the Faculty of Health and Wellness Sciences At the Cape Peninsula University of Technology, 2012 / Human and experimental animal studies have shown that biomarkers of oxidative damage are elevated in subjects with certain diseases or risk factors. Consequently, it is hypothesized that oxidative stress plays an important role in the pathogenesis of these diseases and that dietary intake of, or supplementation with antioxidants may be protective or be useful therapeutic targets. This study was designed to investigate the modulatory effect of Camellia sinensis (Chinese green tea), Aspalathus linearis (rooibos herbal tea) and the two commercial supplements on the antioxidant status of the liver and kidney of tert-butyl hydroperoxide (t-BHP)-induced oxidative stress male Wistar rats. Rooibos and green tea are beverages well-known for their antioxidant content. Based on the specific beverage consumed, sixty male Wistar rats were randomly assigned into six groups, i.e. fermented rooibos (FRT), unfermented rooibos (URT), Chinese green tea (CGT), rooibos supplement (RTS), Chinese green tea supplement (GTS) and control (CTL). The animals had free access to the respective beverages and standard diet for 10 weeks, while oxidative stress was induced during the last 2 weeks via intraperitoneal injection of 30 μM of t-BHP per 100 g body weight. Among all the beverage and/or supplement preparations, the commercial rooibos supplement had the highest total polyphenol content and antioxidant activity while fermented rooibos, as previously shown, had a lower antioxidant content and potency when compared to its unfermented counterpart. The ability of these beverages and/or supplements to modulate the antioxidant status in tissues was organ specific and varied according to the assessment method. When considering the liver, the intake of unfermented rooibos, Chinese green tea and the commercial rooibos supplement significantly (P<0.05) restored the t-BHP-induced reduction and increased the antioxidant status with regards to oxygen radical absorbance capacity and trolox equivalent antioxidant capacity (TEAC) levels. All the beverages and/or supplements also significantly (P<0.05) enhanced the renal antioxidant capacity as assessed by the TEAC assay. In what may be an indication of decreased oxidative stress, all the beverages were associated with a general decline in activities of the antioxidant enzymes which reached significant levels in renal superoxidase dismutase activity. Generally, the beverages did not impact significantly on lipid peroxidation (LPO) although there were differing trends in the two LPO markers assessed. While thiobarbituric acid reactive substances levels showed a declining trend in both tissues, the conjugated dienes were generally elevated. In conclusion, this study confirms Camellia sinensis and Aspalathus linearis as well as their two supplements as good sources of dietary antioxidants and results demonstrated that rooibos and green tea improved the liver and kidney antioxidant capacity of oxidative stress-induced rats. Their impact on antioxidant status in rats was shown to vary between organs and according to the method of assessment. Hence multi-method, multi-organ assessment may be a more informative approach in in vivo antioxidant studies.

Market demand for the fynbos-derived honeybush (Cyclopia spp.) tea is on the rise, and there is an urgent need for better conservation of wild Cyclopia populations and for a shift to sustainable cultivation. Rooibos is another popular fynbos product that underwent exponential market growth over the last two decades but this resulted in large-scale conversion of pristine mountain fynbos to intensively-used crop lands. Adopting a conservation agriculture approach in expanding indigenous products will help in conserving biodiversity and ecosystem processes in this global biodiversity hotspot. Conservation agriculture of indigenous fynbos products grown in the Cape Floristic Region (CFR) should follow five main principles in order to maximise biodiversity conservation alongside agriculture. These principles are: 1) maintain high diversity at all levels, 2) conserve soil structure and processes, 3) conserve and restore natural ecosystem processes, 4) promote ecosystem stability and self-perpetuation, and 5) maintain natural areas as sources of ecosystem components. Given the negative ecological consequences of the industrialisation of the rooibos industry, it would be in the interest of biodiversity conservation, and even of agriculture, to apply these principles to honeybush cultivation. In order to prevent further fynbos habitat loss, cultivation of honeybush could be catalysed on old fields rather than in ploughed or cleared fynbos. Here I compare germination, growth and survival of two species (Cyclopia intermedia E.Mey. and C. subternata Vogel) between different land use types (ploughed lands, old fields and intact fynbos) and treatments (cleared and uncleared) in the Langkloof, Eastern Cape, over one year. Plots of each land use type were subject to each of these two treatments, although the ploughed plot constituted only a cleared treatment. Growth was highest on ploughed land, while survival and growth were lowest in uncleared fynbos. Cleared fynbos had the lowest germination success in both species, with the other sites and treatments coming out roughly the same. These results show that although ploughed lands give highest yields, growth and survival on old fields without ploughing is comparable with that on ploughed lands and is therefore a feasible alternative. Understanding the recruitment dynamics of honeybush is imperative for adequate conservation of wild populations. Furthermore, understanding this ecological aspect of the genus will help in developing the honeybush industry as a sustainable, agroecological market that uses semi-natural populations for production. Although Cyclopia species are early-successional species that germinate after fire, recruitment of Cyclopia pubescens Eckl. & Zeyh. continues throughout the inter-fire period. Cyclopia pubescens populations near Port Elizabeth were described according to their age structure and plant densities to discern possible density-dependent recruitment effects. Results showed that dense stands for the most part do not support high post-fire recruitment. This gives insight into suitable planting densities for new or restore populations and into management guidelines for remnant populations of threatened species. This thesis highlights important issues facing the honeybush industry. Mainstreaming biodiversity conservation into honeybush production is achievable, given that the industry is still relatively young, but this will require further research and strong market leadership.

Thesis (PhD (Chemistry and Polymer Science))--University of Stellenbosch, 2010. / ENGLISH ABSTRACT: Honeybush tea, also known as “South Africa’s sweetest tea”, is a herbal tea made from the leaves and twigs of Cyclopia spp., indigenous to the fynbos biome in the Western and Eastern Cape provinces of South Africa. The pleasant sweet aroma and taste of fermented honeybush, its low tannin content and the absence of caffeine have led to widespread interest in the commercial cultivation and processing of honeybush tea since the mid-1990s. Although more than 20 species of honeybush grow in the wild, only a few species are commercially exploited for the manufacture of tea. Currently the more prominent species are C. intermedia, C. subternata, C. genistoides, and C. sessiliflora. The present research contributes to a comprehensive honeybush research programme being conducted at the Agricultural Research Council (ARC) Infruitec-Nietvoorbij in South Africa. The first phase of the present study, using C. genistoides as representative species, was aimed at developing the necessary methodology for the analysis of extremely low concentrations of honeybush volatiles. A high-capacity headspace sample enrichment probe was applied successfully in conjunction with gas chromatography-mass spectrometry (GC-MS) to analyse the volatile organic compounds present in dry or infused unfermented and fermented honeybush. A total number of 255 volatile compounds were identified in unfermented and fermented honeybush, the majority of which are terpenoids (138; 54%) comprising mostly terpenes, terpene ketones, terpene alcohols and terpene ethers. Of the other compound classes, the aldehydes are the largest group, followed by esters, hydrocarbons and ketones. The stereochemistry of the identified compounds was determined whenever possible. This is the most comprehensive chemical characterisation of the volatile compounds in a South African herbal plant reported to date. A comparative study of green and fermented honeybush showed that the same compounds are, to a large extent, present in both, albeit in different relative concentrations. Not all of the identified honeybush volatiles are necessarily odour-active compounds contributing to the overall typical honeybush aroma. An important aspect of this research was thus the identification of the 46 odour-active compounds in fermented honeybush by means of gas chromatography-olfactometry (GC-O), using detection frequency and aroma extract dilution analysis methods. Fifteen of these compounds, mainly terpenoids, were singled out as the most intense individual contributors to the honeybush aroma based on consideration of all the relevant GC-O data. The odours of certain compounds, i.e. (6E,8Z)-megastigma-4,6,8-trien-3-one, (6E,8E)-megastigma- 4,6,8-trien-3-one, (7E)-megastigma-5,7,9-trien-4-one, 10-epi- -eudesmol, epi- -muurolol and epi- - cadinol, were perceived by GC-O assessors as typically honeybush-like. The quantitative GC-MS data of seven different Cyclopia samples (including four different species and variants thereof) were compared with respect to all the volatile components and particularly with respect to the odour-active compounds. Interesting variations were found in the concentrations of certain odour-active compounds in the various samples. The quantitative data obtained for the odour-active honeybush volatiles and data obtained from the sensory analysis of eight Cyclopia samples (including four different species and variants thereof) were subjected to statistical analysis and interesting associations between compounds with certain sensory aroma attributes were established. The present study has made a major contribution to the scientific knowledge regarding one of South Africa’s most popular indigenous herbal teas. / AFRIKAANSE OPSOMMING: Heuningbostee, wat ook bekend staan as “Suid-Afrika se soetste tee”, word gemaak van die blare en takkies van Cyclopia spp. wat inheems is en voorkom in die fynbosbioom van die Wes- en Oos-Kaapprovinsies van Suid-Afrika. Die aangename soet smaak en aroma van gefermenteerde heuningbos, die lae tannnien-inhoud en die feit dat die tee kafeïenvry is, het gelei tot belangstelling in die kommersiële verbouing en prosessering van heuningbostee gedurende die 1990s. Meer as 20 heuningbosspesies kom in die natuur voor, maar slegs ‘n paar spesies word kommersieel verbou vir die vervaardiging van heuningbostee waarvan C. intermedia, C. subternata, C. genistoides en C. sessiliflora tans die belangrikste spesies is. Die navorsing maak deel uit van ‘n omvattende heuningbos navorsingsprogram wat onder leiding staan van die Landbounavorsingsraad Infruitec- Nietvoorbij in Suid-Afrika. In die eerste fase van die huidige studie is die nodige analitiese metodologie ontwikkel vir die monsterneming en analise van die vlugtige organiese verbindings wat in uiters lae konsentrasies in heuningbos voorkom, deur van ‘n verteenwoordigende spesie, C. genistoides, gebruik te maak. ‘n Sogenaamde “sample enrichment probe” (SEP) is ontwikkel en suksesvol in kombinasie met gaschromatografie-massaspektrometrie (GC-MS) aangewend vir die analise van die vlugtige verbindings aanwesig in die bodamp van sowel droë plantmateriaal as infusies van ongefermenteerde en gefermenteerde heuningbos. ‘n Totaal van 255 vlugtige verbindings is geïdentifiseer, waarvan die meeste hoofsaaklik terpenoïede is (138, 54%) en terpene, terpeenketone, terpeenalkohole en terpeeneters insluit. Die ander verbindingsgroepe, waarvan die aldehiede die grootste groep is, sluit in esters, koolwaterstowwe en ketone. Indien haalbaar, is die stereochemie van die geïdentifiseerde verbindings ook bepaal. Hierdie studie is die mees omvattende chemiese karakterisering van die vlugtige verbindings in ‘n Suid-Afrikaanse kruieplant wat tot dusver onderneem is. ‘n Vergelykende studie het getoon dat ongefermenteerde en gefermenteerde heuningbos tot ‘n groot mate dieselfde verbindings, hoewel in verskillende relatiewe konsentrasies, bevat. Nie al die geïdentifiseerde vlugtige verbindings in heuningbos is noodwendig aroma-aktiewe verbindings wat ‘n bydrae tot die algehele tipiese heuningbosaroma lewer nie en daarom was die identifisering van die 46 aroma-aktiewe verbindings in geferementeerde heuningbos deur gebruik te maak van gaschromatografie-olfaktometrie (GC-O) deur middel van deteksiefrekwensie en aroma ekstrak verdunningsanalise, ‘n belangrike aspek van die navorsing. Na oorweging van al die tersaaklike GC-O data is 15 van hierdie verbindings, hoofsaaklik terpenoïede, uitgesonder as die verbindings wat die belangrikste bydrae tot die heuningbosaroma lewer. Die reuke van sekere van die verbindings, nl. (6E,8Z)-megastigma-4,6,8-triën-3-oon, (6E,8E)-megastigma-4,6,8-triën-3-oon, (7E)-megastigma-5,7,9-triën-4-oon, 10-epi- -eudesmol, epi- -muurolol, en epi- -cadinol, is deur sommige van die GC-O paneellede as tipies heuningbosagtig beskryf. Die kwantitatiewe GC-MS data van sewe verskillende Cyclopia monsters (insluitende vier verskillende spesies en variante daarvan) is vergelyk met betrekking tot al die vlugtige verbindings, asook veral met betrekking tot die aroma-aktiewe verbindings. Interessante variasies in die konsentrasies van sekere aroma-aktiewe verbindings is in die verskillende monsters waargeneem. Die kwantitatiewe data van die aroma-aktiewe heuningbosverbindings en data verkry uit die sensoriese analise van agt Cyclopia monsters (insluitende vier verskillende spesies en variante daarvan), is onderwerp aan statistiese analises waaruit interessante assosiasies tussen verbindings met sekere sensoriese aroma-eienskappe waargeneem is. Hierdie studie lewer ‘n groot bydrae tot die wetenskaplike kennis aangaande een van Suid- Afrika se mees populêre inheemse kruietees.

M. Tech. Horticulture / Honeybush tea is the herbal tea made from the leaves, stems and flowers of Cyclopia spp., indigenous to the Eastern and Western Cape Provinces of South Africa. Due to the health benefits of honeybush, the demand for this tea has increased worldwide. To meet the demand, it is required to cultivate honeybush as a commercial crop. The shortage of plant material and variation in the quality of honeybush has prompted the need to propagate plants vegetatively through rooted cuttings in order to improve the planting material by achieving homogeneity, and to meet the demand and thus relieve pressure on wild populations. A study was conducted to evaluate the vegetative propagation of honeybush (Cyclopia subternata) from stem cuttings to optimize the adventitious rooting protocols.

University of Macau / Institute of Chinese Medical Sciences