Please use this identifier to cite or link to this item: http://hdl.handle.net/11189/7513
DC FieldValueLanguage
dc.contributor.authorPiek, Hanneliseen_US
dc.contributor.authorVenter, Irmaen_US
dc.contributor.authorRautenbach, Fanieen_US
dc.contributor.authorMarnewick, Jeanine Len_US
dc.date.accessioned2020-09-18T12:34:10Z-
dc.date.available2020-09-18T12:34:10Z-
dc.date.issued2019-
dc.identifier.citationPiek, H., Venter, I., Rautenbach, F. et al. 2019. Rooibos herbal tea: an optimal cup and its consumers. Health SA Gesondheid, 24: 1090. [http://doi.org/10.4102/hsag.v24i0.1090]en_US
dc.identifier.issn2071-9736-
dc.identifier.urihttp://hdl.handle.net/11189/7513-
dc.description.abstractBackground: 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.en_US
dc.language.isoenen_US
dc.publisherOASISen_US
dc.relation.ispartofHealth SA Gesondheiden_US
dc.subjectRooibosen_US
dc.subjectrooibos consumptionen_US
dc.subjectoptimal rooibos cupen_US
dc.subjecttotal polyphenol contenten_US
dc.subjecttotal antioxidant capacityen_US
dc.titleRooibos herbal tea: an optimal cup and its consumersen_US
dc.identifier.doihttp://doi.org/10.4102/hsag.v24i0.1090-
dc.typeArticleen_US
Appears in Collections:HWSci - Journal Articles (DHET subsidised)
Files in This Item:
File Description SizeFormat 
Rooibos herbal tea An optimal cup and its consumers.pdf680.47 kBAdobe PDFView/Open
Show simple item record

Page view(s)

31
checked on Feb 9, 2021

Download(s)

1
checked on Feb 9, 2021

Google ScholarTM

Check

Altmetric


Items in Digital Knowledge are protected by copyright, with all rights reserved, unless otherwise indicated.