The road to commercialisation of an unutilised Cyclopia species for herbal tea production – the case of Cyclopia pubescens
• C. pubescens was shown to be suitable for production of honeybush herbal tea. • Its sensory profile is similar to that of commercially-cultivated C. subternata. • Other quality parameters were similar to that of C. subternata and C. genistoides. • High-temperature oxidation reduces the xanthone co...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
De Beer, Dalene [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2022 |
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| Umfang: |
8 |
|---|
| Übergeordnetes Werk: |
Enthalten in: Characterization of knowledge-based volumetric modulated arc therapy plans created by three different institutions’ models for prostate cancer - Ueda, Yoshihiro ELSEVIER, 2020, an international interdisciplinary journal for botanical sciences : official journal of the South African Association of Botanists, Amsterdam |
|---|---|
| Übergeordnetes Werk: |
volume:150 ; year:2022 ; pages:821-828 ; extent:8 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.sajb.2022.08.042 |
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The road to commercialisation of an unutilised Cyclopia species for herbal tea production – the case of Cyclopia pubescens |
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• C. pubescens was shown to be suitable for production of honeybush herbal tea. • Its sensory profile is similar to that of commercially-cultivated C. subternata. • Other quality parameters were similar to that of C. subternata and C. genistoides. • High-temperature oxidation reduces the xanthone content more than 70%. |
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• C. pubescens was shown to be suitable for production of honeybush herbal tea. • Its sensory profile is similar to that of commercially-cultivated C. subternata. • Other quality parameters were similar to that of C. subternata and C. genistoides. • High-temperature oxidation reduces the xanthone content more than 70%. |
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• C. pubescens was shown to be suitable for production of honeybush herbal tea. • Its sensory profile is similar to that of commercially-cultivated C. subternata. • Other quality parameters were similar to that of C. subternata and C. genistoides. • High-temperature oxidation reduces the xanthone content more than 70%. |
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