Using two methods (ferric reducing antioxidant power and radical scavenging activity), the total polyphenol content (Folin–Ciocalteu reagent) and polyphenol patterns (HPLC) in 10 commercial lager beer brands produced in Romania was determined. Samples bottled in glass, plastic and aluminium packages were analysed for each brand when available. Results have indicated considerable variations in the total and individual phenolic contents as well as antioxidant activity across beer brands. Gallic and feulic acids were the dominant phenolic compounds identified samples. The statistical analysis indicates a significant difference between the levels of antioxidant activity detected using DPPH and FRAP, for all three types of material considered. The statistical test ANOVA indicates that the polyphenol concentration is similar across all types of material.

The study investigates the organochlorinated pesticides (OPCs) content in eight medicinal plant species (Achillea millefolium, Artemisia absinthum , Hypericum perforatum , Tilia sp., Matricaria chamomilla , Taraxacum officinale, Calendula officinalis, Crataegus monogyna), purchased from pharmacies, as well as in infusions prepared from these plants. A total number of 24 samples were analyzed by gas chromatography—electron capture detector (GC-ECD). The transfer rate of OPCs from dried herbs to infusions, as well as the health risk of OPCs residues in infusions (estimated daily intake (EDI) and Hazard Index (HI) were calculated. All medicinal plants (MPs) contained pesticides in different concentrations. For the compounds Heptachlor, p,p' DDT, p,p' DDD, Aldrin, Dieldrin, concentrations well above the maximum residue limits (MRLs) were obtained. The transfer rate of organochlorine pesticides from dried plant to infusion ranged from 3.95% for Heptachlor (Artemisia absinthium) to 57.71% for Dieldrin (Achillea millefolium). The correlation between the OCPs content in the MPs and their infusion are statistically analyzed using the t-test for independence in high dimension, based on the correlation distance. Significant result was found for all OCP detected in the two media, with the content in the MPs significantly correlated with the content in the infusion. The EDI of the detected pesticides was lower than the Acceptable Daily Intake (ADI), and the Hazard Index values were less than 1 (HI < 1) in all infusions. Also, the cumulative hazard index (CHI), showed values less than 1 (CHI < 1) for all types of tea. These results indicate that residues of OCPs in the analysed infusions pose minimal risk to human health. However, taking into account the large transfer variations obtained, the results of the study recommend the development of control protocols for herbal infusions intended for human therapy that include the measurement of OCPs concentrations.

Two variants of medicinal wine were prepared, through the maceration of sage leaves (Salvia officinalis L. Lamiaceae) and sea rush rhizomes (Juncus maritimus Lam. Juncaceae) in natural red wine for 21 days. The ratio of dried plants added to wine was 0.1 % w/w for each in the first extract (medicinal wine 1) and 0.25% w/w for each in the second one (medicinal wine 2). The extraction conditions were similar in both products. Subsequently the two macerates were filtered and subjected to analysis (total polyphenols content Folin-Ciocalteu), monomeric anthocyanins content, polymerised compounds percentage, polyphenolic acids by HPLC and antioxidant activity (PHOTOCHEM). The two medicinal wines contain high amounts of polyphenols but also anthocyanins from the wine. Both medicinal wines contain higher polymerised compounds percentage given to the red wine most likely due to the polyphenol oxidases from dried plants. The increase of the antioxidant activities of the two macerates rendered to the raw wine corelates well with the increase of polyphenol amount during the extraction process in the two products. The wine behaves as a good selective extraction phase for some of the polyphenolic compounds.

The purpose of this paper is to determine the level of polycyclic aromatic hydrocarbons (PAHs) from medicinal plants and infusions prepared using them, as well as assess the transfer of these contaminants from plants to infusions. The separation of compounds was achieved using microwave extraction for dried plants and liquid–liquid extraction in the case of infusions. The extracts were cleaned using solid-phase extraction, and the compounds were analysed using gas chromatography coupled with mass spectrometry (GC-MS). Exposure to PAHs through tea infusion consumption was evaluated by calculating the estimated daily intake (EDI, ng/kg.bw/day) and Margin of Exposure (MOE). The average total content of PAHs varied from 277.22 ± 12.78 to 2466.46 ± 203.45 µg/kg in dry plants, and the compounds benzo[b]fluoranthene (BbF) and benzo[a]pyrene (BaP) were present in all samples. In the herbal tea infusions, the average total PAH content varied between 612.55 ± 46.12 ng/L and 2292.2 ± 140.24 ng/L. The observation was statistically checked using a two-sample paired test. The analysis revealed that PAHs could be split into those for which the content in the medicinal plants is significantly larger than in the infusions and those for which the difference is not significant. The average transfer rates of ∑16PAHs from plants to infusions varied from 7.25 to 32.86%. The MOE values confirmed that consumer exposure to PAHs via tea infusions is very low and safe for health.