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Comprehensive elucidation of volatile, phenolic, and organic acid profiles in Turkish mallow (Malva sylvestris L.) petal herbal tea: impact of diverse brewing conditions
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DOI：10.1002/jsfa.70881.png)
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Abstract
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Mallow (Malva sylvestris L.) petals are traditionally consumed as herbal tea across the Mediterranean for their soothing and anti-inflammatory properties; however, scientific characterization of this consumption-relevant matrix under realistic brewing conditions remains scarce. This study comprehensively elucidates the impact of three household infusion protocols, short hot brewing (4 min at 98 °C), extended hot brewing (16 min at 98 °C), and cold brewing (24 h at 25 °C), on the volatile, phenolic, and organic acid profiles, antioxidant capacity, and sensory attributes of Turkish endemic M. sylvestris petal tea.
Keywords:
bioactive compounds
functional foods
herbal tea
infusion conditions
Malva sylvestris
volatile and phenolic compounds
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