The aim of the study was to evaluate the possibility of using hop leaves and cones as a component of functional teas. The recipes for teas with the addition of cones and leaves of the common hop cultivar Magnum were developed. Mixtures for the preparation of infusions were made in combination with white mulberry, mint and yellow tea leaves. The infusions were prepared from the selected mixtures, and then they were evaluated in terms of total polyphenol content and free radical scavenging with a DPPH assay. Moreover, the chelating activity and the ability to reduce ferric ions were determined. The ability of extracts to act as cholinesterase inhibitors was investigated. The sensory profile evaluation of the samples was carried out. It was shown that the prepared teas were rich in phenolic compounds and exhibited various antioxidant properties. The use of hop cones and leaves allowed us to obtain teas which had the ability to chelate and reduce iron ions, and also inhibited the activity of cholinesterases. The most effective inhibition of the activity of acetylcholinesterases was noted for the samples containing hop cones, whereas in the case of butylcholinesterases the highest effectiveness was observed in the samples containing hop leaves. The use of hop cones and leaves means that a new range of teas with characteristic sensory and functional properties can be made.  

25.2.2020