ANTIOXIDANT PROPERTIES OF TEA AND HERBAL INFUSIONS – A SHORT REPORT
 
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Pol. J. Food Nutr. Sci. 2010;60(1):33–35
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ABSTRACT
The aim of the research was to determine the antioxidant properties of tea and herbal infusions and the content of total polyphenols. The research material were teas and herbal teas available in retail trade, i.e.: Camellia sinensis teas such as green, black, Pu-erh and white tea as well as herbal teas from lemon balm leaves (Folium Melissae), peppermint leaves (Folium Menthae Piperitae) and chamomile (Anthodium Chamomillae). The antioxidant activity was determined with a spectrophotometric method using synthetic cationradicals ABTS•+ and expressed as TEAC (Trolox Equivalent Antioxidant Capacity). The total polyphenol content was measured by using a Folin-Ciocalteu assay, and the results obtained were expressed as GAE (Gallic Acid Equivalent). It was observed that the antioxidant proprieties of the herbal teas examined were considerably lower in comparison with those of the Camellia sinensis teas with a similar content of total polyphenols. A positive linear correlation was found between polyphenols content and antioxidant properties of individual teas and herbal teas. Among the examined teas and herbal teas, green tea, white tea and black tea were characterised by the highest, whereas chamomile, peppermint and Pu-erh tea - by the lowest antioxidant activity.
ISSN:1230-0322