Total Phenolic Contents and Antioxidant Capacities of Herbal and Tea Infusions

• Main Authors: Hua-Bin Li, En-Qin Xia, Xiang-Rong Xu, Ren-You Gan, Yuan Zhang, Bo-Tao Xu, Li Fu
• Format: Article
• Language: English
• Published: MDPI AG 2011-03-01
• Series: International Journal of Molecular Sciences
• Subjects: total phenolic content; antioxidant capacity; herbal infusion; tea infusion
• Online Access: http://www.mdpi.com/1422-0067/12/4/2112/

In order to supply new information on the antioxidant function of selected beverages for nutritionists and the general public, total phenolic contents of 51 kinds of herbal and tea infusions made in China were measured by the Folin-Ciocalteu method, and their antioxidant capacities were evaluated using ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays. A significant correlation between FRAP and TEAC values suggested that antioxidant components in these beverages were capable of reducing oxidants and scavenging free radicals. The high correlation between antioxidant capacities and total phenolic contents indicated that phenolic compounds could be one of the main components responsible for antioxidant activities of these beverages. Generally, these beverages had high antioxidant capacities and total phenolic contents, and could be important dietary sources of antioxidant phenolics for prevention of diseases caused by oxidative stress.