Phenolic Profiles and Antioxidant Activities of 30 Tea Infusions from Green, Black, Oolong, White, Yellow and Dark Teas

Tea is among the most consumed drink worldwide, and its strong antioxidant activity is considered as the main contributor to several health benefits, such as cardiovascular protection and anticancer effect. In this study, the antioxidant activities of 30 tea infusions, which were obtained by the mimic of drinking tea of the public, from green, black, oolong, white, yellow and dark teas, were evaluated using ferric-reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays, ranging from 504.80 ± 17.44 to 4647.47 ± 57.87 µmol Fe2+/g dry weight (DW) and 166.29 ± 24.48 to 2532.41 ± 50.18 µmol Trolox/g DW, respectively. Moreover, their total phenolic contents (TPC) were detected by Folin-Ciocalteu assay and were in the range of 24.77 ± 2.02 to 252.65 ± 4.74 mg gallic acid equivalent (GAE)/g DW. Generally, Dianqing Tea, Lushan Yunwu Tea, and Xihu Longjing Tea showed the strongest antioxidant activities among 30 teas. Furthermore, the phenolic compounds in tea infusions were identified and quantified, with catechins most commonly detected, especially in green tea infusions, which were main contributors to their antioxidant activities. Besides tea polyphenols, considerable content of caffeine also presented in 30 tea infusions.

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Antioxidant Activity and Total Phenolic Content of 24 Lamiaceae Species Growing in Iran

Natural Product Communications ◽

10.1177/1934578x1000500219 ◽

2010 ◽

Vol 5 (2) ◽

pp. 1934578X1000500 ◽

Cited By ~ 4

Author(s):

Omidreza Firuzi ◽

Katayoun Javidnia ◽

Maryam Gholami ◽

Mohammad Soltani ◽

Ramin Miri

Keyword(s):

Antioxidant Activities ◽

Radical Scavenging ◽

Dry Weight ◽

Natural Antioxidants ◽

Total Phenolic ◽

Dpph Assay ◽

Antioxidant Power ◽

Phenolic Contents ◽

Methanolic Extracts ◽

Ferric Reducing Antioxidant Power

The antioxidant activities of the methanolic extracts of 9 Salvia species and 15 other Lamiaceae plants growing in Iran were evaluated using ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assays. FRAP values ranged form 8.5 to 79.0 μM quercetin equivalents/g dry weight, and IC50 values in the DPPH assay from 115.7 to 1350.2 μg dry weight/mL. Salvia species showed the highest antioxidant activities. S. santolinifolia, S. eremophila and S. palestina, which have not been studied before, were the most active plants. These were more active than the previously studied species from this family, such as S. multicaulis and Marrubium vulgare. S. hydrangea and Gontscharovia popovii also showed high antioxidant activities. FRAP and DPPH assay results showed good correlations with the total phenolic contents of the plants, measured by the Folin-Ciocalteau assay (r2 = 0.925 and 0.799, respectively, p < 0.0001). In conclusion, our study shows that some Lamiaceae plants growing in Iran represent good potential sources of natural antioxidants useful for either prevention or treatment of oxidative stress-related diseases.

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Fermentation with Tea Residues Enhances Antioxidant Activities and Polyphenol Contents in Kombucha Beverages

Antioxidants ◽

10.3390/antiox11010155 ◽

2022 ◽

Vol 11 (1) ◽

pp. 155

Author(s):

Dan-Dan Zhou ◽

Adila Saimaiti ◽

Min Luo ◽

Si-Yu Huang ◽

Ruo-Gu Xiong ◽

...

Keyword(s):

Green Tea ◽

High Performance ◽

Antioxidant Activities ◽

Black Tea ◽

Trolox Equivalent Antioxidant Capacity ◽

Total Phenolic ◽

Array Detector ◽

Antioxidant Power ◽

Phenolic Contents ◽

Trolox Equivalent

Kombucha is a popular beverage with various bioactivities (such as antioxidant activity), which can be attributed to its abundant bioactive compounds, especially polyphenols. Kombucha is conventionally prepared by fermentation of a sugared black tea infusion without tea residue. In this study, the effects of black tea residue and green tea residue on kombucha were studied, and its antioxidant activities, total phenolic contents, as well as concentrations of polyphenols at different fermentation stages were evaluated using ferric-reducing antioxidant power, Trolox equivalent antioxidant capacity, Folin-Ciocalteu method and high-performance liquid chromatography with a photodiode array detector. The results showed that fermentation with tea residue could markedly increase antioxidant activities (maximum 3.25 times) as well as polyphenolic concentrations (5.68 times) of kombucha. In addition, green tea residue showed a stronger effect than black tea residue. Overall, it is interesting to find that fermentation with tea residues could be a better strategy to produce polyphenol-rich kombucha beverages.

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Antioxidant Potential of Grass Pea Seeds from European Countries

Foods ◽

10.3390/foods7090142 ◽

2018 ◽

Vol 7 (9) ◽

pp. 142 ◽

Cited By ~ 7

Author(s):

Wojciech Rybiński ◽

Magdalena Karamać ◽

Katarzyna Sulewska ◽

Andreas Börner ◽

Ryszard Amarowicz

Keyword(s):

Phenolic Compounds ◽

Total Phenolics ◽

Trolox Equivalent Antioxidant Capacity ◽

Total Phenolic ◽

Grass Pea ◽

Antioxidant Power ◽

Phenolic Contents ◽

Trolox Equivalent ◽

Ferric Reducing Antioxidant Power ◽

Derivatives Of

Phenolic compounds were extracted from seeds of 30 varieties of grass pea (Lathyrus sativus) into 80% (v/v) methanol. The total phenolics compounds content of the extracts and their antioxidant activity were determined using Folin-Ciocalteu’s phenol reagent and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and ferric-reducing antioxidant power (FRAP) methods, respectively. Total phenolic contents ranged from 1.88 to 7.12 mg/g extract and 20.3 to 70.3 mg/100 g seeds. The extracts and seeds were characterized using Trolox equivalent antioxidant capacity values of 0.015–0.037 mmol Trolox/g extract and 0.158–0.372 mmol Trolox/100 g seeds, and FRAP values of 0.045–0.120 mmol Fe2+/g extract and 0.487–1.189 Fe2+/100 g seeds. The total phenolics content of grass pea extract was correlated with the results of the ABTS (r = 0.881) and FRAP (r = 0.781) assays. The same correlation was observed between the results of both assays (r = 0.842). Two derivatives of p-coumaric acid were the dominant phenolic compounds of the Derek cultivar of grass pea.

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Potential of Grape Wastes as a Natural Source of Bioactive Compounds

Molecules ◽

10.3390/molecules23102598 ◽

2018 ◽

Vol 23 (10) ◽

pp. 2598 ◽

Cited By ~ 18

Author(s):

Guo-Yi Tang ◽

Cai-Ning Zhao ◽

Qing Liu ◽

Xiao-Ling Feng ◽

Xiao-Yu Xu ◽

...

Keyword(s):

Bioactive Compounds ◽

Antioxidant Activities ◽

Food Additives ◽

Water Soluble ◽

Trolox Equivalent Antioxidant Capacity ◽

Total Phenolic ◽

Antioxidant Power ◽

Phenolic Contents ◽

Antioxidant Capacities ◽

Phenolic Profiles

Grapes are widely used in the wine and juice industries, which can lead to massive amounts of waste, mostly grape peels and seeds. The antioxidant capacities, total phenolic and flavonoid contents and phenolic profiles of peels and seeds from 30 grape varieties were systemically assessed. The antioxidant activities of fat-soluble, water-soluble and insoluble-bound fractions of grape peels and seeds were evaluated using ferric-reducing antioxidant power and Trolox equivalent antioxidant capacity assays, and their total phenolic contents and total flavonoid contents were determined by the Folin-Ciocalteu method and AlCl3 colorimetry, respectively. It was found that the antioxidant capacities were diverse among different grape peels and seeds. Moreover, several phenolic compounds were identified and quantified, including gallic acid, cyanidin-3-glucoside, epicatechin, catechin gallate, ferulaic acid, rutin and resveratrol, which could contribute to the antioxidant capacities of these grape peels and seeds. Several grape wastes with strong antioxidant activity could be abundant sources of natural bioactive compounds, and have the potential for development into functional foods, food additives and pharmaceuticals.

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Antioxidant activities and inhibitory effects of free and bound polyphenols from date (Phoenix dactylifera L.) seeds on starch digestive enzymes

International Journal of Food Studies ◽

10.7455/ijfs.v5i2.354 ◽

2016 ◽

Vol 5 (2) ◽

Author(s):

Sameera Sirisena ◽

Ken Ng ◽

Said Ajlouni

Keyword(s):

Antioxidant Activities ◽

Phoenix Dactylifera ◽

Trolox Equivalent Antioxidant Capacity ◽

Total Phenolic ◽

Antioxidant Power ◽

Food Ingredients ◽

Phoenix Dactylifera L ◽

Trolox Equivalent ◽

Ferric Reducing Antioxidant Power

Date (Phoenix dactylifera L.) seeds have gained interest as a valuable by-product of the date fruit industry and have been identified as a rich source of functional and bioactive ingredients. In this study, date seeds from five varieties (Medjool, Deglet Nour, Barhee, Bou Sthammi and Dayrie) cultivated in Australia were analysed for their total phenolic and flavonoid contents, ferric reducing antioxidant power (FRAP), Trolox equivalent antioxidant capacity (TEAC), and in-vitro inhibition against α-amylase and α-glucosidase. The date seed powders (DSP) were extracted with acetone-methanol-water (2:2:1, v:v:v) to obtain free polyphenols. The bound polyphenols were extracted from the residual solids with butanol-HCl (97.5:2.5; v/v) treatment at 100 °C. The greatest quantities of total phenols (4166±227 mg Gallic Acid Equivalents 100g-1 DSP), total flavonoids (52.1±9.6 mg Quercetin Equivalents 100g-1 DSP), FRAP (1589±47 µmol Iron[II] Equivalents g-1 DSP) and TEAC (45.2±1.4 µmol Trolox Equivalents g-1 DSP) were detected in seeds from Deglet Nour variety. Both free and bound polyphenol fractions showed significant (p<0.05) inhibition against rat intestinal α-glucosidase with little or no inhibition against pancreatic α-amylase. Bound polyphenols showed stronger α-glucosidase inhibition compared with free polyphenols. The IC50 for α-glucosidase were reported as mg GAE mL-1 ranged from 0.39±0.02 (Deglet Nour) to 0.68±0.02 (Medjool) for bound polyphenols, and from 0.907±0.08 (Medjool) to 1.75±0.15 (Barhee-khalal) for free polyphenols. Bound polyphenol fraction, with strong α-glucosidase inhibition and weak α-amylase inhibition, was suggested as a significant source of functional food ingredients with anti-hyperglycaemic properties.

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Antioxidant Activities, Phenolic Profiles, and Organic Acid Contents of Fruit Vinegars

Antioxidants ◽

10.3390/antiox8040078 ◽

2019 ◽

Vol 8 (4) ◽

pp. 78 ◽

Cited By ~ 11

Author(s):

Qing Liu ◽

Guo-Yi Tang ◽

Cai-Ning Zhao ◽

Ren-You Gan ◽

Hua-Bin Li

Keyword(s):

Organic Acids ◽

Organic Acid ◽

Gallic Acid ◽

Red Wine ◽

Antioxidant Activities ◽

Trolox Equivalent Antioxidant Capacity ◽

Total Phenolic ◽

Antioxidant Power ◽

Wine Vinegar ◽

Phenolic Profiles

Fruit vinegars are popular condiments worldwide. Antioxidants and organic acids are two important components of the flavors and health benefits of fruit vinegars. This study aimed to test the antioxidant activities, phenolic profiles, and organic acid contents of 23 fruit vinegars. The results found that the 23 fruit vinegars varied in ferric-reducing antioxidant power (FRAP, 0.15–23.52 μmol Fe(II)/mL), Trolox equivalent antioxidant capacity (TEAC, 0.03–7.30 μmol Trolox/mL), total phenolic content (TPC, 29.64–3216.60 mg gallic acid equivalent/L), and total flavonoid content (TFC, 2.22–753.19 mg quercetin equivalent/L) values. Among the 23 fruit vinegars, the highest antioxidant activities were found in balsamic vinegar from Modena (Galletti), Aceto Balsamico di Modena (Monari Federzoni), red wine vinegar (Kühne), and red wine vinegar (Galletti). In addition, polyphenols and organic acids might be responsible for the antioxidant activities of fruit vinegars. The most widely detected phenolic compounds in fruit vinegars were gallic acid, protocatechuic acid, chlorogenic acid, caffeic acid, and p-coumaric acid, with tartaric acid, malic acid, lactic acid, citric acid, and succinic acid the most widely distributed organic acids. Overall, fruit vinegars are rich in polyphenols and organic acids and can be a good dietary source of antioxidants.

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Antioxidants from Tropical Herbs

Natural Product Communications ◽

10.1177/1934578x1000500321 ◽

2010 ◽

Vol 5 (3) ◽

pp. 1934578X1000500 ◽

Cited By ~ 5

Author(s):

Rasyidah Razab ◽

Azlina Abdul Aziz

Keyword(s):

Free Radicals ◽

Antioxidant Capacity ◽

Strong Correlation ◽

Antioxidant Activities ◽

Polyphenolic Compounds ◽

Trolox Equivalent Antioxidant Capacity ◽

Antioxidant Power ◽

Polyphenolic Content ◽

Trolox Equivalent ◽

Ferric Reducing Antioxidant Power

Plants that contain high amounts of polyphenolic compounds are potential candidates for natural antioxidant sources. Studies are on going in the search for new sources of antioxidants. Not much data are available on the antioxidant capacity of tropical herbs. With this in mind, 19 commonly consumed Malaysian herbs were analyzed for their polyphenolic content and antioxidant activities. A majority of these plants have never been studied before with regards to their polyphenolic content and antioxidant activities. The shoots of Anacardium occidentale, the shoots and fruits of Barringtonia racemosa, Pithecellobium jiringa and Parkia speciosa had high polyphenolic contents (> 150 μg gallic acid equivalents/mg dried plant) and antioxidant activities when measured using the ferric reducing antioxidant power (FRAP) (>1.2 mM) and Trolox equivalent antioxidant capacity (TEAC) assays (>2.4 mM). A strong correlation was observed between the two antioxidant assays (FRAP vs TEAC) implying that the plants could both scavenge free radicals and reduce oxidants. There was also a strong correlation between the antioxidant activities and polyphenolic content suggesting the observed antioxidant activities were contributed mainly by the polyphenolics in the plants.

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Exploring the Antioxidant Features of Polyphenols by Spectroscopic and Electrochemical Methods

Antioxidants ◽

10.3390/antiox8110523 ◽

2019 ◽

Vol 8 (11) ◽

pp. 523 ◽

Cited By ~ 6

Author(s):

Berta Alcalde ◽

Mercè Granados ◽

Javier Saurina

Keyword(s):

Antioxidant Activities ◽

Reference Electrode ◽

Principal Component ◽

Trolox Equivalent Antioxidant Capacity ◽

Hydroxyl Groups ◽

Antioxidant Power ◽

Chemical Structures ◽

Trolox Equivalent ◽

Ferric Reducing Antioxidant Power ◽

Comprehensive Study

This paper evaluates the antioxidant ability of polyphenols as a function of their chemical structures. Several common food indexes including Folin-Ciocalteau (FC), ferric reducing antioxidant power (FRAP) and trolox equivalent antioxidant capacity (TEAC) assays were applied to selected polyphenols that differ in the number and position of hydroxyl groups. Voltammetric assays with screen-printed carbon electrodes were also recorded in the range of −0.2 to 0.9 V (vs. Ag/AgCl reference electrode) to investigate the oxidation behavior of these substances. Poor correlations among assays were obtained, meaning that the behavior of each compound varies in response to the different methods. However, we undertook a comprehensive study based on principal component analysis that evidenced clear patterns relating the structures of several compounds and their antioxidant activities.

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Potential of Baccharis alnifolia Meyen & Walpan (Chilka) from northern Chile used as a medicinal infusion

Ciência Rural ◽

10.1590/0103-8478cr20190428 ◽

2019 ◽

Vol 49 (10) ◽

Cited By ~ 2

Author(s):

Emilio Soto ◽

Luis Bustos ◽

Mario Juan Simirgiotis ◽

Claudio Parra

Keyword(s):

Antioxidant Capacity ◽

Ethanolic Extract ◽

Ethanol Extract ◽

Dry Weight ◽

Trolox Equivalent Antioxidant Capacity ◽

Antioxidant Power ◽

Trolox Equivalent ◽

Ferric Reducing Antioxidant Power ◽

Chilean Altiplano ◽

First Time

ABSTRACT: Baccharis alnifolia Meyen & Walp. is a native and medicinal, Chilean Altiplano herb that is used as a poultice and also consumed as an infusion to relieve inflammation. This study evaluated the antioxidant and cytotoxic effect of the ethanolic extract of B. alnifolia and their infusion. It was reported that the ethanol extract contains 4.42 mg GAE/g of dry weight and the infusion contains 35.86 mg GAE/L of total polyphenols. Also, it determined the antioxidant capacity using Ferric reducing antioxidant power (FRAP), Oxygen Radical Absorbance Capacity (ORAC) and Trolox equivalent antioxidant capacity (TEAC) assay. Moreover, seven metabolites including between phenolic acids and flavonoids were identified for the first time in both extracts of the medicinal plant Baccharis alnifolia. The UHPLC-DAD chromatograms revealed the majority presence of ferulic acid and luteolin, both could be responsible for the antioxidant and cytotoxic activity. Furthermore, we realized a preliminary screening of cytotoxicity in different tumor cell lines, finding that these extracts have cytotoxic potential on kidney cells.

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Phytochemical Composition and Antioxidant Capacity of 30 Chinese Teas

Antioxidants ◽

10.3390/antiox8060180 ◽

2019 ◽

Vol 8 (6) ◽

pp. 180 ◽

Cited By ~ 14

Author(s):

Guo-Yi Tang ◽

Cai-Ning Zhao ◽

Xiao-Yu Xu ◽

Ren-You Gan ◽

Shi-Yu Cao ◽

...

Keyword(s):

Antioxidant Capacity ◽

High Performance ◽

Food Additives ◽

Water Soluble ◽

Trolox Equivalent Antioxidant Capacity ◽

Total Phenolic ◽

Antioxidant Compounds ◽

Antioxidant Power ◽

Phenolic Contents ◽

Trolox Equivalent

Tea has been reported to prevent and manage many chronic diseases, such as cancer, diabetes, obesity, and cardiovascular diseases, and the antioxidant capacity of tea may be responsible for these health benefits. In this study, the antioxidant capacities of fat-soluble, water-soluble, and bound-insoluble fractions of 30 Chinese teas belonging to six categories, namely green, black, oolong, dark, white, and yellow teas, were systematically evaluated, applying ferric-reducing antioxidant power and Trolox equivalent antioxidant capacity assays. In addition, total phenolic contents of teas were determined by Folin–Ciocalteu method, and the contents of 18 main phytochemical compounds in teas were measured by high-performance liquid chromatography (HPLC). The results found that several teas possessed very strong antioxidant capacity, and caffeine, theaflavine, gallic acid, chlorogenic acid, ellagic acid, and kaempferol-3-O-glucoside, as well as eight catechins, were the main antioxidant compounds in them. Thus, these teas could be good natural sources of dietary antioxidants, and their extracts might be developed as food additives, nutraceuticals, cosmetics, and pharmaceuticals.

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