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Int. J. Mol. Sci. 2011, 12(4), 2112-2124;

Total Phenolic Contents and Antioxidant Capacities of Herbal and Tea Infusions

Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China
Department of Neurosurgery, Nanfang Hospital, Southern Medical University, Guangzhou 510515, China
Key Laboratory of Marine Bio-resources Sustainable Utilization, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China
Liwan District Center for Disease Control and Prevention, Guangzhou 510176, China
Author to whom correspondence should be addressed.
Received: 24 February 2011 / Accepted: 23 March 2011 / Published: 25 March 2011
(This article belongs to the Section Biochemistry, Molecular and Cellular Biology)
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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. View Full-Text
Keywords: total phenolic content; antioxidant capacity; herbal infusion; tea infusion total phenolic content; antioxidant capacity; herbal infusion; tea infusion
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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Fu, L.; Xu, B.-T.; Gan, R.-Y.; Zhang, Y.; Xu, X.-R.; Xia, E.-Q.; Li, H.-B. Total Phenolic Contents and Antioxidant Capacities of Herbal and Tea Infusions. Int. J. Mol. Sci. 2011, 12, 2112-2124.

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