Total Phenolic Contents and Antioxidant Capacities of Herbal and Tea Infusions
Abstract
:1. Introduction
2. Results and Discussion
2.1. Total Phenolic Content of 51 Infusions
2.2. Ferric Reducing Antioxidant Power of 51 Infusions
2.3. ABTS•+ Radical Scavenging Activity of 51 Infusions
3. Experimental Section
3.1. Chemicals
3.2. Sample Preparation
3.3. Determination of Total Phenolic Content
3.4. Ferric-Reducing Antioxidant Power (FRAP) Assay
3.5. Trolox Equivalent Antioxidant Capacity (TEAC) Assay
3.6. Statistical Analysis
4. Conclusions
Acknowledgments
References
- Aruoma, OI. Free radicals, oxidative stress, and antioxidants in human health and disease. J. Am. Oil Chem. Soc 1998, 75, 199–212. [Google Scholar]
- Hu, FB. Plant-based foods and prevention of cardiovascular disease: An overview. Am. J. Clin. Nutr 2003, 78, 544–551. [Google Scholar]
- Riboli, E; Norat, T. Epidemiologic evidence of the protective effect of fruit and vegetables on cancer risk. Am. J. Clin. Nutr 2003, 78, 559–569. [Google Scholar]
- Eberhardt, MV; Lee, CY; Liu, RH. Antioxidant activity of fresh apples. Nature 2000, 405, 903–904. [Google Scholar]
- Stangeland, T; Remberg, SF; Lye, KA. Total antioxidant activity in 35 Ugandan fruits and vegetables. Food Chem 2009, 113, 85–91. [Google Scholar]
- Pisoschi, AM; Cheregi, MC; Danet, AF. Total antioxidant capacity of some commercial fruit juices: Electrochemical and spectrophotometrical approaches. Molecules 2009, 14, 480–493. [Google Scholar]
- Li, H; Wang, XY; Li, Y; Li, PH; Wang, H. Polyphenolic compounds and antioxidant properties of selected China wines. Food Chem 2009, 112, 454–460. [Google Scholar]
- Mitic, MN; Obradovic, MV; Grahovac, ZB; Pavlovic, AN. Antioxidant capacities and phenolic levels of different varieties of Serbian white wines. Molecules 2010, 15, 2016–2027. [Google Scholar]
- Piljac-Zegarac, J; Valek, L; Stipcevic, T; Martinez, S. Electrochemical determination of antioxidant capacity of fruit tea infusions. Food Chem 2010, 121, 820–825. [Google Scholar]
- Singleton, VL; Rossi, JA. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic 1965, 16, 144–158. [Google Scholar]
- Cai, YZ; Luo, Q; Sun, M; Corke, H. Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Sci 2004, 74, 2157–2184. [Google Scholar]
- Li, HB; Wong, CC; Cheng, KW; Chen, F. Antioxidant properties in vitro and total phenolic contents in methanol extracts from medicinal plants. LWT-Food Sci. Technol 2008, 41, 385–390. [Google Scholar]
- Gan, RY; Kuang, L; Xu, XR; Zhang, Y; Xia, EQ; Song, FL; Li, HB. Screening of natural antioxidants from traditional Chinese medicinal plants associated with treatment of rheumatic disease. Molecules 2010, 15, 5988–5997. [Google Scholar]
- Lee, HJ; Koh, KH. Antioxidant and free radical scavenging activities of Korean wine. Food Sci. Biotechnol 2001, 10, 566–571. [Google Scholar]
- Brenna, OV; Ceppi, ELM; Giovanelli, G. Antioxidant capacity of some caramel-containing soft drinks. Food Chem 2009, 108, 771–776. [Google Scholar]
- Benzie, IFF; Szeto, YT. Total antioxidant capacity of teas by the ferric reducing/antioxidant power assay. J. Agr. Food Chem 1999, 47, 633–636. [Google Scholar]
- Benzie, IFF; Strain, JJ. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Anal. Biochem 1996, 239, 70–76. [Google Scholar]
- Wong, CC; Li, HB; Cheng, KW; Chen, F. A systematic survey of antioxidant activity of 30 Chinese medicinal plants using the ferric reducing antioxidant power assay. Food Chem 2006, 97, 705–711. [Google Scholar]
- Lamien-Meda, A; Lamien, CE; Compaore, MMY; Meda, RNT; Kiendrebeogo, M; Zeba, B; Millogo, JF; Nacoulma, OG. Polyphenol content and antioxidant activity of fourteen wild edible fruits from Burkina Faso. Molecules 2008, 13, 581–594. [Google Scholar]
- Song, FL; Gan, RY; Zhang, Y; Xiao, Q; Kuang, L; Li, HB. Total phenolic contents and antioxidant capacities of selected Chinese medicinal plants. Int. J. Mol. Sci 2010, 11, 2362–2372. [Google Scholar]
- Wong, SP; Leong, LP; Koh, JHW. Antioxidant activities of aqueous extracts of selected plants. Food Chem 2006, 99, 775–783. [Google Scholar]
- Re, R; Pellegrini, N; Proteggente, A; Pannala, A; Yang, M; Rice-Evans, C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med 1999, 26, 1231–1237. [Google Scholar]
- Gan, RY; Xu, XR; Song, FL; Kuang, L; Li, HB. Antioxidant activity and total phenolic content of medicinal plants associated with prevention and treatment of cardiovascular and cerebrovascular diseases. J. Med. Plants Res 2010, 4, 2438–2444. [Google Scholar]
- Fu, L; Xu, BT; Xu, XR; Qin, XS; Gan, RY; Li, HB. Antioxidant capacities and total phenolic contents of 56 wild fruits from South China. Molecules 2010, 15, 8602–8617. [Google Scholar]
- Li, HB; Li, D; Zhang, Y; Gan, RY; Song, FL; Chen, F. Antioxidant properties of Chinese medicinal plants. In Reactive Oxygen Species and Antioxidants in Higher Plants; Gupta, SD, Ed.; Sciences Publishers: Enfield, CT, USA, 2010; Chapter 15; pp. 331–362. [Google Scholar]
- Sakakibara, H; Honda, Y; Nakagawa, S; Ashida, H; Kanazawa, K. Simultaneous determination of all polyphenols in vegetables, fruits, and teas. J. Agr. Food Chem 2003, 51, 571–581. [Google Scholar]
- Heijnen, CGM; Haenen, GRMM; Wiseman, SA; Tijburg, LBM; Bast, A. The interaction of tea flavonoids with the NO-system: Discrimination between good and bad NO. Food Chem 2000, 70, 365–370. [Google Scholar]
- Li, HB; Cheng, KW; Wong, CC; Fan, KW; Chen, F; Jiang, Y. Evaluation of antioxidant capacity and total phenolic content of different fractions of selected microalgae. Food Chem 2007, 102, 771–776. [Google Scholar]
No. | Name | Name in Chinese |
---|---|---|
H1 | Ping An Tang xue li ju hua cha | |
H2 | Ping An Tang mao geng zhu zhe shui | |
H3 | Ping An Tang shen ju cha | |
H4 | Ping An Tang luo han guo wu hua cha | |
H5 | Ping An Tang suan mei tang | |
H6 | Ping An Tang huo ma ren | |
H7* | Ping An Tang li yan cha | |
H8* | Ping An Tang shi gan cha | |
H9 | Qing Xin Tang ju hua xue li cha | |
H10 | Qing Xin Tang suan mei tang | |
H11 | Qing Xin Tang mao geng zhu zhe shui | |
H12 | Qing Xin Tang luo han guo wu hua cha | |
H13* | Qing Xin Tang gan mao cha | |
H14* | Qing Xin Tang zhi ke hua tan tang | |
H15* | Qing Xin Tang hou zheng tang | |
H16* | Qing Xin Tang jiang huo wang | |
H17* | Qing Xin Tang er shi si wei | |
H18 | Deng lao liang cha | |
H19 | Wang lao ji (ting zhuang) | |
H20 | Wang lao ji (he zhuang) | |
H21 | Qing liang cha (he zhuang) | |
H22 | Nian ci an run (qing xing lü se ting zhuang) | |
H23 | Nian ci an run (chun cui hong se ting zhuang) | |
H24 | Bao Qing Tang xue li ju hua cha | |
H25 | Pan Gao Shou liang cha | |
H26* | Er shi si wei | |
H27 | Bai Yun Shan liang cha | |
H28 | Ben cao mi liang cha | |
T1 | Kang Shi Fu bing lü cha | |
T2 | Kang Shi Fu bing hong cha | |
T3 | Kang Shi Fu jing liang bing lü cha | |
T4 | Kang Shi Fu jing liang bing hong cha | |
T5 | Kang Shi Fu muo li mi cha | |
T6 | Kang Shi Fu muo li qing cha | |
T7 | Kang Shi Fu lü cha | |
T8 | Kang Shi Fu tie guan ying cha | |
T9 | Kang Shi Fu wu long ming cha | |
T10 | Que Chao yuan ye bing hong cha | |
T11 | Ya Tian bing lü cha | |
T12 | Ya Tian bing hong cha | |
T13 | Tong Yi you ji lü cha | |
T14 | Tong Yi cha li wang | |
T15 | Tong Yi bing hong cha | |
T16 | Tong Yi bing lü cha | |
T17 | Tong Yi lü cha | |
T18 | Qi Lin wu hou hong cha (ning meng cha) | |
T19 | Qi Lin wu hou hong cha (yuan wei hong cha) | |
T20 | Qi Lin wu hou hong cha (bing jing ning meng) | |
T21 | Qi Lin cha wu | |
T22 | Qi Lin hua jian qing yuan | |
T23 | Qi Lin sheng cha |
No. | FRAP values | TEAC values | Total phenolic contents |
---|---|---|---|
H1 | 4.687 ±0.208 | 2.988 ±0.177 | 0.406 ±0.014 |
H2 | 1.003 ±0.024 | 0.613 ±0.015 | 0.074 ±0.003 |
H3 | 7.234 ±0.212 | 0.504 ±0.007 | 0.053 ±0.001 |
H4 | 5.452 ±0.088 | 3.529 ±0.060 | 0.201 ±0.009 |
H5 | 0.506 ±0.011 | 2.673 ±0.094 | 0.392 ±0.009 |
H6 | 1.504 ±0.101 | 0.386 ±0.007 | 0.128 ±0.005 |
H7 | 30.581 ±1.285 | 19.296 ±0.692 | 1.395 ±0.068 |
H8 | 26.314 ±0.663 | 16.269 ±0.230 | 1.192 ±0.011 |
H9 | 2.722 ±0.116 | 2.040 ±0.085 | 0.249 ±0.004 |
H10 | 3.114 ±0.168 | 2.176 ±0.064 | 0.390 ±0.003 |
H11 | 3.162 ±0.116 | 2.480 ±0.074 | 0.347 ±0.008 |
H12 | 5.246 ±0.266 | 3.669 ±0.036 | 0.572 ±0.005 |
H13 | 10.382 ±0.845 | 6.188 ±0.238 | 0.844 ±0.013 |
H14 | 11.697 ±0.777 | 6.695 ±0.114 | 0.909 ±0.037 |
H15 | 12.490 ±0.615 | 6.499 ±0.046 | 0.875 ±0.019 |
H16 | 25.454 ±1.175 | 6.474 ±0.019 | 1.028 ±0.055 |
H17 | 13.252 ±0.225 | 6.310 ±0.321 | 1.007 ±0.039 |
H18 | 8.341 ±0.322 | 3.438 ±0.076 | 0.443 ±0.013 |
H19 | 3.508 ±0.039 | 2.083 ±0.085 | 0.147 ±0.002 |
H20 | 3.764 ±0.151 | 2.348 ±0.013 | 0.148 ±0.001 |
H21 | 1.550 ±0.040 | 0.637 ±0.004 | 0.072 ±0.001 |
H22 | 0.812 ±0.016 | 0.428 ±0.016 | 0.056 ±0.001 |
H23 | 0.392 ±0.014 | 0.250 ±0.006 | 0.032 ±0.001 |
H24 | 1.218 ±0.028 | 0.445 ±0.018 | 0.070 ±0.001 |
H25 | 1.159 ±0.020 | 0.537 ±0.013 | 0.068 ±0.001 |
H26 | 1.785 ±0.055 | 0.825 ±0.013 | 0.099 ±0.001 |
H27 | 1.510 ±0.020 | 0.446 ±0.009 | 0.114 ±0.004 |
H28 | 4.279 ±0.082 | 2.351 ±0.093 | 0.162 ±0.005 |
T1 | 15.136 ±0.336 | 7.251 ±0.129 | 0.682 ±0.009 |
T2 | 9.910 ±0.125 | 5.139 ±0.201 | 0.445 ±0.007 |
T3 | 12.628 ±0.311 | 5.931 ±0.172 | 0.463 ±0.002 |
T4 | 10.308 ±0.538 | 4.779 ±0.217 | 0.399 ±0.008 |
T5 | 22.724 ±0.758 | 14.020 ±0.324 | 0.867 ±0.015 |
T6 | 20.332 ±0.543 | 9.828 ±0.261 | 0.808 ±0.012 |
T7 | 18.783 ± 0.378 | 8.977 ± 0.363 | 0.705 ± 0.008 |
T8 | 16.222 ± 0.433 | 8.361 ± 0.110 | 0.613 ± 0.008 |
T9 | 17.361 ± 0.267 | 8.324 ± 0.069 | 0.634 ± 0.015 |
T10 | 7.047 ± 0.296 | 3.896 ± 0.038 | 0.253 ± 0.005 |
T11 | 11.538 ± 0.523 | 7.376 ± 0.208 | 0.705 ± 0.028 |
T12 | 6.874 ± 0.336 | 4.187 ± 0.120 | 0.388 ± 0.009 |
T13 | 9.766 ± 0.536 | 6.308 ± 0.217 | 0.459 ± 0.021 |
T14 | 14.383 ± 0.410 | 8.604 ± 0.121 | 0.724 ± 0.009 |
T15 | 6.454 ± 0.280 | 3.970 ± 0.168 | 0.388 ± 0.018 |
T16 | 8.121 ± 0.406 | 5.062 ± 0.068 | 0.463 ± 0.014 |
T17 | 12.722 ± 0.698 | 7.853 ± 0.126 | 0.660 ± 0.016 |
T18 | 8.164 ± 0.591 | 5.239 ± 0.282 | 0.523 ± 0.015 |
T19 | 6.595 ± 0.412 | 3.815 ± 0.087 | 0.405 ± 0.017 |
T20 | 7.764 ± 0.316 | 4.854 ± 0.104 | 0.447 ± 0.009 |
T21 | 9.461 ± 0.284 | 6.371 ± 0.202 | 0.580 ± 0.014 |
T22 | 11.286 ± 0.561 | 8.057 ± 0.239 | 0.696 ± 0.025 |
T23 | 11.943 ± 0.270 | 7.987 ± 0.086 | 0.683 ± 0.011 |
Name | No. | Main polyphenolic components |
---|---|---|
Ping An Tang li yan cha | H7 | gallic acid, gallocatechin, β-resorcylic acid, luteolin-o-diglucose, o-coumaric acid, hesperetin-7-o-rutinoside, apigenin, kaempferol |
Ping An Tang shi gan cha | H8 | gallic acid, gallocatechin, chlorogenic acid, luteolin-o-diglucose, o-coumaric acid, myricetin, apigenin-o-glucose, daidzein, chalcone |
Qing Xin Tang jiang huo wang | H16 | gallic acide, β-resorcylic acid, chlorogenic acid, luteolin-o-diglucose, daidzein, quercetin, kaempferol, chalcone |
Qing Xin Tang er shi si wei | H17 | gallocatechin, β-resorcylic acid, chlorogenic acid, luteolin-o-diglucose, quercetin, kaempferol, chalcone |
Qing Xin Tang hou zheng tang | H15 | β-resorcylic acid, chlorogenic acid, luteolin-o-diglucose, apigenin-o-glucose, daidzein, quercetin, luteotin, kaempferol, galangin |
Qing Xin Tang zhi ke hua tan tang | H14 | β-resorcylic acid, chlorogenic acid, luteolin-o-diglucose, apigenin-o-glucose, daidzein, quercetin, kaempferol, chalcone |
Qing Xin Tang gan mao cha | H13 | gallocatechin, β-resorcylic acid, chlorogenic acid, luteolin-o-diglucose, myricetin, quercetin, kaempferol, galangin |
Kang Shi Fu muo li mi cha | T5 | gallic acid, gallocatechin, protocatechuic acid, caffeic acid, epigallocatechin gallate, p-coumatic acid, kaempferol, galangin |
Kang Shi Fu muo li qing cha | T6 | gallic acid, gallocatechin, protocatechuic acid, caffeic acid, epigallocatechin gallate, p-coumatic acid |
Kang Shi Fu lü cha | T7 | gallic acid, gallocatechin, protocatechuic acid, chlorogenic acid, caffeic acid, epigallocatechin gallate, p-coumatic acid |
Kang Shi Fu wu long ming cha | T9 | gallic acid, gallocatechin, protocatechuic acid, chlorogenic acid, caffeic acid, epigallocatechin gallate, p-coumatic acid, thea flavin |
Kang Shi Fu tie guan ying cha | T8 | gallic acid, protocatechuic acid, chlorogenic acid caffeic acid, epigallocatechin gallate, p-coumatic acid, thea flavin |
Tong Yi cha li wang | T14 | gallic acid, gallocatechin, protocatechuic acid, chlorogenic acid, caffeic acid, epigallocatechin gallate, p-coumatic acid |
Parameter | FRAP values | TEAC values | Total phenolic contents |
---|---|---|---|
Herbal infusions vs. Tea infusions | P < 0.001 | P < 0.001 | P = 0.011 < 0.05 |
Bitter herbal infusions vs. Sweet herbal infusions | P < 0.001 | P < 0.001 | P = 0.001 < 0.05 |
Herbal infusions of Ping An Tang vs. That of Qing Xin Tang | P = 0.501 > 0.05 | P = 0.386 > 0.05 | P = 0.248 > 0.05 |
Green tea infusions vs. Black tea infusions | P = 0.001 < 0.05 | P = 0.001 < 0.05 | P < 0.001 |
© 2011 by the authors; licensee MDPI, Basel, Switzerland. This article is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).
Share and Cite
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. https://doi.org/10.3390/ijms12042112
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. International Journal of Molecular Sciences. 2011; 12(4):2112-2124. https://doi.org/10.3390/ijms12042112
Chicago/Turabian StyleFu, Li, Bo-Tao Xu, Ren-You Gan, Yuan Zhang, Xiang-Rong Xu, En-Qin Xia, and Hua-Bin Li. 2011. "Total Phenolic Contents and Antioxidant Capacities of Herbal and Tea Infusions" International Journal of Molecular Sciences 12, no. 4: 2112-2124. https://doi.org/10.3390/ijms12042112