Evaluation of Antioxidant Properties and Phenolic Composition of Fruit Tea Infusions
AbstractThe popularity of fruit tea is increasing in the world because of its antioxidant properties and attractive taste. The aim of this study was to determine and compare the antioxidant property and phenolic composition of 16 different fruit teas. The antioxidant property and total phenol content of fruit teas depending on the extraction condition (water temperature) were examined using the ABTS (2,2-azinobis[3-ethylbenzothiazoline-6-sulphonic acid]) method and the Folin-Ciocalteu method, respectively. The contents of total flavonoid and total anthocyanin of fruit teas was determined by using the UV/Vis spectrophotometric method. The phenolic composition was determined and quantified by using high performance liquid chromatography and photodiode array detection (HPLC-PDA). The highest total phenol content and antioxidant capacity were determined in pomegranate (I). The highest contents of total flavonoid and total anthocyanin were determined in peach (III) and blackberry (I), respectively. Chlorogenic acid, quercetin, myricetin, rutin, rosmarinic acid and ferulic acid were determined in fruit teas. A water temperature of 100 °C was the most effective to extract the highest contents of total phenols, total flavonoids, total anthocyanins and the highest antioxidant capacity in 16 different fruit teas. The purpose of this study was to determine the effect of water temperature on the extraction and quantify the various phenolic compounds in fruit teas by HPLC method for industrial application in producing the extracts. View Full-Text
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Şahin, S. Evaluation of Antioxidant Properties and Phenolic Composition of Fruit Tea Infusions. Antioxidants 2013, 2, 206-215.
Şahin S. Evaluation of Antioxidant Properties and Phenolic Composition of Fruit Tea Infusions. Antioxidants. 2013; 2(4):206-215.Chicago/Turabian Style
Şahin, Saliha. 2013. "Evaluation of Antioxidant Properties and Phenolic Composition of Fruit Tea Infusions." Antioxidants 2, no. 4: 206-215.