Evaluation of Antioxidant Properties and Phenolic Composition of Fruit Tea Infusions
Abstract
:1. Introduction
2. Experimental Section
2.1. Materials
2.2. Sample Preparation
2.3. UV/Vis Spectroscopy
2.4. Total Phenol Content
2.5. Total Flavonoid Content
2.6. Total Anthocyanin Content
2.7. Antioxidant Capacity
2.8. HPLC Analysis of Phenolic Compounds
3. Results and Discussion
3.1. Total Phenol, Total Flavonoid and Total Anthocyanin Contents
3.2. Antioxidant Capacity
3.3. Determination of Phenolic Compounds
Sample | Fruit tea | CHA | QU | MR | RU | RA | FA |
---|---|---|---|---|---|---|---|
I | Blackberry | 1.271 ± 0.010 | 0.035 ± 0.001 | nd | nd | nd | nd |
Apple | 1.025 ± 0.011 | 0.026 ± 0.001 | nd | nd | nd | nd | |
Pomegranate | 0.051 ± 0.003 | nd | nd | 6.323 ± 0.006 | nd | nd | |
Lemon | nd | 0.035 ± 0.005 | nd | nd | nd | nd | |
Apricot | 1.976 ± 0.005 | nd | nd | 5.714 ± 0.012 | 1.195 ± 0.002 | 3.619 ± 0.001 | |
II | Blackberry | 1.485 ± 0.060 | 0.051 ± 0.001 | nd | nd | nd | nd |
Apple | 2.714 ± 0.020 | nd | nd | 5.614 ± 0.002 | 1.263 ± 0.005 | 4.321 ± 0.003 | |
Apricot | 0.591 ± 0.031 | nd | nd | 5.632 ± 0.006 | nd | nd | |
Strawberry | 8.265 ± 0.519 | nd | nd | 6.483 ± 0.029 | 1.347 ± 0.031 | 4.877 ± 0.017 | |
III | Apricot | 1.060 ± 0.001 | nd | nd | nd | nd | nd |
Lemon | 0.417 ± 0.001 | nd | nd | 6.746 ± 0.004 | 0.868 ± 0.001 | nd | |
Peach | 1.028 ± 0.071 | 0.034 ± 0.001 | nd | nd | nd | nd | |
Blueberry | 1.626 ± 0.021 | 0.036 ± 0.001 | nd | nd | nd | nd | |
Blackberry | 0.897 ± 0.004 | 0.057 ± 0.001 | 0.082 ± 0.007 | nd | nd | nd | |
Strawberry | 0.632 ± 0.027 | nd | nd | 8.566 ± 0.008 | 1.036 ± 0.007 | nd | |
IV | Blackberry | 0.860 ± 0.047 | nd | 0.404 ± 0.012 | nd | nd | nd |
4. Conclusions
Acknowledgment
Conflicts of Interest
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Şahin, S. Evaluation of Antioxidant Properties and Phenolic Composition of Fruit Tea Infusions. Antioxidants 2013, 2, 206-215. https://doi.org/10.3390/antiox2040206
Şahin S. Evaluation of Antioxidant Properties and Phenolic Composition of Fruit Tea Infusions. Antioxidants. 2013; 2(4):206-215. https://doi.org/10.3390/antiox2040206
Chicago/Turabian StyleŞahin, Saliha. 2013. "Evaluation of Antioxidant Properties and Phenolic Composition of Fruit Tea Infusions" Antioxidants 2, no. 4: 206-215. https://doi.org/10.3390/antiox2040206
APA StyleŞahin, S. (2013). Evaluation of Antioxidant Properties and Phenolic Composition of Fruit Tea Infusions. Antioxidants, 2(4), 206-215. https://doi.org/10.3390/antiox2040206