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Open AccessArticle

Total Polyphenol Content and Antioxidant Capacity of Tea Bags: Comparison of Black, Green, Red Rooibos, Chamomile and Peppermint over Different Steep Times

1
Department of Kinesiology, Faculty of Applied Health Sciences, Walker Complex RM 290, Brock University, 1812 Sir Issac Brock Way, St. Catharines, ON L2S 3A1, Canada
2
Centre for Bone & Muscle Health, Brock University, 1812 Sir Issac Brock Way, St. Catharines, ON L2S 3A1, Canada
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Beverages 2018, 4(1), 15; https://doi.org/10.3390/beverages4010015
Received: 13 December 2017 / Revised: 18 January 2018 / Accepted: 19 January 2018 / Published: 12 February 2018
(This article belongs to the Special Issue Bioactive Compounds in Plant Derived Beverages)
Globally, traditional and herbal teas are a prominent dietary source of polyphenols, and represent a class of bioactive molecules that are closely associated with a variety of health benefits. Most consumers prepare tea using tea bags, although there is little information about whether this production step alters the content of the final product. The study purpose was to investigate the effect of steep time and tea type on the polyphenol content and predicted antioxidant capacity of commercially available tea bag products, including Green, Orange Pekoe, Red Roiboos, Peppermint, and Chamomile. Total polyphenol content (TPC), antioxidant capacity (1,1-diphenyl-2-picrylhydrazyl inhibition), and total predicted antioxidant capacity were measured in aliquots sampled every minute for 10 min. Polyphenols were extracted into solution in a nonlinear fashion, with ~80–90% of the TPC appearing within 5 min of tea bag immersion. Moreover, a significant range in TPC values was observed between products, with true teas containing at least two-fold greater polyphenol content than the herbal varieties. Our results are consistent with previous work using loose-leaf tea products and demonstrates that tea bag products are an effective source of polyphenols that may offer health benefits relating to their constituent antioxidant activity. View Full-Text
Keywords: tea; polyphenol; antioxidant; steep time; Camellia sinensis; Aspalathus linearis; Mentha piperita; Matricaria chamomilla tea; polyphenol; antioxidant; steep time; Camellia sinensis; Aspalathus linearis; Mentha piperita; Matricaria chamomilla
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MDPI and ACS Style

Cleverdon, R.; Elhalaby, Y.; McAlpine, M.D.; Gittings, W.; Ward, W.E. Total Polyphenol Content and Antioxidant Capacity of Tea Bags: Comparison of Black, Green, Red Rooibos, Chamomile and Peppermint over Different Steep Times. Beverages 2018, 4, 15. https://doi.org/10.3390/beverages4010015

AMA Style

Cleverdon R, Elhalaby Y, McAlpine MD, Gittings W, Ward WE. Total Polyphenol Content and Antioxidant Capacity of Tea Bags: Comparison of Black, Green, Red Rooibos, Chamomile and Peppermint over Different Steep Times. Beverages. 2018; 4(1):15. https://doi.org/10.3390/beverages4010015

Chicago/Turabian Style

Cleverdon, Riley; Elhalaby, Yasmeen; McAlpine, Michael D.; Gittings, William; Ward, Wendy E. 2018. "Total Polyphenol Content and Antioxidant Capacity of Tea Bags: Comparison of Black, Green, Red Rooibos, Chamomile and Peppermint over Different Steep Times" Beverages 4, no. 1: 15. https://doi.org/10.3390/beverages4010015

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