Total Phenolic Contents and Antioxidant Capacities of Herbal and Tea Infusions

International Journal of Molecular Sciences

Li Fu²  Bo-Tao Xu¹  Ren-You Gan²  Yuan Zhang²  Xiang-Rong Xu³  En-Qin Xia² 

[1] Department of Neurosurgery, Nanfang Hospital, Southern Medical University, Guangzhou 510515, China; E-Mail:;Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China; E-Mails:;Key Laboratory of Marine Bio-resources Sustainable Utilization, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China; E-Mail:

关键词: total phenolic content;    antioxidant capacity;    herbal infusion;    tea infusion;   

DOI  :  10.3390/ijms12042112

来源: mdpi

【 摘 要 】

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.

【 授权许可】

CC BY   
© 2011 by the authors; licensee MDPI, Basel, Switzerland.