Tea is an infusion of leaves of the evergreen shrub <i>Camellia sinensis,</i> a member of the Theaceae family. It is valued for its taste, aroma, health benefits, and form part of some cultural practices. Through the ages, tea consumption was associated with beneficial effects on human health. Most of the health-promoting effects of tea are attributed to its polyphenolic compounds and their antioxidant activity. At present, It is the most popular and widely consumed beverage in the world second only to water. In this study, the phenolic content and antioxidant properties of infusions of several commercially available tea were evaluated and compared with one another. The total phenolic content was determined by the Folin-Ciocalteu method with gallic acid used as the standard. The antioxidant properties evaluated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay system. Results showed a direct relationship between the phenolic content and the antioxidant activities of the different tea samples analyzed.

Antioxidant activities of several commercial tea samples

ACS Spring 2022

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.