Tea is a beverage made from the leaves of the Camellia sinensis shrub, which belongs to the Theaceae family. It is prized for its flavor, scent, and health advantages, and it is used in several cultural rituals. Tea intake has been linked to improved human health throughout history. Tea's polyphenolic components and antioxidant activity are responsible for the majority of its health promoting properties. It is now the world's most popular and extensively consumed beverage, second only to water. The phenolic and flavonoid content and antioxidant capabilities of a variety of commercially available teas from Tipson were examined and compared in this study. The Folin-Ciocalteu method was used to determine the total phenolic content, with gallic acid as the standard while aluminum chloride assay was used to determine flavonoids with quercetin as standards. The antioxidant properties were determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (<i>ABTS</i>) radical cation-based <i>assays</i>. The antioxidant activity of the various tea samples studied were found to be directly related to their phenolic content.

Phenolic content and antioxidant acitvity of commercially available tea samples

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