Antioxidant properties of tropical and temperate herbal teas

Eric Chan, Yau Yan Lim, Kok Leong Chong, Joash Ban Lee Tan, Siu Kuin Wong

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    Abstract

    Antioxidant properties (AOP) of thirteen tropical and five temperate herbal teas were screened. Comparisons were made with green, oolong and black teas of Camellia sinensis. The AOP studied were total phenolic content, radical-scavenging activity, ferric-reducing power and ferrous ion-chelating (FIC) ability. Tropical herbal teas were more diverse in types and more variable in AOP values than temperate herbal teas. Herbal teas generally had lower antioxidant values than teas of C. sinensis. Exceptions were lemon myrtle, guava and oregano teas with AOP comparable to black teas. FIC ability of mint and peppermint teas was significantly stronger than all C. sinensis teas.
    Original languageEnglish
    Pages (from-to)185 - 189
    Number of pages5
    JournalJournal of Food Composition and Analysis
    Volume23
    Issue number2
    DOIs
    Publication statusPublished - 2010

    Cite this

    Chan, E., Lim, Y. Y., Chong, K. L., Tan, J. B. L., & Wong, S. K. (2010). Antioxidant properties of tropical and temperate herbal teas. Journal of Food Composition and Analysis, 23(2), 185 - 189. https://doi.org/10.1016/j.jfca.2009.10.002