Determination of the antioxidant activity in different widely consumed hot beverages

Abstract

Lina A. Baz , Nesrin I. Tarbiah , Salma M.Aljahdali, Nuha A. Alkhattabi, Ayat Shorbaji, Aliaa M. Sabban, Reem F. Ghazali, Maha M. AlMokhashab, Hekma A. Afsa, Nuwayir I. Alhusayni, Raghad M. Aljenedi, Ashwaq A. Altalhi,

Aim: Flavonoids are a natural compound widely spread in the plant kingdom. Flavonoids have been identified as having extraordinary clinical properties, such as anti-inflammatory, antiallergic, antiviral, antibacterial, and antitumoral activities. Flavonoids are present abundantly in vegetables and fruits, including tea. It is proven that flavonoids, as antioxidants, scavenge free radicals. The balance between free radicals and antioxidants in the biological system is crucial to prevent the development of diseases. Any defect in this required homeostatic state leads to what is known as oxidative stress. The present study aimed to determine the antioxidant activity in different widely consumed hot beverages. Material and Methods: Different types of tea were used in this study, including honey tea, herbal tea, black tea and matcha, to determine the antioxidant activity by changing water temperature for preparation using the DPPH methodology. Results: This study revealed that tea prepared in Extra Boiling Water (E.B.W) showed the highest antioxidant activity compared with Boiling Water (B.W). In addition, herbal tea prepared in E.B.W was characterized by higher antioxidant potential compared with the same tea in B.W (≈ 5% compared to ≈ 30%, respectively) and among others. Discussion: Our data suggest that the water temperature used to prepare different teas is an important parameter influencing the activity of antioxidants in different teas.