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Am. J. Biomed. Sci. 2018,10(4),217-222;doi:10.5099/aj180400222
Received:18 November 2018 ; | Revised:24 November 2018; | Accepted: 12 December 2018

 

Evaluation of Antioxidant Properties of Herbal Tea Powders

 

Shweta Benni1, Pramod V. Pattar1* and Ramalingappa2

1 Department of Botany, Davangere University, Shivagangothri, Davangere

2 Department of Microbiology, Davangere University, Shivagangothri, Davangere

Karnataka, India. 577 002.

*Corresponding Author

Dr. Pramod V. Pattar

Department of Botany, Davangere University, Shivagangothri

Davangere

India

Email: drpramodvp@gmail.com

 

Abstract

Herbal tea is widely consumed around the world because people believed that it contained high amount of antioxidant. However, usage of different maturity of the plants as raw materials could affect the antioxidant capacities in herbal tea. These are differed in production methods and chemical composition. The most powerful antioxidant tea is green tea which is characterized by the presence of large amount of flavan-3-ols known as catechins. (-) Epigallocatechins-3-gallate (EGCG) is the most abundant catechin by weight. The antioxidant activity in tea is measured by ORAP, FRAP, ABTC. Hence, the obtained results might be useful to define the formulation of these highly consumed herbal tea enhancing their health effects.

 

Keywords:Antioxidant property, Herbal Tea, Natural polyphenols, Phytochemicals

 

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