FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Antioxidant properties of selected teas known as food supplements


The objective of the study was to assess the antioxidant properties and the content of phenolic compounds in tea infusions known as food supplements. 15 herbal and fruit – herbal teas were analyzed; the teas were sorted into 5 groups according to the assumed criterion: a producer declaration stating the nutritive and physiological effect of each tea on hair and skin, figure, wellness, immunity, and body energy. The range of research performed in order to achieve the objective of the study covered what follows: the determination of antiradical properties (test with a DPPH• radical), the determination of the content of phenolic compounds (Folin-Ciocalteu method), and the determination of the ferric reducing antioxidant power (FRAP method). On the basis of the analysis conducted, it was found that the tea infusions had diverse antioxidant properties and diverse contents of phenolic compounds. The group of teas boosting the immune system was characterized by the highest antiradical activity, the highest ferric reducing antioxidant power, and the highest content of total polyphenolic compounds. The research results show a positive correlation between the antioxidant activity, expressed as DPPH radical scavenging activity, the reducing power FRAP, and the content of total phenolic compounds.


antioxidant activity, DPPH•, FRAP, teas, food supplements