The Effects of Water Quality and Brewing Type on Total Antioxidant Capacity in Herbal Teas

Abstract

The antioxidant capacity of the polyphenols is the basis of the potential health benefits of herbal tea consumption. In this study. the effects of infusion time. presence of tea packs and water quality on the extraction yield of polyphenolic compounds providing antioxidant activity of melissa, rosehip, fennel, camomile and white tea, which are commonly consumed in Turkey. were investigated. Antioxidant activities were determined by using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. The results of the study showed that the antioxidant activity of herbal teas brewed with distilled water was higher than that in tap water, and that antioxidant activity increased for these teas due to the increased infusion time. When tap water was used, it was determined that a higher antioxidant activity was obtained as a result of brewing for 3 minutes for rosehip and melissa tea and 10 minutes for white tea. The results also showed that packaged brewing for rosehip and fennel tea; and, unpackaged brewing for chamomile, melissa, and white tea resulted in higher antioxidant activity.