ANTIOXIDANT ACTIVITY AND PHENOLIC COMPOSITION OF HERBAL INFUSIONS CONSUMED IN BRAZIL ACTIVID AD ANTIOXIDANTE Y COMPUESTOS FENÓLICOS EN INFUSIONES HERBARIAS CONSUMID AS EN BRASIL

Abstract

Abstract 50in vitro. Processed tea and herbal infusions were studied for their phenol content, antioxidant activity and main flavonoids. Total phenolics were determined by Folin-Ciocalteu method and ranged from N.D. to 46.46 ± 0.44 mg/g GAE. Flavonoids were investigated by HPLC, and myricetin, quercetin, kaempferol were identified in black, green, and chamomile tea. Antioxidant activity was evaluated using two methods: DPPH and β-carotene bleaching test (BCB). Using the BCB, the highest activities were found for infusions of black tea, mate, lemongrass, chamomile, and fennel