Acta Alimentaria
Volume/Issue:
Volume 35: Issue 2
The influence of the steeping time on the antioxidant properties of a chinese herbal tea
Authors: E. Rapavi 1 , K. Szentmihályi 2 , A. Lugasi 3 , E. Vági 4 , É. Bányai 5 , A. Balázs 6 , É. Szőke 7 , and A. Blázovics 8
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  • 1 Biochemical Research Group, II. Department of Medicine, Semmelweis University H-1088 Budapest, Szentkirályi u. 46. Hungary
  • 2 Chemical Institute, Chemical Research Center Hungarian Academy of Sciences H-1525 Budapest, P.O. Box 17. Hungary
  • 3 Fodor József National Center of Public Health, National Institute of Food Hygiene and Nutrition H-1097 Budapest, Gyáli út 3/A. Hungary
  • 4 Department of Chemical Engineering, Budapest University of Technology and Economics H-1521 Budapest, Műegyetem rkp. 3. Hungary
  • 5 Department of Applied Chemistry, Faculty of Food Science, Corvinus University of Budapest H-1118 Budapest, Villányi út 29-31. Hungary
  • 6 Department of Pharmacognosy, Faculty of Pharmacy, Semmelweis University H-1085 Budapest, Üllői út 26. Hungary
  • 7 Department of Pharmacognosy, Faculty of Pharmacy, Semmelweis University H-1085 Budapest, Üllői út 26. Hungary
  • 8 Biochemical Research Group, II. Department of Medicine, Semmelweis University H-1088 Budapest, Szentkirályi u. 46. Hungary
DOI:
https://doi.org/10.1556/aalim.35.2006.2.8
Page Count:
213–222
Publication Date:
01 Jan 2006
Online Publication Date:
07 Jun 2006
Article Category:
Research Article
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The different methods of making herbal tea used in various cultures may decrease the efficiency of herbal tea, therefore the purpose of the present study was to examine the changes in antioxidant activity and metal ion concentration in aqueous extracts of “Tieguanyin Stomach Tea” obtained with different steeping times. Partial phytochemical examination, element analysis, and the determination of antioxidant properties were carried out. High Al, Cr, Mn, Ni, Pb and Ti content was observed in the tea drug. Aqueous extracts of the drug sample showed H-donor activity, reducing power and scavenging activity, depending on the steeping time and concentration. According to our findings, 5-min steeping was the least effective and redox parameters of the aqueous extracts did not change considerably between 15 and 120 min of steeping time.

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Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535

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