Total phenolic content and antioxidant capacity (FRAP method) of Ginkgo biloba L. leaves and of different commercial ginkgo teas were determined and compared. Different water extracts (infusions and decoctions) were prepared varying the time of infusing, boiling, and steeping, and also aqueous ethanolic (water/ethanol 80/20 v/v) extract was made.
Total phenolic contents and FRAP values of collected ginkgo leaves were similar to those of commercial ginkgo mono teas, while these parameters were significantly higher for ginkgo teas containing ginseng or green tea. Decoction was more effective than infusion for extracting antioxidative compounds, in contradiction to suggested preparation methods by the producers. Aqueous ethanolic extracts had significantly higher total phenolic content and antioxidant capacity than water extracts. The correlation between phenolic content and FRAP values was very strong and positive for water extracts of collected leaves, while it was weak and negative for the tea products.
AOSHIMA, H., HIRATA, S. & AYABE, S. (2007): Antioxidative and anti-hydrogen peroxide activities of various herbal teas. Food. Chem., 103, 617–622.
BENZIE, I.F.F. & STRAIN, J.J. (1996): Ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP assay. Anal. Biochem., 239, 70–76.
ELLNAIN-WOJTASZEK, M., KRUCZYNSKI, Z. & KASPRZAK, J. (2003): Investigation of the free radical scavenging activity of Ginkgo biloba L. leaves. Fitoterapia, 74, 1–6.
GOH, L.M.L. (2004): Potential for Ginkgo biloba as a functional food. Thesis for PhD degree, National University of Singapore, 226 pages.
GOH, L.M., BARLOW, P.J. & YONG, C.S. (2003): Examination of antioxidant activity of Ginkgo biloba leaf infusions. Food Chem., 82, 275–282.
HARA, Y. (2001): Green tea -health benefits and applications. Dekker, New York, 280 pages.
HEGEDUS, A., BALOGH, E., ENGEL, R., SIPOS, B.Z., PAPP, J., BLÁZOVICS, A. & STEFANOVITS-BÁNYAI, É. (2008): Comparative nutrient element and antioxidant characterization of berry fruit species and cultivars grown in Hungary. Hortic. Sci., 43, 1711–1715.
JAIN, D.P., PANCHOLI, S.S. & PATEL, R. (2011): Synergistic antioxidant activity of green tea with some herbs. J. Adv. Pharm. Technol. Res., 2, 177–183.
KOBUS, J., FLACZYK, E., SIGER, A., NOGALA-KALUCKA, M.; KORCZAK, J. & PEGG, R.B. (2009): Phenolic compounds and antioxidant activity of extracts of Ginkgo leaves. Eur. J. Lipid Sci. Tech., 111, 1150–1160.
KOREKAR, G., STOBDAN, T., SINGH, H., CHAURASIA, O.P. & SINGH, S.B. (2011): Phenolic content and antioxidant capacity of various solvent extracts of seabuckthorn (Hippophae rhamnoides L.) fruit pulp, seeds, leaves, and stem bark. Acta Alimentaria, 40, 449–458.
MASTEIKOVA, R., MUSELIK, J., BERNATONIENE, J. & BERNATONIENE, R. (2007): Antioxidative activity of Ginkgo, Echinacea, and Ginseng tinctures. Medicina, 43, 306–309.
MILOŠEVIC, S., ZEKOVIC, Z., LEPOJEVIC, Ž., VIDOVIC, S., RADOJKOVIC, M. & CVETANOVIC, A (2011): Antioxidant properties of tablets prepared from ginkgo, echinacea and mentha dry extracts. Rom. Biotech. Lett., 16, 6481–6487.
RONOWICZ, J., KUPCEWICZ, B. & BUDZISZ, E. (2013): Chemometric analysis of antioxidant properties of herbal products containing Ginkgo biloba extract. Cent. Eur. J. Biol., 8, 374–385.
SASAKI, K., WADA, K. & HAGA, M. (2003): Chemistry and biological activities of Ginkgo biloba. -in: ATTA-URRAHMAN, M. (Ed.): Studies in natural products chemistry. Vol. 28, pp. 165–198.
SINGH, B., KAUR, P., GOPICHAN, D., SINGH, R.D. & AHUJA, P.S. (2008): Biology and chemistry of Ginkgo biloba. Fitoterapia, 79, 401–418.
SINGLETON, V.L. & ROSSI, J.A. (1965): Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. Am. J. Enol. Viticult., 16, 144–158.
STEFANOVITS-BÁNYAI, É., SZENTMIHÁLYI, K., HEGEDUS, A., KOCZKA, N., VÁLI, L., TABA, G. & BLÁZOVICS, A. (2006): Metal ion and antioxidant alterations in leaves between different sexes of Ginkgo biloba L. Life Sci., 78, 1049–1056.
VAN BEEK, T.A. & MONTORO, P. (2009): Chemical analysis and quality control of Ginkgo biloba leaves, extracts, and phytopharmaceuticals. J. Chromatogr. A, 1216, 2002–2032.
VELJKOVIC, J.N., PAVLOVIC, A.N., MITIC, S.S., TOŠIC, S.B., STOJANOVIC, G.S., KALICANIN, B.M., STANKOVIC, D.M., STOJKOVIC, M.B., MITIC, M.N. & BRCANOVIC, J.M. (2013): Evaluation of individual phenolic compounds and antioxidant properties of black, green, herbal and fruit tea infusions consumed in Serbia: spectrophotometrical and electrochemical approaches. J. Food Res., 52, 12–24.