Evaluation of the Phenolics and in vitro Antioxidant Activity of Different Botanical Herbals Used for Tea Infusions in Brazil

Author(s): Acácio A.F. Zielinski*, Charles W.I. Haminiuk, Trust Beta.

Journal Name: Current Nutrition & Food Science

Volume 15 , Issue 4 , 2019

Become EABM
Become Reviewer

Graphical Abstract:


Background: The consumption of herbal teas has gained much attention due to its healthpromoting benefits, including antioxidant, neuroprotective, antimicrobial, antitumor, and antiinflammatory effects. These biological activities are associated in part to the antioxidant activity of chemical compounds present in teas, especially flavonoids and phenolic acids.

Objective: The aim of this study was to evaluate a total of 17 different botanical herbal infusions consumed in Brazil in terms of their phenolic antioxidants.

Methods: The analysis performed were total phenolic compounds, total flavonoids, total flavonols, tannin content and in vitro antioxidant activity (DPPH, ABTS, CUPRAC, FRAP, and ORAC assays). Data were processed using univariate, bivariate and multivariate analysis (hierarchical cluster analysis).

Results: The use of Hierarchical Cluster Analysis (HCA) suggested an unsupervised classification relationship based on level of functionality of the herbal teas. Higher levels of total phenolics, total flavonoids and antioxidant activity were found in Anemopaegma mirandum while higher values of tannin content and total flavonols were found in Peumus boldus. All antioxidant activity assays showed significant correlations among each other (r > 0.84, p < 0.001), and with total phenolic and flavonoids (r > 0.83, p < 0.001). Using HCA, three clusters were suggested and cluster 1 showed the highest functionality.

Conclusion: The herbal infusions evaluated can be a good resource of bioactive compounds to consume and supplementing food products. Nevertheless, future studies should focus on the evaluation of these herbal teas using in vivo systems to understand the mechanisms of action when these different herbal infusions are used as beverages.

Keywords: Antioxidants, cluster analysis, correlation, flavonoids, herbal teas, multivariate approach.

Port’s PS, Chisté RC, Godoy HT, Prado MA. The phenolic compounds and the antioxidant potential of infusions of herbs from the Brazilian Amazonian region. Food Res Int 2013; 53: 875-81.
Bonilla J, Vargas FC, Oliveira TG, Makishi GLA, Sobral PJA. Recent patents on the application of bioactive compounds in food: A short review. Curr Opin Food Sci 2015; 5: 1-7.
Pinto MS. Tea: A new perspective on health benefits. Food Res Int 2013; 53: 558-67.
Zielinski AAF, Haminiuk CWI, Alberti A, Nogueira A, Demiate IM, Granato D. A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques. Food Res Int 2014; 60: 246-54.
Tsao R, Yang R, Xie S, Sockovie E, Khanizadeh S. Which polyphenolic compounds contribute to the total antioxidant activities of apple? J Agric Food Chem 2005; 53: 4989-95.
Dudonné S, Vitrac X, Coutière P, Woillez M, Mérillon JM. Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays. J Agric Food Chem 2009; 57: 1768-74.
Singleton V, Rossi JA. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 1965; 16: 144-58.
Jia Z, Tang M, Wu J. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 1999; 64: 555-9.
Broadhurst RB, Jones WT. Analysis of condensed tannins using acidified vanillin. J Sci Food Agric 1978; 29: 788-94.
Kumaran A, Karunakaran RJ. In vitro antioxidant activities of methanol extracts of five Phyllanthus species from India. LWT – Food Sci Technol 2007; 40: 344-52.
Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. LWT- Food Sci Technol 1995; 28: 25-30.
Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 1999; 26: 1231-7.
Benzie IFF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Anal Biochem 1996; 239: 70-6.
Apak R, Guclu K, Ozyurek M, Celik SE. Mechanism of antioxidant capacity assays and the CUPRAC (cupric ion reducing antioxidant capacity) assay. Mikrochim Acta 2008; 160: 413-9.
Huang D, Ou B, Hampsch-Woodill M, Flanagan JA, Prior RL. High-throughput assay of Oxygen Radical Absorbance Capacity (ORAC) using a multichannel liquid handling system coupled with a microplate fluorescence reader in 96-well format. J Agric Food Chem 2002; 50: 4437-44.
Konieczynski P, Arceusz A, Wesolowski M. Relationships between flavonoids and selected elements in infusions of medicial herbs. Open Chem 2015; 13: 68-74.
Van Acker SABE, Van Den Berg D-J, Michèl TNJL, et al. Structural aspects of antioxidant activity of flavonoids. Free Radic Biol Med 1996; 20: 331-42.
Dai J, Mumper RJ. Plant phenolics: Extraction, analysis and their antioxidant and anticancer properties. Molecules 2010; 12: 7313-52.
Craft BD, Kerrihard AL, Amarowicz R, Pegg RB. Phenol-based antioxidants and the in vitro methods used for their assessment. Compr Rev Food Sci Food Saf 2012; 11: 148-73.
Floegel A, Kim DO, Chung SJ, Koo SI, Chun OK. Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods. J Food Compos Anal 2011; 24: 1043-8.
Kim DO, Lee KW, Lee HJ, Lee CY. Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals. Jof Agric Food Chem 2002; 50: 3713-7.
Zielinski AAF, Haminiuk CWI, Beta T. Multi-response optimization of phenolic antioxidants from white tea (Camellia sinensis L. Kuntze) and their identification by LC-DAD-Q-TOF-MS/MS. LWT - Food Sci Technol 2016; 65: 897-907.
Zielinski AAF, Granato D, Alberti A, Nogueira A, Demiate IM, Haminiuk CWI. Modelling the extraction of phenolic compounds and in vitro antioxidant activity of mixtures of green, white and black teas (Camellia sinensis L. Kuntze). J Food Sci Technol 2015; 52: 6966-77.
Schaich KM, Tian X, Xie J. Hurdles and pitfalls in measuring antioxidant efficacy: A critical evaluation of ABTS, DPPH, and ORAC assays. J Funct Foods 2015; 14: 111-25.
Rodrigues VC, Silva MV, Santos AR, Zielinski AAF, Haminiuk CWI. Evaluation of hot and cold extraction of bioactive compounds in teas. Int J Food Sci Technol 2015; 50: 2038-45.
Larsson SC, Virtamo J, Wolk A. Black tea consumption and risk of stroke in women and men. Ann Epidemiol 2013; 23: 157-60.
The InterAct Consortium. Tea consumption and incidence of type 2 diabetes in Europe: The EPIC-InterAct case-cohort study. PLoS One 2012; 7: e36910.
Barros L, Dueñas M, Dias MI, Sousa MJ, Santos-Buelga C, Ferreira ICFR. Phenolic profiles of cultivated, in vitro cultured and commercial samples of Melissa officinalis L. infusions. Food Chem 2013; 136: 1-8.
Marques V, Farah A. Chlorogenic acids and related in medicinal plants and infusions. Food Chem 2009; 113: 1370-6.
Figueirinha A, Paranhos A, Pérez-Alonso JJ, Santos-Buelga C, Batista MT. Cymbopogon citratus leaves: Characterization of flavonoids by HPLC-PDA-ESI/MS/MS. Food Chem 2008; 110: 718-28.
Gil DMA, Falé PLV, Serralheiro MLM, Rebelo MJF. Herbal infusions bioelectrochemical polyphenolic index: Green tea-the galic acid interference. Food Chem 2011; 129: 1537-43.
Xu GH, Chen JC, Liu DH, Zhang YH, Jiang P, Ye XQ. Minerals, phenolic compounds, and antioxidant capacity of citrus peel extract by hot water. J Food Sci 2008; 73: C11-8.
Lu B, Yuan B, Zeng M, Chen J. Antioxidant capacity and major phenolic compounds of spices commonly consumed in China. Food Res Int 2011; 44: 530-6.
Ferreres F, Gil-Izquierdo A, Vinholes J, Silva ST, Valentão P, Andrade PB. Bauhinia forficata Link authenticity using flavonoids profile: relation with their biological properties. Food Chem 2012; 134: 894-904.
Lunardi RF, Wohlenberg M, Medeiros N, Agostini F, Funchal C, Dani C. In vitro antioxidant capacity of tea of Echinodorys grandiforus, “leather hat”, in Wistar rat liver. An Acad Bras Cienc 2014; 86: 1451-61.
Zhen J, Villani TS, Guo Y, et al. Phytochemistry, antioxidant capacity, total phenolic content and anti-inflammatory activity of Hibiscus sabdariffa leaves. Food Chem 2016; 190: 673-80.
Sindi HA, Marshall LJ, Morgan MRA. Comparative chemical and biochemical analysis of extracts of Hibiscus sabdariffa. Food Chem 2014; 164: 23-9.
Skerget M, Kotnik P, Hadolin M, Hras AR, Simonic M, Knez Z. Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities. Food Chem 2005; 89: 191-8.
Uchino T, Kawahara N, Sekita S, et al. Potent protecting effects of Catuaba (Anemopaegma mirandum) extracts against hydroperoxide-induced cytotoxicity. Toxicol In Vitro 2004; 18: 255-63.
Barros L, Dueñas M, Carvalho AM, Ferreira ICFR, Santos-Buelga C. Characterization of phenolic compounds in flowers of wild medicinal plants from Northeastern Portugal. Food Chem Toxicol 2012; 50: 1576-82.
Tiberti LA, Yariwake JH, Ndjoko K, Hostettmann K. Identification of flavonols in leaves of Maytenus ilicifolia and M. aquifolium (Celastraceae) by LC/UV/MS analysis. J Chromatogr B 2007; 846: 378-84.

Rights & PermissionsPrintExport Cite as

Article Details

Year: 2019
Page: [345 - 352]
Pages: 8
DOI: 10.2174/1573401313666171020114727
Price: $65

Article Metrics

PDF: 32