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Abstract


Total Phenols and Antioxidant Activities of Some Herbal Teas and In Vitro Bioavailability of Black Tea Polyphenols
In recent years, studies on phenolic compounds and antioxidant activities of foods have increased due to the inverse relationship between degenerative diseases and consumption of polyphenol rich foods. To clarify the controversy related to if antioxidant activity can be supplied in vivo, the necessity for data on bioavailability of phenolic compounds are considered. The aim of the study was to determine total phenols and antioxidant activities of sage, linden flower, fresh nettle, dried nettle leaves and black tea infusions which are popular beverages in the Mediterranean region and also to evaluate antioxidant activities of standard phenolic compounds (catechin, ferulic acid, quercetin) and Trolox for comparison. Moreover, another goal was to determine in vitro bioavailability of black tea. Both black tea infusion and black tea dialysate inhibited ABTS radical cation oxidation by 99.43% and 42% respectively. Infusions of sage, linden flower, fresh nettle, dried nettle leaves inhibited ABTS radical cation oxidation by 39.61%, 96.70%, 70.80% and 95.50% respectively. Although total phenols of black tea dialysate decreased by 96.48%, total antioxidant activity decreased by 57.76%. Ten ?M catechin and 10?M quercetin showed 100% inhibition on ABTS radical cation oxidation. However, Trolox and ferulic acid showed 100% inhibition at 20 ?M concentrations. Total antioxidant activity of a cup of black tea was found to be equal to 10 µM of quercetin, 10 µM of catechin, 20 µM of Trolox and 20 µM of ferulic acid. Total antioxidant activity of black tea dialysate was slightly higher than both 5 ?M of Trolox and 5 ?M of ferulic acid.

Keywords
Black tea, sage, linden flower, fresh nettle, dried nettle leaves, black tea dialysate, total phenol


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