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Comparative study on composition and antioxidant properties of mint and black tea extract
Author(s) -
Padmini Ekambaram,
Prema Krishnan,
Vijaya Geetha Bose,
Usha Rani Munuswamy
Publication year - 2008
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2008.01782.x
Subject(s) - chemistry , antioxidant , phytochemical , hydroxyl radical , superoxide , phenols , black tea , nitric oxide , food science , superoxide radical , scavenging , radical , oxidative stress , traditional medicine , biochemistry , organic chemistry , superoxide dismutase , enzyme , medicine
Summary The antioxidant properties of plants could be correlated with oxidative stress defence in different human diseases. The present study was undertaken to evaluate and compare the antioxidant potential and the phytochemical composition in the aqueous extracts of mint leaves, black tea and black tea enriched with mint extract. All the three preparations exhibited free radical‐scavenging potential for nitric oxide (NO) radical, superoxide anion radical and hydroxyl radical, and the values were lesser than those of the antioxidants which acted as standards. In comparison, the mint extract exhibited higher free radical and NO scavenging effect. Hydroxyl radical and superoxide scavenging effects were more pronounced in tea with the mint extract, while the reducing power was exhibited more significantly by the black tea extract. The phytochemical compounds were identified and the total phenols and flavonoids were quantified and compared between these extracts.