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Comparison of the Antioxidant

Properties of Commonly Consumed
Commercial Teas
a

Anna Pekal , Paulina Drozdz & Krystyna Pyrzynska

Department of Chemistry, University of Warsaw, Warsaw, Poland

Accepted author version posted online: 24 May 2011.Version of
record first published: 17 Aug 2012.

To cite this article: Anna Pekal, Paulina Drozdz & Krystyna Pyrzynska (2012): Comparison of the
Antioxidant Properties of Commonly Consumed Commercial Teas, International Journal of Food
Properties, 15:5, 1101-1109
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International Journal of Food Properties, 15:11011109, 2012

Copyright Taylor & Francis Group, LLC
ISSN: 1094-2912 print / 1532-2386 online
DOI: 10.1080/10942912.2010.514642

COMPARISON OF THE ANTIOXIDANT PROPERTIES

OF COMMONLY CONSUMED COMMERCIAL TEAS
Anna Pekal, Paulina Drozdz, and Krystyna Pyrzynska
Downloaded by [Universiti Sains Malaysia] at 00:47 07 November 2012

Department of Chemistry, University of Warsaw, Warsaw, Poland

The antioxidant properties of various commonly consumed commercial teas were screened
and compared to check what the consumers get in commercial tea bags in the range of
consume preparation conditions. It includes flavored black teas and green teas, as well as
some fruit teas. Electron transfer-based assays, such as phenolic content by Folin-Ciocalteu
method and cupric ion reducing antioxidant capacity (CUPRAC), were applied. Higher
antioxidant activity values were obtained for green and black tea infusions in comparison
to fruit teas. The correlation between FC total phenolic and CUPRAC assay for all studied
teas was significant (R2 = 0.871). The antioxidant power of tea infusions were also measured using cyclic voltammetry. The observed anodic waves were broadened in comparison
with voltammograms of single flavonoids due to the response of several antioxidants with
different oxidation potentials. The values of Trolox equivalents obtained by electrochemical approach were lower than in the CUPRAC assay; however, the increased order of the
antioxidant capacity of tea infusions was the same.
Keywords: Tea, Antioxidant capacity, Folin-Ciocalteu method, CUPRAC, Cyclic
voltammetry.

INTRODUCTION
Natural antioxidants, particularly in fruits and vegetables, have gained increasing
interest because of their ability to reduce free radical-mediated degradation of cells
and tissues in an organism. The experimental studies have recognized that tea plant
(Camellia sinensis) exhibits a significant health protecting activity due to its high
flavonoid content.[1,2] Flavanoids are the most abundant compounds in fresh tea leaves
and extracts.[3] They have been considered to be responsible for the anticarcinogenic and
antimutagenic properties of tea, as well as its protective action against cardiovascular
diseases.[46]
Tea is grown in about 30 countries but is consumed worldwide, although at greatly
varying levels. Tea is manufactured in three basic forms. Green tea is prepared in such
a way as to preclude the oxidation of green leaf polyphenols. During black tea production, oxidation is promoted so that most of these substances are oxidized. Oolong tea is a
partially oxidized product. Fresh tea leaf is unusually rich in the flavanol group of polyphenols known as catechins, which may constitute up to 30% of the dry leaf weight.[1] Other
polyphenols include flavonols and their glycosides, as well as some phenolic acids, such as
Received 7 May 2010; accepted 4 August 2010.
Address correspondence to Krystyna Pyrzynska, Department of Chemistry, University of Warsaw,
Pasteura 093, Warsaw 02-093, Poland. E-mail: kryspyrz@chem.uw.edu.pl

1101

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1102

PEKAL, DROZDZ, AND PYRZYNSKA

chlorogenic acid; coumarylquinic acid; and one unique to tea, theogallin (3-galloylquinic
acid). Black and green teas are also used for the production of flavored tea where additional
aromas and dry fruits or herbs are mixed with tea leaves in the last stage of processing
before packing. Aromatized teas are popular because of their fragrance, antioxidant properties, and therapeutic applications.[7] Fruit and herbal teas are milder to the human nervous
system than black or green teas containing caffeine.[8]
The antioxidant capacity of natural products in vitro has been assessed by various
methods that have been recently reviewed.[911] There is no single, widely acceptable assay
method applicable to a reasonable variety of compounds in food matrices. Frankel and
Meyer[12] criticized one-dimensional methods to evaluate the antioxidant status of food.
Electron transfer (ET)-based assays involving a redox reaction, where the change of color
of the probe (oxidant) is proportional to the total antioxidant capacity, may results that are
compatible with polyphenolic content.[1113]
The aim of this work was to measure the antioxidant properties of various commonly consumed teas and to check what the consumers get in commercial tea bags in
the range of consume preparation conditions. ET-based assays, such as phenolic content
by Folin-Ciocalteu (FC) method and cupric ion reducing antioxidant capacity (CUPRAC)
assay, were applied. The antioxidant power of tea infusion was also measured using cyclic
voltammetry. It was demonstrated that electrochemical behavior of flavonoids and phenolic
acids was related to their antioxidant activity.[14]
REAGENTS AND APPARATUS
The standards of trolox, gallic acid, Folin-Ciocalteus reagent, and DPPH (2,2diphenyl-1-picryhydrazyl radicals) as well as the other chemicals were purchased from
Sigma (Steinheim, Germany). Ultrapure water from Milli-Q system (Millipore, Bedford,
MA, USA) with a conductivity of 18 MQ was used in all experiments. All solutions were
filtered through 0.45 m membranes (Millipore) and degassed prior to use.
Spectrophotometric determination was performed on a Perkin Elmer (Rodgau,
Germany) model Lambda 20 UV-VIS spectrophotometer with cuvettes of 1 cm length.
Data were processed with WinLab software (Perkin Elmer). Cyclic voltammetric experiments were performed using a one-compartment electrochemical cell equipped with a conventional three electrode system: glassy carbon working electrode, platinum wire auxiliary
electrode, and Ag/AgCl reference electrode. The cyclic voltammograms were recorded
in methanol with 0.1 M LiClO4 as supporting electrolyte from 100 to +1300 mV at a
scanning rate of 100 mV/s. The working electrode was carefully polished with 0.05 m
alumina paste and rinsed in deionized water at the end of each cycle.
Teas and Preparation of Infusions
All bagged teas were purchased from a local market. Their compositions, as given
by the producer, are presented in Table 1. The tea bags were dipped into 100 mL of freshly
boiled water for 5 min. After the infusion time, the bags were removed and the partly turbid
solutions were filtered after cooling to room temperature and then analyzed.
Procedures for Antioxidant Capacity
Total phenolic content was determined using the Folin-Ciocalteu assay. One mL of
tea infusion was introduced into test tubes followed by 0.1 mL of Folin-Ciocalteus reagent

ANTIOXIDANT PROPERTIES OF COMMON TEAS

1103

Table 1 Composition of studied teas.

Commercial name
B1, Tropical fruits
B2, Gold tea
B3, Earl Grey

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B4, Puerh pineapple

B5, Yellow label
F1, Char Ming

F2, Caribbean
G1, Green tea Indonesia
G2, White tea
g/100

Composition according to the producer

(11.7 ),

Black tea, flavor of tropical fruits

pineapple (2.3),
grapefruit peel (2.3), sugar syrup
Black tea from Ceylon (91.8), natural aroma (7), marigold
petals (1.1)
Black tea (89.3), aroma (10.2), cornflower petals (0.3),
jasmine petals (0.2)
Tea from Yunnan province (73), pineapple (2.8)
Premium black tea
Fruit tea with hibiscus (57.6), rosehip (24.7 ), aroma (14.4),
blackberry (0.5), blackcurrant (0.5), raspberry (0.3),
blueberry (0.3)
Rosehip, aroma (19.7), orange leaves, citrus grass, orange
peel, licorice, hibiscus (1.6), papaya (1.3)
Green tea (98.8), natural aroma (1.2)
Green tea with small addition of white tea, aroma (0.7)

Tea mass in bag, g

1.81
1.78
1.84
1.47
1.99
2.02

1.77
1.72
1.61

g tea.

and 0.9 mL of water. The tubes were allowed to stand for 5 min. At the end of this period,
1 mL of sodium carbonate (7%, w/v) and 0.4 mL of water were added and 10 more min
were allowed for stabilization of the blue color formed. The absorbance against a reagent
blank was measured at 765 nm. Total phenolic content was expressed as gallic acid (GA)
and trolox (TR) equivalents as mg per g of dry matter.
For assessing cupric reducing ability (CUPRAC), the assay described by Apak et al.
was adapted.[15] In a test tube, 1 mL CuCl2 solution (1.0 102 M) was mixed with 1 mL
of neocuproine alcoholic solution (7.5 103 M) and 1 mL of 1 M NH4 AC buffer (pH 7),
followed by mixing 0.5 mL of tea infusion and 0.6 mL of water. The tube containing
sample and reagents was incubated in a water bath at a temperature of 50 C for 20 min.
After cooling under running water, the absorbance against a reagent blank was measured at
450 nm. The infusions of teas were appropriately diluted with water to keep the absorbance
between 0.2 and 0.4 absorbance units. The calibration curve was built up with TR and the
antioxidant activity of the tea infusions was expressed as trolox equivalent (mmol TR/g of
dry matter).
Cyclic voltammetric (CV) experiments were performed with a solution of infusions
mixed with 0.1 M LiClO4 at a ratio of 1:1 (v/v).[16] The CV method was actually based on
the correlation between the total charge below the anodic wave of cyclic voltammograms
and the antioxidant capacity of the sample and reference substance. Trolox was used as the
reference compound and the results were expressed as mmol TR/g of dry tea. The total
charge under the anodic wave of the background signal (solvent + supporting electrode)
was subtracted from total charge under the anodic wave obtained for each standard and the
samples.

Statistical Analysis
The data presented here are from single individual samples of the teas purchased. All
analyses were run in triplicate and mean values, together with the standard deviations, are
recorded.

1104

PEKAL, DROZDZ, AND PYRZYNSKA

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RESULTS AND DISCUSSION

Different types of tea infusion had widely different antioxidant properties (Table 1)
ranging from 513.4 mg of GA/g for one of green tea (sample G1) to 122.9 mg of GA/g for
one of the fruit teas (F2). Generally, the highest antioxidant power determined by FolinCiocalteu assay was obtained for green teas, followed by premium black tea, then flavored
black teas, and in the end fruit teas (Table 2). This different behavior is due to the phenolic components present in these tea extracts. Infusion of Char Ming or Caribbean as
fruit teas did not contain catechins but contained several compounds, including naringin
and hesperidin (mainly) and others (in lower concentrations), namely quercetin as well as
hydroxycinamic acids (ferrulic, chlorogenic, and synaptic acids), all with lower antioxidant
activity. The lower antioxidant capacity of black teas compared to green teas may be
attributed to the oxidative polymerization of some green tea antioxidants, mainly catechins
and their gallic esters under the catalytic action of polyphenol oxidase during manufacture involving fermentation. The polyphenols contribute to astringency, but they were not
responsible for the flavor, although there was evidence that interactions of flavanols in
green tea extracts during heat processing and storage cause changes in the tea aroma.[17]
The cup of very popular black tea, commercial brand (Yellow label), exhibited antioxidant
capacity equal to 835.6 mg of gallic acid in 100 mL of infusion. Benzie and Szeto[18]
estimated that a typical cup of green tea of usual strength (1.5%) contains an amount of
antioxidant power similar to that found in 100200 mg of pure ascorbic acid (vitamin C).
The order of reported FC antioxidant capacities for studied tea infusions, calculated as
trolox equivalents, was the same. The Folin-Ciocalteu method is the one adopted in almost
all the published works regarding screening of natural antioxidants, and the obtained results
are usually expressed as gallic acid equivalent (mg GA/g).[10,11] However, to standardize
the results from various studies, the trolox equivalent antioxidant capacity (TEAC) has
been used.[9,10]
In the CUPRAC method using copper(II)-neocuproine complex as an oxidant, the
antioxidant capacity is assumed to be equal to the reducing capacity of a studied compound
or sample.[19] The CUPRAC values of antioxidant capacities of studied infusions reported
in Table 1 show that green and black teas gave a trolox equivalent of 27.111.4 mM TR/g.
Fruit teas exhibited much lower antioxidant activity (in the range of 4.05.0 mM TR/g),
similar like in Folin-Ciocalteu assay. However, the obtained TEAC values for fruit tea

Table 2 The antioxidant capacities of tea infusions prepared from different

kinds of tea measured by Folin and CUPRAC assays.
Folin-Ciocalteu assay
Tea

mg GA/g

mM TR/g

CUPRAC assay mM TR/g

B1
B2
B3
B4
B5
F1
F2
G1
G2

278.6 13.5
329.9 16.5
381.7 19.1
345.5 17.2
419.6 21.0
138.3 6.9
122.9 6.0
513.4 25.7
448.7 22.4

9.2 0.5
10.9 0.4
12.6 0.6
11.4 0.6
13.9 0.7
4.5 0.2
4.0 0.2
17.1 0.9
14.9 0.8

13.1 0.7
11.4 0.6
11.7 0.6
10.1 0.5
12.6 0.6
6.0 0.3
5.0 0.3
27.1 1.4
16.9 0.8

1105

infusion were higher than reported for herbal teabags.[20] Thus, these teas, with a nice
smell of fruits, would support the human diet with a satisfactory source of antioxidants. The
slightly higher results reported in CUPRAC assay in comparison with FC method may be
a result of the fact that the redox reaction associated with FC may not reach completion at
least for some antioxidants within the specific period of time (15 min vs. 20 min for FC and
CUPRAC, respectively). Moreover, the samples in the CUPRAC method were incubated
in a water bath at 50 C after mixing of reagents. Slow reacting flavonoids and hydroxycinamic acids, such as naringenin, sinapic, and chlorogenic acids, the most abundant
phenolic in the citrus and berry families as well as in some other fruits, needed elevated
temperature incubation to complete their oxidation.
In order to correlate the used methods for evaluation of antioxidant capacity, a regression model was used. The correlation between FC total phenolic and CUPRAC assay for
all studied teas, shown in Fig. 1, was significant (R2 = 0.871). Both methods are based
on the redox properties of phenolics, however, with different reduction potentials, different
kinetics, and experimental conditions.
The cyclic voltammograms of some tea flavonoids (all at a concentration of
5 103 M) in 0.1 M LiClO4 solution are presented in Fig. 2. Catechin and quercetin
present two oxidative peaks: the first at 0.59 V and 0.60 V, and a second at 0.88 V
and 0.89 V, respectively. The first voltammetric peaks are attributed to the oxidation of
the 3 ,4 -dihydroxy substituent on the B-ring, while the second peaks correspond to the
oxidation of the C-3 hydroxyl groups. Rutin presents only one peak at 0.70 V in the voltammograms as it has the C-3 hydroxyl group conjugated to a rutinose. Cyclic voltammograms
of phenolic acids show single anodic peaks in more positive values; chlorogenic acid at
0.66 V and ferullic acid at 0.84 V (data not shown). There is a relationship between the
antioxidant activity and the cyclic voltammetric oxidation peak potential for flavonoids;
the lower the potential, the higher the antioxidant activity.[21]

R2 = 0.871
25
CUPRAC assay, mM trolox /g

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ANTIOXIDANT PROPERTIES OF COMMON TEAS

20

15

10

0
0

8
10
12
FC assay, mM trolox /g

14

16

18

Figure 1 The correlation between the results of Folin-Ciocalteu method and CUPRAC assay for studied tea
infusions.

1106

PEKAL, DROZDZ, AND PYRZYNSKA

quercetin

10
8

catechin

I, A

rutin

4
2

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naringenin
0
2
0,0

0,2

0,4

0,6
0,8
E, V (Ag/AgCl)

1,0

1,2

1,4

Figure 2 Cyclic voltammograms of some flavonoids recorded in 0.1 M LiClO4 solution at glassy carbon electrode, scan rate 100 mV/s (the background response due to the buffer solution has been subtracted from each
curve).

The cyclic voltammograms of analyzed tea infusions were recorded and some examples are shown in Fig. 3. The observed anodic wave was broadened due to the response
of several antioxidants with different oxidation potentials, including mainly flavonoids.
Antioxidants present in smaller amounts may appear only as a shoulder on some larger
feature. As might be expected, the cyclic voltammograms for the green teas resembled that
of epigallocatechin gallate, which is expected to be the major phenolic present.[22] Total
charge under anodic valves for all samples and calculated reducing capacities expressed
in mM trolox per g of dry tea are presented in Table 3. Green tea infusions exhibit the
highest antioxidant properties followed by black teas. The antioxidant capacity of flavored black teas determined by the CV method was much lower when compared to green
teas. Comparison of cyclic voltammetry results with CUPRAC and FC assays has shown
that these two methods yielded considerable different chemical information (Table 3). The
TEAC values obtained by electrochemical approach are lower than in the CUPRAC assay;
however, the increasing order of the antioxidant capacity of tea infusions was the same.
Similar results were reported by Zielinska et al.[16] for the evaluation of the antioxidant
capacity of buckwheat products. The fact that the reducing activity did not show correlation with the content of total phenolics in the samples assayed does not signify that these
do not contribute to it, but that this could be the result of the synergies (or antagonisms),
still unknown.[23]
CONCLUSION
Higher antioxidant activity values were obtained for green and black tea infusions in
comparison to fruit teas using the Folin-Ciocalteu method, cupric ion reducing antioxidant
capacity, as well as cyclic voltammetry. The correlation between FC total phenolic and
CUPRAC assay for all studied teas was significant (R2 = 0.871). The values of trolox

ANTIOXIDANT PROPERTIES OF COMMON TEAS

White tea

35

35

30

30

25

25

20

20

15

10

05

00

40

0,2

0,4

0,6
0,8
potencjal [V]

1,0

1,2

0,0

1,4

40

Char Ming

0,2

0,4
0,6
0,8
E, V (Ag/AgCl)

1,0

1,2

1,4

0,4
0,6
0,8
E, V (Ag/AgCl)

1,0

1,2

1,4

Earl Grey

35

35

30

30
25

25

20

20
I, A

I, A

Green tea Indonesia

15

10

0,0

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40

I, A

I, A

40

1107

15

15

10

10

05

05

00

00

5
0,0

0,2

0,4
0,6
0,8
E, V (Ag/AgCl)

1,0

1,2

1,4

0,0

0,2

Figure 3 Examples of cyclic voltammograms of tea infusions recorded in 0.1 M LiClO4 solution at glassy carbon
electrode, scan rate 100 mV/s (the background response due to the buffer solution has been subtracted from each
curve).
Table 3 Reducing activity of tea infusions provided by cyclic voltammetry method.
Tea

Total charge under anodic valve, C

Reducing activity, mM TR/g

B1
B2
B3
B4
B5
F1
F2
G1
G2

39.0 2.0
27.5 1.4
42.3 2.1
7.6 0.4
24.9 1.3
6.5 0.3
4.1 0.2
116.9 5.9
73.1 3.7

3.93 0.19
2.81 0.19
4.20 0.21
0.94 0.05
2.28 0.12
0.56 0.05
0.42 0.03
12.4 0.61
8.27 0.46

equivalents obtained by electrochemical approach were lower than in the CUPRAC assay,
however, the increased order of the antioxidant capacity of tea infusions was the same. The
antioxidant capacity of given samples are dependent on their chemical composition, particularly the content of phenolic compounds. The study regarding the correlation between
the level of compounds exhibiting strong antioxidative properties and the antioxidative
properties of different tea infusions will be investigated.

1108

PEKAL, DROZDZ, AND PYRZYNSKA

The higher level of antioxidants is expected to be beneficial for health; this can also
lead to a more astringent beverage, which may not suit all tastes. For this reason, aromatized and fruit teas have become more and more popular in recent years. Despite an
increasing importance of health-related and convenience-related dimensions on consumer
acceptance of food, taste is reported to continue to be the prime consideration in food
choice.[24]

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