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The cupric ion reducing antioxidant capacity and polyphenolic content of some herbal teas.
Int J Food Sci Nutr. 2006 Aug-Sep; 57(5-6):292-304.IJ

Abstract

The total antioxidant capacity of the aqueous extracts of some endemic herbs-prepared as infusions by steeping these herbs in hot water--was assayed with bis(neocuproine)copper(II) chloride, also known as the cupric ion reducing antioxidant capacity (CUPRAC) reagent, which was easily accessible, rapid, stable and responsive to both hydrophilic and lipophilic antioxidants. The highest antioxidant capacities of some herbal teas available in the Turkish market were observed for scarlet pimpernel (Anagallis arvensis), sweet basil (Ocimum basilicum), green tea (Camellia sinensis) and lemon balm (Melissa officinalis), in this order (1.63, 1.18, 1.07, and 0.99 mmol trolox equivalent (TR)/g, respectively). For infusions prepared from ready-to-use tea bags, the CUPRAC values were highest for Ceylon blended ordinary tea (4.41), green tea with lemon (1.61), English breakfast ordinary tea (1.26) and green tea (0.94), all of which were manufactured types of C. sinensis. Following the strongest antioxidant herbs with capacities close to or slightly exceeding 1.0 mmol TR/g, sage, thyme, coriander, coltsfoot, blackberry and immortelle (Helichrysum) exhibited capacities around 0.5 mmol TR/g. The correlation of the Folin total phenolic content of herbal teas with their CUPRAC and ABTS (2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) total antioxidant capacities gave linear curves with correlation coefficients of 0.966 and 0.936, respectively, showing that the CUPRAC assay results better correlated with total phenolic content of herbal teas. Absorbance versus concentration data at different dilutions and upon standard additions of model antioxidant compounds (trolox and quercetin) to herbal tea infusions showed that the absorbances (at 450 nm of the CUPRAC method) due to different antioxidant compounds in herbal tea infusions were additive; that is, the tested antioxidants did not chemically interact to cause apparent deviations from Beer's law.

Authors+Show Affiliations

Department of Chemistry, Istanbul University, Faculty of Engineering, Istanbul, Turkey.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17135020

Citation

Apak, Reşat, et al. "The Cupric Ion Reducing Antioxidant Capacity and Polyphenolic Content of some Herbal Teas." International Journal of Food Sciences and Nutrition, vol. 57, no. 5-6, 2006, pp. 292-304.
Apak R, Güçlü K, Ozyürek M, et al. The cupric ion reducing antioxidant capacity and polyphenolic content of some herbal teas. Int J Food Sci Nutr. 2006;57(5-6):292-304.
Apak, R., Güçlü, K., Ozyürek, M., Esin Karademir, S., & Erçağ, E. (2006). The cupric ion reducing antioxidant capacity and polyphenolic content of some herbal teas. International Journal of Food Sciences and Nutrition, 57(5-6), 292-304.
Apak R, et al. The Cupric Ion Reducing Antioxidant Capacity and Polyphenolic Content of some Herbal Teas. Int J Food Sci Nutr. 2006 Aug-Sep;57(5-6):292-304. PubMed PMID: 17135020.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The cupric ion reducing antioxidant capacity and polyphenolic content of some herbal teas. AU - Apak,Reşat, AU - Güçlü,Kubilay, AU - Ozyürek,Mustafa, AU - Esin Karademir,Saliha, AU - Erçağ,Erol, PY - 2006/12/1/pubmed PY - 2007/6/30/medline PY - 2006/12/1/entrez SP - 292 EP - 304 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 57 IS - 5-6 N2 - The total antioxidant capacity of the aqueous extracts of some endemic herbs-prepared as infusions by steeping these herbs in hot water--was assayed with bis(neocuproine)copper(II) chloride, also known as the cupric ion reducing antioxidant capacity (CUPRAC) reagent, which was easily accessible, rapid, stable and responsive to both hydrophilic and lipophilic antioxidants. The highest antioxidant capacities of some herbal teas available in the Turkish market were observed for scarlet pimpernel (Anagallis arvensis), sweet basil (Ocimum basilicum), green tea (Camellia sinensis) and lemon balm (Melissa officinalis), in this order (1.63, 1.18, 1.07, and 0.99 mmol trolox equivalent (TR)/g, respectively). For infusions prepared from ready-to-use tea bags, the CUPRAC values were highest for Ceylon blended ordinary tea (4.41), green tea with lemon (1.61), English breakfast ordinary tea (1.26) and green tea (0.94), all of which were manufactured types of C. sinensis. Following the strongest antioxidant herbs with capacities close to or slightly exceeding 1.0 mmol TR/g, sage, thyme, coriander, coltsfoot, blackberry and immortelle (Helichrysum) exhibited capacities around 0.5 mmol TR/g. The correlation of the Folin total phenolic content of herbal teas with their CUPRAC and ABTS (2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) total antioxidant capacities gave linear curves with correlation coefficients of 0.966 and 0.936, respectively, showing that the CUPRAC assay results better correlated with total phenolic content of herbal teas. Absorbance versus concentration data at different dilutions and upon standard additions of model antioxidant compounds (trolox and quercetin) to herbal tea infusions showed that the absorbances (at 450 nm of the CUPRAC method) due to different antioxidant compounds in herbal tea infusions were additive; that is, the tested antioxidants did not chemically interact to cause apparent deviations from Beer's law. SN - 0963-7486 UR - https://www.unboundmedicine.com/medline/citation/17135020/The_cupric_ion_reducing_antioxidant_capacity_and_polyphenolic_content_of_some_herbal_teas_ L2 - http://www.tandfonline.com/doi/full/10.1080/09637480600798132 DB - PRIME DP - Unbound Medicine ER -