The Phenolic Composition and Antioxidant Activity of Tea with different Parts of <i>Sideritis</i><i> </i><i>condensate</i><i> </i>at Different Steeping Conditions

Abstract

Tea with different parts (flower, leaf, seed) of <i>Sideritis condensate</i><i> </i>infused at different temperatures (60 and 100°C) and times (5, 10 and 30 minutes) were assessed for their phenolic composition and antioxidant activities. Leaf tea had the highest total phenolic content where as seed tea had the lowest.Leaves soaked at 100°C for 10 minutes had the highest total phenolic content. Total phenolic content of flower tea increased with increase in extraction temperature and time. Radical scavenging activities of leaves infused at 60°C for 5, 10 and 30 minutes were statistically in the same group but lower than those of leaves soaked at 100°C for 5, 10 and 30 min. The major phenolic compound identified from almost all aqueous infusions was the <i>p-</i>coumaric acid. The conditions of tea prepared from leaves of the <i>Sideritis</i><i> </i><i>condensata</i> at 100°C for 5, 10 and 30 minutes are the most appropriate conditions in regard to extraction of the highest total phenolics and the strongest antioxidant activity.