CHEMICAL COMPOSITIONS, ANTIOXIDANT AND ANTI-GLYCATION ACTIVITIES OF BERRY FRUIT TEA INFUSIONS
DOI:
https://doi.org/10.14456/lsej.2022.36Keywords:
Fruit tea, Berry, Phenolic compound, Antioxidant, Anti-glycationAbstract
This research aimed to prepare 4 types of berry tea i.e. blackberry, cranberry, raspberry and mulberry. The chemical composition, antioxidant and anti-glycation activities in berry tea infusions were determined. Samples of fresh berries were freeze-dried, ground into a fine powder and infused in hot water at 90-100oC for 3 min. The total phenolic content was assessed based on the Folin-Ciocalteu method. The antioxidant activity was studied by DPPH free radical scavenging method and ferric-reducing antioxidant power. The anti-glycation activity was studied using a spectrofluorophotometer.
Main phenolic compounds were analyzed by high-performance liquid chromatography. Mulberry fruit tea showed the highest content of phenolic (24.45 mg GAE/g DW), DPPH free radical scavenging activity (94.49 %) and anti-glycation activity (75.83 %). The main phenolic acids found in mulberry tea were gallic acid, chlorogenic acid and coumaric acid (0.38, 0.64, 2.42 mg/g, respectively). The propose fruit tea could be an alternative to make use of berries which were valuable sources of phenolic compounds, antioxidant and anti-glycation that could result in age-related alterations.
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