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Tea contains high content of phenolics which are well-known to act as antioxidants. As such, there are claims that the consumption of infusion of tea could help ameliorate…
Tea contains high content of phenolics which are well-known to act as antioxidants. As such, there are claims that the consumption of infusion of tea could help ameliorate free radical-induced diseases; this therapeutic activity would depend on the amount of phenolics that is soluble and the amount that is absorbed and available for metabolic activity when consumed. The purpose of this study is to analyze the content of phenolics and antioxidant activity of some health tea and also to study the effect of addition of sugar and milk on in-vitro availability of phenolics in tea, cocoa and coffee drinks.
Seven brands of health tea, two brands of cocoa drink, one brand each of coffee, powdered milk and sugar were selected. The tea samples were analyzed for pH, titratable acidity, total phenol and antioxidant activity using Folin–Ciocalteau and 202-diphenyl-1-picryl-hydrazil 28DPPH-29-20 reagents. In-vitro simulated digestion modeling stomach and small intestine were carried out on tea infusion, coffee and cocoa drinks with or without sugar, and phenolic availability was analyzed.
The result indicated that pH, titratable acidity and total phenolics ranged from 4.5 to 5.6, 0.167 to 0.837 (as maleic acid) and 1.15 to 1.17 mg/g gallic acid equivalent, respectively. Black tea recorded the highest phenolic content, in-vitro phenolic availability and antioxidant activity. Addition of sugar to black tea and chocolate drink caused a significant decrease in the in-vitro available phenolics, while the addition of milk leads to a significant enhancement.
The data obtained in this study can be used nutritionally and commercially to show the impact of adding sugar or milk on the content of phenolics and their bioavailability in-vitro. The study justifies the claim that tea could help ameliorate free radical-induced health defects.
Assessment of antioxidant activity of food should not be based only on the content of total phenolics but on the amount that is bioavailable in the body system when the food is consumed.
Consumption of tea, cocoa and coffee drinks with milk and sugar have been found to enhance or inhibit phenolics. Therefore, the optimum level of these additives should be determined if the drinks were meant for therapeutic purposes.
Results obtained may provide some useful information for considering the bioavailability of phenolics present in tea and beverages in view of consumption/digestion in our body as well as interference of sugar and milk as the additives.