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Abstract

ANTIOXIDANT ACTIVITY OF LIPPIA CITRIODORA AS A NEW BEVERAGE AND SOME IRANIAN BRAND TEA

Samira Ildashti , Ali Mirzaei

ABSTRACT

Introduction and Aim: Tea, Camellia sinensis family theaceae is the
second beverages consumed daily in the world for centuries. Lippia
citriodora is a medicinal plant with antioxidant potential which grows
in in some parts of world. The aim of present work was estimation of
antioxidant activities and phenolic contents of Lippia citriodora and
compare with commercial green and black tea brands in Iran.
Materials and Methods: The samples (2 g) were infused in 1000 ml
of boiling water in a flask for 30 Min. Total phenolic content was
measured according to the Folin-ciocalteus method. Total antioxidant
activity were estimated by different assays such as 2,2-diphenyl-1-
picrylhydrazyl radical DPPH ,Trolox equivalent antioxidant capacity (TEAC) ,Ferric
reducing antioxidant power(FRAP) and metal chelating. Statistics analysis was estimated by
analysis of variance (ANOVA) and followed by post hoc tests. Results: In total phenol,
DPPH, TEAC and FRAP methods Green tea and Lippia citriodora infusions had maximum
and minimum antioxidant activity and phenolic contents respectively. The maximum and
minimum chelating activity of Lippia citriodora (45%) and Golabbi (32%) were reported
respectively. There was a positive correlation between antioxidant activity and total phenol
content. Conclusion; Lippia citriodora infusions were showed high antioxidant activity via
different antioxidant assays compare to Iranian tea infusions. In all methods except metal
chelating test, Green tea revealed the highest antioxidant activity with phenolic content.
However Lippia citriodora infusion had reported with the highest activity in metal chelating
potential which comparable with Iranian commercial tea brands in Yasuj Iran.

Keywords: Antioxidant activity, total phenols, DPPH, total phenols, TEAC, FRAP, Lippia citriodora.


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