Phenolic Profiles and Antioxidant Activities of Typical Teas Marketed in China as Affected by Steeping Time and Temperature

Phenolic Profiles and Antioxidant Activities of Typical Teas Marketed in China as Affected by Steeping Time and Temperature

Loading document ...
Loading page ...


Author(s): Baojun Xu, Zinan Wang

Download Full PDF Read Complete Article

439 1016 1-11 Volume 3 - Jul 2014


The objectives of this study were to assess how steeping temperature and steeping time affect phenolics and antioxidant profiles of various categories of tea marketed in China. The total phenolics, total flavonoids, tannin, DPPH free radical scavenging capacity (DPPH) and ferric reducing antioxidant power (FRAP) of four typical teas (green tea, black tea, oolong tea, and white tea) steeped by different combinations of temperature and time were investigated by colorimetric assays. Results indicated that phenolics and antioxidants in tea water increased with the higher steeping temperature and/or longer steeping time in general. However, the DPPH and FRAP value of fermented teas (black tea and oolong tea) were affected less by the longer time or the higher temperature, while unfermented teas (white tea and green tea) were affected more by longer time and higher temperature. The optimal steeping conditions heavily rely on categories of tea and the targeted active substances.


Tea, phenolics, flavonoids, tannin, antioxidants, steeping time, temperature


  1. Chen, J. E., Feng, H. J., & Zhang, H. R. (2009). Effects of active ingredients in black tea, green tea and oolong tea on antioxidant capability. Food Science, 30 (3), 62
  2. Chung, K. T., Wong, T. Y., Wei, C.I., Huang, Y. W., & Lin, Y. (1998). Tannins and human health: A review. US National library of Medicine National Institutes of Health, 38(6), 421-464
  3. Hajimahmoodi, M., Hanifeh, M., Oveisi, M. R., Sadeghi, N., & Jannat, N. (2008)
  4. Determination of total antioxidant capacity of green teas by the ferric reducing antioxidant power assay. Iranian Journal of Environmental Health Science & Engineering, 5, 167-172
  5. Héritier, J., & Andlauer, M. (2012). Determination of catechins and flavonol glycosides in Chinese tea varieties. Food Chemistry, 132(1), 144-149
  6. Langley-Evans, S. (2000). Antioxidant potential of green and black tea determined using the ferric reducing power (FRAP) assay. International Journal of Food Sciences and Nutrition, 51, 181-188
  7. Miean, K. H., & Mohamed, S. (2000). Flavonoid (myricetin, quercetin, kaempferol, luteolin, and apigenin) content of edible tropical plants. Journal of Agricultural and Food Chemistry, 49, 3106-3112
  8. Sharma, V. K., Bhattacharya, A., Kumar, A., & Sharma, H. K. (2007). Health benefits of tea consumption. Tropical Journal of Pharmaceutical Research, 6, 785-792
  9. Standley, L., Winterton, P., Mrnewick, J. L., Gelderblom, W. C. A, Joubert, E., & Britz, T. J. (2001). Influence of processing stages on antimutagenic and antioxidant potentials of Rooibos tea. Journal of Agricultural and Food Chemistry, 49, 114-117
  10. Su, X. G., Duan, J., Jiang, Y. J., Duan, X. W., & Chen, F. (2007). Polyphenolic profile and antioxidant activities of oolong tea infusion under various steeping conditions. International Journal of Molecular Sciences, 8, 1196-1205
  11. Uchenna, J., Unachukwu, J. U., Ahmed, S., Kavalier, A., Lyles, J. T., & Kennelly, E. J. (2010). White and green teas (Camellia sinensis): Variation in phenolic, methylxanthine, and antioxidant profiles. Journal of Food Science, 75, 6-8.
  12. Venditti, E., Bacchetti, T., Tiano, L., Carloni, P., Greci, L., & Damiani, E. (2009). Hot vs. cold water steeping of different teas: Do they affect antioxidant activity? Food Chemistry, 119, 1597-1604
  13. Xu, B. J., & Chang, S. K. C. (2007). A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. Journal of Food Science, 72, S159-S166

Cite this Article:

International Journal of Sciences is Open Access Journal.
This article is licensed under a Creative Commons Attribution 4.0 International (CC BY 4.0) License.
Author(s) retain the copyrights of this article, though, publication rights are with Alkhaer Publications.

Search Articles

Issue June 2023

Volume 12, June 2023

Table of Contents

World-wide Delivery is FREE

Share this Issue with Friends:

Submit your Paper