Total Antioxidant Capacity of Thai Herbal Teas by the Ferric Reducing Antioxidant Power


Article Preview

The main objective aimed to compare in vitro antioxidant power of different recipes of Thai herbal teas including of Tatirot, Krajeab, Kamfoi, and Kesorn Bua. The ferric reducing/antioxidant power (FRAP) assay was used to measure the total antioxidant power of freshly brewed tea. Results showed that different Thai tea recipes had slightly different in vitro antioxidant power. The herbal teas recipe was expressed as µM of antioxidant power/g of dried Thai tea recipes. Values ranges as 555.62±0.77-908.43±0.69 µM/1g of Thai herbal tea, especially Krajeab tea showed strongly antioxidant of 908.43±0.69 µM/1g of tea when compared with other samples. Therefore, it has confirmed that the antioxidant power of Thai herbal tea recipes is considerably intermediate activity than vitamin C



Edited by:

Ruangdet Wongla




T. Surachai et al., "Total Antioxidant Capacity of Thai Herbal Teas by the Ferric Reducing Antioxidant Power", Applied Mechanics and Materials, Vol. 886, pp. 46-51, 2019

Online since:

January 2019




* - Corresponding Author

[1] E.W.C. Chan, S.Y. Eng, Y.P. Tan, Z.C. Wong, P.Y. Lye, L.N. Tan. Antioxidant and sensory Properties of Thai herbal teas with Emphasis on Thunbergia laurifolia Lindl. Chiang Mai J. Sci 39(4) (2012): 559-609.

[2] N.G. Hajra. Organic tea:Global market and forecast sales. J Tea Sci. Res. 7(11) (2017) 58-68 (2018).

[3] E. W. Wambu, H.Z. Fu and Y.H. Ho. Characteristics and trends in global tea research: a science citation index expanded-based analysis. Int J. Food Sci Technol. 52(2017) 644-651.


[4] H. Aoshima, S. Hirata, S. Ayabe. Antioxidative and anti-hydrogen peroxide activities of various herbal teas. Food Chem. 103(2) (2007) 617-622.


[5] E.W.C. Chan. Y.Y. Lim, K.L. Chong, J.B.L. Tan. S.K. Wong. Antioxidant properties of tropical and temperate herbal teas. J. Food Compos. Anal., 23 (2) (2010) 185-189.


[6] Phenolic contents, antioxidant capacities and inhibitory activities against key metabolic syndrome relevant enzymes of herbal teas from Eastern Anatolia. Ind. Crops Prod. 44 (2) (2013) 383-390.


[7] N. Kager, F. Ferk, M. Kundi, K.H. Wagner, M. Misik, S. Knasmuller. Prevention of oxidative DNA damage in inner organs and lymphocytes of rats by green tea extract. Eur J. Nutr. (2009). DOI 10.1007/s00394-009-0068-0, 1-8.


[8] F.Dian-Nashiela, A. Noriham, H. Nooraain, A.H. Azizah. Antioxidant activity of herbal tea prepared from Cosmos caudatus leaves at different maturity stages. Int. Food Res. J. 22(3) (2015) 1189-1194.


[9] A. Alastair. Current status and future development of global tea production and tea products., The art of writing a scientific article, J. Sci. Commun. 163 (2009) 251-264.

[10] M.S. Rabeta, R. N, Farniza, Toalphenolic content and ferric reducing antioxidant power of the leaves and fruits of Garcinia atrovirdis and Cynometra cauliflora, Inter. Food Res. J. 20(4) (2013) 1691-1696.

[11] G.M. Sulaiman, N.N. Hussien, T.R. Marzoog, H.A. Awad, Phenolic Content, Antioxidant, Antimicrobial and Cytotoxic Activities of Ethanolic Extract of Salix alba, Am. J. Biochem Biotechnol. 9 (1) (2013) 41-46.


[12] S.C. Forester, J.D. Lambert. Antioxidant effects of green tea. Mol. Nutr. Food Res. 55(6) (2011) 844-854.


[13] R.J. Kamal, A.W.M.R. Wadood, K.D.R.R. Silva, Total antioxidant capacity of selected grades of black tea grown in different geographical elevations in Sri Lanka. Trop. Agric. Res. 20: (2008) 155-161.

[14] D. Sanna, G. Delogu, M. Mulas, M. Schirra, A. Fadda, Determination of Free Radical Scavenging Activity of Plant Extracts Through DPPH Assay: An EPR and UV–Vis Study. Food Anal. Methods 5(4) (2012) 759-766..

[15] A. Limmongkon, P. Janhom, A. Amthong, M. Kawpanuk, P. Nopprang, J. Poohadsuan, T. Somboon, S. Saijeen, D. Surangkul, M srikummool. T. Boonsong. Antioxidant activity, total phenolic, and resveratrol content in five cultivars of peanut sprouts. Asian Pac. J. Trop. Biomed. 7(4) (2017) 332-338.


[16] L. Jin. X.B. Li., D.Q. Tian, X.P. Fang, Y.M. Yu, H.Q. Zhu, Y.Y. Ge, G.Y. Ma, W.Y. Wang, W.F. Xiao, M. Li. Antioxidant properties and color parameters of herbal teas in China. Ind. Crops. Prod. 87 (2016) 198-209.