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 thesecond beverages consumed daily in the world for centuries. Lippiacitriodora is a medicinal plant with antioxidant potential which growsin in some parts of world. The aim of present work was estimation ofantioxidant activities and phenolic contents of Lippia citriodora andcompare with commercial green and black tea brands in Iran.Materials and Methods: The samples (2 g) were infused in 1000 mlof boiling water in a flask for 30 Min. Total phenolic content wasmeasured according to the Folin-ciocalteus method. Total antioxidantactivity were estimated by different assays such as 2,2-diphenyl-1-picrylhydrazyl radical DPPH ,Trolox equivalent antioxidant capacity (TEAC) ,Ferricreducing antioxidant power(FRAP) and metal chelating. Statistics analysis was estimated byanalysis 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 maximumand minimum antioxidant activity and phenolic contents respectively. The maximum andminimum chelating activity of Lippia citriodora (45%) and Golabbi (32%) were reportedrespectively. There was a positive correlation between antioxidant activity and total phenolcontent. Conclusion; Lippia citriodora infusions were showed high antioxidant activity viadifferent antioxidant assays compare to Iranian tea infusions. In all methods except metalchelating test, Green tea revealed the highest antioxidant activity with phenolic content.However Lippia citriodora infusion had reported with the highest activity in metal chelatingpotential which comparable with Iranian commercial tea brands in Yasuj Iran.

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