The influence of the steeping time on the antioxidant properties of a Chinese herbal tea

E. Rapavi, K. Szentmihályi, A. Lugasi, E. Vági, É Bányai, A. Balázs, É Szoke, A. Blázovics

Research output: Contribution to journalArticle


The different methods of making herbal tea used in various cultures may decrease the efficiency of herbal tea, therefore the purpose of the present study was to examine the changes in antioxidant activity and metal ion concentration in aqueous extracts of "Tieguanyin Stomach Tea" obtained with different steeping times. Partial phytochemical examination, element analysis, and the determination of antioxidant properties were carried out. High Al, Cr, Mn, Ni, Pb and Ti content was observed in the tea drug. Aqueous extracts of the drug sample showed H-donor activity, reducing power and scavenging activity, depending on the steeping time and concentration. According to our findings, 5-min steeping was the least effective and redox parameters of the aqueous extracts did not change considerably between 15 and 120 min of steeping time.

Original languageEnglish
Pages (from-to)213-222
Number of pages10
JournalActa Alimentaria
Issue number2
Publication statusPublished - Jul 25 2006



  • Antioxidant properties
  • Flavonoids
  • Metal ions
  • Polyphenols
  • Steeping time

ASJC Scopus subject areas

  • Food Science

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