Total phenolic content and antioxidant capacity of ginkgo teas

N. Koczka, A. Ombódi, Z. Móczár, E. Stefanovits-Banyai

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

Total phenolic content and antioxidant capacity (FRAP method) of Ginkgo biloba L. Leaves and of different commercial ginkgo teas were determined and compared. Different water extracts (infusions and decoctions) were prepared varying the time of infusing, boiling, and steeping, and also aqueous ethanolic (water/ethanol 80/20 v/v) extract was made. Total phenolic contents and FRAP values of collected ginkgo leaves were similar to those of commercial ginkgo mono teas, while these parameters were significantly higher for ginkgo teas containing ginseng or green tea. Decoction was more effective than infusion for extracting antioxidative compounds, in contradiction to suggested preparation methods by the producers. Aqueous ethanolic extracts had significantly higher total phenolic content and antioxidant capacity than water extracts. The correlation between phenolic content and FRAP values was very strong and positive for water extracts of collected leaves, while it was weak and negative for the tea products.

Original languageEnglish
Pages (from-to)77-84
Number of pages8
JournalActa Alimentaria
Volume45
Issue number1
DOIs
Publication statusPublished - Mar 1 2016

Keywords

  • Boiling time
  • FRAP
  • Ginkgo biloba L.
  • Ginkgo extracts
  • Phenolics
  • Steeping time

ASJC Scopus subject areas

  • Food Science

Fingerprint Dive into the research topics of 'Total phenolic content and antioxidant capacity of ginkgo teas'. Together they form a unique fingerprint.

  • Cite this