Abstract

Sharmila Donepudi*, Dolavathi Pinjala, Padmini Mokka, Rajashekar Gandamala, Rama Rao Nazneen Begum Md and Lakshmana Rao Atmakuri

ABSTRACT

Tea is the second most consumed beverage aside from water and has gained much attention due to its health-promoting benefits. This study aimed to quantify the levels of phenolic and antioxidant content in various caffeinated (Green tea, White tea) and non-caffeinated (Hibiscus Sabdariffa tea) infusions and identify the most suitable infusion for consumption. UV spectroscopy analytical method was used for the quantification of phenolics and antioxidants. The results of present study indicate the total phenol and total flavonoid content of teas are high, and Hibiscus Sabdadiffa show considerable amount that of caffeinated teas. The study therefore contributes to the evaluation of antioxidant activity provides evidence that non-caffeinated infusions are equally good.