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A Comparative Study of the Total Phenolic, Total Antioxidant, and Ascorbic Acid Contents of the Cistus criticus, Fermented Rooibos, and Green Tea Infusions

Plants and herbs have been used as a traditional medicine due to their phytochemical contents sinceancient times. Most plants are known for their various physiological advantages thanks to their bioactivecompounds. These plant-sourced herbs are mostly consumed as tea infusions. Noteworthy, tea is thesecond most consumed beverage throughout the world. Due to the natural bioactive content of the teabeverages they are considered as functional foods. Functional foods either prevent or avoid theprogression of diseases and they are mainly rich in antioxidants and polyphenols. Functionalized foodconsumption has increasing trend not only due to disease prevention/delaying but also due to otherhealth and well-being concepts. This study was motivated with the aim of comparing the brewingtechnique (hot and cold) for the total phenolic content, antioxidant activity and ascorbic acid levels of theCistus criticus, fermented rooibos, and green tea infusions. Results obtained from this investigation willillustrate a comparative image between the selected tea infusios of hot and cold brews. Findings of thisresearch Results suggested suggests that hot brewing is more efficient in terms of for total phenoliccontent while the opposite for the total antioxidant activity (P 0.05). Noteworthy, this study cannot suggest any correlation between the total phenolic content andtotal antioxidant activities for the water extracted hot and cold infusions of Cistus criticus, fermentedrooibos, and green tea samples.

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