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Chem Biodivers. 2019 Sep 19. doi: 10.1002/cbdv.201900459. [Epub ahead of print]

Comparative Analyses on the Bioactive Compounds and in vitro Antioxidant Capacity of Tea Infusions Prepared from the Selected Medicinal Fruits.

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Gachon University, Department of Food Science and Biotechnology, Seongnamdaero, Seong-gu, 13120, Seongnam, KOREA, REPUBLIC OF.
Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Korea, e-mail:, Seongnamdaero, Sujeong-gu, Seongnam, KOREA, REPUBLIC OF.


This study was conducted to analyze the bioactive compounds and in vitro , antioxidant capacity of tea infusions prepared from whole and ground medicinal fruits, including gardenia, jujube, magnolia, quince, and wolfberries. The dried medicinal fruit samples were ground, and then passed through a 60-mesh sieve (pore size, 250 µm). Hot water (80 ℃) infusions of whole and ground fruits were examined. In average of both whole and ground tea infusions, the maximum bioactive compounds were found in gardenia (β-carotene, lycopene and vitamin C), magnolia (total chlorophyll and anthocyanin), quince (flavonoid), and wolfberries (phenolic), and the maximum antioxidant capacity was found in quince (ABTS and DPPH) and wolfberries (NSA). Whole fruit tea infusions showed a higher brightness than the ground fruit tea infusions. The total chlorophyll, anthocyanin, β-carotene, lycopene, phenolic, flavonoid, and vitamin C contents were found to be significantly ( p ≤ 0.001) higher in the ground fruit tea infusions than in the whole fruit tea infusions; additionally, the ground fruit tea infusions had a higher antioxidant capacity especially ABTS, DPPH and NSA. Therefore, ground fruit tea infusions appeared to be more powerful with regard to the contents of bioactive compounds and antioxidant capacities than the whole fruit tea infusions.


antioxidant capacity * bioactive compounds * grinding * medicinal fruits * tea infusion


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