Investigation of antioxidant properties of chamomile consumed as herbal tea

• Published in: Journal of food processing and preservation 2021-02, Vol.45 (2), p.n/a
• Main Author: Karaaslan Ayhan, Nagihan
• Format: Article
• Language: English
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.15327

Common chamomile is consumed as herbal tea due to its antioxidant properties and biological activities in daily life. In this study, antioxidant activities and total phenolic contents of white and yellow chamomiles were investigated in terms of extraction methods and solvent types. In all extraction methods used for extraction of both chamomiles, the best antioxidant activity and total phenolic results were obtained with water extracts. Also, the best yield was found with sonication‐assisted stirring for both chamomile extracts obtained using three extraction solvents. DPPH and ABTS radical scavenging activities obtained by sonication‐assisted stirring for water extracts were 10.886 ± 0.244 mg TEAC/g and 8.702 ± 0.567 mg TEAC/g for white chamomile, and 11.709 ± 0.693 mg TEAC/g and 11.139 ± 0.514 mg TEAC/g for yellow chamomile. The total phenolic contents were determined as 3.863 ± 0.325 mg GAE/g for white chamomile and 5.225 ± 0.417 mg GAE/g for yellow chamomile. Novelty impact statement In this study, the antioxidant properties of white and yellow chamomile were examined in detail in terms of different extraction methods and solvent types. Sonication‐assisted stirring and water were determined to be the best extraction method and solvent for both chamomiles. According to the results, it can be stated that chamomile has higher antioxidant properties than white chamomile under the best extraction conditions.