Comparative Antioxidant Activity of Popular Philippine Herbal Teas | InformativeBD

Amanda Villaggi, Victoria Carranza,  Ariana Defrancesco, Judy Kristel V. Bayalas, Rollan Paul Parakikay, Jose Rene L. Micor,  and Elmer-Rico E. Mojica, from the different institute of the United States and  Philippines. wrote a Research Article about, Comparative Antioxidant Activity of Popular Philippine Herbal Teas. Entitled, A comparative study on the antioxidant activity of selected Philippine herbal teas. This research paper published by the International Journal of Biosciences (IJB). an open access scholarly research journal on Biosciences. under the affiliation of the International Network For Natural Sciences | INNSpub. an open access multidisciplinary research journal publisher.

 Abstract

Tea ranks as the second most consumed beverage worldwide, surpassed only by water. With an annual production of approximately 2.5 million metric tons of dried tea, its popularity has surged in recent years, largely due to its recognized health benefits, particularly as a rich source of potent antioxidants. This study focused on evaluating the total phenolic content of seven commercial herbal tea samples from the Philippines using the Folin-Ciocalteu method. Additionally, antioxidant activity was measured using the DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) assays, and the findings were correlated to the phenolic content. The results revealed that mango tea showed the highest phenolic content followed by pito-pito tea. In terms of antioxidant efficacy, the pito-pito tea showed the lowest IC50 value in the DPPH assay, while mango had the lowest IC50 value in the ABTS assay, followed closely by pito-pito. A correlation was found between the phenolic content and the antioxidant activities of the teas.

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Introduction

Tea, one of the world’s most popular beverages, holds profound cultural and historical significance across various societies. With over 2 billion cups consumed daily, tea is produced in more than 60 countries, demonstrating its universal appeal. Traditionally, tea is made from the dried leaves of the Camellia sinensis plant, celebrated for its numerous health benefits. Green tea, for instance, is known to boost the immune system and improve cardiovascular health, while black tea has been linked to a reduced risk of chronic diseases such as heart disease and diabetes (Khan and Mukhtar, 2007). However, as awareness of the potential negative effects of caffeine has grown, many people have turned to herbal teas as a caffeine-free alternative that still offers a variety of health benefits.

Unlike traditional tea, herbal teas are not derived from the Camellia sinensis plant. Instead, they are made from a blend of ingredients known as tisanes, which include leaves, bark, nuts, fruits, and other botanical elements. These herbal blends are prized not only for their flavor but also for their medicinal properties. Often crafted with specific health outcomes in mind, herbal teas can help boost the immune system, provide antioxidants, or promote relaxation (Serafini et al., 2011). For example, chamomile tea is well-regarded for its calming effects, while peppermint tea is commonly used to alleviate headaches and improve digestion (McKay and Blumberg, 2006).

The global rise in the popularity of herbal teas has coincided with a growing interest in natural antioxidants, which play a crucial role in maintaining the body’s balance by neutralizing harmful reactive oxygen species (ROS) linked to degenerative diseases (Bocci and Valacchi, 2013). Recent studies have highlighted a preference for natural antioxidants like those found in herbal teas over synthetic ones as these have been associated with toxicity and carcinogenicity (Pokorny, 2007). This trend underscores the increasing demand for healthier, plant-based alternatives in both dietary and medicinal contexts. 

In the Philippines, a country rich in biodiversity, herbal plants have long played a vital role in traditional medicine and are deeply embedded in the cultural fabric of the nation. Although many of these plants are not indigenous to the region, they have been used for centuries for their medicinal properties, contributing to a rich historical legacy. Philippine herbal teas, such as those made from guava, mango, guyabano, pito-pito, malunggay, and ampalaya, have gained popularity for both their health benefits and cultural significance. These teas are typically prepared by brewing or boiling plant materials in water, and are often enhanced with sweeteners or spices to improve their flavor. A growing body of literature emphasizes the importance of understanding the benefits of various Philippine herbal products to ensure their safe and effective use (Maramba-Lazarte, 2020), particularly in light of ongoing research into remedies for diseases like COVID19, diabetes, and hypertension.

This study focuses on six popular Philippine-based herbal teas, examining their potential health benefits by analyzing their polyphenol content and antioxidant activity. The research aims to provide a deeper understanding of how these locally sourced herbal teas contribute to health and well-being, aligning with the global trend of turning to natural, plant-based remedies for maintaining health and preventing disease.

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