Multidimensional Evaluation of Antioxidant Activity of Brewed Teas

Authors: Lun Nuam, Samuel Kibebe, David Wang, Lun Nuam, Abdul Vanees, Jason Iloulian, Katie Edwards

Field of Study: Pharmacy

Faculty Mentors: Katie Edwards

Easel: 9

Timeslot: Afternoon

Abstract: Oxidative stress has been implicated in the development of chronic diseases such as diabetes, cancer and atherosclerosis, making dietary antioxidants found in tea of increasing scientific interest. This research focuses on the comparison of antioxidant activity from different types of tea brewed under standard consumer conditions. Green, black, and herbal teas were donated by faculty and staff members of the School of Pharmacy and Pharmaceutical Sciences. Four assays were used for characterization: Folin-Ciocalteu, FRAP, ORAC, and HORAC, measuring different parameters, including total phenolic content, ferric reducing power, peroxyl radical scavenging behavior, and hydroxyl radical neutralizing capacity. Through applying these assays, this study aims to capture the multidimensional nature of antioxidant activity and identify which tea varieties demonstrate the highest protective potential. The findings of this study may contribute a broader understanding of the relationship between tea composition and antioxidant efficacy, with implications for dietary recommendations and functional food research.