Correlation between phenolic compounds and antioxidant activity of Anzer tea (Thymus praecox Opiz subsp. caucasicus var. caucasicus)

Suggested mechanism for the effect of sweeteners on radical scavenging activity of phenolic compounds in black and green tea

“…Hence, it is supposed that those antioxidant activities may be due to high level of total phenolic compounds and flavonoids (r = 0.245 and 0.310, respectively). These results are in agreement with the results obtained by Hwang et al (2010), Afify et al (2011), Korir et al (2014) and Turumtay et al (2014) who mentioned that antioxidant activity of green tea was higher than black tea and these were positively correlated with phenolic and flavonoids content.…”

Synthesis of Novel Pyrazolines, Their Boron–Fluorine Complexes, and Investigation of Antibacterial, Antioxidant, and Enzyme Inhibition Activities

“…The radical scavenging activities of compounds 4–9 and 11 were investigated by DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) and SOD (superoxide dismutase) scavenging assay. DPPH is a stable nitrogen‐centered free radical and is a well‐known scavenger used in antioxidant assay because of being fast and simple method . In this assay, the radical is inactivated by the antioxidants due to free‐radical scavenging or hydrogen donation of compounds in medicinal and pharmaceutical materials .…”

Anthocyanins profiling of Thymus praecox opiz subsp. caucasicus var. caucasicus

“…Anzer tea is one of the herbs constituting Anzer honey and is used as a medicine by local people. Its antioxidant property has been described in recent studies (Boros et al, 2010;Orhan et al, 2009;Turumtay et al, 2014). In our previous study, phenolic acids (caffeic acid, syringic acid, ferulic acid, p-coumaric acid, protocatechuic acid, p-hydroxybenzoic acid, and vanillic acid) and flavonoids (catechin, epicatechin, kaempferol and quercetin) were identified and quantified in the Anzer tea extracts by HPLC-UV (Turumtay et al, 2014).…”

“…Its antioxidant property has been described in recent studies (Boros et al, 2010;Orhan et al, 2009;Turumtay et al, 2014). In our previous study, phenolic acids (caffeic acid, syringic acid, ferulic acid, p-coumaric acid, protocatechuic acid, p-hydroxybenzoic acid, and vanillic acid) and flavonoids (catechin, epicatechin, kaempferol and quercetin) were identified and quantified in the Anzer tea extracts by HPLC-UV (Turumtay et al, 2014). The plants from the Lamiaceae family are rich for anthocyanins as well (Phippen and Simon, 1998;Saito and Harborne, 1992).…”