Phenolic compounds in Cistus incanus herbal infusions - Antioxidant capacity and thermal stability during the brewing process

► High variety of phenolic substances in Cistus incanus herbal tea infusions ► Intense antioxidant capacities of phenolic compounds in Cistus incanus infusions ► Brewing process parameters influence phenolic contents and antioxidant capacities. ► High mineral contents of brewing water decrease phenolic contents. ► Phenolic compounds as markers for authenticity or quality controls of Cistus incanus