Teas, dietary supplements and fruit juices: A comparative study regarding antioxidant activity and bioactive compounds

Nowadays, new emerging products claiming antioxidant properties are becoming more frequent. However, information about this topic in their labels is usually scarce. In this paper, we analyzed total phenolics, total flavonoids and ascorbic acid contents, as well as DPPH scavenging activity of several commercial samples, namely green tea and other herbal infusions, dietary supplements, and fruit juices, available in the Portuguese market. In general, beverages containing green tea and hibiscus showed higher phenolics contents (including flavonoids) and antioxidant activity than those without these ingredients. A borututu infusion presented the lowest concentrations of bioactive compounds and scavenging activity, due to the low recommended amount of plant to prepare the beverage. Some juices without antioxidant claims in the label presented similar values to those with it.

► Green tea and hibiscus increased phenolic level and antioxidant activity of beverages.
► A borututu infusion presented the lowest concentrations of the analyzed compounds.
► Some juices without antioxidant claims presented similar values to those with it.
► Antioxidant activity was highly correlated with phenolic content.