TY - JOUR T1 - Changes in Phenolic Content and Antioxidant Activity between Twinings English breakfast Tea Bags and Opened Tea Bags A1 - Ulfat M. Omar A1 - Hadeil M. Alsufiani A1 - Gadah A. Alshahrany A1 - Kholoud A. Alyami A1 - Laila M. Alzahrani A1 - Rasha A. Mansouri JF - International Journal of Pharmaceutical Research and Allied Sciences JO - Int J Pharm Res Allied Sci SN - 2277-3657 Y1 - 2020 VL - 9 IS - 3 SP - 33 EP - 40 N2 - Tea is one of the most widely consumed beverages in the world and is recognized as having numerous beneficial health effects due to its phenolic content. The current study aimed to evaluate and compare the phenolic and flavonoid content of two forms of Twining English Breakfast Tea: tea bags (TBs) and opened tea bags (OTBs). The antioxidant activity was also assessed using DPPH, FRAP, and CUPRAC assays. The results obtained revealed that the OTB infusion exhibited significantly higher phenolic and flavonoid content than the TB infusion at 5 and 10 minutes. The OTB infusion also significantly showed higher iron and cupper reducing powers than the TB infusion at the same time points. However, both samples demonstrated the same scavenging activity across all infusion times. These results suggest that the tea bags used with Twinings English Breakfast Tea may affect the phenolic and flavonoid content released by the tea and subsequently influence the antioxidant ability of the tea as a reducing agent. UR - https://ijpras.com/article/changes-in-phenolic-content-and-antioxidant-activity-between-twinings-english-breakfast-tea-bags-and-opened-tea-bags ER -