Polyphenols Composition and Antioxydant Capacity of Herbal Tea Composite <i>Citrus sinensis </i>Peel and <i>Moringa ol</i><i>e</i><i>ifera</i> Leaf

This study aimed to determine the polyphenolic composition, to evaluate the antioxydant activity of composite teas of Citrus sinensis peel and Moringa oleifera leaves. Samples of zest and moringa collected were processed. The phenolic composition as well as the antioxydant capacity was determined on eleven composite powders from the composite central plane. The total polyphenol content was determined by the Folin-Ciocalteu method, while the flavonoid content was assessed by the aluminum chloride method. Antioxydant capacity was determined by the DPPH free radical reduction method (1,1,diphenyl-2-picrylhydrazyl) and by the iron reducing method (FRAP). The herbal teas obtained have a high content of phenolic compounds. In fact, the herbal tea consisting of (77.89% Citrus sinensis/22.11% Moringa oleifera) obtained the highest polyphenol content, while EC10 (70% Citrus sinensis/30% Moringa oleifera) has the highest flavonoid content. EF01 (77.89% Citrus sinensis/22.11% Moringa oleifera) has the highest reducing activity, however, EF01 has a strong anti-free radical activity. There is a strong correlation between. These composite teas are a good source of total polyphenols and flavonoids. They also have good antioxydant properties.