Evolution of antioxidant properties in green tea, black tea and edible flower infusion: A comparative analysis

Tisanes, often known as herbal teas, are caffeine-free concoctions prepared from a variety of plant parts, including leaves, flowers, seeds, and roots. Using DPPH assay, this study examines the antioxidant activity of several herbal teas, such as Hibiscus, Aparajita, Moringa, Rose, Kanchnar, Green tea and Black tea. These tea’s antioxidant capacity was examined at various followed by Rose and Black tea, according to the results. Moringa and Kanchnar have relatively modest activity, Although Hibiscus and Aparajita function well at lower doses. The study emphasize how different herbal teas have varying levels of antioxidant potential and how exposure time and concentration have a big impact on how effective they are. As the most powerful antioxidant sources, Green tea is a good option for customers who are concerned about their health.