Phenolic compound content and Antioxidant activity of Infusion dregs

The dregs of infusions (prepared as in the home) were examined to determine their antioxidant activity (AOA) and their potential as sources of phenolic compounds. Infusions of red tea, green tea and classic tea, chamomile, mint pennyroyal, linden, chamomile with anise and blends of different plants were made using commercially available ‘tea bags’. The AOAs of the original infusion material extracts and dreg extracts were measured using the ORAC-FL (Oxygen Radical Absorbance Capacity – Fluoresceine) method; their total phenolic compound contents (TPC)were determined using the Folin-Ciocalteu assay. Classic tea dreg extract retained some 52.8% of the AOA of the original infusion extract; TPC retention was also high (up to 99.5%). A positive linear correlation was found between AOA and the TPC in all the dreg extracts. Significant differences were observed between the dreg extracts in terms of their TPC and AOA retentions. The potential of infusion dregs as a new source of antioxidants is discussed.