Comparison of the antioxidant potential of some herbal teas produced from ecological and traditional crops

The growing public awareness of the dangers regarding chemicals used in traditional agriculture has led to consumers seeking valuable and contaminant-free products. Ecological become synonymous with high health value product safety. aim this study was evaluate antioxidant activity total polyphenolic content infusions herbal tea bags loose teas from crops, as well ecological crops. Raw material comprised dried flowers Matricaria chamomilla Tilia cordata, leaves Urtica dioica, Melissa officinalis Mentha piperita. Herbal were prepared using three brewing times: 5, 10 20 min. analysis potential performed vitro methods such DPPH, ABTS FRAP. determined Folin-Ciocalteu method. studied infusion depended on method by which plants cultivated time. conditions seem not stimulate synthesis antioxidants. However, possibility obtain other beneficial properties is an indication carry out cultivation.