# Antioxidant and Antiglycation Properties of Seventeen Fruit Teas Obtained from One Manufacturer
## 3 Results
### Antioxidant Assays
#### 3.1.3 Ferric Reducing Antioxidant Power (FRAP)
Ten teas reached the highest FRAP values when brewed at the highest temperature for the longest  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multicolumn{1}{c}{\multirow{2}{*}{**Tea**}} & \multicolumn{6}{c}{**DPPH (mmol Trolov/g DW)**} \\ \cline{2-7}  & **3 min** & **3 min** & **5 min** & **5 min** & **10 min** & **10 min** & **10 min** \\  & **70 \({}^{\circ}\)C** & **100 \({}^{\circ}\)C** & **70 \({}^{\circ}\)C** & **100 \({}^{\circ}\)C** & **70 \({}^{\circ}\)C** & **100 \({}^{\circ}\)C** & **p Value** \\ \hline Chokeberry with acai berry & 241.1 \(\pm\) & 268.3 \(\pm\) & 333.8 \({}^{\circ}\) \(\pm\) & 354.6 \({}^{\circ}\) \(\pm\) & 351.4 \({}^{\circ}\) \(\pm\) & 344.0 \({}^{\circ}\)\(\pm\) \\  & 29.5 \(\pm\) & 26.0 & 32.1 & 34.6 & 34.3 & 31.1 \\ Raspberry with linden & 268.5 \(\pm\) & 315.9 \(\pm\) & 311.0 \(\pm\) & 349.2 \({}^{\circ}\) \(\pm\) & 455.9 \({}^{\mathrm{hcd}}\) & 452.8 \({}^{\mathrm{hcd}}\) & 0.0001 \\ Raspberry & 24.4 & 30.2 & 33.0 & 34.1 & \(\pm\) & 44.0 \(\pm\) & 46.6 \\ Raspberry & 262.7 \(\pm\) & 338.7 \({}^{\circ}\) \(\pm\) & 339.2 \({}^{\circ}\) \(\pm\) & 355.1 \(\pm\) & 446.9 \({}^{\mathrm{hcd}}\) \(\pm\) & 450.4 \({}^{\mathrm{hcd}}\) & 0.0004 \\  & 29.9 \(\pm\) & 35.6 & 36.4 & 36.9 & 43.7 & 41.8 \\ Lemon balm with pear & 547.3 \(\pm\) & 538.9 \(\pm\) & 545.7 \(\pm\) & 544.2 \(\pm\) & 544.8 \(\pm\) & 549.1 \(\pm\) & \\  & 45.1 & 34.7 & 41.2 & 39.8 & 39.8 & 44.7 & 0.0217 \\ Honey with ginger & 218.6 \(\pm\) & 260.9 \(\pm\) & 274.2 \(\pm\) & 348.0 \({}^{\mathrm{hcd}}\) \(\pm\) & 356.3 \({}^{\mathrm{hcd}}\) \(\pm\) & 393.3 \({}^{\mathrm{hcd}}\)\(\pm\) & 0.0003 \\  & 32.2 \(\pm\) & 48.5 & 34.2 & 28.1 & 33.2 & 25.2 \\ Forest fruits & 283.6 \(\pm\) & 289.5 \(\pm\) & 364.1 \({}^{\mathrm{h}}\)\(\pm\) & 380.7 \({}^{\mathrm{h}}\)\(\pm\) & 388.6 \({}^{\mathrm{hcd}}\)\(\pm\) & 467.7 \({}^{\mathrm{hcd}}\) & 0.0008 \\  & 23.8 \(\pm\) & 20.0 & 34.0 & 70.5 & 43.4 & \(\pm\) & 15.8 \\  & 205.0 \(\pm\) & 234.9 \(\pm\) & 257.5 \({}^{\circ}\) \(\pm\) & 333.2 \({}^{\mathrm{hcd}}\) \(\pm\) & 402.6 \({}^{\mathrm{hcd}}\) & 421.2 \({}^{\mathrm{hcd}}\) & \(<\)0.0001 \\ Red orange with quince & 21.9 \(\pm\) & 11.3 & 33.2 & 29.5 \(\pm\) & 12.4 & \(\pm\) & 48.6 \\ Black current with & 169.6 \(\pm\) & 267.2 \(\pm\) & 296.8 \({}^{\circ}\) \(\pm\) & 298.0 \(\pm\) & 406.9 \({}^{\mathrm{hcd}}\) & 431.5 \({}^{\mathrm{hcd}}\) & \(<\)0.0001 \\ gooseberry and cherry & 10.1 \(\pm\) & 21.9 \(\pm\) & 68.2 & 35.0 \(\pm\) & 30.1 \(\pm\) & 24.0 \\ Rosehip with raspberry & 316.4 \(\pm\) & 385.3 \({}^{\circ}\) \(\pm\) & 413.1 \({}^{\mathrm{h}}\) \(\pm\) & 433.3 \({}^{\circ}\) \(\pm\) & 433.7 \({}^{\circ}\)\(\pm\) & 448.7 \({}^{\circ}\)\(\pm\) & \\  & 52.6 \(\pm\) & 20.4 & 48.9 \(\pm\) & 15.3 & 17.0 & 42.3 \\ Strawberry with vanilla & 181.7 \(\pm\) & 206.9 \(\pm\) & 305.8 \({}^{\mathrm{hcd}}\) \(\pm\) & 261.1 \({}^{\circ}\)\(\pm\) & 285.5 \({}^{\circ}\)\(\pm\) & 261.5 \({}^{\circ}\)\(\pm\) & 0.0078 \\  & 62.9 \(\pm\) & 20.7 & 25.6 & 28.7 & 25.4 & 24.3 \\ Cranberry & 129.9 \(\pm\) & 206.1 \({}^{\circ}\) \(\pm\) & 332.2 \({}^{\circ}\)\(\pm\) & 344.9 \({}^{\circ}\)\(\pm\) & 381.0 \({}^{\mathrm{hcd}}\)\(\pm\) & 385.0 \({}^{\mathrm{hcd}}\)\(\pm\) & \\  & 26.9 \(\pm\) & 19.6 & 28.8 \(\pm\) & 38.0 & 25.4 & 37.7 & \(<\)0.0001 \\  & 246.3 \(\pm\) & 368.4 \(\pm\) & 365.5 \({}^{\circ}\) \(\pm\) & 402.4 \({}^{\circ}\) \(\pm\) & 453.8 \({}^{\mathrm{hcd}}\)\(\pm\) & 453.3 \({}^{\mathrm{hcd}}\)\(\pm\) & 4 time (i.e., T = 100 \({}^{\circ}\)C, t = 10 min). The teas Chokeberry with acai berry, Forest fruits, Red orange with quince, Rosehip with raspberry, and Strawberry with vanilla achieved the highest FRAP values when brewed at 70 \({}^{\circ}\)C for 10 min. The tea Ginger with quince and strawberry had the highest FRAP values at T = 100 \({}^{\circ}\)C and brewing time of 5 min (Table 4). The two-way analysis of variance (ANOVA) variance showed that individual infusions differ significantly only in terms of brewing time (\(p\) = 0.0001) (Table 4).