# Antioxidant and Antiglycation Properties of Seventeen Fruit Teas Obtained from One Manufacturer
## 3 Results
### Antioxidant Assays
#### 3.1.2 Radical Scavenging Activity (DPPH) Assay
Raspberry with linden and Cranberry with pomegranate teas demonstrated the highest DPPH values at 70 \({}^{\circ}\)C and 10 min of brewing time, Lemon balm with pear and Strawberry with vanilla  
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \multicolumn{1}{c}{\multirow{2}{*}{**Tea**}} & \multicolumn{6}{c}{**TAC (nmol Trolox/g DW)**} \\ \cline{2-9}  & **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** & **100 \({}^{\circ}\)C** & **\(p\) Value** \\ \hline Chokeberry with acai berry & 1.40 \(\pm\) 0.21 & 1.51 \(\pm\) 0.13 & 1.68 \(\pm\) 0.22 & 1.84 \({}^{\pm}\) & 1.70 \(\pm\) 0.20 & 2.14 \({}^{\mathrm{abe}}\) \(\pm\) & 0.0029 \\ Raspberry with linden & 0.92 \(\pm\) 0.07 & 0.121 \({}^{\pm}\) & 1.37 \({}^{\pm}\) & 1.43 \(\pm\) & 1.57 \({}^{\mathrm{ab}}\) \(\pm\) & 1.60 \({}^{\mathrm{abe}}\) \(\pm\) & 0.002 \\  & 0.92 \(\pm\) 0.07 & 0.09 & 0.13 & 0.18 & 0.10 & 0.12 \\ Raspberry & 1.45 \(\pm\) 0.16 & 1.57 \(\pm\) 0.15 & 1.77 \({}^{\pm}\) & 1.80 \({}^{\pm}\) & 1.85 \({}^{\mathrm{ab}}\) \(\pm\) & 2.16 \({}^{\mathrm{abe}}\) & 0.0008 \\  & & 0.12 & 0.14 & 0.16 & 0.10 & 0.10 \\ Lemon balm with pear & 1.95 \(\pm\) 0.12 & 2.06 \(\pm\) 0.10 & 0.235 \({}^{\pm}\) & 2.27 \({}^{\pm}\) & 2.29 \({}^{\pm}\) & 2.40 \({}^{\pm}\) & 0.0097 \\  & 0.16 & 0.11 & 0.14 & 0.16 & 0.10 & 0.16 \\ Honey with ginger & 1.49 \(\pm\) 0.13 & 1.48 \(\pm\) 0.15 & 1.51 \(\pm\) 0.12 & 1.63 \(\pm\) 0.20 & 1.76 \({}^{\mathrm{ab}}\) \(\pm\) & 1.76 \({}^{\mathrm{ab}}\) \(\pm\) & 0.1098 \\  & & & & & & 0.14 & 0.16 \\ Forest fruits & 1.03 \(\pm\) 0.12 & 1.30 \(\pm\) 0.25 & 1.48 \(\pm\) 0.24 & 1.52 \(\pm\) 0.13 & 1.86 \(\pm\) & 2.34 \({}^{\mathrm{ab}}\) \(\pm\) & 0.0004 \\ Red orange with quinte & 0.94 \(\pm\) 0.11 & 1.18 \(\pm\) 0.17 & 1.35 \({}^{\pm}\) & 1.61 \({}^{\mathrm{ab}}\) \(\pm\) & 1.43 \({}^{\pm}\) & 1.60 \({}^{\mathrm{ab}}\) \(\pm\) & 0.0015 \\ Black currant with & & 0.17 \({}^{\pm}\) & 1.30 \({}^{\pm}\) & 1.26 \(\pm\) & 1.31 \({}^{\pm}\) & 1.44 \({}^{\mathrm{ab}}\) \(\pm\) & 0.001 \\ gooseberry and cherry & 0.79 \(\pm\) 0.03 & 0.16 & 0.14 & 0.19 & 0.10 & 0.11 \\ Rosehip with raspberry & 1.80 \(\pm\) 0.31 & 1.35 \(\pm\) 0.19 & 1.69 \({}^{\pm}\) & 1.73 \({}^{\pm}\) & 1.75 \({}^{\pm}\) & 2.34 \({}^{\mathrm{abe}}\) \(\pm\) & 0.0011 \\  & & 0.19 & 0.17 & 0.16 & 0.33 & 0.03 \\ Strawberry with vanilla & 1.06 \(\pm\) 0.23 & 1.08 \(\pm\) 0.10 & 0.17 & 0.16 & 0.10 & 0.34 \\ Cranberry & 1.07 \(\pm\) 0.14 & 1.27 \(\pm\) 0.15 & 1.27 \(\pm\) 0.13 & 1.50 \(\pm\) 0.13 & 1.51 \(\pm\) 0.15 & 1.75 \(\pm\) 0.17 & 0.0025 \\ Cranberry with pomegranate & 1.18 \(\pm\) 0.15 & 1.36 \(\pm\) 0.21 & 1.65 \({}^{\pm}\) & 1.76 \({}^{\pm}\) & 1.74 \({}^{\pm}\) & 2.16 \({}^{\mathrm{abe}}\) \(\pm\) & 0.0004 \\ Cranberry with apple & 1.31 \(\pm\) 0.15 & 1.26 \(\pm\) 0.17 & 1.32 \(\pm\) 0.12 & 1.56 \(\pm\) 0.13 & 1.55 \(\pm\) 0.15 & 2.04 \(\pm\) 0.12 & 0.0002 \\ Cranberry with raspberry & 1.19 \(\pm\) 0.13 & 1.31 \(\pm\) 0.18 & 1.51 \({}^{\pm}\) & 1.76 \({}^{\mathrm{ab}}\) \(\pm\) & 1.82 \({}^{\mathrm{abc}}\) \(\pm\) & 1.98 \({}^{\mathrm{abc}}\) \(\pm\) & 0.0005 \\  & & 0.19 & 0.16 & 0.17 & 0.17 & & 0.0005 \\ Raspberry with chili & 1.39 \(\pm\) 0.22 & 1.58 \(\pm\) 0.11 & 1.56 \(\pm\) 0.12 & 1.58 \(\pm\) 0.11 & 1.57 \(\pm\) 0.18 & 1.83 \({}^{\mathrm{ab}}\) \(\pm\) & 0.0774 \\ Ginger with quinte and & & & & & & & & \\ strawberry & 1.03 \(\pm\) 0.15 & 1.23 \(\pm\) 0.10 & 1.33 \(\pm\) 0.12 & 1.42 \(\pm\) 0.13 & 1.68 \(\pm\) 0.18 & 2.05 \(\pm\) 0.47 & 0.0023 \\ Plum with chokeberry & 0.98 \(\pm\) 0.15 & 1.19 \(\pm\) 0.16 & 1.40 \({}^{\pm}\) & 1.53 \({}^{\mathrm{ab}}\) \(\pm\) & 1.67 \({}^{\pm}\) \(\pm\) & 1.72 \({teas - in T = 70 \({}^{\circ}\)C after 5 min of brewing, and Chokeberry with acai berry achieved the highest DPPH values at the brewing temperature of 100 \({}^{\circ}\)C after 5 min of brewing (Table 3).