Antioxidative Properties of White and Red Flowered Agathi (Sesbania grandiflora) Tea and Tea Extracts

Wijitra Liaotrakoon, Vachiraya Liaotrakoon, Wanwisa Inpanya, Thunrada Khabkaew


The study aimed to examine the effect of agathi (Sesbania grandiflora) variety (i.e. red and white flower varieties), flower with and without pollen, and infusion times on the total phenol and tannin contents, and antioxidative activity (DPPH free radical scavenging and ferric reducing antioxidant power; FRAP) of agathi teas. The total phenol content, DPPH, and FRAP of the red flower agathi in form of dried tea were higher than those of the white variety (p < 0.05). The total phenol content of red and white flowered agathi teas were remained about 77% and 55%, respectively (as dry basis weight) compared to the fresh flower agathi. In addition, the antioxidative activity of the agathi tea extracts significantly increased with increasing infusion time. The DPPH and FRAP of the tea extracts of flower agathi with pollen were slightly higher than those of the flower agathi without pollen tea extracts. After infusion the agathi tea with hot water (95 °C) for 10 min (time interval of 2 min), total phenol content, DPPH, FRAP, and tannin content of the red flowered agathi with pollen were the highest among all flower agathi teas (p < 0.05). Therefore, the agathi tea should be infused at 95 °C for 10 min to gain more bioactive compounds. The results indicated that the red flowered agathi tea had efficient antioxidative activity that they could be used as a potential source of natural antioxidants.


Antioxidative properties, tannin, agathi, tea, tea extract


S Gowri and K Vasantha. Antioxidant activity of Sesbania grandiflora (pink variety) L. Pers. Int. J. Eng. Sci. Technol. 2010; 2(9), 4350-4356.

N Loganayaki, N Suganya and S Manian. Evaluation of edible flowers of agathi (Sesbania grandiflora L. Fabaceae) for in vivo anti-inflammatory and analgesic, and in vitro antioxidant potential. Food Sci. Biotechnol. 2012; 21, 509-517.

S Gowri. Free radical scavenging and antioxidant activity of leaves from agathi (Sesbania grandiflora) (L.) Pers. American-Eurasian Journal of Scientific Research. 2010; 5(2), 114-119.

O Huabbangyang, M Buanong, C Wongs-Aree, C Techavutthiporn and V Srilaong. Study of nutritional and free radical scavenging activity in edible flowers. Agricultural Science Journal (in Thai). 2010; 41(3/1), 381-384.

P Siritrakulsak, P Chutichudet, B Chutichudet, M Plainsirichai and K Boontiang. Antioxidant activity of fifteen edible flowers in Maha Sarakham province. Kaen Kaset Agr. J. (in Thai). 2013; 41(suppl. 1), 607-611.

R Manteiga, DL Park and SS Ali. Risks associated with consumption of herbal teas. Rev. Environ. Contam. Toxicol. 1997; 150, 1-30.

V Naithani, S Nair and P Kakkar. Decline in antioxidant capacity of Indian herbal teas during storage and its relation to phenolic content. Food Res Int. 2006; 39, 176-181.

H Aoshima, S Hirata and S Ayabe. Antioxidative and anti-hydrogen peroxide activities of various herbal teas. Food Chem. 2007; 103, 617-622.

H Speisky, C Rocco, C Carrasco, EA Lissi and C López-Alarcón. Antioxidant screening of medicinal herbal teas. Phytother Res. 2006; 20, 462-467.

ECW Chiang, LP Yan and TL Ngar. Analysis and Evaluation of Antioxidant Properties of Thai Herbal Teas. International Journal for the Advancement of Science and Arts. 2011; 2(2), 8-15.

N Chomchalow and A Hicks. Health potential of Thai traditional beverages. AU Journal of Technology. 2001; 5(1), 20-30.

KT Chung, T Wong, C Wei, Y Huang and Y Lin. Tannins and human health: a review. Crit. Rev. Food Sci. Nutr. 1998, 38(6), 421-464.

Y Ushir, A Luha, S Abhang and K Vadalia. Estimation of secondary metabolites in different tea and coffee brands from Indian market. International Journal of Pharmacy and Life Sciences. 2011, 2(3), 599-600.

K Mahattanatawee, JA Manthey, G Luzio, ST Talcott, K Goodner and EA Baldwin. Total antioxidant activity and fiber content of select Florida-grown tropical fruits. J. Agr. Food Chem. 2006; 54, 7355-7363.

LC Wu, HW Hsu, YC Chen, CC Chiu, YI Lin and JAA Ho. Antioxidant and antiproliferative activities of red pitaya. Food Chem. 2006; 95, 319-327.

YY Lim, TT Lim and JJ Tee. Antioxidant properties of several tropical fruits: a comparative study. Food Chem. 2007; 103, 1003-1008.

BR Rajesh, VP Potty and SG Sreelekshmy. Study of total phenol, flavonoids, tannin contents and phytochemical screening of various crude extracts of Terminalia catappa leaf, stem bark and fruit. International Journal of Applied and Pure Science and Agriculture. 2016; 02(06), 291-296.

G Cao, E Sofic and RL Prior. Antioxidant capacity of tea and common vegetables. J. Agric. Food Chem. 1996; 44(11), 3426–3431.

P Siddhuraju, A Abirami, G Nagarani and M Sangeethapriya. Antioxidant capacity and total phenolic content of aqueous acetone and ethanol extract of edible parts of Moringa oleifera and Sesbania grandiflora. International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering. 2014; 8(9), 1090-1098.

ST Jung, YS Park, Z Zachwieja, M Folta, H Barton, J Piotrowicz, E Katrich, S Trakhtenberg and S Gorinstein. Some essential phytochemicals and the antioxidant potential in fresh and dried persimmon. Int. J. Food Sci. Nutr. 2005; 56(2), 105-113.

T Katsube, T Yoko, M Sugiyama, T Furuno and Y Yamasaki. Effect of air-drying temperature on antioxidant capacity and stability of polyphenolic compounds in mulberry (Morus alba L.) Leaves. Food Chem. 2009; 113, 964–969.

SU Rehman, K Almas, N Shahzadi, N Bhatti and A Saleem. Effect of time and temperature on infusion of tannins from commercial brands of tea. Int. J. Agri. Biol. 2002; 4(2), 285-287.


  • There are currently no refbacks.

Online ISSN: 2228-835X

Last updated: 20 June 2019