Tea consumption has grown significantly due to its well-documented health benefits, including the prevention of cardiovascular and neurodegenerative diseases. These benefits are primarily attributed to the antioxidant properties of polyphenolics and other compounds. So, bringing information on the nutritional properties in herbal infusions has become relevant to promote consumer choices. Leveraging the luminescence generated by the catalytic decomposition of Oxone®, we developed a chemiluminescent procedure to measure the total reducing capacity (TRC) of phenolic compounds and quantify the total content of oxidizable compounds (TCOC) in teas and infusions. TRC values of ten phenolic compounds were quantified and expressed in Trolox®, while TCOC values from twelve tea and infusion samples were determined and expressed in gallic acid. The TCOC values were compared with total polyphenol content and total antioxidant capacity. No correlation was observed between TRC values and the number or position of hydroxyl or other groups. However, strong correlations were identified between TCOC values and polyphenol content (r=0.860) and antioxidant capacity (r=0.788) in the analyzed samples, suggesting the polyphenolic content contributes to both TCOC and total antioxidant activity. These findings increase awareness of the nutritional and medicinal value of infusions, reinforcing their role as functional foods.
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