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The antioxidant activity, total polyphenol and total flavonoid content differences of local Hainan specialty teas (Moringa Tea, Kuding Tea, Wuzhishan Green Tea, Baisha Green Tea, Wuzhishan Black Tea, Languiren and Partridge Tea) were evaluated. Results revealed significant variations in antioxidant activity among the teas. The antioxidant activity of the tea extract exhibited a dose-dependent relationship with sample concentration and demonstrated excellent thermal stability. The total polyphenol and total flavonoid content of the teas was ranged from 9.80% to 22.84% and 0.90% to 4.67%, respectively, and the total polyphenol content of Wuzhishan Green Tea was the highest, which was 2.33 times that of Moringa Tea. The difference in total polyphenol content of Kuding Tea, Wuzhishan Black Tea, Languiren, and Partridge Tea was not significant, while the total flavonoid content of Wuzhishan Green Tea was the highest, and the total flavonoid content of Wuzhishan Green Tea was 5.18 times that of Moringa Tea. The difference in total flavonoid content of Wuzhishan Black Tea, Languiren, and Partridge Tea was not significant, and the total polyphenol and total flavonoid content of Wuzhishan Green Tea were the highest among the teas. The seven tea extracts had antioxidant reduction ability, and the tea polyphenol content and total flavonoid content showed a good quantitative relationship with the scavenging ability of free radicals. Moringa Tea had the strongest ability to scavenge ABTS, Wuzhishan Black Tea had the strongest ability to scavenge superoxide radicals, and Baisha Green Tea had the best antioxidant effect overall, with the reduction ability, DPPH scavenging ability, hydroxyl radical scavenging ability were the strongest. The antioxidant properties of the seven tea extracts did not change significantly when incubated at different temperature conditions and boiling water, indicating that the seven tea extracts had better thermal stability. This study shows that Hainan specialty teas are rich in total polyphenols and total flavonoids and exhibit strong antioxidant abilities, providing a theoretical foundation for further development and utilization of Hainan specialty teas.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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