2014 ASHS Annual Conference

Health benefits of tea [Camellia sinensis (L.) Kuntze], especially green tea, have been found in many studies, and those include lowering low-density lipoprotein and total cholesterol levels and the risk of coronary artery disease. Reputedly, green tea also has anticancer properties, but the results have been inconclusive. Despite potential health benefits, green tea contains high amounts of aluminum, fluoride, and oxalate that can be harmful to human health at higher concentrations. In addition, imported green tea may also be contaminated with pesticides, heavy metals such as copper and lead, and other pollutants. Aside from C. sinensis, leaves and other aerial parts of many species have been used for tea. Spicebush [Lindera benzoin (L.) Blume] is native to the eastern part of the U.S. from Maine to Texas, and can be found growing abundantly. Spicebush leaves and small stems have been used as tea while its potential as a tea source has not been fully exploited. The objective of the study was to examine phenolic content and antioxidant capacity of tea processed from dried leaves of spicebush. Leaves were harvested in 2012 and 2013. Leaves were washed and lightly dried with a paper towel. After weighing samples, samples were placed in a microwavable plastic bag for 30 sec./50g samples. Immediately after steaming, samples were roasted on an electric skillet at 200 °C. Spicebush teas were brewed by placing samples in boiling water for 10 min. Teas were filtered through a filter paper, prior to analysis and stored at 4˚C. Folin-Ciocalteu assay was performed to determine phenolic content of both spicebush samples and Lipton green tea, using gallic acid as a standard. Phenolic content of green tea was 19.0, while that of spicebush tea was 1.7 in g of gallic acid equivalent per 100 g of dry weight. Similarly, Ferric Reducing Antioxidant Power assay was performed to assess antioxidant capacity of these teas, determined as 1068.1 (green tea), and 263.2 (spicebush tea) expressed in mmol of Trolox® equivalent per g of dry weight. While phenolic content and antioxidant capacity of spicebush tea were less than those of green tea, domestic and sustainable production of spicebush tea may create opportunities for both farmers and health-conscious consumers.