Preliminary Evaluation of Antioxidant Activity and Total Phenolic Content of Ready-to-drink Tea Beverages from Convenient Stores in Thailand
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Abstract
Ready-to-drink tea beverages are widely consumed in Thailand due to their convenience and accessibility. While tea is known to possess numerous health-promoting properties, the efficacy of these benefits in the ready-to-drink (RTD) formulation remains uncertain. This is primarily attributed to the potential instability and degradation of key phytochemicals in tea over time. Objective: This study aims to assess the antioxidant activity and total phenolic content of ready-to-drink (RTD) tea beverages. Methods: During July - October 2025, twelve commercially available tea beverages—purportedly derived from green, oolong, and black tea varieties—were purchased from convenience stores in Phra Nakhon Si Ayutthaya. The claimed caffeine content of each sample was documented. Subsequently, the antioxidant activity of the beverages was assessed using the hydrogen peroxide and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assays. Total phenolic content of these RTD tea beverages was also evaluated. Results: Hydrogen peroxide scavenging activity of tea beverages were in the range between 0.45 ± 0.02 to 1.56 ± 0.01 mg vitamin C equivalent (VCE)/ml RTD tea while DPPH radical scavenging activity were in the range between 0.36 ± 0.02 to 0.80 ± 0.02 mg VCE/ml RTD tea. Total phenolic content of tea beverages was in the range between 0.23 ± 0.01 to 0.53 ± 0.01 mg gallic acid equivalent/ml RTD tea. Among the tested samples, beverages prepared from black and oolong tea demonstrated the highest hydrogen peroxide scavenging activity, while black tea and green tea showed the highest DPPH radical scavenging activity (p < 0.05). Green tea and Oolong tea contained the highest phenolic content (p < 0.05). A moderate positive correlation between caffeine content, total phenolic content and hydrogen peroxide scavenging activity was observed (Pearson’s correlation coefficient, r = 0.552, p < 0.001 and r = 0.402, p < 0.05, respectively). Conclusion: The results suggested that drinking tea beverages might have positive health benefits. Further investigations should assess antioxidant activity using alternative methods, as well as quantify phytochemical levels in tea beverages.
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