Table. 3. Table 3

Total polyphenols, flavonoids, and antioxidant capacity of tea blends made from dried Equisetum arvense, Desmodium molliculum, and Mentha piperita plants

Mixture	Total polyphenols (mg EAG/100 g)			Flavonoids (mg CAT/g)			Antioxidant capacity by DPPH (μmol Trolox/g)
	Observed	Predicted		Observed	Predicted		Observed	Predicted
1	2,714.55±40.67	2,039.85		32.20±0.44	24.61		118.02±6.10	87.55
2	2,811.28±36.55	2,527.50		37.05±0.40	33.07		145.82±6.16	126.38
3	2,374.43±68.46	2,577.71		32.07±1.27	32.93		112.89±6.17	122.80
4	2,161.92±42.59	1,939.43		27.27±0.97	24.90		106.86±5.22	94.72
5	2,974.49±54.25	3,065.35		39.73±0.19	41.39		155.08±6.58	161.64
6	950.96±19.29	813.50		10.19±0.49	8.42		33.99±2.46	27.80
7	1,280.37±4.53	1,451.78		15.35±0.21	16.44		48.83±4.28	55.88
8	1,196.84±7.30	1,401.57		13.94±0.56	16.59		50.54±1.65	59.46
9	2,000.70±41.50	2,090.07		22.73±1.43	24.47		81.49±4.19	83.97
10	1,840.60±20.08	1,989.64		23.44±0.60	24.76		86.71±7.31	91.13
11	1,790.92±24.26	1,989.64		22.56±1.13	24.76		77.17±3.82	91.13
12	1,778.60±17.50	1,989.64		20.57±0.11	24.76		76.18±3.75	91.13

DPPH, 2,2-diphenyl-1-picrylhydrazyl radical.

Prev Nutr Food Sci 2023;28:444~452 https://doi.org/10.3746/pnf.2023.28.4.444