Variation in phenolic content and antioxidant activity of fermented rooibos herbal tea infusions: role of production season and quality grade.

  title={Variation in phenolic content and antioxidant activity of fermented rooibos herbal tea infusions: role of production season and quality grade.},
  author={Elizabeth Joubert and Theresa Beelders and Dalene de Beer and Christiaan J Malherbe and Andr{\'e} de Villiers and Gunnar O. Sigge},
  journal={Journal of agricultural and food chemistry},
  volume={60 36},
Data are required to calculate the dietary exposure to rooibos herbal tea flavonoids and phenolic acids. Representative content values for the principal phenolic compounds and total antioxidant capacity of fermented rooibos infusion, taking into account variation caused by production seasons (2009, 2010, and 2011) and quality grades (A, B, C, and D), were determined for samples (n = 114) from different geographical areas and producers. The major phenolic constituents were isoorientin and… 

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