Effects of Heating Time and Extraction Method on the Antioxidant Properties of Teas Consumed in Burkina Faso

Abstract

Tea preparation conditions can influence the recovery of bioactive compounds and the antioxidant properties of the resulting beverage. This study compared the effects of heating time and extraction procedure on ten commercial tea samples consumed in Burkina Faso. Each sample underwent two successive decoctions at 100 °C for either 30 min or 1 h and three successive hydro-methanolic macerations. The extracts were examined through qualitative phytochemical screening, quantitative determination of total phenolics, total flavonoids and theophylline, and antioxidant assessment using DPPH, FRAP and SOD assays. Sterols and triterpenes, flavonoid aglycones, tannins and saponins were detected in all extracts. Simida tea showed the highest reported total phenolic content in the decoction extracts (29.42 ± 1.04 mg GAE/100 mg), whereas Moringa tea showed the highest total flavonoid content (5.581 ± 0.15 mg QE/100 mg). Maceration generally favoured flavonoid recovery, while successive decoction, particularly the second decoction, improved polyphenol recovery. Simida tea showed the strongest ferric-reducing activity, and Wush Wush tea had the highest theophylline content and the strongest reported SOD activity among the macerates. DPPH responses varied among samples and extraction stages. Overall, the findings indicate that extraction procedure, heating duration and successive extraction influence the phytochemical and antioxidant profiles of the teas. The second decoction was generally the most effective household-relevant procedure for recovering phenolic antioxidants.