Rooibos herbal tea: An optimal cup and its consumers

Area of Science:

• Food Science
• Nutritional Science
• Herbal Medicine

Background:

• Rooibos (Aspalathus linearis) composition varies significantly based on type, form, preparation, and flavoring.
• Total polyphenol content and total antioxidant capacity (TAC) are key indicators of rooibos's health-promoting properties.

Purpose of the Study:

• To identify the optimal rooibos preparation method for maximizing total polyphenol content and TAC.
• To characterize rooibos consumers and their consumption habits in relation to optimal preparation.

Main Methods:

• Quantified total polyphenol content using the Folin-Ciocalteau method.
• Assessed TAC via Trolox equivalent antioxidant capacity and ferric-reducing antioxidant power assays.
• Conducted a consumer survey in the George area, South Africa, to profile adult rooibos drinkers.

Main Results:

• Green rooibos, green leaves, powdered extract, and steeping for 10+ minutes yielded higher total polyphenol content and TAC.
• The optimal rooibos cup was defined as one steeped for 10 minutes or longer.
• Only 15.9% of surveyed consumers prepared the optimal cup, with teapot steeping associated with optimal preparation.

Conclusions:

• Optimal rooibos preparation involves steeping for at least 10 minutes to maximize health benefits.
• Current rooibos consumption patterns indicate insufficient preparation time among consumers to achieve maximum antioxidant potential.