Introduction: Herbal teas contain phenolic compounds that also have antioxidant property in our daily diet. Honey is a natural sweetener that also contains antioxidant properties. In this work, the effect of honey addition on total phenol of some herbal teas were investigated
Methods: The honey samples were collected during spring and summer seasons (2020) and the honey was extracted by louveaux methodology. On the basis of our melissopalynological study, honey samples are classified as natural polyfloral honey obtained from two different honeys in the southern slopes of Central Alborz.
2 types of honey (with different doses of pollens in honey) were added into 5 different herbal teas (Malva Silvestre’s (Malvaceae), Cmaellia scinencies (Theaceae), Origanum (Lmiaceae), Cydonia oblonga (Rosaceae), Stachys lavandulifolia (Lamiaceae)) at 3 different temperatures (40oC , 55 oC , 70 oC), and the changes of total phenolic content were determined
Results: The highest total phenolic content (574.5 mg/kg) was related to Malva Silvestre’s that was mixed with natural polyfloral honey 1 at 70 oC. The lowest total phenolic content (171 mg/kg) was related to Cydonia oblonga that was mixed with natural polyfloral honey 2 at 70 oC.
Conclusion: The total phenolic content of the honey-added-tea samples were found to be increased.