Antioxidants are abundantly found in beverages and drinks made from natural plant parts, such as the seeds, leaves or fruits. Antioxidant activity analysis by researchers in Italy in beverages and drinks indicates that coffee has the highest antioxidants, followed by red wine and tea.
In the following table are drinks (wines, teas, coffee and others) collected in Italy and analysed for antioxidant capacity with three methods, FRAP, TRAP and TEAC using fresh samples.
Antioxidants in Coffee, Wines, Teas
| Antioxidant Source |
Antioxidant activity (estimated by three different methods)
| ||
|---|---|---|---|
| FRAP (mmol Fe2+/L) | TRAP (mmol Trolox/L) | TEAC(mmol Trolox/L) | |
| Coffee | |||
| Coffee (espresso) | 129.38 | 66.00 | 36.54 |
| Coffee (espresso, decaffeinated) | 93.01 | 45.82 | 26.96 |
| Coffee (extracted) | 96.40 | 59.57 | 30.29 |
| Coffee (soluble) | 108.56 | 52.37 | 32.48 |
| Wines | |||
| Wine (Aglianico, red) | 30.53 | 16.09 | 12.14 |
| Wine (Chianti, red) | 31.53 | 14.84 | 11.43 |
| Wine (Sauvignon, red) | 23.90 | 11.73 | 8.95 |
| Wine (Villa Torre, rosé) | 8.33 | 2.24 | 2.42 |
| Wine (Tamerici, rosé) | 7.22 | 3.20 | 2.18 |
| Wine (Bardolino, rosé) | 4.66 | 1.98 | 1.52 |
| Wine (Vernaccia, white) | 5.04 | 2.32 | 1.94 |
| Wine (Pinot, white) | 3.72 | 2.10 | 1.68 |
| Wine (Greco di Tufo, white) | 3.83 | 1.86 | 1.61 |
| Tea | |||
| Tea (black) | 10.09 | 4.87 | 3.60 |
| Tea (green) | 18.00 | 7.63 | 6.01 |
| Chamomile | 0.65 | 1.26 | 0.61 |
| Other drinks | |||
| Vinegar (red) | 9.50 | 4.80 | 3.12 |
| Cognac | 2.25 | 1.46 | 1.29 |
| Grappa | ND | ND | 0.18 |
| Rum | ND | ND | 0.04 |
| Whiskey | 3.45 | 2.31 | 1.68 |
| Beer (lager) | 2.78 | -- | 1.04 |
FRAP = Ferric reducing antioxidant power; TRAP = total radical-trapping antioxidant parameter; TEAC = Trolox equivalent antioxidant capacity. Antioxidant capacity in alcoholic beverages (wines and beer), teas and coffees samples collected in Italy .
Source:
Nicoletta Pellegrini, Mauro Serafini, Barbara Colombi, Daniele Del Rio, Sara Salvatore, Marta Bianchi and Furio Brighenti. 2003. Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different In Vitro Assays. J. Nutr. 133:2812-2819.