Antioxidant analysis comparison between Cacao Tea, Berries, Coffee and common teas

What is Cacao Tea?

Cacao Tea is chocolate tea made from cacao husks and nibs. Cacao husks are the outer shells of the cacao bean and cacao nibs are the inner fruit of a cacao. If you can imagine enjoying the taste of a good quality piece of dark chocolate and at the same time experience the soothing warmth of a cup of tea, then you have got to get yourself some cacao tea.

Antioxidants Comparison of Fruit, Berries, Teas, Coffee with Benns’ Cacao Tea

Variants

Total Phenolic Content

(mg GAE /100gm)

Remarks References
Apple 1300.0 * Marja P. Ka¨hko¨nen et al., 2001
Cowberry 2241.0 * Marja P. Ka¨hko¨nen et al., 2001
Strawberry 2410.0 * Marja P. Ka¨hko¨nen et al., 2001
Coffee 2459.7 # Benns Chocolate & UCSI University
Raspberry 2488.0 * Marja P. Ka¨hko¨nen et al., 2001
Bilberry 3057.0 * Marja P. Ka¨hko¨nen et al., 2001
Benns’ Malaysia single estate cacao tea 3366.0 # Benns Chocolate & UCSI University
Black tea 3415.6 # Benns Chocolate & UCSI University
Benns’ Vietnam single estate cacao tea 3793.5 # Benns Chocolate & UCSI University

Table 1: Total Phenolic Content (mg GAE/100gm) Comparison Between Fruits, Coffee,  

               Teas, and Benns’ Cacao Tea in Ascending Order.

Remarks:  * Fruit extracts are produced using 70% acetone as extraction solvent.

                    # Tea or Coffee Extracts are produced using 70% methanol as extraction solvent

Table 1 showed that bilberry contains the highest antioxidant content followed by raspberry, strawberry, cowberry, and apple ranging from 3057 to 1300mg GAE/100gm where analysis was conducted by Marja P. Ka¨hko¨nen et al., in 2001. On the other hand, from the antioxidants analysis we have conducted, the results showed that Benns’ Vietnam single estate cacao tea and Benns’ Malaysia single estate cacao tea contained 3793.5mg GAE/100g and 3366.0 mg GAE/100g of total phenolic content (TPC) per serving size, respectively. At the same time, we have conducted TPC for other beverages which are commonly consumed by consumers which are black tea, and coffee. Black tea contained 3415.6 mg GAE/100g, and coffee contained 2459.7mg GAE/100g of TPC, respectively.

In conclusion, Benns Vietnam single estate cacao tea consists of the highest antioxidant content followed by black tea, Benns Malaysia single estate cacao tea, and lastly coffee for beverages. Whereas for berries, bilberry contains the highest antioxidant content followed by raspberry, strawberry, cowberry, and apple. From the results, we can see that cacao tea packed abundance goodness of nutrients and antioxidants as good as berries, coffee, and tea. Therefore, it is a good choice to taste a cup of Benns cacao tea now to replenish your body’s antioxidant needs.

Health Benefits of Cacao Tea

Cacao tea contains antioxidants (example: phenolic phytochemicals and flavonoids), neurotransmitters (example: phenylethylamine and anandamide) caffeine, amino acids, micronutrients (like magnesium, iron and zinc), healthy fats, thermogenic aids etc. Given that the husks absorb many of the nutrients from the beans themselves, cacao tea packs some nutritional punch containing many similar health properties, one of them being improving cardiovascular health by lowering blood pressure.

Cacao is one of the highest plant-based sources of magnesium and the chocolate tea is rich in antioxidants and other vitamins. But let’s not forget its mood-boosting effects, containing theobromine which is a natural stimulant with a gentle slow-releasing effect to give you that little pick-me-up without the harsh crash you get from caffeine, and ‘bliss chemical’ anandamide which is released when we are feeling great.

Reference:

Marja P. Ka¨hko¨nen, Anu I. Hopia, and Marina Heinonen, 2001, Berry Phenolics and Their Antioxidant Activity, J. Agric. Food Chem. 49, 4076-4082.

Start typing and press Enter to search