Evaluation of Insect Tea Extracts' in Vitro Antioxidant Activities: A Comparative Study with Vitamin C

Abstract

Insect tea is a fascinating variety of tea in China, created through the intricate process of utilising the faecal pellets of particular insects that have consumed specific plants and then undergoing digestion or fermentation. Insect tea is renowned for its unique taste and numerous health advantages. This study aims to scientifically evaluate the antioxidant effects of insect tea samples. It focuses on experimental analysis to investigate the antioxidant activity of insect tea extracts. This study examines the impact of varying concentrations of insect tea extracts and a positive control (vitamin C) on total reducing power and the ability to scavenge DPPH•, ABTS+•, and OH radicals. Based on the findings, it is evident that the insect tea extract possesses significant reducing power at a concentration of 0.05 mg/mL. The extract exhibits impressive scavenging rates for DPPH•, ABTS+•, and •OH radicals, with percentages of 29.23%, 25.42%, and 11.11%, respectively. In this concentration, the insect tea extract demonstrates the most potent scavenging ability for DPPH• radicals. As the concentration of insect tea extract is increased to 0.40 mg/mL, the total reducing power reaches 1.211. This is accompanied by scavenging rates of 91.51%, 97.70%, and 69.99%, respectively. These results suggest that the antioxidant capacity improves as the concentration of insect tea extract increases. In vitro antioxidant activity of insect tea extract has been observed at a concentration of 0.05 mg/mL, and its antioxidant effect becomes more pronounced as the concentration increases.