Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2 5 2014 05 27 The Phenolic Composition and Antioxidant Activity of Tea with different Parts of Sideritis condensate at Different Steeping Conditions 258 262 EN Meryem KARA Huseyin SAHIN Halbay TURUMTAY Saliha DINC Selcuk University Advanced Technology Research and Application Center, Konya-TURKEY Ahmet GUMUSCU JFNR2014258 10.12691/jfnr-2-5-8 2014 04 17 2014 05 22 2014 05 27 Tea with different parts (flower, leaf, seed) of Sideritis condensate infused at different temperatures (60 and 100°C) and times (5, 10 and 30 minutes) were assessed for their phenolic composition and antioxidant activities. Leaf tea had the highest total phenolic content where as seed tea had the lowest.Leaves soaked at 100°C for 10 minutes had the highest total phenolic content. Total phenolic content of flower tea increased with increase in extraction temperature and time. Radical scavenging activities of leaves infused at 60°C for 5, 10 and 30 minutes were statistically in the same group but lower than those of leaves soaked at 100°C for 5, 10 and 30 min. The major phenolic compound identified from almost all aqueous infusions was the p-coumaric acid. The conditions of tea prepared from leaves of the Sideritis condensata at 100°C for 5, 10 and 30 minutes are the most appropriate conditions in regard to extraction of the highest total phenolics and the strongest antioxidant activity.