Generation of Hydrogen Peroxide and Phenolic Content in Plant-Material-Based Beverages and Spices

Abstract

Phenolics are the main components of plant extracts contributing to their antioxidant activity. However, they autoxidize, generating hydrogen peroxide. This study aimed to examine the correlation between the phenolic content, total antioxidant capacity (TAC), and the amount of H2O2 generated in extracts of 18 various plant materials. A significant correlation was found between the phenolic content and TAC measured by ABTS● decolorization, CUPRAC, FRAP, and DPPH● decolorization methods (correlation coefficients r of 0.94, 0.93, 0.90, and 0.78, respectively). However, the correlation between the phenolic content and H2O2 amount generated upon brewing (r = 0.25) and after 1 h incubation (r = −0.37) was low or negative. The correlation between the phenolic content and the change of H2O2 concentration during 1 h incubation of the extracts was negative (r = −0.61). Examination of three phenolics (pyrogallol, gallic acid, and quercetin) showed that all compounds generate but also scavenge H2O2. Therefore, the H2O2 concentrations in phenolic-containing extracts represent net results of the rates of generation and scavenging of H2O2, which may differ depending on the composition of phenolics in the extracts, do not always increase with the increase in time and concentration of phenolics, and cannot serve as an index of the phenolic content.