Vorgabe neu

Journal of Applied Botany and Food Quality 80, 138 - 144 (2006)

1ARC Infruitec-Nietvoorbij, Stellenbosch, South Africa
2Department of Food Science, Stellenbosch University, Stellenbosch, South Africa

3Federal Centre for Breeding Research on Cultivated Plants, Institute of Plant Analysis, Quedlinburg, Germany

Production and quality aspects of rooibos tea and related products.
A review

Elizabeth Joubert1, 2, Hartwig Schulz3

(Received June 19, 2006)

Summary

Use of the herbal tea, rooibos, made from the indigenous South
African fynbos plant, Aspalathus linearis spp. linearis, has shown
tremendous growth on the international markets since the 1990s. From
a small beginning in 1904, solely depended on wild harvesting, the
industry has developed out of the selected and cultivated Nortier
type, leading to improved quality. Traditional rooibos is processed,
entailing an oxidation („fermentation“) step, essential to develop the
characteristic sweetish flavour and red-brown colour. Higher anti-
oxidant levels for unfermented rooibos resulted in the development
of green rooibos and extracts enriched in aspalathin, a potent anti-
oxidant unique to rooibos. Major markets for rooibos extracts are
ready-to-drink iced teas and cosmetic products.

Introduction
The use of rooibos tea (Aspalathus linearis) spans at least more than
230 years and is still enjoyed by an ever-increasing market. In 1772,
the botanist, Carl Thurnberg, during a visit to Africa, reported that
indigenous people of the Cape, the Khoi, used the rooibos plant to
make a beverage. The plant is indigenous to South Africa and forms
part of the fynbos biome, one of six floral kingdoms. In the early
1900s the tea came to the attention of Benjamin Ginsberg, a merchant
of Clanwilliam. He bought the tea for marketing from descendants
of the Khoi in the region who, during the summer months, harvested
the rooibos plants growing wild in the mountains.

In the early 1930s the first experiments with cultivation of rooibos
took place. By the Second World War, the demand for rooibos tea
had escalated due to a shortage of Oriental tea. However, after the
war, the rooibos tea market collapsed; poor and inconsistent quality
tea, and overproduction made rooibos as crop uneconomical by 1953/
54. These factors prompted the establishment of the „Rooibos Tea
Control Board“ to stabilize the industry through orderly marketing
and standardization of the tea quality. This one-channel marketing
system was abolished in 1997, which opened the way for several
marketing companies to enter the rooibos industry.

The worldwide demand for rooibos tea grew from 524 tons in 1955
to 10,600 tons in 2003, with exports comprising 6,400 tons. Most of
the tea is exported to Germany (previously West Germany), where it
was first sold in 1961 as „Rotbuschtee“ or „Massai-Tee“. Some tea
was also exported to the USA and sold under the trade name ‘Kaffree
tea’ (MORTON, 1983). Since 1984 rooibos was sold in Japan where
its „anti-ageing“ properties were an important selling aspect. Recent-
ly, the opportunities, provided by a changing herbal tea market,
stimulated the development of unfermented („green“) rooibos. Most
of its production is sold as herbal tea or is used to prepare extracts
for the food, beverage and cosmetic industries.

Botanical classification

The rooibos tea plant, Aspalathus linearis (Brum.f.) Dahlg., is unique
to South Africa. Aspalathus linearis ssp. linearis is the most common

of the subspecies and includes those types used for tea production.
The plants are erect or prostrate shrubs, growing up to 2 m tall in
nature, with yellow flowers and needle-like leaves. DAHLGREN (1968)
first described the variation in this species, giving a detailed account
of the morphology and geographical distribution of the various wild
forms and different types. The size, density of branching, develop-
ment of short shoots, leaf size and flowering time of the species
A. linearis vary considerably.

It is only the red type, divided into the selected and improved Nortier
type (cultivated), and the wild-growing Cederberg type, with its
broader and coarser leaves (MORTON, 1983) that is normally used
for processing. Other types, i.e. the grey, black and red-brown types,
were in the early years harvested in the wild for tea processing, and
also today a small quantity of wild tea finds its way to the processors.
Marketing of the grey and black types was discontinued by 1966
due to their poor quality (ANON., 1967). The black type gives an
infusion that is not typically red-brown, nor is the flavour charac-
teristic (COETZEE et al., 1953).

Cultivation

Commercial cultivation of the Nortier type rooibos occurs mainly in
the Cederberg mountain region, but some tea is also cultivated in
areas as far as Darling and Nieuwoudtville. The plants grow in deep,
well-drained, sandy, acid soil (NOLTE, 1968). Being a legume, the
plant has a well-nodulated root system for fixing elemental nitrogen
from soil water. In vitro propagation was investigated for producing
large numbers of homogenous plants (LE ROUX et al., 1992), but due
to poor survival when planted out, plants are still propagated from
seeds. Recent attempts to propagate rooibos from cuttings were also
not successful (J. Brand, Rooibos Ltd, Clanwilliam, pers. comm.,
2006). Seedlings, 100 to 150 mm high, are planted between June
and August at approximately 8,000 to 10,000 plants per hectare.
Branching is stimulated by topping the plant after about 8 months
to a height of 30 cm. The first harvest takes place after 18 months
during summer, but full production is only realized after 3 years.
A fully-grown bush yields about 70 to 125 g of dry tea (J. Brand,
Rooibos Ltd, pers. comm., 2006). CHENEY and SCHOLZ (1963) docu-
mented that the best harvest occurs in the fourth and fifth years
after planting and that some of the bushes start to die after the
seventh harvest. However, the present situation has changed dras-
tically, with bushes already dying after the second harvest. This
problem is caused amongst other by the two fungus species,
Diaporthe phaseolorum and Neocosmospora vasinfecta (SMIT and
KNOX-DAVIES, 1989). Insects that could cause considerable damage
to the plants, if not effectively controlled, are the clearwing moth
(Sesiidae), looper (Isturgia exerraria) and leafhopper (Molopoterus
theae Theron). Chemical spaying is used to control these insects,
but the demand for organically produced tea has prompted research
into development of an integrated pest management programme.
Biological control mechanisms such as the use of pheromone for the
clearwing moth are investigated (J. Brand, Rooibos Ltd, pers. comm.,
2006).

For the production of traditional rooibos („fermented“ tea) harvesting
takes place in the summer, from December, until early autumn. Tea
is harvested mechanically or manually with sickles by cutting the
whole bush a few centimeter above the topping height. No or little
flowers should be present since it gives an unpleasant flavour to
rooibos tea. After harvesting the branches are bound in bundles for
transport to the processing yard.

Processing

The processing of traditional rooibos tea entails the following: Tea
shoots are shredded into 3 to 4 mm lengths, placed in a „fermentation“
heap and bruised by late afternoon, followed by addition of water,
further bruising and mixing. Bruising and addition of water are neces-
sary to accelerate „fermentation“, which is initiated during shred-
ding. The water also serves to extract polyphenols, acting to colour
the stems when absorbed. Fermentation takes place during the night
and the heap is spread open to dry in the sun the following morning.
Fermentation can take from 8 to 24 h, with an average fermentation
time of 12 to 14 h, depending on the climatic conditions, the com-
position of the plant material and processing conditions. During
fermentation the aroma of the wet tea changes from resinous, hay-
like and grassy to sweet, apple-like or honey-caramel to sour de-
pending on the stage of fermentation. As soon as the characteristic
sweet, honey-like aroma and red-brown colour of the tea are fully
developed, the product is spread open in a thin layer (15-20 mm) to
dry in the sun. The development of a sour aroma is indicative of
over-fermentation. Brushing is done to break up any lumps and to
accelerate drying, but excessive quantities of tea dust are formed
which have to be separated later on. Before packaging the tea is

sieved to obtain the required fine cut, which is then steam-pasteurized
to ensure that the tea meets the required microbial standards.

Since no control over individual processing parameters is possible
with the traditional open-air fermentation method, controlled fer-
mentation and drying of rooibos have been investigated as alternatives
to ensure optimum and consistent quality (JOUBERT and DE VILLIERS,
1997). However, this progress is resisted by industry due to cost im-
plications in terms of capital expenditure and energy requirements.

Research showing unfermented rooibos to have higher antioxidant
capacity than its traditionally processed counterpart (VON GADOW
et al., 1997a; STANDLEY et al., 2001), stimulated the development of
green rooibos (DE BEER and JOUBERT, 2002) as an alternative rooibos
product for the international market. With the processing of green
rooibos, the oxidative changes should be kept to a minimum to obtain
tea with a green colour. This is achieved, either by inactivation of
enzymes by subjecting the tea to a steaming process or drying whole
shoots at low temperatures and air humidity to a critical moisture
content before shredding, followed by further drying to the required
moisture content.

Other processing includes the preparation of extracts and powders.
First developed in the 1980s (JOUBERT, 1988, 1990), it is only the
past few years that aqueous extracts and extract powders, pre-
pared from fermented tea, find application in the food and beverage
industries (ANON., 2005a,b). A large selection of ready-to-drink
beverages, either natural or flavoured, is offered on the market in
South Africa, and has recently been introduced also to the European
market. Other applications include candies, flavouring of a carob-
based „chocolate“ and coating of honeybush tea leaves (Cyclopia
spp.) with a rooibos extract to enhance its antioxidant activity.

Tab. 1: Comparison of the antioxidant activity of aqueous soluble solids of green and fermented rooibos

Assay Endpoint Green rooibos Fermented rooibos Reference(s)

DPPH • % Scavenginga 86.6 83.4 VON GADOW et al., 1997b

% Scavengingb 87.3 83.0 JOUBERT et al., 2004

EC50
c 2.33 3.62 adapted from STANDLEY et al., 2001

EC50
c 3.24 3.87 JOUBERT et al., 2004

Rate of scavengingd 8.3 x 10-4 7.35 x 10-4 WINTERTON, 1999

O2
-• IC50

e 44.4 60.5 adapted from STANDLEY et al., 2001

IC50
e 69.4 78.3 JOUBERT et al., 2004

Linoleic acid emulsion % Inhibition (CD) f 28.6 28.0 JOUBERT et al., 2005

β-Carotene-linoleic acid oxidation AACg 557 607 VON GADOW et al., 1997b

Sunflower oil-in-water emulsion % Inhibition (peroxides)h 90.0 80.9 WINTERTON, 1999

Induction time (PV) i 35 31

% Inhibition (CD) j 58.1 54.5

Methyl linoleate micelles % Inhibition of TBARSk 22.8 30.3 WINTERTON, 1999

a Scavenging (%) of DPPH • (6 x 10-5 M) after 2 h
b Scavenging (%) of DPPH • (3.04 x 10-5 M) after 20 min
c Effective concentration of soluble solids (mg) per ml reaction mixture to scavenge 50% of DPPH •
d DPPH • rate of scavenging (s-1), calculated during unsteady state conditions (time 0 – 3 min), expressed as the change in the absorbance at 515 nm over time.
e Concentration of soluble solids (mg) per ml reaction mixture required to inhibit 50% of NBT reduction
f Inhibition (%) of conjugated diene (CD) formation after 21 h incubation at 40°C
g Antioxidant activity
h Inhibition of peroxides after 35 days incubation at 30°C
i Time required for oxidation to reach a peroxide value (PV) of 10 meq/kg oil with incubation at 30°C
j Inhibition of CD formation after 31 days incubation at 30°C
k Inhibition of the formation of thiobarbituric reactive substances (TBARS) after 16 h incubation at 37°C

Production and quality aspects of rooibos tea and related products 139

Extracts from green rooibos (TIEDTKE and MARKS, 2002; OTTO
et al., 2003), containing high levels of the active principle, aspalathin,
are produced for the nutraceutical and cosmetic industries. Green
rooibos is preferably used because of its higher antioxidant activity
(Tab. 1). Selective extraction of fermented rooibos also provides a
product with enhanced antioxidant activity (VON GADOW et al.,
1997b; JOUBERT et al., 2004), but the brownish dried extract is not
suitable for the cosmetic industry.

Quality standards and control

Apart from quality standards pertaining to microbial contamination
and pesticide residue levels (ANON., 2000), no regulatory quality
standards or requirements relating to composition, active com-
pounds or antioxidant activity exist for traditional and green rooibos.
Nevertheless, there is an increasing interest to offer green rooibos
extracts with high levels of aspalathin for the cosmetic and functional
food markets (B. Weinreich, Raps & Co, Kulmbach, Germany, pers.
comm., 2003). However, the aspalathin content of green rooibos is
not routinely determined by processors and presently visual in-
spection of colour serves as the only quality control parameter. The
leaves should have a light green colour, giving a light yellowish
to orange infusion. The development of a red-brown leaf colour is
indicative of undesirable oxidation, and thus degradation of aspalathin
in green rooibos. Usually less than 7% of the aspalathin content is
retained after fermentation (JOUBERT, 1996). The lack of a rapid
screening method for quantification of aspalathin content of green
rooibos prompted the development of NIR (STEUER et al., 2000;
SCHULZ et al., 2003; MANLEY et al., 2006), as well as RAMAN
spectroscopy (unpublished data) prediction models. Their advantage
is that measurement of aspalathin can be done directly on the dried,
ground plant material.

Manufacturers of extracts have introduced product specifications such
as minimum Total Polyphenol (TP) content and Total Antioxidant
Activity (TAA) values. Green rooibos extract, standardized at 15%
aspalathin content, and a fermented rooibos extract, standardized
in terms of orientin content, have recently been introduced for the
functional food market.

Another factor worth considering is authenticity. The increasing
demand for organic rooibos has sparked renewed interest from
farmers in rooibos growing in the wild. Some samples of wild rooibos,
obtained from a processing yard, showed atypical HPLC profiles
compared to the cultivated type (Fig. 1). Sample 1 contains rutin as
major compound with little or no aspalathin whereas in sample 2 an
unidentified dihydrochalcone or flavanone has been detected by
HPLC-DAD as major compound. VAN HEERDEN et al. (2003) de-
monstrated large phenolic variation in wild populations of rooibos.

Chemical composition

Rooibos tea is caffeine-free with a low tannin content compared
to black tea (BLOMMAERT and STEENKAMP, 1978). Exhaustive ex-
traction of the water extract with an organic solvent showed that it
contains ca. 50% complex tannin-like substances (FERREIRA et al.,
1998). The isolated tannin was shown to be an irregular heteropoly-
mer of the procyanidin type with (+)-catechin and (-)-epicatechin as
chain-extending units and only catechin as the terminal flavanol
(FERREIRA et al., 1998; MARAIS et al., 1998). Other condensed tannin-
type compounds are procyanidin B3 and the profisinidin triflava-
noid, bis-fisetinidol- (4β,6:4βB,8)-catechin which are present only
at very low concentration (FERREIRA et al., 1995). Apart from the
two major dihydrochalcones, aspalathin (structure elucidation by
KOEPPEN and ROUX, 1966) and nothofagin (JOUBERT, 1996), the

flavones orientin, isoorientin (Fig. 2) (KOEPPEN and ROUX, 1965)
vitexin, isovitexin, chrysoeriol (RABE et al., 1994) and luteolin
(SNYCKERS and SALEMI, 1974) have been detected in rooibos, as well
as the flavonols rutin, isoquercitrin (KOEPPEN et al., 1962), quercetin
(SNYCKERS and SALEMI, 1974), hyperoside (BRAMATI et al., 2002),
luteolin-7-O-glucoside (KAZUNO et al., 2005) and the flavanol (+)-
catechin (FERREIRA et al., 1995) have been found in the plant
material. A biomimetic study of the fermentation process showed
oxidative conversion of aspalathin into the flavanones, (S)- and (R)-
eriodictyol-6-C-β-D-glucopyranoside (MARAIS et al., 2000). Traces
of the flavanones, dihydroorientin and dihydro-isoorientin in fer-
mented rooibos were noted by BRAMATI et al. (2002). The presence
of the novel compound, 5,7-dihydroxy-6-C-β-D-glucopyranosyl-
chromone, suggests oxidative conversion of dihydro-isoorientin
during fermentation (FERREIRA et al., 1995). The phenolic acids,
isolated from fermented rooibos comprise the benzoic acids, p-
hydroxybenzoic acid, protocatechuic acid, vanillic acid and syringic
acid, and the cinnamic acids, p-coumaric acid, ferulic acid and caffeic
acid (RABE et al., 1994).

Whereas most of the flavonoids occur ubiquitously in the plant
kingdom, until now aspalathin was only detected in rooibos,
contributing to its novelty value. Analysis of 97 samples of rooibos,

0.02

0.04

0.06

0.08

0.1

0.12

0 10 20 30 40 50 60 70 80 90 100 110

Retention time (min)

A
U

(
2
8
0
n

m
)

0.002

0.004

0.006

0.008

0.01

0.012

0.014

0 10 20 30 40 50 60 70 80 90 100 110

Retention time (min)
A

U
(

3
2
0
n

m
)

Cultivated rooibos
(seedling)

Wild rooibos
(Sample 1)

Aspalathin

0.02

0.04

0.06

0.08

0.1

0.12

0.14

0 10 20 30 40 50 60 70 80 90 100 110

Retention time (min)

A
U

(
2
8
0
n

m
)

Wild rooibos
(Sample 2)

Aspalathin

Unknown

Rutin

Fig. 1: HPLC chromatogrammes of a rooibos seedling (sampled in the seed
bed) and two samples of wild rooibos bushes obtained from a drying
yard. HPLC analysis was performed according to the method des-
cribed by JOUBERT et al. (2005)

140 Elizabeth Joubert, Hartwig Schulz

harvested from different bushes located in 24 plantations over the
production area during winter time, showed large variation in the
aspalathin and nothofagin content. Large variation was also noticed
in the aspalathin content of 3-year-old bushes, planted on the same
farm. This is mainly attributed to genetic variation of individual
plants. The processed tea retains comparatively low quantities of as-
palathin and nothofagin (Tab. 2), yet aspalathin, together with rutin,
was shown to be one of the major flavonoids of an infusion prepared
from fermented rooibos (BRAMATI et al., 2002). Quercetin, luteolin
and chrysoeriol are often present in very low quantities in a cup of
tea (TOYODA et al., 1997). The major compounds in tea powders
prepared from fermented rooibos with a large percentage of stems
comprised aspalathin, nothofagin, orientin, vitexin, isoquercitrin and
rutin (Tab. 3).

Natural tea flavour and flavoured tea products

The aroma of green rooibos tea is grassy, hay-like, whereas the
fermented tea has a sweet and sometimes pleasant caramel note. The
typical flavour of fermented rooibos tea is influenced by numerous
volatile constituents of different chemical groups such as hydro-
carbons, alcohols, aldehydes, ketones, lactones, acids, esters, imides,
phenols and furans (HABU et al., 1985; KAWAKAMI et al., 1993). Model

experiments applying dichloromethane extraction and simultaneous
steam distillation and extraction (SDE) were carried out and the
volatile substances were tentatively identified by GC-MS. The main
components in the SDE extract were guaiacol, 2-phenylethanol, vari-
ous ketones, β-damascenone and 6,10,14-trimethyl-2-pentadecanone,
as well as acids such as acetic acid, 3-methylbutanoic acid, hexanoic
acid and octanoic acid. While the dichloromethane tea extracts were
found to contain many kinds of lactones such as 4-butanolide and
dihydroactinidiolide, the SDE extracts lacked these aroma substances
(KAWAKAMI et al., 1993). In spite of the fact that more than 120
volatile substances have been identified in rooibos tea extracts, no
olfactory studies have been done to identify aroma substances
responsible for the aroma profile of rooibos tea infusions.

Present available flavourings of rooibos tea are limited mainly to the
aroma types „vanilla“ and „lemon“. Relating to the latest wellness
trend, mixtures with some herbs such as rosemary or ginger are also
offered. Beside this, rooibos tea flavoured with honey aroma is
consumed in South Africa. This product should not be confused with
honeybush tea, which is a herbal tea prepared from Cyclopia species.

Health value

The discovery by Annetjie Theron that rooibos tea contributes
considerably to the convalescence of her 14-month-old, colicky baby,
started off rooibos tea as a healthy drink. SNYCKERS and SALEMI
(1974) attributed the anti-allergic effect of rooibos when administered
to babies to the antispasmodic properties of quercetin and luteolin
that would have a calming effect on the stomach. The indication that
topical application of aqueous rooibos extract helps for skin problems
such as eczema and nappy rash has resulted in development of special
skin creams for babies and other natural cosmetic products. Pre-
viously, these products were limited to the South African market,
but are now shipped worldwide (LEVY, 2004).

With the interest in natural antioxidants, attention also turned to
rooibos. Antioxidant activity has been demonstrated for rooibos in a
variety of in vitro test systems. Scavenging of the biologically relevant
reactive oxygen species (ROS), O

2
-•, •OH and H

2
O

2
(YOSHIKAWA

et al., 1990; STANDLEY et al., 2001; LEE and JANG, 2004; JOUBERT
et al., 2004), inhibition of lipid peroxidation (VON GADOW et al.,
1997a, b; HITOMI et al., 1999; WINTERTON, 1999; JOUBERT et al.,
2005) and scavenging of DPPH• and ABTS+• (BRAMATI et al., 2003;
SCHULZ et al., 2003; JOUBERT et al., 2004; MANLEY et al., 2006)
have been demonstrated. VON GADOW et al. (1997a) showed that
green tea (Camellia sinensis) is more potent than green or fermented
rooibos, applying the DPPH• and carotene-linoleic acid assays. This
was confirmed by RICHARDS et al. (2001), using the ABTS+• and
FRAP assays, taking the total polyphenol content of the aqueous
extract into account. BRAMATI et al. (2003) showed that TAA of green
rooibos leaves is ca. 50% of that of green and black tea. The TAA
of green rooibos extracts correlates with their aspalathin content
(BOTHA, 2005). SCHULZ et al. (2003) find the apparent contribution
of aspalathin to the TAA of green rooibos between 22 to 57%.

The relative antioxidant potency of aspalathin as the major flavonoid
(VON GADOW et al., 1997c) is of special interest to the extract manu-
facturer. Fig. 3 summerises the relative potency of this dihydro-
chalcone compared to other rooibos flavonoids as determined in the
DPPH• and O

2
-• assays. Its flavone analogues, orientin and isoorientin

(JOUBERT et al., 2004), which are present in comparable quantities
in fermented rooibos, as well as nothofagin (SNIJMAN et al., 2003)
are less potent. Aspalathin was found to be one of the major con-
tributors to pro-oxidant activity of rooibos extracts (JOUBERT et al.,
2005). However, it is postulated that ROS are key mediators of
apoptosis which eliminates cancer cells (SALGANIK, 2001). The

R
O

OH OH

OH
O

OH O

A, B

OH
O

OH
OH

Fig. 2: Structures of aspalathin (R = OH) and nothofagin (R = H) [A,B],
orientin [C] and iso-orientin [D]

Production and quality aspects of rooibos tea and related products 141

oxidative status prevailing within a cell would therefore determine
whether the biological response would be beneficial or deleterious
(KLAUNIG and KAMENDULIS, 2004).

Presently, a study is in progress to investigate the bio-availability of
aspalathin. Sufficient knowledge of its absorption and biotrans-
formation in the human body would be necessary to evaluate the
biological significance of this compound.

References

ANONYMOUS, 1967: Rooibos Tea Control Board 12th Annual Report. Clan-
william, South Africa.

ANONYMOUS, 2000: Agricultural Product Standards Act. Act no. 119 of 1990,
Regulation no. 1177 of 24 November 2000. Pretoria, South Africa.

ANONYMOUS, 2005a: Unique functional rooibos ingredient. SA Food Re-
view 32, 21.

ANONYMOUS, 2005b: Cognis offers rooibos tea extract, expands plant line.
Foodnavigator Electronic Newsletter, 1 Dec 2005.

BLOMMAERT, K.L.J., STEENKAMP, J., 1978: Tannien- en moontlike kafeïen-
inhoud van rooibostee, Aspalathus (Subgen. Nortiera) linearis (Burm.
Fil) R. Dahlgr. Agroplantae 10, 49.

BOTHA, M., 2005: Use of near infrared spectroscopy (NIRS) and spectro-
photometric methods in quality control of green rooibos (Aspalathus
linearis) and honeybush (Cyclopia genistoides). M.Sc. thesis, Stellen-
bosch University, Stellenbosch, South Africa.

BRAMATI, L., MINOGGIO, M., GARDANA, C., SIMONETTI, P., MAURI, P., PIETTA,
P., 2002: Quantitative characterization of flavonoid compounds in rooi-
bos tea (Aspalathus linearis) by LC-UV-DAD. J. Agric. Food Chem. 50,
5513-5519.

BRAMATI, L., AQUILANO, F., PIETTA, P., 2003: Unfermented rooibos tea:
Quantitative characterization of flavonoids by HPLC-UV and deter-

Tab. 3: The total polyphenol and major flavonoid content of fermented rooibos

Compound Content Content Content
(mg / g powder)1 (mg / 150 ml cup of tea)2 (mg / 150 ml cup of tea)3

Aspalathin 3.50 ± 1.33 1.05 3.09

Nothofagin 1.10 ± 0.18 0.33 nd4

Orientin 1.61 ± 0.16 0.48 2.51

Isoorientin 0.52 ± 0.09 0.16 2.08

Vitexin 2.36 ± 0.10 0.71 0.83

Isovitexin 0.89 ± 0.25 0.27 0.66

Isoquercitrin + rutin5 3.15 ± 0.87 0.95 _

Isoquercitrin + hyperoside6 _ _ 1.07

Rutin _ _ 3.17

Luteolin trace trace 0.07

Quercetin trace trace 0.27

Chrysoeriol trace trace 0.06

Total polyphenols7 273 ± 28 82 888

1 Rooibos extract powder prepared by aqueous extraction of waste material containing a high percentage of stems, followed by concentration and spray-
drying. Number of analysed production batches: 9.

2 Based on reconstituted tea powder (300 mg/150 ml).
3 Data adapted from BRAMATI et al. (2002); data converted to represent the flavonoid content given by a 2.5 g teabag/150 ml (infused for 10 min).
4 Not determined
5 Co-eluted; expressed in terms of quercetin
6 Co-eluted; expressed in terms of isoquercitrin
7 Total polyphenol content expressed as gallic acid equivalents (determined with Folin-Ciocalteu reagent)
8 Data adapated from BRAMATI et al. (2003).

142 Elizabeth Joubert, Hartwig Schulz

Fig. 3: Comparison of the DPPH• and O
2

-• scavenging ability of aspalathin
with other rooibos flavonoids

0 20 40 60 80 100

Chrysoeriol

Vitexin

Rutin

Iso-orientin

Isoquercitrin

Aspalathin

Luteolin

Orientin

Quercetin

% Scavenging of radical

O2
-

DPPH

•

Tab. 2: Aspalathin and nothofagin content of unfermented (green) and
fermented (traditional) rooibos tea

Tea Parameter Aspalathin Nothofagin
(g/100g) (g/100g)

Unfermented1 Range 3.84-9.66 0.2-1.24

Average (n = 97) 6.62 0.67

Fermented Range 0.02-1.16 0-0.40

Average (n = 89) 0.26 0.12

1Samples prepared by drying whole shoots at 40°C in a forced air circulation
drying tunnel

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Production and quality aspects of rooibos tea and related products 143

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in model lipid and radical generating sytems. M. Sc. Thesis, University
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Addresses of the authors:
E. Joubert, ARC Infruitec-Nietvoorbij, Private Bag X5026, 7599 Stellenbosch,
South Africa, E-mail: JoubertL@arc.agric.za
H. Schulz, Federal Centre for Breeding Research on Cultivated Plants, Institute
of Plant Analysis, Neuer Weg 22-23, D-06484 Quedlinburg, Germany, E-
mail: H.Schulz@bafz.de (corresponding author)

144 Elizabeth Joubert, Hartwig Schulz

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