Table 3.

Percentage decrease of antioxidant activity (converted to mM of Trolox) of green tea, sage and lavender brews prepared with the use of mineral waters relative to the brew prepared with the use of deionized water.

	Green Tea		Sage		Lavender
Tested Water	Trolox mM	Difference %	Trolox mM	Difference %	Trolox mM	Difference %
Deionised water	15.56 ± 0.49 a 1	0.00	11.29 ± 0.16 a	0.00	7.96 ± 0.08 a	0.00
Baby Zdrój	14.03 ± 0.31 b	−9.82	9.09 ± 0.20 c	−19.49	7.08 ± 0.49 b	−11.00
Żywiec	13.06 ± 0.77 c	−16.05	10.25 ± 0.30 b	−9.16	7.37 ± 0.35 ab	−7.46
Tap water	12.33 ± 0.56 c	−20.75	9.74 ± 0.34 bc	−13.72	7.27 ± 0.24 b	−8.65
Cisowianka	13.82 ± 0.38 ab	−11.15	9.69 ± 0.49 bc	−14.17	5.96 ± 0.50 c	−25.09
Java	10.04 ± 0.52 d	−35.49	10.30 ± 0.21 b	−8.75	6.43 ± 0.61 c	−19.26
Wielka pieniawa	9.92 ± 0.74 d	−36.21	7.64 ± 0.69 d	−32.27	4.85 ± 0.20 d	−39.06
Muszynianka	7.98 ± 0.68 e	−48.70	8.19 ± 0.31 d	−27.44	4.53 ± 0.44 d	−43.06
Staropolanka	7.38 ± 0.20 e	−52.53	7.77 ± 0.08 d	−31.19	4.98 ± 0.20 d	−37.46
Wysowianka	4.62 ± 0.23 f	−70.32	7.82 ± 0.55 d	−30.68	4.32 ± 0.16 d	−45.76

¹ Data are shown as mean  ±  SD. Different letters (a, b, c, etc.) show a significant difference with p < 0.05. The differences relate to each group of brews separately.