Table 5.

Percentage decrease of Ferric Reducing Antioxidant Power (FRAP) (converted to mM Fe²⁺) 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	Fe2+ mM	Difference %	Fe2+ mM	Difference %	Fe2+ mM	Difference %
Deionised water	64.78 ± 0.29 a 1	0.00	67.67 ± 0.75 bc	0.00	46.45 ± 0.23 a	0.00
Baby Zdrój	51.01 ± 0.71 d	−21.26	65.71 ± 0.37 cd	−2.90	35.00± 2.34 c	−24.65
Żywiec	57.26 ± 1.71 bc	−11.61	65.31 ± 3.15 cd	−3.49	34.17 ± 1.42 c	−26.44
Tap water	58.07 ± 2.17 b	−10.36	70.31 ± 2.09 b	3.90	33.54 ± 1.47 c	−27.79
Cisowianka	56.29 ± 0.52 bc	−13.11	62.50 ± 1.31 d	−7.64	40.84 ± 1.58 b	−12.08
Java	51.79 ± 2.50 d	−20.05	66.22 ± 4.40 c	−2.14	33.72 ± 0.96 c	−27.41
Wielka pieniawa	55.01 ± 2.15 c	−15.08	57.15 ± 0.42 e	−15.55	35.68 ± 2.87 c	−23.19
Muszynianka	56.62 ± 0.36 bc	−12.60	68.01 ± 3.12 bc	0.50	41.74 ± 0.76 b	−10.14
Staropolanka	55.01 ± 0.80 c	−15.08	76.32 ± 0.69 a	12.78	42.43 ± 0.45 b	−8.65
Wysowianka	48.17 ± 1.34 e	−25.64	46.61 ± 0.22 f	−31.12	40.54 ± 1.09 b	−12.72

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.