The collected herbal and green tea samples were initially ground to fine powder and passed through a sieve (40 mesh). The ground samples were dried to constant weight over a desiccant at room temperature. For water extraction, 1.00 g of the powdered sample was extracted with 250 mL of boiling ultra-filtered water. In fusions were allowed to steep for 1 h with continuous swirling and then cooled. Subsequently, the infusions were filtered and stored at 4◦C for further analysis within 8 h.