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Antioxidant Activity In Tea.pdf

10.1007s12161-014-9847-1.pdf
Preview of Antioxidant Activity in Tea
🔗 Source: link.springer.com
📊 Size: 298 KB
📄 Pages: 9 pages
⬇️ Downloads: 72

Summary

Optimization of green tea extraction using response surface methodology (RSM) yielded optimal conditions of 14.91 min and 94.15 °C. Antioxidant activity was highest in pure green tea, followed by white tea, green tea with additives, black tea, Pu-erh tea, semifermented tea, and Red Lapacho. Fermentation lowered rutin content and increased gallic acid. Red Lapacho contained phenolic acids like caffeic, protocatechuic, and ferulic, but no rutin or quercetin.

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Description

Optimization of green tea extraction using response surface methodology (RSM) yielded optimal conditions of 14.91 min and 94.15 °C.

Technical Information

  • File Format: PDF
  • File Size: 298 KB
  • Pages: 9
  • Language: EN
  • Total Downloads: 72
  • Last Updated: 1 week ago

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