ANTIOXIDANT POTENTIAL OF DIFFERENT TYPES OF TEA
ABSTRACT The present study evaluated the phytochemical constituents and in vitro antioxidant potential of different types of tea namely; black tea, un-caffeinated tea, green tea and herbal tea. Radical scavenging capacities of the tea extracts were determined using 2,2-diphenyl-2-picrylhydrazyl (DPPH) assay. Total antioxidant activity was determined using ferric reducing antioxidant power (FRAP) assay. The results showed that the total flavonoid content (TFC) of green tea (215.61±48.83 QE/mg) wassignificantly (p<0.05) higher ...
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