Evaluation of the antioxidant properties of fruit and flavoured black teas

OBJECTIVE: Antioxidant properties of the water extracts of the commercial bagged fruit and flavoured black teas were evaluated and compared with typical black teas of C. sinensis. METHODS: Folin–Ciocalteu (FC) assay, cupric ion reducing antioxidant capacity (CUPRAC) and DPPH radical method were used...

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Detalles Bibliográficos
Autores principales: Pękal, Anna, Dróżdż, Paulina, Biesaga, Magdalena, Pyrzynska, Krystyna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer-Verlag 2011
Materias:
Original Contribution
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3215868/
https://www.ncbi.nlm.nih.gov/pubmed/21360165
http://dx.doi.org/10.1007/s00394-011-0179-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3215868/
https://www.ncbi.nlm.nih.gov/pubmed/21360165
http://dx.doi.org/10.1007/s00394-011-0179-2

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