Cargando…
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...
| Autores principales: | , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer-Verlag
2011
|
| Materias: | |
| 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 |