Antioxidant activity of the selected green teas
2008
Wolosiak, R. | Mazurkiewicz, M. | Druzynska, B. | Worobiej, E.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Zaklad Oceny Jakosci Zywnosci
The objective of the study was to compare the composition of biologically active compounds, first of all antioxidants, contained in the infusion of green teas, as well as to determine the diversity of antioxidant properties of those compounds measured towards the linoleic acid peroxides and ABTS radical cations. Moreover, the other objective of the study was to assess the sensory quality of the infusions of the teas investigated. A high diversity was found in the contents of polyphenols, ascorbic acid, theine, and theanine in the infusions, made and the lowest content of active compounds was determined in the tea from Taiwan. The tea from Taiwan appeared to be the best acceptable one from the sensory point of view, although it contained the lowest of pro-healthy components
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