Effects of addition of egg ovotransferrin-derived peptides on the oxygen radical absorbance capacity of different teas

► No significant difference existed in ORAC values among green, oolong, black teas. ► Eighty percentage methanol extracts possessed better antioxidant capacity than hot water extracts. ► ORAC values of teas were improved by adding either egg hydrolysate or peptide IRW. ► Adding hydrolysate did not improve antioxidant stability of tea samples. ► Teas stored at 4 °C showed higher ORAC values than those stored at room temperature.