| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538631 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠No significant difference existed in ORAC values among green, oolong, black teas. ⺠Eighty percentage methanol extracts possessed better antioxidant capacity than hot water extracts. ⺠ORAC values of teas were improved by adding either egg hydrolysate or peptide IRW. ⺠Adding hydrolysate did not improve antioxidant stability of tea samples. ⺠Teas stored at 4 °C showed higher ORAC values than those stored at room temperature.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Wuyang Huang, Shengwen Shen, Chamila Nimalaratne, Sen Li, Kaustav Majumder, Jianping Wu,