| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543427 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠Antioxidant power of green tea and yerba mate biotransformed by tannase was tested. ⺠Tea extracts, chlorogenic acid and EGCG were assessed using ORAC and DPPH assays. ⺠Green tea antioxidant power of enzyme-treated increased 55% compared to untreated tea. ⺠Yerba mate antioxidant power increased by 43% compared to untreated tea. ⺠The antioxidant power of the standards was also highly increased by enzyme treatment.
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Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
J.A. Macedo, V. Battestin, M.L. Ribeiro, G.A. Macedo,