| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1189785 | Food Chemistry | 2007 | 9 Pages |
Abstract
Methanol extracts of fresh tea leaves from a lowland plantation in Malaysia were screened for total phenolic content (TPC) and antioxidant activity (AOA). AOA evaluation included 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging ability, ferric-reducing antioxidant power (FRAP), and ferrous-ion chelating (FIC) ability. Ranking, based on TPC and AOA, was as follows: shoots > young leaves > mature leaves. TPC and AOA of lowland leaves were comparable to those of highland plants. A green tea produced by drying young leaves in a household microwave oven for 4 min showed significantly higher TPC and AOA than did four commercial brands of green and black tea.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
E.W.C. Chan, Y.Y. Lim, Y.L. Chew,