Antioxidant properties and total phenolics content of green and black tea under different brewing conditions

摘要: The antioxidant activity and the total phenolics content of various tea extracts were analysed. Green black brewed from 0.5 min up to 10 min under different brewing conditions (stirring extract, chopping leaves before brewing). For measuring activity, Trolox equivalent capacity (TEAC) test low density lipoprotein (LDL) oxidation used. In all cases as well increased with time. (brewed without stirring or chopping), 33.8 mg/100 ml after 68.4 mg/100 ml Stirring during led higher phenolic yields in extract. Thus, stirred ranged 44.5 mg/100 ml (0.5 min) 96.7 mg/100 ml (10 min). Chopping resulted highest phenolics. Antioxidant was correlated corresponding content. results LDL varied more than those TEAC test.