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Effect of Processing on Green and Black Tea DPPH Radical Scavenging Activity, IC50 Value, Total Polyphenols, Catechin and Epigallocatechin Gallate content
| Content Provider | Scilit |
|---|---|
| Author | Neswati Anggraini, Tuty Nanda, Ririn Fatma Syukri, Daimon |
| Copyright Year | 2021 |
| Description | Journal: Iop Conference Series: Earth and Environmental Science Green tea and black tea are rich in antioxidants that have a beneficial effect on human health. The antioxidants in green tea and black tea are mainly polyphenols including catechin and its derivative epigallocatechingallate. The DPPH radical scavenging activity, $IC_{50}$ value, total polyphenols, catechin and epigallocatechingallate content were analyzed throughout green and black tea processing. The DPPH radical scavenging activity, $IC_{50}$ value, total polyphenols, catechin and epigallocatechingallate decreased during processing. The study confirms that the processing influences the antioxidant activity of green and black tea. |
| Related Links | https://iopscience.iop.org/article/10.1088/1755-1315/709/1/012017/pdf |
| ISSN | 17551307 |
| e-ISSN | 17551315 |
| DOI | 10.1088/1755-1315/709/1/012017 |
| Journal | Iop Conference Series: Earth and Environmental Science |
| Issue Number | 1 |
| Volume Number | 709 |
| Language | English |
| Publisher | IOP Publishing |
| Publisher Date | 2021-03-01 |
| Access Restriction | Open |
| Subject Keyword | Journal: Iop Conference Series: Earth and Environmental Science Food Science and Technology Radical Scavenging Activity Total Polyphenols Dpph Radical Scavenging |
| Content Type | Text |
| Resource Type | Article |
| Subject | Earth and Planetary Sciences Physics and Astronomy Environmental Science |
