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Volume 3 - Jul 2014
The objectives of this study were to assess how steeping temperature and steeping time affect phenolics and antioxidant profiles of various categories of tea marketed in China. The total phenolics, total flavonoids, tannin, DPPH free radical scavenging capacity (DPPH) and ferric reducing antioxidant power (FRAP) of four typical teas (green tea, black tea, oolong tea, and white tea) steeped by different combinations of temperature and time were investigated by colorimetric assays. Results indicated that phenolics and antioxidants in tea water increased with the higher steeping temperature and/or longer steeping time in general. However, the DPPH and FRAP value of fermented teas (black tea and oolong tea) were affected less by the longer time or the higher temperature, while unfermented teas (white tea and green tea) were affected more by longer time and higher temperature. The optimal steeping conditions heavily rely on categories of tea and the targeted active substances.
Tea, phenolics, flavonoids, tannin, antioxidants, steeping time, temperature
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