Abstract
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, IC50 value, total polyphenols, catechin and epigallocatechingallate content were analyzed throughout green and black tea processing. The DPPH radical scavenging activity, IC50 value, total polyphenols, catechin and epigallocatechingallate decreased during processing. The study confirms that the processing influences the antioxidant activity of green and black tea.
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