Influence of preparation procedures on the phenolic content, antioxidant and antidiabetic activities of green and black teas

The influence of common tea preparation procedures (temperature, infusion time, consumption time interval and tea bag/loose-leaf) and the type of water used, on the total phenolic content (TPC), the radical scavenging activity and the alpha-glucosidase inhibitory activity were assessed. Higher TPC a...

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Detalhes bibliográficos
Autor principal: Almeida, Tânia Santos de (author)
Outros Autores: Araújo, Maria Eduarda Machado (author), Rodríguez, Lucía González (author), Júlio, Ana (author), Mendes, Beatriz Garcia (author), Borges dos Santos, R. M. (author), Simões, José Artur Martinho (author)
Formato: article
Idioma:eng
Publicado em: 2019
Assuntos:
Black tea
Green tea
Antioxidant activity
Alpha-Glucosidase activity
Water mineralization
Texto completo:http://hdl.handle.net/10400.1/12823
País:Portugal
Oai:oai:sapientia.ualg.pt:10400.1/12823

Texto Completo

http://hdl.handle.net/10400.1/12823

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