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...

Full description

Bibliographic Details
Main Author: Almeida, Tânia Santos de (author)
Other Authors: 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)
Format: article
Language:eng
Published: 2019
Subjects:
Black tea
Green tea
Antioxidant activity
Alpha-Glucosidase activity
Water mineralization
Online Access:http://hdl.handle.net/10400.1/12823
Country:Portugal
Oai:oai:sapientia.ualg.pt:10400.1/12823

Internet

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

Similar Items