Antioxidant Activity of Different Forms of Green Tea: Loose Leaf, Bagged and Matcha
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- Sumaya Farooq
- Department of Zoology, School of Bioengineering and Biosciences, Lovely Professional University, Phagwara 144411, India.
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- Amit Sehgal
- Department of Zoology, School of Bioengineering and Biosciences, Lovely Professional University, Phagwara 144411, India.
抄録
<jats:p>Green tea is commercially available in three forms: loose leaf, bagged and powdered. The objective of this study was to compare the radical scavenging capacity of different forms of green tea like loose leaf (3), bagged (2) and powdered matcha (2) of various brands. The green tea forms were prepared at 95-100°C for 5 min., to mimic conditions usually used for tea preparations at home. The comparison of combined IC50 values of different green tea forms (loose leaf, bagged and matcha) showed no significant difference in their radical scavenging activity except bagged tea that exhibited slightly more DPPH radical scavenging potential as compared to matcha. Individually, the Bud white loose leaf demonstrated highest antioxidant activity followed by Laplant bag, Lipton bag, Laplant loose, Gourmet matcha, Wow matcha and Lipton loose. These findings revealed that on the basis of form, it may not be possible to generalize which form of tea whether loose leaf, bagged or matcha, is more effective in scavenging free radicals.</jats:p>
収録刊行物
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- Current Research in Nutrition and Food Science Journal
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Current Research in Nutrition and Food Science Journal 6 (1), 35-40, 2018-03-20
Enviro Research Publishers