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Online HPLC analysis of antioxidant activity in tea extracts for study on Chinese drinking-tea habits
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Journal of Experimental Food Chemistry

ISSN: 2472-0542

Open Access

Online HPLC analysis of antioxidant activity in tea extracts for study on Chinese drinking-tea habits


10th Global Summit on Food Safety, Processing & Technology

December 05-07, 2016 San Antonio, USA

Shuai Zhang, Jing Zhao and Shao-Ping Li

University of Macau, China

Posters & Accepted Abstracts: J Exp Food Chem

Abstract :

China is the one of birthplace of tea culture and the processing of tea or the drinking method of tea are both tea�s native habitats. Tea is featured by their health beneficial, refreshing and thirst quenching effects. However, people�s tea-drinking habits changed as the times. Drinking tea with a scientific way is a worthy and usefule problem to us from the past to the present. This study seeks to explore the different antioxidant activity of five kinds of tea by pouring hot water into tea many times which is based on people�s teadrinking habits. The result showed that antioxidant substance of green tea is significantly higher than in white tea, oolong tea, black tea and dark tea by online ABTS+ test, on the other hand, the antioxidant activity of the tea extracts was decreased with the increasing times of making tea. In the end, the main antioxidant substances of tea were quantitatively determinate by LCMS. The major findings suggested that: Both tea had powerful antioxidant capacity; green tea showed the higher antioxidant capacity than others and; four times of pouring hot water into tea was enough to drink by evaluation of antioxidant capacity of tea extracts. This study is usefule for drinking tea in a scientific way.

Biography :

Email: mb55814@umac.mo

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