A comparative study of the antioxidant scavenging activity of green tea, black tea and coffee extracts: A kinetic approach

Food Chemistry

Volumn 150, Issue , 2014, Pages 438-447

  Anissi, Jaouad ^a,b   El Hassouni, Mohammed ^b   Ouardaoui, Abdelkrim ^a   Sendide, Khalid ^a  

^a AL AKHAWAYN UNIVERSITY   (Morocco)

^b SIDI MOHAMED BEN ABDELLAH UNIVERSITY   (Morocco)

Author keywords

Black tea; Coffee; DPPH free radical; DPPHscavenging efficiency comparison; Green tea; Kinetic behavior; Second order model

Indexed keywords

ANTIOXIDANTS; COFFEE; KINETICS;

BLACK TEA; DPPH FREE-RADICAL; EFFICIENCY COMPARISONS; GREEN TEA; KINETIC BEHAVIOR; SECOND-ORDER MODELS;

BEVERAGES;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIOXIDANT; ASCORBIC ACID; BLACK TEA EXTRACT; CAFFEIC ACID; CATECHIN; COFFEE EXTRACT; EPIGALLOCATECHIN; GALLIC ACID; GREEN TEA EXTRACT; PLANT EXTRACT; TANNIN; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; CHEMICAL REACTION KINETICS; COFFEE; COMPARATIVE STUDY; CONTROLLED STUDY; HEATING; NONHUMAN; REACTION TIME; RELIABILITY; SPECTROPHOTOMETRY; STOICHIOMETRY; TEA;

CAMELLIA SINENSIS;

BLACK TEA; COFFEE; DPPH() FREE-RADICAL; DPPH() SCAVENGING EFFICIENCY COMPARISON; GREEN TEA; KINETIC BEHAVIOR; SECOND-ORDER MODEL;

CAMELLIA SINENSIS; COFFEA; COFFEE; FREE RADICAL SCAVENGERS; KINETICS; PLANT EXTRACTS; TEA;

EID: 84888605658     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.11.009     Document Type: Article

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