Effect of Solvent Type on Total Phenolic Content and Free Radical Scavenging Activity of Black Tea and Herbal Infusions

Food Analytical Methods

Volumn 9, Issue 4, 2016, Pages 1060-1067

  Bhebhe, Michael ^a   Füller, Thanise Nogueira ^b   Chipurura, Batsirai ^a   Muchuweti, Maud ^a  

^a UNIVERSITY OF ZIMBABWE   (Zimbabwe)

^b FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

Extraction; Herbs; Phenolics; Solvent; Tea

Indexed keywords

ACETONE; ETHANOL; EXTRACTION; METHANOL; ORGANIC SOLVENTS; SOLVENTS; WATER;

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; FREE RADICAL SCAVENGING ACTIVITY; HERBS; PHENOLIC COMPOSITION; PHENOLICS; RADICAL SCAVENGING ACTIVITY; TEA; TOTAL PHENOLIC CONTENT;

FREE RADICALS;

EID: 84959151096     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-015-0270-z     Document Type: Article

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