Antioxidant capacity and characteristics of theaflavin catechins and ginger freeze-dried extract as affected by extraction techniques

Antioxidant capacity and characteristics of theaflavin catechins and ginger freeze-dried extract as affected by extraction techniques

The aim of current research was to determine the effect of different extraction techniques on the antioxidant capacity of green tea, black tea and ginger polyphenols. Initially, the raw materials were subjected to compositional analysis. Afterward, the bioactive moieties from all the samples were ex...

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Bibliographic Details
Main Authors: Ali Imran, Muhammad Umair Arshad, Hafsah Sherwani, Rabia Shabir Ahmad, Muhammad Sajid Arshad, Farhan Saeed, Ghulam Hussain, Muhammad Afzaal, Muhammad Imran, Usman Naeem, Ali Ikram, Faqir M. Anjum
Format: Article
Language:English
Published: Taylor & Francis Group 2021-01-01
Series:International Journal of Food Properties
Subjects:
green tea
black tea
hplc
theaflavins
isolates
Online Access:http://dx.doi.org/10.1080/10942912.2021.1953524

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