Phenolic Content, Main Flavonoids, and Antioxidant Capacity of Instant Sweet Tea (<i>Lithocarpus litseifolius</i> [Hance] Chun) Prepared with Different Raw Materials and Drying Methods

Phenolic Content, Main Flavonoids, and Antioxidant Capacity of Instant Sweet Tea (<i>Lithocarpus litseifolius</i> [Hance] Chun) Prepared with Different Raw Materials and Drying Methods

This study aims to investigate the effects of raw materials and drying methods on the phytochemical and antioxidant capacities of instant sweet tea powder. Four raw materials of sweet tea leave powders (STUT) were extracted and dried with two methods (freeze-drying and spray-drying). The antioxidant...

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Bibliographic Details
Main Authors: Hong-Yan Liu, Yi Liu, Ying-Hui Mai, Huan Guo, Xiao-Qin He, Yu Xia, Hang Li, Qi-Guo Zhuang, Ren-You Gan
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Foods
Subjects:
<i>Lithocarpus litseifolius</i>
instant tea
phenolics
antioxidant
response surface methodology
Online Access:https://www.mdpi.com/2304-8158/10/8/1930

Internet

https://www.mdpi.com/2304-8158/10/8/1930

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