ANTIOXIDANT ACTIVITY OF PHENOLIC EXTRACTS FROM BLACK TEA

Authors

  • Amira M Albaldawi Food Sci. and Biotechnology Department, College of Agriculture-Unit of Baghdad.
  • Rukaibaa A Chechan Food Sci. and Biotechnology Department, College of Agriculture-Unit of Baghdad.

Keywords:

NON

Abstract

Phenolic compounds extracts from black tea (obtained from local markets) were extracted byhot and cold methods to test their antioxidant activity by determination of thiobarbituric acid No.(TBA%). Effect of different concentrations( 0.02, 0.04, 0.08 ) % of extracts and time of incubation(30days) at 40 C were studied, hot method phenolic extract(S2)gave a positive concentration effecton antioxidant activity, cold method phenolic extract ( S1 ) gave a limited concentration effect.S1 and S2 gave continuous decrease in TBA % after different periods of incubation time, S2showed higher antioxidant activity than S1,S1 and S2 antioxidant activity were compared withsynthetic antioxidants BHA and BHT and natural antioxidant activity -Tocopherol.S1 and S2 gavehigher activity than BHA and BHT on the other hand -Tocopherol showed inhibition inantioxidant activity.

Published

2010-09-01

Issue

Section

Articles

How to Cite

[1]
“ANTIOXIDANT ACTIVITY OF PHENOLIC EXTRACTS FROM BLACK TEA”, ANJS, vol. 13, no. 3, pp. 99–103, Sep. 2010, Accessed: Mar. 29, 2024. [Online]. Available: https://anjs.edu.iq/index.php/anjs/article/view/1048