| Issue |
BIO Web Conf.
Volume 30, 2021
II International Symposium “Innovations in Life Sciences” (ILS 2020)
|
|
|---|---|---|
| Article Number | 02003 | |
| Number of page(s) | 4 | |
| Section | Sorbents – As Factors of Quality of Life and Health | |
| DOI | https://doi.org/10.1051/bioconf/20213002003 | |
| Published online | 22 April 2021 | |
Tea Antioxidants
1
Belgorod State National Research University, Department of Chemistry, 308015 Belgorod, Russia
2
Al-Farabi Kazakh National University, Department of chemistry and chemical technology, 050040 Almaty, Kazakhstan
* Corresponding author: deyneka@bsu.edu.ru
In thе paper, antioxidant activity (AOA) of tea infusions as a function of infusion time and type or brand of teas as well as a concentration of caffeine were measured. The main components of green tea infusions are identified as epigallocatechin gallate (EGCG), epicatechin gallate (ECG), and caffeine. It has been shown that the antioxidant activity depends on the time of infusion and the degree of tea grinding. while there is a linear dependence between AOA and concentration of caffeine in tea. Thus the only method to reduce content of caffeine in the infusion is a preliminary withdrawal of caffeine from the plant material
© The Authors, published by EDP Sciences, 2021
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