Influence of Tea Brewing Parameters on the Antioxidant Potential of Infusions and Extracts Depending on the Degree of Processing of the Leaves of <i>Camellia sinensis</i>

Influence of Tea Brewing Parameters on the Antioxidant Potential of Infusions and Extracts Depending on the Degree of Processing of the Leaves of <i>Camellia sinensis</i>

The polyphenol content of tea depends on the growing region, harvest date, the production process used, and the brewing parameters. In this study, research was undertaken that included an analysis of the influence of the brewing process parameters on the content of total polyphenols (Folin-Ciocalteu...

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Bibliographic Details
Main Authors: Jolanta Kowalska, Agata Marzec, Ewa Domian, Sabina Galus, Agnieszka Ciurzyńska, Rita Brzezińska, Hanna Kowalska
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Molecules
Subjects:
tea
brewing tea
phenolic compounds
antioxidants
epigallocatechin-3-gallate
Online Access:https://www.mdpi.com/1420-3049/26/16/4773

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