Comparison of total phenol content and antioxidant activity of herbal infusions with added Stevia reabaudiana Bertoni

Comparison of total phenol content and antioxidant activity of herbal infusions with added Stevia reabaudiana Bertoni

Abstract Antioxidant capacity (AC) was determined by the ABTS method and DPPH, and total phenol content (TPC) in dehydrated plant material, in infusions and in residues (plant material after preparing the infusion) of white, black, red, green, spearmint, stevia, lemon grass and chamomile teas to whi...

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Bibliographic Details
Main Authors: Ma Claudia CASTAÑEDA-SAUCEDO, Jessica del Pilar RAMÍREZ-ANAYA, Ernesto TAPIA-CAMPOS, Elvia Guadalupe DIAZ-OCHOA
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Series:Food Science and Technology
Subjects:
camellia sinensis
matricaria chamomilla
cymbopogon citratus and mentha spicata
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100117&lng=en&tlng=en

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