Polyphenolic Profile and Antioxidant Activities of Oolong Tea Infusion under Various Steeping Conditions

Polyphenolic Profile and Antioxidant Activities of Oolong Tea Infusion under Various Steeping Conditions

The phenolic profile and antioxidant activities of oolong tea extract wereinvestigated after tea was steeped in 90 or 100 oC water for 3 or 10 min. The extractionyield increased with increasing temperature and extended steeping time. However, highertemperature and longer time (100 oC water for 10 mi...

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Bibliographic Details
Main Authors: Feng Chen, Xuewu Duan, Yueming Jiang, Jun Duan, Xinguo Su
Format: Article
Language:English
Published: MDPI AG 2007-11-01
Series:International Journal of Molecular Sciences
Subjects:
Oolong tea
Infusion
Antioxidant activity
Phenolics
Online Access:http://www.mdpi.com/1422-0067/8/12/1196/

Internet

http://www.mdpi.com/1422-0067/8/12/1196/

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