Title of article
ANTIOXIDANT ACTIVITY OF PHENOLIC EXTRACTS FROM BLACK TEA
Author/Authors
Albaldawi, Amira M. University of Baghdad - College of Agriculture - Food Science and Biotechnology Department, Iraq , Chechan, Rukaibaa A. University of Baghdad - College of Agriculture - Food Science and Biotechnology Department, Iraq
From page
99
To page
103
Abstract
Phenolic compounds extracts from black tea (obtained from local markets) were extracted by hot 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 effect on 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, S2 showed higher antioxidant activity than S1,S1 and S2 antioxidant activity were compared with synthetic antioxidants BHA and BHT and natural antioxidant activity α-Tocopherol.S1 and S2 gave higher activity than BHA and BHT on the other hand -Tocopherol showed inhibition in antioxidant activity.
Journal title
Al-Nahrain Journal Of Science
Journal title
Al-Nahrain Journal Of Science
Record number
2644777
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