Antioxidant Capacity And Physicochemical Properties Of Green Tea As Influenced By Types Of Brewing Water

Simple item page
dc.contributor.authorLee, Le Xuan
dc.date.accessioned2022-02-16T01:29:53Z
dc.date.available2022-02-16T01:29:53Z
dc.date.issued2021-06
dc.description.abstractIn this study, premium and standard grades from two different brands (TWG 1837 Green Tea and Lipton Pure Green Tea) of green tea were evaluated and comparatively analysed which were individually brewed with tap water (TP), alkaline ionized water (AK), magnetized water (MG), and mineral water (MN). The colour (L*, a*, b*and ho), pH, oxidation-reduction potential, total soluble solids, mineral content, and antioxidant properties (Total Phenolic Content (TPC), Flavonoid Content (FC) and DPPH scavenging assay) were used as parameters to examine the influence of brewing water and the brand of green tea.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/14672
dc.language.isoenen_US
dc.publisherUniversiti Sains Malaysiaen_US
dc.subjectAntioxidant Capacityen_US
dc.subjectPhysicochemical Propertiesen_US
dc.subjectGreen Teaen_US
dc.subjectTypes Of Brewing Wateren_US
dc.titleAntioxidant Capacity And Physicochemical Properties Of Green Tea As Influenced By Types Of Brewing Wateren_US
dc.typeOtheren_US
Files
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Pusat Pengajian Teknologi Industri - Monograf