Effect of Solvent Type on Total Phenolic Content and Free Radical Scavenging Activity of Black Tea and Herbal Infusions

Author:

Bhebhe Michael,Füller Thanise Nogueira,Chipurura Batsirai,Muchuweti Maud

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Reference68 articles.

1. Addai ZR, Abdullah A, Mutalib SA (2013) Effect of extraction solvents on the phenolic content and antioxidant properties of two papaya cultivars. J MeD Plant Res 7:3354–3359

2. Ahoua ARC, Kone MW, Konan AG, Tra BFH, Bonfoh B (2012) Antioxidant activity of eight plants consumed by great apes in Côte d’Ivoire. Afr J Biotechnol 11:11732–11740

3. Akowuah GA, Ismail Z, Norhayati I, Sadikun A (2005) The effects of different extraction solvents of varying polarities on polyphenols of Orthosiphon stamineus and evaluation of the free radical-scavenging activity. Food Chem 93:311–317

4. Al-Juhaimi F, Ghafoor K (2011) Total phenols and antioxidant activities of leaf and stem extracts from coriander, mint and parsley grown in Saudi Arabia. Pak J Bot 43:2235–2237

5. Alothman M, Bhat R, Karim AA (2009) Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents. Food Chem 115:785–788

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