Comparison of the Antioxidant Capacity and the Antimicrobial Activity of Black and Green Tea

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61989592%3A15310%2F10%3A10212080" target="_blank" >RIV/61989592:15310/10:10212080 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Comparison of the Antioxidant Capacity and the Antimicrobial Activity of Black and Green Tea
Original language description
The green tea is preferentially recommended for its strong antioxidant properties and also for its antimicrobial activity. The antioxidant capacities of 30 samples were determined by the chemiluminescent TEAC determination. The average value of TEAC of the non-fermented and semi-fermented tea samples was 1.43 mM and the average value of TEAC of the fermented teas (black tea) samples was 1.43 mM. All samples were stored in freezer and the TEAC determination was repeated after a year. The average values of TEAC of non-fermented and semi-fermented tea samples were twofold lower in comparison to fermented tea samples and only 20% of average value of TEAC of the fresh tea infusion. The parallel terminations of minimal inhibitory concentration (MIC) on gram-positive and gram-negative bacterial strains were done. The assumed prevailing antioxidant and antimicrobial activities of non-fermented tea infusions were not confirmed.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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