Decrease in the Antioxidant Capacity in Beverages Containing Tea Extracts during Storage

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F12%3A43871242" target="_blank" >RIV/62157124:16270/12:43871242 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1100/2012/361698" target="_blank" >http://dx.doi.org/10.1100/2012/361698</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1100/2012/361698" target="_blank" >10.1100/2012/361698</a>

Result language
angličtina
Original language name
Decrease in the Antioxidant Capacity in Beverages Containing Tea Extracts during Storage
Original language description
The aim of this work was to determine antioxidant capacity of beverages containing black, white, and green tea extracts using the photochemiluminescence method, and to monitor its changes based on the storage temperature and time. Samples were stored attwo different temperatures (refrigerated at 4 degrees C and laboratory temperature 22 degrees C), analyzed after opening of the original package, and consequently after 4 and 7 days. Results of the antioxidant capacity are expressed as the standard equivalents, that is, ascorbic acid in mmol/L. The highest mean value of the antioxidant capacity was found after opening of the original package in fruit-juice-enriched samples and totaled 9.793 mmol/L. This group revealed significant dependence (P { 0.05) not only on the storage time, but also temperature. In samples without added fruit juices containing preservatives the value was 0.428 mmol/L. This group showed significant dependence (P { 0.05) on the decrease of antioxidant capacity only
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
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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