Comparison of total phenol content and antioxidant activity of herbal infusions with added Stevia reabaudiana Bertoni

Abstract Antioxidant capacity (AC) was determined by the ABTS method and DPPH, and total phenol content (TPC) in dehydrated plant material, in infusions and in residues (plant material after preparing the infusion) of white, black, red, green, spearmint, stevia, lemon grass and chamomile teas to whi...

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2020-01, Vol.40 (1), p.117-123
Hauptverfasser:	CASTAÑEDA-SAUCEDO, Ma Claudia, RAMÍREZ-ANAYA, Jessica del Pilar, TAPIA-CAMPOS, Ernesto, DIAZ-OCHOA, Elvia Guadalupe
Format:	Artikel
Sprache:	eng
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
Online-Zugang:	Volltext
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