title: Effects of water solutions on extracting green tea leaves.
abstract: This study investigates the effects of water solutions on the antioxidant content of green tea leaf extracts. Green teas prepared with tap water and distilled water were compared with respect to four antioxidant assays: total phenol content, reducing power, DMPD assay, and trolox equivalent antioxidant capacity assay. The results indicate that green tea prepared with distilled water exhibits higher antioxidant activity than that made with tap water. The high performance liquid chromatography showed that major constituents of green tea were found in higher concentrations in tea made with distilled water than in that made with tap water. This could be due to less calcium fixation in leaves and small water clusters. Water solutions composed of less mineralisation are more effective in promoting the quality of green tea leaf extracts.
authors.affiliation: Department of Applied Cosmetology and Master Program of Cosmetic Science, Hungkuang University, Taichung, Taiwan.
authors.forename: Wen-Ying
authors.initials: WY
authors.lastname: Huang
authors.forename: Yu-Ru
authors.initials: YR
authors.lastname: Lin
authors.forename: Ruei-Fen
authors.initials: RF
authors.lastname: Ho
authors.forename: Ho-Yen
authors.initials: HY
authors.lastname: Liu
authors.forename: Yung-Sheng
authors.initials: YS
authors.lastname: Lin
mesh_terms: D002851:Chromatography, High Pressure Liquid; D010084:Oxidation-Reduction; D010936:Plant Extracts; D018515:Plant Leaves; D012996:Solutions; D013662:Tea; D014867:Water / Q000737:chemistry*
chemical_list: D010936:Plant Extracts; D012996:Solutions; D013662:Tea; D014867:Water