Effect of drying methods and parameters on the antioxidant properties of tea (Camellia sinensis) leaves

Table 1 TPC, TFC, and antioxidant capacity of tea [Camellia sinensis (L.) Kuntze] leaves

Antioxidant Capacity Values	Drying Methods
Antioxidant Capacity Values	Freeze	Oven	SHS
TPC (mg GAE/g DW)	117.68 ± 0.31 ^a	77.19 ± 0.40 ^{b, d}	76.82 ± 0.32 ^{c, d}
TFC (mg QE/g DW)	80.79 ± 0.70 ^a	37.97 ± 0.65 ^b	35.43 ± 0.23 ^c
Radical Scavenging Activity (%)	93.95 ± 0.03 ^a	92.28 ± 0.03 ^{b, c}	93.90 ± 0.03 ^{a, d}
FRAP Value (mM Fe2+/g DW)	5.07 ± 0.01 ^a	2.07 ± 0.01 ^b	2.75 ± 0.01 ^c
ORAC Value (mM TE/g DW)	39.58 ± 0.42 ^a	18.17 ± 0.87 ^{b, c}	38.78 ± 0.31 ^{a, d}

Values are expressed as mean and standard deviation (n = 3). Different superscript in each row indicates significant difference (p < 0.05) based on ANOVA and Tukey’s post-hoc test. (SHS = Superheated steam)

ISSN: 2661-8974