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

Table 2 List and concentration of selected compounds detected in tea [Camellia sinensis (L.) Kuntze] using HPLC

Peak No.	Retention Time (min)	Compound Name	Concentration (mg per g DW)
Peak No.	Retention Time (min)	Compound Name	Freeze Drying	SHS Drying	Oven Drying
1	8.219	Gallic Acid	5.40 ± 0.02 ^a	2.30 ± 0.03 ^b	1.77 ± 0.06 ^c
2	9.967	Theobromine	2.61 ± 0.02 ^a	1.11 ± 0.06 ^b	1.53 ± 0.04 ^c
3	11.149	Epicatechin	3.49 ± 0.02 ^a	1.02 ± 0.03 ^b	1.51 ± 0.04 ^c
4	12.403	Epigallocatechin Gallate (EGCG)	3.98 ± 0.04 ^a	1.43 ± 0.04 ^b	2.02 ± 0.04 ^c
5	12.974	Caffein	2.79 ± 0.02 ^a	1.64 ± 0.01 ^b	1.51 ± 0.05 ^c
6	16.659	Rutin	2.68 ± 0.03 ^a	1.41 ± 0.03 ^b	1.50 ± 0.03 ^c
7	17.672	Myricetin	2.34 ± 0.06 ^a	1.04 ± 0.03 ^{b, d}	1.12 ± 0.03 ^{c, 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

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