Quality analysis and antioxidant activity of different types of tea powder

Table 5 Free radical scavenging ability of different types of tea powder

50% inhibiting concentration	Matcha TP	Oolong TP	Black TP	Huangjinya green TP	Pu-erh TP
DPPH•(μg/ml)	11.71 ± 0.14^e	45.78 ± 4.41^d	454.53 ± 1.40^b	49.11 ± 0.55^c	539.81 ± 1.76^a
O₂⁻•(μg/ml)	1.24 ± 0.34^e	2.172 ± 0.24^d	7.75 ± 0.46^a	2.34 ± 0.54^c	5.98 ± 0.23^b
ABTS•(μg/ml)	7.11 ± 0.06^e	26.02 ± 0.47^d	167.13 ± 0.61^a	50.58 ± 1.72^c	86.09 ± 1.63^b

^a,b,c,d,eDifferent letters in the same row indicate significant differences between mean values (p < 0.05)

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