Research Article

Effect of Brewing Water on the Antioxidant Capacity of Green Tea Infusion with DPPH Assay

Figure 1

The pH values of types of water and tea infusions with corresponding water. DW: distilled water; PW: purified water; TW: tap water; NW: natural water; MSW: mountain spring water; MW1: mineral water 1; MW2: mineral water 2. The marks above the column show the significance of differences between water and tea infusion, ns indicates , indicates , and indicates .