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

Table 1

The mineral concentrations (mg/L) and pH value of different types of water.

Water	Ca^2+	Cu^2+	K^+	Mg^2+	Na^+	pH
DW	0.04 ± 0.00^f	0.00 ± 0.00^b	0.00 ± 0.00^f	0.08 ± 0.04^f	0.00 ± 0.00^f	5.17 ± 0.07^f
PW	0.08 ± 0.04^f	0.01 ± 0.01^b	0.01 ± 0.01^f	0.01 ± 0.00^g	0.00 ± 0.00^f	5.94 ± 0.03^d
TW	25.43 ± 1.17^b	0.05 ± 0.00^a	6.46 ± 2.42^b	3.49 ± 0.20^c	8.50 ± 0.18^c	6.83 ± 0.08^c
NW	13.22 ± 0.61^d	0.00 ± 0.00^b	1.04 ± 0.01^d	2.23 ± 0.06^d	1.92 ± 0.03^d	6.95 ± 0.07^c
MSW	3.72 ± 0.17^e	0.00 ± 0.00^b	0.22 ± 0.13^e	1.49 ± 0.03^e	0.83 ± 0.01^e	5.57 ± 0.03^e
MW1	34.00 ± 0.46^a	0.00 ± 0.00^b	1.59 ± 0.54^c	38.06 ± 0.73^a	18.91 ± 0.16^b	7.63 ± 0.08^b
MW2	18.87 ± 1.02^c	0.00 ± 0.00^b	28.48 ± 0.42^a	12.64 ± 0.43^b	32.60 ± 0.42^a	7.97 ± 0.05^a

DW: distilled water; PW: purified water; TW: tap water; NW: natural water; MSW: mountain spring water; MW1: mineral water 1; MW2: mineral water 2. Data are means (±SD) of three replicates. ^{a, b, c, d, e, f}Different letters in the same column indicate significant differences between mean values ().