Effect of Extraction Period on Total Phenolics, Total Flavonoids, and Antioxidant Capacity of Ugandan <i>Camellia sinensis</i> (L) Kuntze, Black Primary Grades and Green Tea

<div>DPPH percentage inhibition of black tea from different regions and green tea.</div>

Journal of Food Quality

fig1

Figure 1

Figure 1: Effect of Extraction Period on Total Phenolics, Total Flavonoids, and Antioxidant Capacity of Ugandan <i>Camellia sinensis</i> (L) Kuntze, Black Primary Grades and Green Tea 

Figure 1 | Effect of Extraction Period on Total Phenolics, Total Flavonoids, and Antioxidant Capacity of Ugandan Camellia sinensis (L) Kuntze, Black Primary Grades and Green Tea 