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

Table 1

Effect of extraction period (minutes) on total phenolic content (TPC) of black tea grades and green tea.

Extraction time	Black tea grade				Green tea (n = 6)
	D1 (n = 9)	PD (n = 9)	PF (n = 9)	BP (n = 9)
TPC (4 min)	4.141 ± 0.22	3.81 ± 0.28	3.69 ± 0.22	3.39 ± 0.37	9.50 ± 0.25
TPC (40 min)	21.5 ± 0.79^a	19.32 ± 1.73^a	23.60 ± 2.37^a	20.94 ± 1.17^a	25.81 ± 1.13^b

Abbreviated: DI = dust 1, PD = pekoe dust, PF = pekoe fannings, and BP = broken pekoe. Data are expressed as mean ± SEM; in rows, means that do not share a letter are significantly different ( < 0.05); in columns, mean with is significantly different ( < 0.05) at 5% level of significance.