Research Article
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.
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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. |