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 2

Differences in total phenolic content (TPC) of black tea per region/green tea brand.

Extraction time	Black tea (D1) per region			Green tea
	Kigezi tea	Ankole tea	Buganda tea	GT1	GT2
TPC (mgGAE/g); 4 min	4.71 ± 0.09	3.57 ± 0.46	4.14 ± 0.09	8.17 ± 0.25	10.82 ± 0.24
TPC (mgGAE/g); 40 min	22.13 ± 0.85^bc	16.42 ± 0.14^a	20.51 ± 0.94^ab	25.35 ± 1.13^c	26.26 ± 1.13^c

Data are expressed as mean ± SEM (n = 3); 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.