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 3

Regional/brand differences in extract yield and total flavonoid content (TFC) in μgQE/g and μgQE/g dry sample.

Parameter	Black tea per region			Green tea
	Buganda tea	Ankole tea	Kigezi tea
Extract yield (mg/g)	61.5	58	53	73.5
TFC (μg QE/mL)	71.07 ± 0.00^a	19.73 ± 0.00^b	24.96 ± 0.43^c	17.79 ± 0.056^d
TFC (μgQE/g dry sample)	4,371 ± 0.00^a	1,145 ± 0.00 ^b	1,323 ± 23.00^c	1,307 ± 4.08^d

Data are expressed as mean ± SEM (n = 3); in rows, means that do not share a letter are significantly different ( < 0.05) at 5% level of significance.