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The Scientific World Journal
Volume 2013, Article ID 368350, 6 pages
http://dx.doi.org/10.1155/2013/368350
Research Article

Effects of Water Solutions on Extracting Green Tea Leaves

Department of Applied Cosmetology and Master Program of Cosmetic Science, Hungkuang University, Taichung, Taiwan

Received 5 May 2013; Accepted 27 June 2013

Academic Editors: A. García-Vela, D. Kopelevich, and I. E. Pavel

Copyright © 2013 Wen-Ying Huang et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

This study investigates the effects of water solutions on the antioxidant content of green tea leaf extracts. Green teas prepared with tap water and distilled water were compared with respect to four antioxidant assays: total phenol content, reducing power, DMPD assay, and trolox equivalent antioxidant capacity assay. The results indicate that green tea prepared with distilled water exhibits higher antioxidant activity than that made with tap water. The high performance liquid chromatography showed that major constituents of green tea were found in higher concentrations in tea made with distilled water than in that made with tap water. This could be due to less calcium fixation in leaves and small water clusters. Water solutions composed of less mineralisation are more effective in promoting the quality of green tea leaf extracts.