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BACKGROUND
In this work, we investigated the antioxidant and copper chelating abilities of theaflavin, a polyphenol responsible for astringency, color, and sensation in black tea. Using voltammetric techniques, the analyses were conducted with disposable electrochemical printed carbon chips in conjunction with a portable hand‐held potentiostat.
RESULTS
Voltammograms of theaflavin showed five separate...
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