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Past studies present contradictory results regarding the effect of milk on the antioxidant capacities of teas, possibly because of the different methods used. Here, we re-address the question by using three complementary assays, ABTS + free radical scavenging, voltammetry, and lipid peroxidation inhibition, to estimate how milk affects the antioxidant capacities of green, Darjeeling, and English...
Eight green and three black teas have been analysed using square-wave voltammetry at a glassy-carbon electrode, at pH 2 and square-wave frequency 100Hz. The SWV response of teas consisted of two partially resolved anodic peaks: peak 1 at around 0.372V, and peak 2 around 0.491V. First anodic peak was due to oxidation of pyrogallol catechins, i.e. epigallocatechin gallate (EGCG) and epigallocatechin...
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