Fig. 2: The main chemicals and antioxidant activity of Tieguanyin oolong tea infusion. | npj Science of Food

Fig. 2: The main chemicals and antioxidant activity of Tieguanyin oolong tea infusion.

From: Optimization of brewing conditions for Tieguanyin oolong tea by quadratic orthogonal regression design

Fig. 2

a The effects of number of brewing times on the main chemicals; b–d The effects of brewing conditions on the concentrations of TPP, FAA, and CAF in tea infusions, respectively; e The antioxidant activity of tea infusions; f, g The effects of brewing conditions on the antioxidant activity in ABTS/DPPH assays, respectively. B1/2/3 the first/second/third brewing infusion, respectively. TPP total polyphenols, FAA free amino acids, CAF caffeine. R water/tea ratio, T temperature, S brewing time. a,b,c,d Different letters above the column indicate significant differences between different factor levels. Data are means (±SD) of three replicates.

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