Effects of Heating Time and Extraction Method on the Antioxidant Properties of Teas Consumed in Burkina Faso
Ghislain Téwendé KOBENDE, Samson Guenne, Arthur A. A. DABONE, Modeste TRAORE, Hemayoro SAMA, Mamounata DIAO, Adama Hilou, Martin Kiendrebeogo & Mamoudou Hama Dicko · Asian Journal of Chemical Sciences · 2026
Tea preparation conditions can influence the recovery of bioactive compounds and the antioxidant properties of the resulting beverage. This study compared the effects of heating time and extraction procedure on ten commercial tea samples consumed in Burkina Faso. Each sample unde...
Open access
Research Article
10.9734/ajocs/2026/v16i4465