Effect of pH on the Radical Quenching Capacity of Tea Infusions Using the ABTS•+ Assay
Yuk Man Chan, Nga Kwan Cheng, Poonam Singh Nigam & Richard Owusu-Apenten · Journal of Applied Life Sciences International · 2016
Aims: The aims of this study were to assess the impact of pH on the free radical quenching activity of tea infusions using a modified 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS) assay and three antioxidant compounds as reference. Study Design: In-vitro method....
Open access
Research Article
10.9734/JALSI/2016/27235