Mississippi State University
Williams, J. Byron
Silva, Juan L.
Date of Degree
Original embargo terms
MSU Only Indefinitely
Graduate Thesis - Campus Access Only
Food Science and Technology
Master of Science
College of Agriculture and Life Sciences
Department of Food Science, Nutrition and Health Promotion
Demand for tea is increasingly driven by its reported antioxidative properties. To ascertain such efficacy, the antioxidative activity (AA) of freshly brewed commercially available full-leaf white, green, oolong, and black tea was determined using a dynamic method. Various amounts (w/v) of tea were brewed at different temperatures for a constant period of time. The AA was calculated based on the ability of the brew to quench hydroxyl-radicals as quantified by chemiluminescence detection. Black tea had the strongest radical scavenging ability followed by green tea. Their AA was far greater than those of the other two types of tea tested. This efficacy finally eroded on serial dilution to a tea concentration of 0.15625 X 10-4 g/mL. The significant data clearly substantiate the sound premise that tea, particularly black tea, is unique in its dramatic ability to counter the adverse onslaught of radicals that are known contributors to human morbidity and mortality.
Sreenivasan, Shreepriya, "Total Radical Antioxidant Potential of Four Different Types of Full-Leaf Tea as Determined by Luminol-Enhanced Chemiluminescence Measurements" (2013). Theses and Dissertations. 4746.