Theses and Dissertations

Issuing Body

Mississippi State University


Williams, J. Byron

Committee Member

Silva, Juan L.

Committee Member

Nannapaneni, Ramakrishna

Date of Degree


Original embargo terms

MSU Only Indefinitely

Document Type

Graduate Thesis - Campus Access Only


Food Science and Technology

Degree Name

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.