This thesis discusses about antioxidants in teas. In the first part I deal with description of a tea tree and a tea. I closely describe processing of tea leaves, their quality, their composition and impact of the tea on human health. In the second part I describe polyphenols and their laboratory determination. In the next part I deal with practical measurements in total of 12 teas, two mate and two rooibos. I determine total content of polyphenols by a method FCM and by a method UHPLC and the antioxidant capacity by a method TAA. The highest content of polyphenols and the highest antioxidant capacity were measured in the oolongs and the green tea Sencha HBO. The lowest results appeared in both puerh, except the results from the method UHPLC, where they belonged among the best ones. Mate and rooibos with their total content of polyphenols and antioxidant capacity approached for example white or black tea
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