Effect of Processing on Green and Black Tea DPPH Radical Scavenging Activity, IC₅₀ Value, Total Polyphenols, Catechin and Epigallocatechin Gallate content

Green tea and black tea are rich in antioxidants that have a beneficial effect on human health. The antioxidants in green tea and black tea are mainly polyphenols including catechin and its derivative epigallocatechingallate. The DPPH radical scavenging activity, IC₅₀ value, total polyphenols, catechin and epigallocatechingallate content were analyzed throughout green and black tea processing. The DPPH radical scavenging activity, IC₅₀ value, total polyphenols, catechin and epigallocatechingallate decreased during processing. The study confirms that the processing influences the antioxidant activity of green and black tea.