Comparative study of phenolic profile, antioxidant and antimicrobial activities of aqueous extract of white and green tea

Food Science

• Antioxidant 100%
• Antioxidant Capacity 25%
• Aspergillus 25%
• Chelating Activity 25%
• Chlorogenic 25%
• Coumaric 25%
• DPPH Assay 25%
• DPPH Radical 25%
• Flavonoid 25%
• Natural Antioxidant 25%
• Phenolic Compound 25%
• Phenolic Content 25%
• Phenolic Profile 100%
• Salmonella typhimurium 25%
• Sinecatechins 25%
• Staphylococcus aureus 25%
• Total Antioxidant Capacity 25%
• White Tea 100%

Pharmacology, Toxicology and Pharmaceutical Science

• Antimicrobial Agent 100%
• Antioxidant 100%
• Antioxidant Capacity 66%
• Aspergillus niger 33%
• Camellia Sinensis 33%
• Coumaric Acid 33%
• Flavonoid 33%
• Gallic Acid 33%
• Natural Antioxidant 33%
• Phytochemical 33%
• Rutin 33%
• Salmonella enterica serovar typhimurium 33%
• Staphylococcus aureus 33%

Agricultural and Biological Sciences

• Antioxidant 100%
• Antioxidant Activity 20%
• Aspergillus niger 20%
• Camellia Sinensis 20%
• Flavonoid 20%
• Gallic Acid 20%
• Green Tea 100%
• Phytochemical 20%
• Rutin 20%
• Salmonella typhimurium 20%
• Sole 20%
• Staphylococcus aureus 20%