Comparison study between popular brands of coffee, tea and red wine regarding polyphenols content and antioxidant activity

•Chemical composition and antioxidant assays results were expressed as 200 mL servings.•Green tea serving showed highest antioxidant potential and content of polyphenols.•Turkish and instant coffees displayed lower activity and number of detected compounds.•Similar compounds in different concentrati...

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Vydáno v:	Food chemistry advances Ročník 1; s. 100030
Hlavní autoři:	Pintać, Diandra, Bekvalac, Kristina, Mimica-Dukić, Neda, Rašeta, Milena, Anđelić, Nikola, Lesjak, Marija, Orčić, Dejan
Médium:	Journal Article
Jazyk:	angličtina
Vydáno:	Elsevier Ltd 01.10.2022 Elsevier
Témata:	Antioxidant activity Black and green teas LC−MS/MS Red wine Serving Turkish and instant coffees Serving Black and green teas Turkish and instant coffees Red wine Antioxidant activity LC−MS/MS
ISSN:	2772-753X, 2772-753X
On-line přístup:	Získat plný text
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