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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Veröffentlicht in:	Food chemistry advances Jg. 1; S. 100030
Hauptverfasser:	Pintać, Diandra, Bekvalac, Kristina, Mimica-Dukić, Neda, Rašeta, Milena, Anđelić, Nikola, Lesjak, Marija, Orčić, Dejan
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	Elsevier Ltd 01.10.2022 Elsevier
Schlagworte:	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
Online-Zugang:	Volltext
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