The Effect of Tea Additives and Decoction Time on the Antioxidant Activity of Traditional Libyan Tea

Aims: This study is engaged to determine the effect of beverage additives and something concocted time on the antioxidant project of red beverage.Study Design: Department of Pharmacognosy, Faculty of Pharmacy, University of TripoliMethodology: Tea additives that have existed selected in this place study were geranium, spearmint, nut, and table sugar. The distillation method (development of aqueous individual extract and poly-extract merger) was applied to mimic the Libyan community method of tea development. Using the decoction procedure, each individual red beverage was boiled for 10, 20, and 30 mins to study the effect of decoction opportunity. An in-vitro analysis of antioxidant action was applied utilizing quantitative DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging action. Results: Compared to the red beverage, each extract has exhibited a important increase in antioxidant activity (P < 0.05) except spearmint and table carbohydrate. Superior antioxidant activity was noticed in the individual extracts of geranium and peanuts. In this work, the result or goods created time (20, 30 brief time period) showed a decrease in the antioxidant venture in comparison to the something concocted time (10 brief time period).Conclusion: The poly-extract combinations were statistically considerably superior in antioxidant activity than the individual maroon tea. Moreover, something condensed from whole time ability influence the antioxidant activity of rose tea.

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