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Classified by OpenAIRE intomesheuropmc: food and beverages, complex mixtures
The presense of hydrolysable tannins in green tea, as well as hydrolysable and condensed tannins in black tea has been prooved with the help of potentiometric method, and condensed compounds take 70% of the total content. Antioxidant activity of tea extracts with different type of fermentation has been measured using amperometric method and determined, that the samples of green tea have the highest value of activity. Correlation between the total amount of polyphenols in tea and antioxidant activity was found. There was established, that decrease of pH lowers the quantity of tannins, which take part in oxidation-reduction processes, what may have a connection with their transformation into non-ionized form.