Impact of heat treatment and flavorings on the antioxidant capacity of black and green tea

Abstract The high antioxidant capacity of tea is well-known, but the effect flavorings like honey or lemon has been less studied. Their antioxidants can interact with each other, global result being also affected by brewing temperature. combined heat (55 and 80 °C) (acacia honeydew honeys, juice) on total polyphenol, flavonoid content black green teas was In many cases higher obtained at °C. Teas flavored had than those containing acacia honey. Addition decreased No synergies were confirmed in any compositions investigated. Vitamin C lemon-containing reduced half °C compared to brewed 55 °C; while shown partly prevent this loss ascorbic acid.