Radical Scavenging of White Tea and Its Flavonoid Constituents by Electron Paramagnetic Resonance (EPR) Spectroscopy - Azman, Nurul A. M; Peiró, Sara; Fajarí, Lluís; Julià, Luis; Almajano, Maria Pilar (Journal of agricultural and food chemistry, 2014)
Keywords: antioxidant activity; buds; Camellia sinensis - chemistry; catechin; electron paramagnetic resonance spectroscopy; Electron Spin Resonance Spectroscopy - methods; epicatechin; epigallocatechin; ferulic acid; Flavonoids - chemistry; free radical scavengers; Free Radical Scavengers - chemistry; leaves; methanol; Oxidation-Reduction; oxidative stress; Plant Extracts - chemistry; white tea; white tea; radical scavenging; spin trap; antioxidant activity; EPR