Antioxidant activity and sensory evaluation of tea drinks

The antioxidant capacity of 10 kinds of tea drink products were compared with antioxidant indexes of total reducing ability,free radical scavenging activity of DPPH·,·OH,O2-·. Then their sensory evaluation with GB/T 23776-2009 methods were carried out in order to demonstrate their acceptance levels among consumers.The result showed that the total reducing ability arranged from the strongest to the weakest was:Lv maofeng Tea,Tibet tea,Zhuyeqing,Coreopsis tinctoria Nutt.,Kang Tea-brick,Chrysanthemum morifolium,Buckwheat Germ tea,dried Lemon,Buckwheat plants tea,and Fresh Lemon. Besides,the dried Lemon performed the highest free radicals scavenging activity of DPPH· 93.58%,while Fresh Lemon was the lowest at only 30.13%;the highest ·OH clearance was 95.87% of dried Lemon,whereas the lowest of Buckwheat Plant Tea's was only17.64%. On O2-· clearance,Tibet Tea showed the highest activity at 85.86%,The lowest was Buckwheat Plants Tea at 9.08%. The total score in sensory evaluation showed Zhuyeqing scores the highest in the analysis of three factors-color,aroma,and taste. In these results,the different antioxidant activity was indicated by different antioxidant indexes. Based on the trend,2 products,dried Lemon & Zhuyeqing showed higher antioxidant activity,and the buckwheat tea was lowest. All of results could be considered as a recommendation for consumers.