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. 2016 Nov 22;5(3):639–645. doi: 10.1002/fsn3.442

Figure 3.

Figure 3

Evaluation of inhibition of oxygen consumption by fermented tea. Antioxidant activity of the tea extracts was assessed towards oxidation of methyl linolate in micelles of cholic acid (pH 7.4). The tea extract and 5 mM AAPH were added to the micelles with incubation at 37°C. A decrease in oxygen concentration caused by oxidation of methyl linolate was measured by means of an Oxygen monitor with Clark's oxygen electrode as a function of time