Table 6.
Percentage of assayed antioxidant properties maximized by the different particle sizes
| Powder | Aqueous extraction | Ethanolic extraction | Aqueous ethanolic extraction |
|---|---|---|---|
| Tea | |||
| 0.425 mm | 100.00%a | 50.00% | 66.67% |
| 0.710 mm | 50.00% | 66.67% | 83.33% |
| 1.180 mm | 16.67% | 50.00% | 33.33% |
| Ginger | |||
| 0.425 mm | 100.00% | 66.67% | 83.33% |
| 0.710 mm | 66.67% | 100.00% | 83.33% |
| Tea–ginger | |||
| 0.425 mm | 100.00% | 100.00% | — |
| 0.710 mm | 66.67% | 50.00% | — |
a
Percentage score was calculated from the number of times the extract from a particle size produced highest antioxidant values—for a particular solvent extraction. Hence a score of 100% means that aqueous extracts obtained from the 0.425 mm tea powder scored highest on all the six antioxidant assays when compared to the other aqueous tea extracts from the 0.710 mm and 1.180 mm powder.