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. 2021 Apr 13;58(9):3568–3578. doi: 10.1007/s13197-021-05086-5

Fig. 1.

Fig. 1

Polyphenol content: a total phenolics (TP), b total flavonoids (TF) and c total flavanols (TFL) and antioxidant activity (d DPPH; % inhibition, e ABTS; % inhibition and f FRAP; % reduction) in Matcha and Sencha green tea before and after exposure to in vitro digestive condition. Values represent mean ± SD of 3 replicates. Different letters indicate significant difference at p < 0.05. GAE = gallic acid equivalent, CE = catechin equivalent