Optimization And Characterization Of Antioxidant Activity From Green Tea (camellia Sinensis) And Evaluation Of Its Preservative Effect
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The study was conducted with the aim of optimizing and characterizing antioxidant activity ofrnCamellia sinensis and evaluating its preservative effect on Niger seed and Soybean oils.rnCamellia was prepared by investigating the effect of distilled water concentrations of 100, 150,rnand 200ml, extraction temperature 80, 85 and 90 ℃ and contact time of 10, 35 and 60 min on itsrnantioxidant activity and extract yield. Based on ANOVA analysis, extraction parameters havernsignificant positive effect (P
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