Štúdium antioxidačných vlastností čajov

The Diploma Thesis is focused on the analysis of the antioxidant qualities and attributes of different kinds of tea under their specific methods of preparation. Literature overview provides history, processing technology, distribution and the most common means of tea preparation as well as its content substances. The Thesis discusses the overall containment of polyphenols and antioxidant capacity based on the FRAP and DPPH methods but also the amount of vitamin C in the tea samples. The Thesis elaborates on the undertaken sensor analysis of chosen samples and examines the tea content substances during its traditional preparation as well as during its preparation in a non-typical way