Studium vlivu teploty na obsah antioxidantů při přípravě zelených čajů

Tea is one of the most popular beverages worldwide. It was demonstrated that the beverage prepared by leaching of leaves of Camellia sinensis in hot water, has a positive effect on human organism in many cases. The substances found in green tea have antioxidant properties and positive effects on the prevention of many diseases. The beneficial effects are attributed mainly due to plant phenols whose antioxidative activity protects the body against free radicals. In this work the content of selected biologically active compounds in extracts of loose green teas was determined using modern bioanalytical methods. The amount of natural antioxidants determined in tea from Japan and China at different preparation temperatures of the tea extract solution were compared