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Antioxidant and antimicrobial activities of various leafy herbal teas
Jungmin Oh
, Heonjoo Jo
, Ah Reum Cho
, Sung Jin Kim
,
Jaejoon Han
*
*
Corresponding author for this work
Research output
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Article
›
peer-review
224
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Keyphrases
Antioxidant Activity
100%
Antimicrobial Activity
100%
Green Tea
100%
Herbal Tea
100%
Ethanol Extract
83%
Water Extract
33%
Persimmon Leaf
33%
Leaf Tea
33%
Tea Extract
33%
Mate Tea
33%
Ferrous Ion Chelating
33%
Ethyl
16%
Ethanol
16%
Radical Scavenging Activity
16%
Radical Cation
16%
Listeria Monocytogenes
16%
Health-promoting Lifestyle
16%
Diphenyl
16%
Antioxidant Properties
16%
Salmonella Enterica
16%
Foodborne Pathogens
16%
Total Flavonoid Content
16%
Total Phenolic Content
16%
Lotus Leaf
16%
Minimum Inhibitory Concentration
16%
Sulfonic Acid
16%
Antimicrobial Properties
16%
Chelating Effect
16%
Gram-positive Bacteria
16%
Functional Ingredients
16%
Antioxidant Potential
16%
Black Tea
16%
Acid Radical Ions
16%
Decolorization
16%
Streptococcus mutans (S. mutans)
16%
Potent Antimicrobials
16%
Rosemary
16%
Rosemary Leaves
16%
Natural Preservative
16%
Bamboo Leaves
16%
Mate Leaves
16%
Shigella Flexneri
16%
Rooibos
16%
Oral Pathogens
16%
Black Tea Extract
16%
Ferric Reducing Power
16%
Minimum Lethal Concentration
16%
Mulberry Leaves
16%
Streptococcus Sobrinus
16%
Peppermint
16%
Lemongrass
16%
Food Science
Persimmon
50%
Natural Preservatives
25%
Agricultural and Biological Sciences
Morus
16%
Cymbopogon citratus
16%