From Spent Black and Green Tea to Potential Health Boosters: Optimization of Polyphenol Extraction and Assessment of Their Antioxidant and Antibacterial Activities

Tea, one of the most popular beverages worldwide, generates a substantial amount of spent leaves, often directly discarded although they may still contain valuable compounds. This study aims to optimize the extraction of polyphenols from spent black tea (SBT) and spent green tea (SGT) leaves while a...

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Auteurs principaux:	Ahlam Harfoush, Aseel Swaidan, Salma Khazaal, Elie Salem Sokhn, Nabil Grimi, Espérance Debs, Nicolas Louka, Nada El Darra
Format:	Artigo
Langue:	Inglês
Publié:	MDPI AG 2024-12-01
Collection:	Antioxidants
Sujets:	spent black tea spent green tea polyphenols antioxidant antibacterial waste management
Accès en ligne:	https://www.mdpi.com/2076-3921/13/12/1588
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