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Ning, J., Hou, G.G., Sun, J., Wan, X. and Dubat, A. (2017) Effect of Green Tea Powder on the Quality Attributes and Antioxidant Activity of Whole-Wheat Flour Pan Bread. LWT - Food Science and Technology, 79, 342-348.
https://doi.org/10.1016/j.lwt.2017.01.052

has been cited by the following article:

• TITLE: In Vitro Antioxidant and Free Radical Scavenging Activity of Curcuma longa, Acorus calamus and Camellia sinensis

  AUTHORS: Rajkumar Rahul, Sanjeevirayar Arrivukkarasan, Shanmugam Anhuradha

  KEYWORDS: Total Phenolic Content, Total Flavonoid Content, DPPH, Curcuma longa, Acorus calamus and Camellia sinensis

  JOURNAL NAME: Food and Nutrition Sciences, Vol.13 No.8, August 29, 2022

  ABSTRACT: The purpose of the current study was to determine the total phenolic and flavonoid content and total antioxidant activity of the Curcuma longa, Acorus calamus, and Camellia sinensis ethanolic extracts and their free radical scavenging activity. The study concluded that the Curcuma longa, Acorus calamus, and Camellia sinensis ethanolic extracts have a good source of phenolics, flavonoids, and antioxidant sources in turn which opens the high possibility of the extracts being used as food preservatives. The DPPH assay for scavenging free radicals showed that the IC50 value was above 123% of Curcuma longa ethanolic extract, 129.9% μg/ml of Acorus calamus ethanolic extract and 25% of Camellia sinensis ethanolic extracts shows very strong inhibition of the free radicals. Thus, comparing the DPPH assay for scavenging free radicals of Curcuma longa, Acorus calamus and Camellia sinensis ethanolic extracts with the positive control ascorbic acid, Curcuma longa and Camellia sinensis ethanolic extracts showed strong inhibition of the free radicals.