Publications by authors named "Jacob Shing-Jie Tsui"
Background: Tea is the second most consumed beverage worldwide and its health benefits have been extensively studied because of its rich flavanol content. This study aims to evaluate the efficacy of a novel continuous step-wise temperature extraction process in maximising antioxidant activity, total phenolic content and flavanol concentration of different tea beverages.
Results: Continuous step-wise temperature extraction produced the highest absolute antioxidant capacity, total phenolic content and concentration of major tea flavanols in Yuhua tea compared to the other tea types at all extraction points.