Comparison of Quantity Characteristics and Antioxidant Potentials of Different Tea Extracts for In-flight Beverage

Tea is a famous non-alcoholic beverage worldwide. Various types of tea are prepared to meet the demand different people. Among various types, green (GTE), black (BTE), and Pu-erh (PEE) major ones. The objective this study was investigate physicochemical characteristics antioxidant potential three extracts be considered as an in-flight beverage. pH (5.62) GTE significantly highest whereas titratable acidity (0.18 g/100 mL) in BTE. lightness value found (87.12) redness yellowness BTE (30.15 85.32). amount total free amino acid PEE (174.52 g/ mL), followed by (31.28 (24.98 mL). Similarly, high among extracts. results indicated that could good