Exploring the relation between composition of extracts of healthy foods and their antioxidant capacities determined by electrochemical and spectrophotometrical methods

摘要

The composition of the methanolic and aqueous extracts of teas (White, Black, Red, Green and Mix 3 teas) and infusions (Chamomile, Pennyroyal mint, Rooibos, Sage and Linden) was studied by Gas Chromatography coupled with Mass Spectroscopy (GC-MS) and High Performance Liquid Chromatography (HPLC). To solve the problems encountered in GC-MS with flash-points and boiling points, external standards were used in HPLC.