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 also exploring their antioxidant and antibacterial properties. Response surface […]