Skip to main content

Table 5 Colour attributes of corn silk–lemon and commercial tea infusion

From: In vitro antioxidants and antihypertensive properties of corn silk–lemon infusion

Samples A B C D E F L G
L* 23.39 ± 0.32d 28.93 ± 0.20b 31.37 ± 0.07a 24.38 ± 0.19c 24.78 ± 0.04c 12.36 ± 0.14f 6.69 ± 0.20 g 17.50 ± 0.45e
a* 1.39 ± 0.32d 1.18 ± 0.02d 1.25 ± 0.02d 1.05 ± 0.01de 0.60 ± 0.00e 10.54 ± 0.40a 8.21 ± 0.64b 6.64 ± 0.07c
b* 5.38 ± 0.13b 4.09 ± 0.13c 4.16 ± 0.03c 3.22 ± 0.02d 3.89 ± 0.01c 5.56 ± 0.23b 2.08 ± 0.28e 14.95 ± 0.24a
C 5.84 ± 0.70d 4.26 ± 0.13e 4.35 ± 0.06e 3.39 ± 0.02f 3.94 ± 0.01ef 11.92 ± 0.47b 8.48 ± 0.69c 16.35 ± 0.19a
H 75.54 ± 0.14b 73.83 ± 0.23c 73.26 ± 0.50c 72.00 ± 0.16d 81.25 ± 0.05a 27.84 ± 0.08f 14.21 ± 0.83 g 66.05 ± 0.51e
ΔE 12.40 16.68 18.38 14.7 14.55 11.39 16.88  
  1. Mean ± standard deviation for three determinations. Values with the different superscripts on a row are significantly different at p < 0.05
  2. CSF: corn silk flour; LF: lemon flour; A: 100% CSF; B: 95% CSF and 5% LF; C: 90% CSF and 10% LF; D: 85% CSF and 15% LF; E: 80% CSF and 20% LF; F: top tea; G: green tea; L: Lipton tea
  3. L*: lightness factor; a*: redness factor; b*: yellowness factor; ∆E: overall differences in colour