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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