The antioxidant properties of the black and green tea are well known. The latent bloodstains are detectable by luminol. The bloodstains also can be cover up by drinks and foods containing the antioxidants; thus their presence can cause a decrease of the luminol light emission (false-negative results). The aim of this study was to quantify the light emission decrease of the chemiluminescent mixture prepared according to Weber (containing NaOH) and the chemiluminescent mixture of pH 7.4 (for the determination of the total antioxidant capacity) for the open air-dried sample. The black and green teas and white wine were used as the antioxidant's samples (high and low total antioxidant capacity). The significant decrease of the luminol chemiluminescent emission caused by the presence of the black and green teas (and comparable for both of them) was observed in comparison with the presence of white wine.

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