Determination of total polyphenols, total flavonoids and (-)-EGCG in five tea infusions made by continuous infusion method
published by Damascus University
in 2013
in Chemistry
and research's language is
العربية
Download
Abstract in English
Total polyphenols (TP), total flavonoids (TF) and (-)-epigallocatechin gallate
((-)-EGCG) were determined in five commercial tea infusions by continuous
infusion method, using the ratio 20g of tea to 1L of water at 85±5 °C and
brewing time between 5-180 min.
References used
Chacko, S. M., Thambi, P. T., Kuttan, R., & Nishigaki, I. (2010). Beneficial effects of green tea: A literature review. Chinese Medicine, 5(13), 1-9
Cheong, W. J., Park, M. H., Kang, G. W., Ko, J. H., & Seo, Y. J. (2005). Determination of Catechin Compounds in Korean Green Tea Infusions under Various Extraction Conditions by High Performance Liquid Chromatography. Bull. Korean Chem. Soc, 26(5), 747-754
Hara, Y., Lou, S.-J., Wickremasinghe, R., & Yamanishi, T. (1995). V.Chemical composition of tea. Food Reviews International, 11(3), 435-456