Sub-critical water extraction of residual green tea to produce a roasted green tea-like extract

Bioscience, Biotechnology and Biochemistry

Volumn 74, Issue 4, 2010, Pages 858-860

  Etoh, Hideo ^a   Ohtaki, Naoko ^a   Kato, Hideaki ^a   Kulkarni, Aditya ^a   Morita, Akio ^a  

^a SHIZUOKA UNIVERSITY   (Japan)

Author keywords

5 hydroxymethyl 2 furaldehyde; Antioxidative compounds; Green tea (Camellia sinensis); Peroxynitrite; Sub critical water

Indexed keywords

2-FURALDEHYDE; CAMELLIA SINENSIS; GREEN TEA; PEROXYNITRITES; SUB-CRITICAL WATER;

AMINO ACIDS; BEVERAGES; BLOCK CODES; CALCINATION; FURFURAL; METHANOL; ORGANIC ACIDS; PHENOLS;

SOLVENT EXTRACTION;

5 HYDROXYMETHYLFURFURAL; 5-HYDROXYMETHYLFURFURAL; AMINO ACID; ANTIOXIDANT; CATECHIN; DRUG DERIVATIVE; FURFURAL; WATER;

ARTICLE; BEVERAGE; CHEMISTRY; DRUG DOSAGE FORM; ISOLATION AND PURIFICATION; JAPAN; TEA; TEMPERATURE;

AMINO ACIDS; ANTIOXIDANTS; BEVERAGES; CATECHIN; DOSAGE FORMS; FURALDEHYDE; JAPAN; TEA; TEMPERATURE; WATER;

CAMELLIA SINENSIS;

EID: 77951600757     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.90800     Document Type: Article

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