The effect of ascorbic acid, citric acid and low pH on the extraction of green tea: How to get most out of it

Food Chemistry

Volumn 124, Issue 4, 2011, Pages 1543-1548

  Zimmermann, Benno F ^a,b   Gleichenhagen, Maike ^a  

^a UNIVERSITY OF BONN   (Germany)

^b Institut Prof Dr Kurz GmbH   (Germany)

Author keywords

Brewing; Catechins; EGCg; Epigallocatechin gallate; Flavanols; Green tea; Lemon juice; Nutritional database; Steeping time; Vitamin C

Indexed keywords

CATECHINS; EGCG; EPIGALLOCATECHIN GALLATE; FLAVANOLS; GREEN TEA; LEMON JUICE; NUTRITIONAL DATABASE; STEEPING TIME; VITAMIN C;

ADDITIVES; CHELATION; CITRIC ACID; CONCENTRATION (PROCESS); ELECTROCARDIOGRAPHY; FERMENTATION; FRUITS; KETONES; ORGANIC ACIDS; PH EFFECTS; PHENOLS;

VITAMINS;

ANTIOXIDANT; ASCORBIC ACID; CHELATING AGENT; CITRIC ACID; DRUG ADDITIVE; EPICATECHIN; EPICATECHIN GALLATE; EPIGALLOCATECHIN; EPIGALLOCATECHIN GALLATE; FLAVANOL DERIVATIVE; GREEN TEA EXTRACT; PHOSPHATE BUFFERED SALINE;

ANTIOXIDANT ACTIVITY; ARTICLE; BREWING; CHEMICAL COMPOSITION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DRUG DETERMINATION; EXTRACTION; LEMON JUICE; NONHUMAN; PH; SIMULATION; TEA; TEMPERATURE;

CITRUS LIMON;

EID: 77957019665     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.08.009     Document Type: Article

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