Radical scavenging capacity of Rwandan CTC tea polyphenols extracted using microwave assisted extraction

Pakistan Journal of Nutrition

Volumn 9, Issue 6, 2010, Pages 589-593

  Nshimiyimana, Dominique Savio ^a   He, Qian ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

CTC tea; Decoction; Microwave assisted extraction; Scavenging capacity; Tea extracts; Total polyphenols

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; BLACK TEA EXTRACT; CATECHIN; CATECHOL OXIDASE; EPICATECHIN; EPICATECHIN GALLATE; EPIGALLOCATECHIN; EPIGALLOCATECHIN GALLATE; FLAVONOL DERIVATIVE; GREEN TEA EXTRACT; POLYPHENOL; SCAVENGER; THEAFLAVIN; THEARUBIGIN; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DECOCTION; DRUG EFFECT; DRUG ISOLATION; DRUG MECHANISM; DRUG STRUCTURE; DRUG SYNTHESIS; ENERGY CONSUMPTION; EXTRACTION; INTERMETHOD COMPARISON; LEAF MORPHOLOGY; MICROWAVE ASSISTED EXTRACTION; MICROWAVE RADIATION; MOISTURE; NUTRIENT CONTENT; OXIDATION; RWANDA; ULTRASOUND;

CAMELLIA SINENSIS;

EID: 77958057077     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2010.589.593     Document Type: Article

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