Characterization of the constituents and antioxidative activity of cocoa tea (Camellia ptilophylla)

Food Chemistry

Volumn 129, Issue 4, 2011, Pages 1475-1482

  Peng, Li ^a   Wang, Xiujuan ^a   Shi, Xianggang ^a   Li, Chengren ^a   Ye, Chuangxing ^a   Song, Xiaohong ^a  

^a SUN YAT SEN UNIVERSITY   (China)

Author keywords

( ) Gallocatechin gallate; Antioxidative activity; Catechins; Cocoa tea; HPLC

Indexed keywords

ANTI OXIDATIVE ACTIVITY; CATECHINS; GALLATE; HPLC; POLYPHENOL CONTENT; PURINE ALKALOID; RADICAL ASSAY; RADICAL SCAVENGING; TEA EXTRACTS;

LINOLEIC ACID; PHENOLS;

COCOA;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); ANTIOXIDANT; CATECHIN; EPICATECHIN; EPICATECHIN GALLATE; EPIGALLOCATECHIN; EPIGALLOCATECHIN GALLATE; GALLIC ACID; GALLOCATECHIN; LINOLEIC ACID; THEANINE; THEOBROMINE; THEOPHYLLINE;

ANTIOXIDANT ACTIVITY; ARTICLE; BLACK COCOA TEA; DECOLORIZATION; DRUG DETERMINATION; FERMENTATION; GREEN COCOA TEA; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; TEA; WHITE COCOA TEA;

CAMELLIA; THEOBROMA CACAO;

EID: 80051782479     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.120     Document Type: Article

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