Characterization of anthocyanins in Kenyan teas: Extraction and identification

Food Chemistry

Volumn 131, Issue 1, 2012, Pages 31-38

  Kerio, L C ^a   Wachira, F N ^a,b   Wanyoko, J K ^a   Rotich, M K ^b  

^a TEA RESEARCH FOUNDATION OF KENYA   (Kenya)

^b EGERTON UNIVERSITY   (Kenya)

Author keywords

Aerated tea; Anthocyanidins; Anthocyanins; Catechins; Tea; Unaerated tea

Indexed keywords

AERATED TEA; ANTHOCYANIDINS; CATECHINS; TEA; UNAERATED TEA;

EXTRACTION; ORGANIC COMPOUNDS; PHENOLS; PLANTS (BOTANY); PURIFICATION; VITAMINS;

ANTHOCYANINS;

ANTHOCYANIN; CATECHIN O QUINONE DERIVATIVE; CATECHOL OXIDASE; CYANIDIN 3 O GALACTOSIDE; CYANIDIN 3 O GLUCOSIDE; CYANIDIN CHLORIDE; DELPHINIDIN; MALVIDIN CHLORIDE; PELARGONIDIN; PEONIDIN; QUINONE DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; EXTRACTION; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SOLID PHASE EXTRACTION; TEA;

CAMELLIA SINENSIS;

EID: 80054043780     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.08.005     Document Type: Article

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