Correlation of increased antioxidation with the phenolic compound and amino acids contents of Camellia sinensis leaf extracts following ultra high pressure extraction

Journal of Industrial and Engineering Chemistry

Volumn 18, Issue 2, 2012, Pages 623-628

  Joo, Chul Gue ^a   Lee, Keun Ha ^a   Park, Chung ^a   Joo, Il Woo ^b   Choe, Tae Boo ^c   Lee, Bum Chun ^d  

^a Morechem Co Ltd   (South Korea)

^b Kwandong University College of Medicine   (South Korea)

^c Konkuk University   (South Korea)

^d Ellead Co Ltd   (South Korea)

Author keywords

Amino acid; Antioxidant; Camellia sinensis; Phenolic compound; Ultra high pressure extraction

Indexed keywords

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ACID CONTENT; ANTI-OXIDATION; ANTIOXIDANT; CAFFEINE CONTENTS; CAMELLIA SINENSIS; EXTRACTION YIELD; FOOD INDUSTRIES; LEAF EXTRACTS; OXIDATIVE INJURY; PHENOLIC COMPOUND; PHENOLIC COMPOUNDS; REACTIVE OXYGEN SPECIES; SCAVENGING ACTIVITIES; SUPEROXIDE ANION RADICALS; ULTRA HIGH PRESSURE EXTRACTION; ULTRAHIGH PRESSURE; ULTRASONIC EXTRACTION;

AMINO ACIDS; CELL MEMBRANES; CYTOLOGY; FREE RADICALS; LEACHING; OXYGEN;

PHENOLS;

EID: 84856623980     PISSN: 1226086X     EISSN: 22345957     Source Type: Journal    
DOI: 10.1016/j.jiec.2011.11.106     Document Type: Article

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