Variation in phenolic content and antioxidant activity of fermented rooibos herbal tea infusions: Role of production season and quality grade

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 36, 2012, Pages 9171-9179

  Joubert, Elizabeth ^a,b   Beelders, Theresa ^b   De Beer, Dalene ^a   Malherbe, Christiaan J ^a   De Villiers, André J ^b   Sigge, Gunnar O ^b  

^a AGRICULTURAL RESEARCH COUNCIL   (South Africa)

^b STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

Aspalathus linearis; DPPH; ORAC; phenolic compounds; rooibos; total antioxidant capacity

Indexed keywords

ASPALATHUS LINEARIS; DPPH; ORAC; PHENOLIC COMPOUNDS; ROOIBOS; TOTAL ANTIOXIDANT CAPACITY;

AGENTS; FATTY ACIDS; ORGANIC ACIDS;

PHENOLS;

ANTIOXIDANT; PHENOL DERIVATIVE;

ASPALATHUS; BACTERIUM; BEVERAGE; CHEMISTRY; CONFERENCE PAPER; FERMENTATION; METABOLISM; MICROBIOLOGY; QUALITY CONTROL; SEASON; STANDARD;

ANTIOXIDANTS; ASPALATHUS; BACTERIA; BEVERAGES; FERMENTATION; PHENOLS; QUALITY CONTROL; SEASONS;

ASPALATHUS LINEARIS;

EID: 84866431357     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf302583r     Document Type: Conference Paper

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