Total polyphenols, catechin profiles and antioxidant activity of tea products from purple leaf coloured tea cultivars

Food Chemistry

Volumn 136, Issue 3-4, 2013, Pages 1405-1413

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

^a TEA RESEARCH FOUNDATION OF KENYA   (Kenya)

^b Association for Strengthening Agricultural Research in Eastern and Central Africa (ASARECA)   (Uganda)

^c EGERTON UNIVERSITY   (Kenya)

Author keywords

Antioxidant activity; Caffeine; Catechins; Tea; Total polyphenol

Indexed keywords

ANTIOXIDANT ACTIVITIES; CAFFEINE; CATECHINS; POLYPHENOLS; TEA;

AGENTS; ANTHOCYANINS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ORGANIC COMPOUNDS; PLANTS (BOTANY); VITAMINS;

PHENOLS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTHOCYANIN; ANTIOXIDANT; BLACK TEA EXTRACT; CAFFEINE; CATECHIN; CYANIDIN 3 GLUCOSIDE; FLAVONOID; GALLIC ACID; GREEN TEA EXTRACT; POLYPHENOL;

ANTIOXIDANT ACTIVITY; ARTICLE; CULTIVAR; ELUTION; GERMPLASM; IN VITRO STUDY; NONHUMAN; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; TEA;

ANTIOXIDANTS; CAMELLIA SINENSIS; CATECHIN; PLANT EXTRACTS; PLANT LEAVES; POLYPHENOLS;

EID: 84867899062     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.09.066     Document Type: Article

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