Effect of infusion time on phenolic compounds and caffeine content in black tea

Food Research International

Volumn 51, Issue 1, 2013, Pages 155-161

  Ramalho, Suyare Araújo ^a   Nigam, Nisha ^a,b   Oliveira, Gabriela Barbosa ^a   de Oliveira, Priscila Alves ^a   Silva, Tais Oliveira Matos ^a   dos Santos, Aline Geovânia Passos ^a   Narain, Narendra ^a  

^a FEDERAL UNIVERSITY OF SERGIPE   (Brazil)

^b R D National College   (India)

Author keywords

Bioactive compounds; Camellia sinensis; Extraction; HPLC DAD; Tea

Indexed keywords

BIOACTIVE COMPOUNDS; BLACK TEA; CAFFEINE CONTENTS; CAMELLIA SINENSIS; CHLOROGENIC ACIDS; DIODE ARRAY DETECTORS; GALLIC ACIDS; HPLC-DAD; P-COUMARIC ACID; PHENOLIC COMPOUNDS; PROPYL GALLATE; TEA; TOTAL PHENOLIC CONTENT;

EXTRACTION; GRANULATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

PHENOLS;

CAMELLIA SINENSIS;

EID: 84871797232     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.11.031     Document Type: Article

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