Chemical composition, plant secondary metabolites, and minerals of green and black teas and the effect of different tea-to-water ratios during their extraction on the composition of their spent leaves as potential additives for ruminants

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 20, 2013, Pages 4961-4967

  Ramdani, Diky ^a,b   Chaudhry, Abdul Shakoor ^a   Seal, Chris J ^a  

^a NEWCASTLE UNIVERSITY   (United Kingdom)

^b PADJADJARAN UNIVERSITY   (Indonesia)

Author keywords

black tea; chemical composition; green tea; phenols; ruminants; saponins; spent tea leaves; tannins

Indexed keywords

BLACK TEA; CHEMICAL COMPOSITIONS; GREEN TEA; RUMINANTS; SAPONINS; SPENT TEA LEAVES;

FLAVONOIDS; MAMMALS; METABOLITES; MINERALS; NUTRITION; PHENOLS; PROTEINS; TANNINS;

EXTRACTION;

FOOD ADDITIVE; MINERAL; PHENOL DERIVATIVE; PLANT EXTRACT; TANNIN DERIVATIVE; VEGETABLE PROTEIN; WATER;

ANIMAL; ANIMAL DISEASE; ANIMAL FOOD; ARTICLE; BOVIDS; CAMELLIA SINENSIS; CHEMISTRY; DIET; DIETARY FIBER; FOOD HANDLING; HEAT; METHODOLOGY; NUTRITIONAL VALUE; PLANT LEAF;

ANIMAL FEED; ANIMALS; CAMELLIA SINENSIS; DIET; DIETARY FIBER; FOOD ADDITIVES; FOOD HANDLING; HOT TEMPERATURE; MINERALS; NUTRITIVE VALUE; PHENOLS; PLANT EXTRACTS; PLANT LEAVES; PLANT PROTEINS; RUMINANTS; TANNINS; WATER;

EID: 84878243371     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf4002439     Document Type: Article

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