Effects of season and plantation on phenolic content of unfermented and fermented Sri Lankan tea

Food Chemistry

Volumn 152, Issue , 2014, Pages 546-551

  Jayasekera, Shiromani ^a   Kaur, Lovedeep ^a   Molan, Abdul Lateef ^b   Garg, Manohar L ^a,c   Moughan, Paul J ^a  

^a MASSEY UNIVERSITY   (New Zealand)

^b MASSEY UNIVERSITY   (New Zealand)

^c UNIVERSITY OF NEWCASTLE   (Australia)

Author keywords

Camellia sinensis; Catechins; Flavonols; Fully fermented tea; Plantation; Polyphenols; Season; Unfermented tea

Indexed keywords

PHENOLS; SOLVENT EXTRACTION; VITAMINS;

CAMELLIA SINENSIS; CATECHINS; FLAVONOLS; FULLY-FERMENTED TEA; PLANTATION; POLYPHENOLS; SEASON; UNFERMENTED TEA;

FLAVONOIDS;

CAFFEINE; CATECHIN; EPICATECHIN; EPICATECHIN GALLATE; EPIGALLOCATECHIN; EPIGALLOCATECHIN GALLATE; GALLIC ACID; POLYPHENOL; THEAFLAVIN;

ANTIOXIDANT ACTIVITY; AQUEOUS SOLUTION; ARTICLE; CAMELLIA SINENSIS; CONTROLLED STUDY; FERMENTATION; FERMENTED TEA; FREEZE DRYING; HARVESTING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; PLANT LEAF; PLANTATION; SEASONAL VARIATION; SOLVENT EXTRACTION; SRI LANKA; TEA; UNFERMENTED TEA;

CAMELLIA SINENSIS; CATECHINS; FLAVONOLS; FULLY-FERMENTED TEA; PLANTATION; POLYPHENOLS; SEASON; UNFERMENTED TEA;

CAMELLIA SINENSIS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; PHENOLS; PLANT EXTRACTS; PLANT LEAVES; SEASONS; SRI LANKA;

EID: 84891554726     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.12.005     Document Type: Article

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