Fermentation and complex enzyme hydrolysis for improving the total soluble phenolic contents, flavonoid aglycones contents and bio-activities of guava leaves tea

Food Chemistry

Volumn 264, Issue , 2018, Pages 189-198

  Wang, Lu ^a   Luo, You ^a   Wu, Yanan ^a,b   Liu, Yan ^a   Wu, Zhenqiang ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b Jiangmen Nanyue Guava Tea Farmer Cooperatives ^*  (China)

Author keywords

Antioxidant activity; Enzymatic hydrolysis; Fermentation; Guava leaves tea; Phenolics compositions; Glucosidase inhibition activity

Indexed keywords

ANTIOXIDANTS; FERMENTATION; FLAVONOIDS; PHENOLS; YEAST;

ALPHA GLUCOSIDASE; ANTI-OXIDANT ACTIVITIES; ENZYMATIC PROCESSING; GUAVA LEAVES TEA; INHIBITION ACTIVITY; PHENOLIC EXTRACTS; PHENOLICS COMPOSITIONS; TOTAL SOLUBLE PHENOLICS;

ENZYMATIC HYDROLYSIS;

AGLYCONE; ALPHA GLUCOSIDASE; FLAVONOID; GUAVA EXTRACT; KAEMPFEROL; PHENOL DERIVATIVE; QUERCETIN;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; ENZYME INHIBITION; FERMENTATION; GUAVA; HYDROLYSIS; MONASCUS PURPUREUS; NONHUMAN; PLANT LEAF; SACCHAROMYCES CEREVISIAE; TEA;

EID: 85047056270     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.05.035     Document Type: Article

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