Quality, antioxidant activity and composition of Indian black teas
作者: Hafeeza KhanumSheema FaizaG. SulochanammaB. B. Borse
作者单位: 1CSIR - Central Food Technological Research Institute
刊名: Journal of Food Science and Technology, 2017, Vol.54 (5), pp.1266-1272
来源数据库: Springer Nature Journal
DOI: 10.1007/s13197-017-2506-y
关键词: Total polyphenolsTheaflavinsThearubiginsAntioxidant activityCaffeineMineral content
原始语种摘要: A comparative study was undertaken to determine the difference in quality, antioxidant activity, and mineral content of northern and southern Indian tea varieties. The results showed that the antioxidant activity, theaflavin and thearubigin content, color particle size and total soluble solids influence the tea leaf and tea dust. Assam leaf showed higher values for all the physico-chemical properties followed by Darjeeling leaf. In addition, the mineral composition of the tea infusion was also influenced. The preparation method, including the amounts of tea and water used, infusion time was shown to be a major determinant of the component concentrations of tea beverages as consumed. An illustration of the variation introduced by these varieties of tea is provided by comparing solids,...
全文获取路径: Springer Nature  (合作)
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影响因子:1.123 (2012)

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关键词翻译
关键词翻译
  • antioxidant 抗氧化剂
  • activity 活度
  • caffeine 咖啡碱
  • polyphenols 多酚
  • black 炭黑
  • infusion 浸剂
  • comparative 比较的
  • mineral 矿物
  • content 品位
  • locally 局部地