| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543027 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠White cocoa tea (WCT), green cocoa tea (GCT), black cocoa tea (BCT) (all derived from Camellia ptilophylla) were prepared. ⺠The total polyphenols in 3 types of cocoa tea and 4 common teas follow this order: WCT > GCT > Blc > Lj > BCT > Yh9 > Qmh. ⺠EGCG was the major catechin in commercial green tea samples. While in WCT and GCT, the major catechin was GCG. ⺠The antioxidative activity of the seven tea samples followed this order: WCT > GCT > Blc > Lj > BCT > Yh9 > Qmh.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Li Peng, Xiujuan Wang, Xianggang Shi, Chengren Li, Chuangxing Ye, Xiaohong Song,