Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10552884 | Journal of Food Composition and Analysis | 2005 | 15 Pages |
Abstract
Data in the food composition analytical literature were reviewed. They were then aggregated and assembled into a provisional database for the major flavonoids in brewed tea. As levels of fermentation increased from green to oolong to black tea, the major flavan-3-ol profiles changed. Total catechins were 13.6Â g/100Â g in green and 4.2Â g/100Â g dry weight in black tea. A discussion of methods to calculate the flavonoid content in tea is presented.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
J. Peterson, J. Dwyer, S. Bhagwat, D. Haytowitz, J. Holden, A.L. Eldridge, G. Beecher, J. Aladesanmi,