| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6405347 | LWT - Food Science and Technology | 2012 | 7 Pages |
Abstract
⺠The 50% ethanol at 50-95 °C gave higher extraction yield. ⺠The 50-75% ethanol at 75-95 °C gave higher total phenols and catechins of extracts. ⺠Water at 50-75 °C gave higher GABA and theanine contents of extracts. ⺠Water extracts have the higher chelating ability on ferrous ions in all extracts. ⺠The 75% ethanol extract gave the higher scavenging ability on DPPH radicals.
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Authors
Sheng-Dun Lin, Jeng-Leun Mau, Ching-An Hsu,