| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601902 | Food Chemistry | 2013 | 9 Pages |
Abstract
⺠Tea products from green and purple leaf coloured cultivars were analysed. ⺠Unaerated (green) tea products contained higher levels of TP, catechins and AA. ⺠Purple tea cultivars also contain catechins and have lower caffeine levels. ⺠Antioxidant activities of the purple teas were attributed to the anthocyanins. ⺠Anthocyanins are highly soluble in water than methanol.
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Authors
L.C. Kerio, F.N. Wachira, J.K. Wanyoko, M.K. Rotich,