Effect of extraction time on antioxidants and bioactive volatile components of green tea (Camellia sinensis), using GC/MS

Two green tea types, leaf grade and sanding, were extracted at different time intervals: 20, 40, and 120 min at a constant temperature of 50°C. The extracts were analyzed by GC/MS technique. The major compounds identified were myristic acid, palmitic acid, stearic acid, oleic acid, 1H-purine-2,6-dio...

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Autors principals: Mudasir Ahmad, Waqas N. Baba, Adil Gani, Touseef Ahmed Wani, Asir Gani, F.A. Masoodi
Format: Artigo
Idioma:Inglês
Publicat: Taylor & Francis Group 2015-12-01
Col·lecció:Cogent Food & Agriculture
Matèries:
Camellia sinensis
extraction
GC–MS
antioxidants
polyphenols
Accés en línia:http://dx.doi.org/10.1080/23311932.2015.1106387
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