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...

Description complète

Enregistré dans:
Détails bibliographiques
Auteurs principaux: Mudasir Ahmad, Waqas N. Baba, Adil Gani, Touseef Ahmed Wani, Asir Gani, F.A. Masoodi
Format: Artigo
Langue:Inglês
Publié: Taylor & Francis Group 2015-12-01
Collection:Cogent Food & Agriculture
Sujets:
Camellia sinensis
extraction
GC–MS
antioxidants
polyphenols
Accès en ligne:http://dx.doi.org/10.1080/23311932.2015.1106387
Tags: Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!

Documents similaires