Characterization of binary and ternary mixtures of green, white and black tea extracts by electrospray ionization mass spectrometry and modeling of their in vitro antibacterial activity

Author:

Granato Daniel,Prado-Silva Leonardo do,Alvarenga Verônica O.,Zielinski Acácio A.F.,Bataglion Giovana A.,Morais Damila R. de,Eberlin Marcos N.,Sant'Ana Anderson de S.

Funder

Conselho Nacional de Desenvolvimento Cientifico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

1. Antimicrobial and antioxidant activities of natural extracts in vitro and in ground beef;Ahn;Journal of Food Protection,2004

2. Antioxidant and antimicrobial activities of tea infusions;Almajano;Food Chemistry,2008

3. Total polyphenol content and antioxidant capacity of commercially available tea (Camellia sinensis);Anesini;Journal of Agricultural and Food Chemistry,2008

4. Comparative analysis of antimicrobial activity of leaf extracts from fresh green tea, commercial green tea and black tea on pathogens;Archana;Journal of Applied Pharmaceutical Science,2011

5. Flavan-3-ols: nature, occurrence and biological activity;Aron;Molecular Nutrition and Food Research,2008

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