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Polyphenolic compounds and antioxidant activity of CTC black tea of North-East India

  • Published:2013-12 Issue:4 Volume:141 Page:3744-3751
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Bhuyan Lakshi Prasad,Sabhapondit Santanu,Baruah Binoti Devi,Bordoloi Cinmoy,Gogoi Ramen,Bhattacharyya Pradip

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Chemical characterization of CTC black tea of northeast India: Correlation of quality parameters with tea tasters’ evaluation;Bhuyan;Journal of the Science of Food and Agriculture,2009

2. BS ISO 14502-1. (2005). Content of total polyphenols in Tea. Colorimetric method using Folin Ciocalteu reagent.

3. Bioactivities of citrus (Citrus unshiu) peel extracts subjected to different extraction conditions, storage temperatures and irradiation;Chawla;Journal of Food Science and Nutrition,2003

4. A review of the latest findings on the health promotion properties of tea;Dufresne;The Journal of Nutritional Biochemistry,2001

5. Black tea – Helpful or harmful? A review of the evidence;Gardner;European Journal of Clinical Nutrition,2007

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