Variation in Phenolic Content and Antioxidant Activity of Fermented Rooibos Herbal Tea Infusions: Role of Production Season and Quality Grade-Reference-Cited by-同舟云学术

Variation in Phenolic Content and Antioxidant Activity of Fermented Rooibos Herbal Tea Infusions: Role of Production Season and Quality Grade

Published:2012-09-04 Issue:36 Volume:60 Page:9171-9179
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Joubert Elizabeth¹,Beelders Theresa,de Beer Dalene¹,Malherbe Christiaan J.¹,de Villiers André J.,Sigge Gunnar O.

Affiliation:

1. Post-Harvest and Wine Technology Division, Agricultural Research Council (ARC), Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf302583r

Reference28 articles.

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2. The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide

3. Wanjiku, S. M.Antioxidant status of South African beverages and its role on the chemical parameters in human blood. Master of Technology, Biomedical Technology, Cape Peninsula University of Technology, Cape Town, South Africa, 2009.

4. Brazilian flavonoid database: Application of quality evaluation system

5. EuroFIR-BASIS – a combined composition and biological activity database for bioactive compounds in plant-based foods

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