J Dananjaya Kottawa-Arachchi

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Twenty two accessions from tea (Camellia sinensis) germplasm representing high, moderate and low quality of made tea were used for black tea production in wet and dry seasons. Total polyphenol content, total free amino acid content, total liquor colour and brightness were analysed by spectrophotometric methods and correlated with organoleptic parameters viz(More)
Flavonol glycosides in tea leaves have been quantified as aglycones, quercetin, myricetin, and kaempferol. Occurrence of the said compounds was reported in fruits and vegetable for a long time in association with the antioxidant potential. However, data on flavonols in tea were scanty and, hence, this study aims to envisage the flavonol content in a(More)
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