Nihal Turkmen

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Black tea was extracted for 2, 8 and 18 h with absolute acetone, N,N-dimethyl-formamide (DMF), ethanol and methanol and their 50% aqueous solutions. The extracts were screened for total polyphenol contents, antioxidant and antibacterial activities. The polyphenol content of the extracts was found to be in the range of 0.44-114.01 mg gallic acid equivalents(More)
Tea has been consumed literally for thousands of years and is recognized as a major source of polyphenols in human diet. Polyphenols comprising 20-40% of dry matter in young tea shoots are very important constituents of tea from an intrinsic quality point of view. They are responsible for the colour, flavour and brightness of tea. Recently, tea polyphenols(More)
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