Factors affecting the caffeine and polyphenol contents of black and green tea infusions.

@article{Astill2001FactorsAT,
  title={Factors affecting the caffeine and polyphenol contents of black and green tea infusions.},
  author={Conrad Astill and M R Birch and Clive Dacombe and Philip G. Humphrey and Philip T. Martin},
  journal={Journal of agricultural and food chemistry},
  year={2001},
  volume={49 11},
  pages={
          5340-7
        }
}
The effects of product and preparation variables on the in-cup chemical composition of tea extracts is of interest because the appearance and taste characteristics and the possible health effects of a tea liquor arise from the chemical components extracted from the leaf during tea preparation. A comprehensive study was therefore undertaken to determine the contributions of product and preparation variables on the total soluble solids, caffeine, and polyphenol contents of tea extracts. The… 

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Influence of the leaf content and herbal particle size on the presence and extractability of quantitated phenolic compounds in Cistus incanus herbal teas.

The highest concentrations of bioactive compounds in the infusions were yielded when leafy parts with a small particle size were used for brewing.

The influence of beverage composition on delivery of phenolic compounds from coffee and tea

  • M. Ferruzzi
  • Chemistry, Medicine
    Physiology & Behavior
  • 2010
...

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The efficiency of extraction in brewing of total phenolics, total flavonoids, catechins, and theaflavins was up to 35-55% of the total available in the leaf, whereas the flavonol and flavone glycosides and caffeine were more efficiently extracted.

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