Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used.

@article{Rusak2008PhenolicCA,
  title={Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used.},
  author={Gordana Rusak and Dra{\vz}enka Komes and Sa{\vs}a Liki{\'c} and Dunja Hor{\vz}i{\'c} and Maja Macinko Kovac},
  journal={Food chemistry},
  year={2008},
  volume={110 4},
  pages={852-8}
}
The efficiencies of different solvents in the extraction of phenolics from bagged and loose leaves of white and green tea, after different extraction times, as well as the antioxidative capacity of the obtained extracts, were investigated. The developed HPLC method has the potential to separate and determinate 17 phenolics widely distributed in plants, but in investigated tea extracts only four catechins and traces of three flavonols and one flavone were separated and detected based on… CONTINUE READING
Recent Discussions
This paper has been referenced on Twitter 3 times over the past 90 days. VIEW TWEETS
60 Citations
0 References
Similar Papers

Citations

Publications citing this paper.
Showing 1-10 of 60 extracted citations

Similar Papers

Loading similar papers…