Author/Authors :
Peterson، نويسنده , , J. and Dwyer، نويسنده , , J. and Bhagwat، نويسنده , , S. and Haytowitz، نويسنده , , D. and Holden، نويسنده , , J. and Eldridge، نويسنده , , A.L. and Beecher، نويسنده , , G. and Aladesanmi، نويسنده , , J.، نويسنده ,
Abstract :
Data in the food composition analytical literature were reviewed. They were then aggregated and assembled into a provisional database for the major flavonoids in brewed tea. As levels of fermentation increased from green to oolong to black tea, the major flavan-3-ol profiles changed. Total catechins were 13.6 g/100 g in green and 4.2 g/100 g dry weight in black tea. A discussion of methods to calculate the flavonoid content in tea is presented.
Keywords :
DATABASE , Flavan-3-ol , Flavonol , Flavone , TEA
