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摘要:
Tea (Cammelia sinensis) is the most widely consumed beverage in the world and has been reported to have unlimited health benefits due to its antioxidant properties. There is a high correlation between polyphenol compounds with antioxidant properties. Tea leaves are a major source of polyphenols. The aim of the present investigation was to determine the approximate level of polyphenols in different other parts of the tea plant to give comparative data on obtaining extracts that can be used to design products through value addition to assist in the prevention of diseases associated with oxidative stress. Twenty-one selected region specific tea varieties were used to obtain roots, flowers, leaves and barks. Leaves were prepared by microwaving and the remaining portions processed as green non-aerated teas and black aerated tea. Roots, barks, flowers were sun-dried and milled. Total polyphenol content was determined by calorimetric method using Folin-Ciocalteu reagent. The obtained results suggest that different parts of tea plant have varying numbers of total polyphenols with microwaved leaves having mean levels at 23.1%, steamed leaves (non-aerated green tea) at 22.37%, aerated leaves at 15.51%, barks at 14.92%, flowers at 10.62% and roots at 1.48%.
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篇名 Extraction and Quantification of Total Polyphenol Content in Different Parts of Selected Tea Cultivars
来源期刊 美国植物学期刊(英文) 学科 医学
关键词 TEA POLYPHENOLS ANTIOXIDANT Capacity OXIDATIVE Stress EXTRACT
年,卷(期) 2015,(9) 所属期刊栏目
研究方向 页码范围 1581-1586
页数 6页 分类号 R73
字数 语种
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研究主题发展历程
节点文献
TEA
POLYPHENOLS
ANTIOXIDANT
Capacity
OXIDATIVE
Stress
EXTRACT
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研究来源
研究分支
研究去脉
引文网络交叉学科
相关学者/机构
期刊影响力
美国植物学期刊(英文)
月刊
2158-2742
武汉市江夏区汤逊湖北路38号光谷总部空间
出版文献量(篇)
1814
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0
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