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Evaluation of the total flavonoids content in tea factory waste infusions

Wong, San Ling and Owusu-Apenten, Richard (2015) Evaluation of the total flavonoids content in tea factory waste infusions. Research Gate, 13 pp, DOI: 10.13140/RG.2.1.1443.6964 [Internet publication]

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URL: https://www.researchgate.net/publication/279974020_Evaluation_of_the_total_flavonoids_content_in_tea_factory_waste_infusions

DOI: 10.13140/RG.2.1.1443.6964


Tea factory waste and domestic tea waste is a potential source for antioxidants and nutraceuticals. This presentation describes total flavonoids content of hot and cold water infusions prepared from Black, White, Green, Apple, and Rooibos Tea. Hot and cold water infusions were analyzed using the aluminum chloride assays for flavonoids adapted to a microplate format. The results show that tea infusions contained 4 to 7% total flavonoids (as Quercetin equivalents per 100g dried tea). First infusions modelling tea factory wastes had higher flavonoids content compared with 2nd infusions representative of domestic tea waste.

Item Type:Internet publication
Keywords:flavonoids, tea waste, antioxidants,
Faculties and Schools:Faculty of Life and Health Sciences > School of Biomedical Sciences
Faculty of Life and Health Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute
ID Code:32106
Deposited By: Dr Richard Owusu-Apenten
Deposited On:21 Jul 2015 09:13
Last Modified:21 Jul 2015 09:13

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