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NALDC Record Details:

Major flavonoids in dry tea

Permanent URL:
http://handle.nal.usda.gov/10113/7266
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.
Author(s):
Peterson, J. , Dwyer, J. , Bhagwat, S. , Haytowitz, D. , Holden, J. , Eldridge, A.L. , Beecher, G. , Aladesanmi, J.
Subject(s):
green tea , black tea , fermentation , drying , dried foods , beverages , chemical analysis , food composition , plant pigments , flavonoids , chemical structure , phytochemicals , nutrient databanks
Format:
p. 487-501.
Note:
Includes references
Source:
Journal of food composition and analysis : an official publication of the United Nations University, International Network of Food Data Systems 2005 Sept., v. 18, no. 6
Language:
English
Year:
2005
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
File:
Download [PDF File]
Rights:
Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.