Extraction of antioxidants and caffeine from green tea (Camelia sinensis) leaves : kinetics and modeling
The effects of temperature (50, 60, 70, 80, 90 °C) and time (5, 10, 20, 40, 80 min) on catechins and caffeine solubility in water from Iranian green tea were investigated, The best combinations of temperature and time extraction with water were 20-40 min, 80 °C for epigallocatechin (EGC), epicatechi...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 16(2010), 6 vom: 15. Dez., Seite 505-10 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2010
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Research Support, Non-U.S. Gov't Antioxidants Tea Caffeine 3G6A5W338E Catechin 8R1V1STN48 epicatechin gallate 92587OVD8Z mehr... |
| Online verfügbar |
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