Major flavonoids in dry tea

被引：125

作者：

Peterson, J

Dwyer, J

Bhagwat, S

Haytowitz, D

Holden, J

Eldridge, AL

Beecher, G

Aladesanmi, J

机构：

[1] Tufts Univ, Friedman Sch Nutr Sci & Policy, Jean Mayer USDA Human Nutr Res Ctr Aging, Boston, MA 02111 USA

[2] ARS, Nutrient Data Lab, USDA, Beltsville Human Nutr Res Ctr, Beltsville, MD USA

[3] Bell Inst Hlth & Nutr, Minneapolis, MN USA

[4] ARS, Food Composit Lab, USDA, Beltsville Human Nutr Res Ctr, Beltsville, MD USA

[5] Obafemi Awolowo Univ, Fac Pharm, Dept Pharmacognosy, Ife, Nigeria

来源：

JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2005年 / 18卷 / 06期

关键词：

database; flavan-3-ol; flavonol; flavone; tea;

D O I：

10.1016/j.jfca.2004.05.006

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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. (C) 2004 Elsevier Inc. All rights reserved.

引用

页码：487 / 501

页数：15

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