Content profile of some selected methylxanthines and phenolic compounds in infusions of various tea types in a crumbled from (dust and fannings) depending on the brewing time
2008
Klodka, D. | Bonkowski, M. | Telesinski, A.,Akademia Rolnicza, Szczecin (Poland). Katedra Biochemii
This paper presents the results of the studies on content levels of methylxanthines: theophylline, theobromine, caffeine, and of phenolic compounds: quercetin, gallic acid, in infusions made of various tea types in a crumbled form. In the experiment, three types of tea, packed in teabags, were used: green red and black tea. Infusions were made of rhose tea types. The tea infusions differed among each other by the content of the determined components depending on both the brewing time, the type of tea, and the manufacturer of tea. No theophyline was found in the infusions of the teas tested whereas the contents of theobromine, caffeine, gallic acid, and quercetin grew along with the increase in brewing time. The infusions of green teas were characterized by the highest concentration of the compounds indicated
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