Major flavonoids in dry tea
2005
Peterson, J. | Dwyer, J. | Bhagwat, S. | Haytowitz, D. | Holden, J. | Eldridge, Al | Beecher, G. | Aladesanmi, J.
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.
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