ENRICHMENT OF BAIKHOVI BLACK TEA BY ANTIOXIDANTS OF AMARANTH

M. S. Gins; O. A. Lapo

ENRICHMENT OF BAIKHOVI BLACK TEA BY ANTIOXIDANTS OF AMARANTH

2015

M. S. Gins | O. A. Lapo

The development of new type of tea, the baikhovi black tea with leaves of amaranth (50:50), allowed the enrichment of tea by the compounds with vitamin P-activity, quercetine, rutin (3-times increasing), protein, pectin, key amino acids, vitamin C, calcium, ferrum, and organogenic silicon. Owing to the high content of red-violet antioxidant betacyanin in leaves of amaranth, the tea color was improved and antioxidant activity was increased.

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