Food and Nutrition Sciences
Volume 4, Issue 11 (November 2013)
ISSN Print: 2157-944X ISSN Online: 2157-9458
Google-based Impact Factor: 0.92 Citations h5-index & Ranking
Comparison of the Quality Characteristics of 4 Albinos Tea ()
Affiliation(s)
ABSTRACT
The made tea quality and chemical characteristics of 4 albinos cultivars were investigated. It shows that constitutes of micro-elements, contents of polyphenols and total amino acids in 4 samples are much different due to the biological diversity. The DPPH free radicals scavenging ability of the 4 albinos tea is also different. The free radicals scavenging rate has a significant positive correlation to the content of total polyphenols, total catechins, as well as C, CG, GCG, EGCG, but there is no positive relationship to the content of Zn, Se.
KEYWORDS
Share and Cite:
Cited by
Copyright © 2024 by authors and Scientific Research Publishing Inc.
This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.