Rusak, G., Komes, D., Likic, S., Horzic, D. and Kovac, M. (2008) Phenolic Content and Antioxidative Capacity of Green and White Tea Extracts Depending on Extraction Conditions and the Solvent Used. Food Chemistry, 110, 852-858.
http://dx.doi.org/10.1016/j.foodchem.2008.02.072

has been cited by the following article:

• TITLE: Comparative Assessment of the Fatty Acid Profiles of Crude Oils Extracted from Seeds of Selected Tea ( Camellia sinensis L.) Cultivars

  AUTHORS: Kelvin Omondi George, John K. Wanyoko, Thomas Kinyanjui, Kelvin O. Moseti, Francis N. Wachira

  KEYWORDS: Soxhlet Extraction, TSO, GC, FAMEs, Clonal Variations

  JOURNAL NAME: Food and Nutrition Sciences, Vol.7 No.1, January 14, 2016

  ABSTRACT: Tea seeds resulting from the cultivation of tea in many parts of the world, often regarded as waste, have been found to contain oil of exceptional quality that can be harnessed for use as an oleo-chemical or chemical intermediate. A comparative study was carried out to examine the free fatty acid profiles of crude oils chemically extracted by Soxhlet extraction from tea seeds collected from different cultivars of Kenyan tea. All the tea seeds of the studied tea cultivars yielded oil, though to different extents (p > 0.05) after the 8-hour extraction. The oils were golden yellow in color. The contents of oleic, linoleic and stearic acids in all the crude test oils have no significant difference (p > 0.05) from each other. However, statistically significant differences (p