SCIRP Mobile Website
Paper Submission

Why Us? >>

  • - Open Access
  • - Peer-reviewed
  • - Rapid publication
  • - Lifetime hosting
  • - Free indexing service
  • - Free promotion service
  • - More citations
  • - Search engine friendly

Free SCIRP Newsletters>>

Add your e-mail address to receive free newsletters from SCIRP.

 

Contact Us >>

Article citations

More>>

Da Silva Pinto, M. (2013) Tea: A New Perspective on Health Benefits. Food Research International, 53, 558-567.
http://dx.doi.org/10.1016/j.jamcollsurg.2006.01.018

has been cited by the following article:

  • TITLE: Extraction and Quantification of Total Polyphenol Content in Different Parts of Selected Tea Cultivars

    AUTHORS: Simon Oduor Ochanda, Abdul Kiptoo Faraj, John Kanyiri Wanyoko, Christine Akoth Onyango, Henrik Kipngeno Ruto

    KEYWORDS: Tea, Polyphenols, Antioxidant Capacity, Oxidative Stress, Extract

    JOURNAL NAME: American Journal of Plant Sciences, Vol.6 No.9, June 29, 2015

    ABSTRACT: Tea (Cammelia sinensis) is the most widely consumed beverage in the world and has been reported to have unlimited health benefits due to its antioxidant properties. There is a high correlation between polyphenol compounds with antioxidant properties. Tea leaves are a major source of polyphenols. The aim of the present investigation was to determine the approximate level of polyphenols in different other parts of the tea plant to give comparative data on obtaining extracts that can be used to design products through value addition to assist in the prevention of diseases associated with oxidative stress. Twenty-one selected region specific tea varieties were used to obtain roots, flowers, leaves and barks. Leaves were prepared by microwaving and the remaining portions processed as green non-aerated teas and black aerated tea. Roots, barks, flowers were sun-dried and milled. Total polyphenol content was determined by calorimetric method using Folin-Ciocalteu reagent. The obtained results suggest that different parts of tea plant have varying numbers of total polyphenols with microwaved leaves having mean levels at 23.1%, steamed leaves (non-aerated green tea) at 22.37%, aerated leaves at 15.51%, barks at 14.92%, flowers at 10.62% and roots at 1.48%.