Comparison of the Quality Characteristics of 4 Albinos Tea

DOI: 10.4236/fns.2013.411143   PDF   HTML     3,140 Downloads   4,642 Views   Citations

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.

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R. Li, Z. Li, Y. Yang, H. Yuan and Y. Kong, "Comparison of the Quality Characteristics of 4 Albinos Tea," Food and Nutrition Sciences, Vol. 4 No. 11, 2013, pp. 1102-1107. doi: 10.4236/fns.2013.411143.

Conflicts of Interest

The authors declare no conflicts of interest.

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