THE NATURE OF TEA INFUSIONS.

Fluorometric Biosensing of the Total Amino of Green Tea Infusions Using an Automated

An automated multi-channel continuous-flow analyzing system was constructed for the rapid measurement of both the tota} amino acid content and the L-gtutamate content of green tea infusions. i.-Glutamate in samples was oxidized and deaminated enzymaticatly in a channel -'ith a mini-reactor that "'as packed with i.-glutamate oxidase immebilized on glass beads, and the evolyed ammonium ions were ...

Factors affecting the caffeine and polyphenol contents of black and green tea infusions.

The effects of product and preparation variables on the in-cup chemical composition of tea extracts is of interest because the appearance and taste characteristics and the possible health effects of a tea liquor arise from the chemical components extracted from the leaf during tea preparation. A comprehensive study was therefore undertaken to determine the contributions of product and preparati...

Evaluation of Antioxidant Properties and Phenolic Composition of Fruit Tea Infusions

The popularity of fruit tea is increasing in the world because of its antioxidant properties and attractive taste. The aim of this study was to determine and compare the antioxidant property and phenolic composition of 16 different fruit teas. The antioxidant property and total phenol content of fruit teas depending on the extraction condition (water temperature) were examined using the ABTS (2...

Oxalate content of different drinkable dilutions of tea infusions after different brewing times.

BACKGROUND The aims of this study were to determine the effect of different brewing times and diluting on oxalate content of loose-packed black teas consumed in Tabriz, Iran. METHODS The oxalate content of black teas after brewing for 5, 10, 15, 30, 60 minutes was measured in triplicate by enzymatic assay. In order to attain the most acceptable dilution of tea infusions, tea samples which wer...

Formation of damascenone derived from glycosidically bound precursors in green tea infusions