SIMULTANEOUS DETERMINATION OF CATECHINS, L-THEANINE, THEAFLAVINS (FLAVANOIDS & ANTIOXIDANTS) FROM GREEN TEA INFUSION AND ITS INFLUENCE OF WATER QUALITY ON NUTRITIONAL CHARACTERISTICS USING HPLC

• Author(s):

  J. Sudharson | S. Yuvaraj | G. Tamilarasan | M. Raja Periya Nayagam | C. Aravindh

• Keywords:

  Water Quality, Total Dissolved Solids, Total Phenolic Content, PH, HPLC And RTD

• Abstract:

  Influence Of Water Quality On The Green Tea Extraction And Their Constituents Was Studied. The Concentration Of The Catechins, L-theanine And Theaflavins Was Higher In The Water Containing Lower Total Dissolved Solids, Conductivity And PH. The Total Pheno

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Other Details

• Paper id:

  IJSARTV8I251066

• Published in:

  Volume: 8 Issue: 2 February 2022

• Publication Date:

  2022-02-04

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