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title

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

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 phenolic content and FRAP values was also determined respectively. The extractability difference was explained using the mass transfer equation. The whole process was carried out in the High-performance liquid chromatography (HPLC). By the study it is recommended to use the water having lower TDS, conductivity and pH for hot infusions and RTD beverages.

Other Details

Paper ID: IJSARTV
Published in: Volume : 8, Issue : 2
Publication Date: 2/4/2022

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