Effect of Far-Infrared Irradiation on Catechins and Nitrite Scavenging Activity of Green Tea

The processed green tea leaves were irradiated by far-infrared (FIR) at eight temperatures (80, 90, 100, 110, 120, 130, 140, and 150 °C) for 10 min. After FIR irradiation, green teas were prepared by soaking the leaves in boiling water, and the physicochemical characteristics of the green tea were d...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2006-01, Vol.54 (2), p.399-403
Hauptverfasser:	Lee, Seung-Cheol, Kim, So-Young, Jeong, Seok-Moon, Park, Ji-Hee
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidant activity Biological and medical sciences Caffeine - analysis Camellia sinensis - chemistry Catechin - analysis Chemical Phenomena Chemistry, Physical Coffee, tea and other stimulative beverage industries far-infrared radiation flavanols Flavonoids - analysis Flavonoids - chemistry Flavonols - analysis food composition Food industries food processing free radical scavengers Free Radical Scavengers - analysis Free Radical Scavengers - chemistry free radicals Fundamental and applied biological sciences. Psychology green tea Hot Temperature infrared radiation Infrared Rays leaves nitrates Nitrites - chemistry phenolic compounds Phenols - analysis Phenols - chemistry Plant Leaves - chemistry Plant Leaves - radiation effects Polyphenols temperature
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