Green vs Black Tea Anti-oxidant Potency as a Function of Fermentation Completeness & Brewing Conditions

DOI

Since ancient times it has been known that using boiling water to prepare tea ¿burns¿ the brew destroying the teas flavours & beneficial nutrients. One aspect of a ¿burnt¿ tea involves the epimerisation of the catechin molecules responsible for the antioxidant activity. Building on our success with ALC-MuSR determinations on EGCG and its D-ring analogue, we propose some relatively simple & straightforward determinations on the HiFi instrument to aid in quantifying the influence of brewing conditions on the propertties of green & black tea anti-oxidants (EC, GCG & Theflavin, respecitvely).

Identifier
DOI https://doi.org/10.5286/ISIS.E.24090219
Metadata Access https://icatisis.esc.rl.ac.uk/oaipmh/request?verb=GetRecord&metadataPrefix=oai_datacite&identifier=oai:icatisis.esc.rl.ac.uk:inv/24090219
Provenance
Creator Professor Alan Drew; Dr James Lord; Dr Gregory Chasse; Mr Kenneth Robbins; Dr Kun Tian; Mr Usama Lodhi; Miss Isabel Zixu Zhao; Professor Neville Greaves
Publisher ISIS Neutron and Muon Source
Publication Year 2016
Rights CC-BY Attribution 4.0 International; https://creativecommons.org/licenses/by/4.0/
OpenAccess true
Contact isisdata(at)stfc.ac.uk
Representation
Resource Type Dataset
Discipline Photon- and Neutron Geosciences
Temporal Coverage Begin 2013-03-11T10:27:47Z
Temporal Coverage End 2013-03-15T08:56:56Z