Curr Res Food Sci 2020 Nov 15;3:227-234. Epub 2020 Aug 15.
Department of Physics, Chemistry and Engineering (DCFQE) and Biotechnology Centre of Azores (CBA), University of Azores, 9500-321 Ponta Delgada, São Miguel, Azores, Portugal.
During tea processing, manufacturers usually remove the internodes, which are classified as waste. This study presents the first determination of plant part contribution, particularly internodes, to green tea quality, in order to find the best blend to maximize impact on human health. Catechins, caffeine and free amino acid (FAA) profiles were determined by RP-HPLC/DAD, total phenolics (TPC) and total flavonoids (TFC) by Folin-Ciocalteu and colorimetric methodologies, respectively, and antioxidant activities by free radical-scavenging activity (FRSA), ferric-reducing antioxidant power (FRAP) and ferrous ion-chelating (FIC) methods. Read More