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Comparison of antioxidant loss during storage of freshly-prepared and ready-to-drink green tea

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dc.contributor.advisor Ondrus, Martin G en
dc.contributor.author Sakata, Tomomi
dc.date.accessioned 2011-06-09T15:11:13Z
dc.date.available 2011-06-09T15:11:13Z
dc.date.issued 2010
dc.identifier.uri http://digital.library.wisc.edu/1793/53374
dc.description.abstract Green tea is an important source of antioxidants that can provide protection from cancer and other diseases. Unlike black and oolong, green tea processing does not involve a fermentation stage. Consequently, the antioxidant content of green tea is maintained. The antioxidants in green tea are polyphenols such as catechin, epicatechin, and related compounds. The most important antioxidant in green tea is epigallocatechin gallate (EGCG). Antioxidants are readily degraded by light, heat, and oxygen. Green tea popularity has resulted in a wide variety of commercial products such as bottled, flavored, deffafinated, and dehydrated teas. Bottled tea is called "ready-to-drink (RTD)," and the number of varieties of this convenient beverage is rapidly increasing. This study was carried out using high performance liquid chromatography (HPLC) to determine caffeine, EGCG, and ascorbic acid in both freshly-prepared herbal and ready-to-drink tea. Samples of either freshly-prepared or RTD products were opened and stored in a refrigerator. Caffeine proved to exhibit no loss during storage. However, ascorbic acid and EGCG were slowly degraded during storage. en
dc.description.provenance Submitted by Rebecca Peters (petersreb@uwstout.edu) on 2011-06-09T15:11:13Z No. of bitstreams: 1 ComparisonAntioxidant.pdf: 279041 bytes, checksum: bbd90100e45e38cc916f94546d63c224 (MD5) en
dc.description.provenance Made available in DSpace on 2011-06-09T15:11:13Z (GMT). No. of bitstreams: 1 ComparisonAntioxidant.pdf: 279041 bytes, checksum: bbd90100e45e38cc916f94546d63c224 (MD5) Previous issue date: 2010 en
dc.rights All rights reserved. No part of this journal may be reproduced in any form without the permission of the University of Wisconsin-Stout. en
dc.subject.lcsh Green tea en
dc.subject.lcsh Antioxidants en
dc.title Comparison of antioxidant loss during storage of freshly-prepared and ready-to-drink green tea en
dc.type Article en

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