Determination of basic pigments - theaflavins and thearubigins in commercial teas.
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F10%3A00002898" target="_blank" >RIV/62157124:16270/10:00002898 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Determination of basic pigments - theaflavins and thearubigins in commercial teas.
Original language description
Tea is one of the most ancient and next to water, the most widely consumed liquid in the world. Flavonoids are biologically active polyphenolic compounds widely distributed in plants. Flavonoids in green and black tea have high antioxidant properties anddetoxify a body from harmful substances. For analysis of theaflavins and thearubigins, we used the method of UV-VIS spectrophotometry. The results confirmed the presence of all colours when the maximum number in fermented teas was detected.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Proceedings of the 6th International Congress Pigments in Food
ISBN
978-963-9970-04-5
ISSN
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e-ISSN
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Number of pages
3
Pages from-to
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Publisher name
Hungarian Association for Buiatrics
Place of publication
Budapešť
Event location
Budapest, Hungary
Event date
Jan 1, 2010
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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