Detection of Changes in Total Antioxidant Capacity, the Content of Polyphenols, Caffeine, and Heavy Metals of Teas in Relation to Their Origin and Fermentation
Tea (<i>Camellia sinensis)</i> is widely sought for beverages worldwide. Heavy metals are often the main aims of the survey of teas, given that the use of agricultural fertilization is very frequent. Some of these may affect the content of bioactive compounds. Therefore, in this study, w...
Main Authors: | Alica Bobková, Alžbeta Demianová, Ľubomír Belej, Ľuboš Harangozo, Marek Bobko, Lukáš Jurčaga, Katarína Poláková, Monika Božiková, Matúš Bilčík, Július Árvay |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-08-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/10/8/1821 |
Similar Items
-
Biodegradation of caffeine by whole cells of tea-derived fungi Aspergillus sydowii, Aspergillus niger and optimization for caffeine degradation
by: Binxing Zhou, et al.
Published: (2018-06-01) -
Screening tea hybrid with abundant anthocyanins and investigating the effect of tea processing on foliar anthocyanins in tea
by: Hu Jian-Guang, et al.
Published: (2020-11-01) -
Impacts of flushing and fermentation times on the quality of black tea
by: Ansari Hojjat Reza, et al.
Published: (2011-01-01) -
Tea fungus fermentation on a substrate with iron(ii)-ions
by: Malbaša Radomir V., et al.
Published: (2002-01-01) -
Microbial Community Dynamics During the Non-filamentous Fungi Growth-Based Fermentation Process of Miang, a Traditional Fermented Tea of North Thailand and Their Product Characterizations
by: Kridsada Unban, et al.
Published: (2020-07-01)