Evaluation of inherent fructose, glucose and sucrose concentrations in tea leaves (Camellia sinensis L.) and in black tea

Evaluation of inherent fructose, glucose and sucrose concentrations in tea leaves (Camellia sinensis L.) and in black tea

Tea is the most popular beverage consumed in the world after water. In the present study, evaluation of inherent sugars viz. sucrose, glucose, and fructose in fresh tea leaves and in black tea were quantified using High Performance Liquid Chromatography. Fructose, glucose, and sucrose concentrations...

Full description

Bibliographic Details
Main Authors: K.G. Nelum P． Piyasena, L.S.K. Hettiarachchi, S.A. D．P．S． Jayawardhane, E.N. U． Edirisinghe, W.S. Jayasinghe
Format: Article
Language:English
Published: Elsevier 2022-06-01
Series:Applied Food Research
Subjects:
Tea shoot
Plucking time
Leaf maturity
Black tea manufacturing process
Adulteration
HPLC
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502222000609

Internet

http://www.sciencedirect.com/science/article/pii/S2772502222000609

Similar Items