Anthocyanin-rich extract from purple tea: Chemical stability, cellular antioxidant activity, and protection of human erythrocytes and plasma
This study aimed to obtain an anthocyanin extract from the purple leaves of Camellia sinensis cv. Zijuan using a sustainable, non-toxic, and low-cost solid-liquid extraction, employing an aqueous citric acid solution (0.2 mol/L) as the extracting solvent, and to evaluate its chemical stability at di...
Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2024-01-01
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Series: | Current Research in Food Science |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927124000273 |