Impact of Tea Processing on Tryptophan, Melatonin, Phenolic and Flavonoid Contents in Mulberry (<i>Morus alba</i> L.) Leaves: Quantitative Analysis by LC-MS/MS

Impact of Tea Processing on Tryptophan, Melatonin, Phenolic and Flavonoid Contents in Mulberry (<i>Morus alba</i> L.) Leaves: Quantitative Analysis by LC-MS/MS

Mulberry (<i>Morus alba</i> L.) leaves from two cultivars, Yai-Burirum (YB) and Khunphai (KP), were prepared into green tea (GT) and black tea (BT). Compared to fresh leaf (FL) extract, GT and BT extracts were evaluated for their total phenolic and total flavonoid contents. Total phenoli...

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Bibliographic Details
Main Authors: Panyada Panyatip, Tanit Padumanonda, Chawalit Yongram, Tiantip Kasikorn, Bunleu Sungthong, Ploenthip Puthongking
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Molecules
Subjects:
mulberry leaf
tea processing
tryptophan
melatonin
phenolics
flavonoids
Online Access:https://www.mdpi.com/1420-3049/27/15/4979

Internet

https://www.mdpi.com/1420-3049/27/15/4979

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