Evaluation of the total flavonoids content in tea factory waste infusions

San Ling Wong, Richard Owusu-Apenten

Research output: Non-textual formWeb publication/site

Abstract

Tea factory waste and domestic tea waste is a potential source for antioxidants and nutraceuticals. This presentation describes total flavonoids content of hot and cold water infusions prepared from Black, White, Green, Apple, and Rooibos Tea. Hot and cold water infusions were analyzed using the aluminum chloride assays for flavonoids adapted to a microplate format. The results show that tea infusions contained 4 to 7% total flavonoids (as Quercetin equivalents per 100g dried tea). First infusions modelling tea factory wastes had higher flavonoids content compared with 2nd infusions representative of domestic tea waste.
Original languageEnglish
PublisherResearch Gate
Publication statusPublished - 11 Jul 2015

Keywords

  • flavonoids
  • tea waste
  • antioxidants

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