| Title |
Comparative studies on the physicochemical and antioxidant properties of different tea extracts
|
|---|---|
| Published in |
Journal of Food Science and Technology, February 2011
|
| DOI | 10.1007/s13197-011-0291-6 |
| Pubmed ID | |
| Authors |
Haixia Chen, Yu Zhang, Xueming Lu, Zhishuang Qu |
| Abstract |
Tea is one of the most popular drinks next to water. Tea polyphenol is one of the main bioactive constituents of tea with health functions. In order to find the most bioactive tea polyphynols, polyphenol extracts from green tea, black tea and chemical oxidation products of green tea extracts were comparatively studied on the physicochemical and antioxidant properties. Results showed physicochemical and antioxidant properties of polyphenol extracts changed greatly after the chemical oxidation. Hydrogen peroxide induced oxidation products (HOP) possessed the highest antioxidant ability among the four tea polyphenol extracts. Thirteen phenolic compounds and one alkaloid in HOP were identified by reversed phase high-performance liquid chromatography coupled to diode array detection and electrospray ionization mass spectrometry (RP-HPLC-DAD-ESI-MS). Hydrogen peroxide induced oxidation of tea polyphenol extracts could improve the antioxidant activity and could be used to produce antioxidants for food industry. |
Mendeley readers
The data shown below were compiled from readership statistics for 48 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Colombia | 1 | 2% |
| South Africa | 1 | 2% |
| Unknown | 46 | 96% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 8 | 17% |
| Student > Master | 6 | 13% |
| Researcher | 4 | 8% |
| Student > Postgraduate | 4 | 8% |
| Student > Ph. D. Student | 3 | 6% |
| Other | 7 | 15% |
| Unknown | 16 | 33% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 12 | 25% |
| Chemistry | 5 | 10% |
| Biochemistry, Genetics and Molecular Biology | 3 | 6% |
| Pharmacology, Toxicology and Pharmaceutical Science | 2 | 4% |
| Engineering | 2 | 4% |
| Other | 5 | 10% |
| Unknown | 19 | 40% |
Attention Score in Context
This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 06 December 2014.
All research outputs
#20,245,139
of 22,772,779 outputs
Outputs from Journal of Food Science and Technology
#1,094
of 1,437 outputs
Outputs of similar age
#172,936
of 183,773 outputs
Outputs of similar age from Journal of Food Science and Technology
#31
of 31 outputs
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So far Altmetric has tracked 1,437 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 7.2. This one is in the 1st percentile – i.e., 1% of its peers scored the same or lower than it.
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We're also able to compare this research output to 31 others from the same source and published within six weeks on either side of this one. This one is in the 1st percentile – i.e., 1% of its contemporaries scored the same or lower than it.