TY  - JOUR
T1  - Monitoring Tea Pigments Theaflavins and Thearubigins in Dependence on the Method and Duration of Storage
AU - Pokorna, J. AU - Bartl, P. AU - Straka, I. AU - Tauferova, A. AU - Pazout, V. AU - Ostadalova, M. 
JO  - Journal of Food Technology
VL  - 9
IS  - 2
SP  - 50
EP  - 56
PY  - 2011
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2011.50.56
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2011.50.56
KW  - storage of teas
KW  -UV-VIS spectrophotometry
KW  -thearubigins
KW  -theaflavins
KW  -Tea
KW  -Czech Republic
AB  - The aim of this research was to monitor the decrease of tea pigments theaflavins and thearubigins in selected types of tea depending on the method and duration of storage. Teas were stored for 12 months in 6 different methods of storage. UV-VIS spectrophotometry was used as the analysis method. In some types of tea in the 1st month of storage a statistically significant decrease in the flavonoid pigments was detected especially in unproperly stored teas.
ER  -