Effect of Pre-drying Treatments and Storage on Color and Phenolic Composition of Green Honeybush (Cyclopia subternata) Herbal Tea

Authors :: Christina Maicu
Elizabeth Joubert
Marena Manley
Dalene de Beer
Source :: Journal of Agricultural and Food Chemistry. 58:338-344
Publication Year :: 2009
Publisher :: American Chemical Society (ACS), 2009.
Abstract: The effect of various pre-drying treatments and storage temperatures on the color (L*, a*, b*, chroma, and hue angle) and phenolic composition of green Cyclopia subternata was investigated. Pre-drying treatments, which included comminution+drying (T2), steaming (ca. 90-93 degrees C/60 s)+comminution + drying (T3), and comminution+steaming+drying (T4), had a detrimental effect (p

Subjects :: Food Handling
Pigmentation
Plant Extracts
Food storage
Steaming
Food preservation
Fabaceae
General Chemistry
Beverages
Herbal tea
chemistry.chemical_compound
Phenols
chemistry
Botany
Composition (visual arts)
Food science
General Agricultural and Biological Sciences
Eriocitrin
Legume

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