An investigation into low-temperature nitrogen plasma environment effect on the content of polyphenols during withering in made Kenyan tea
Version of Record online: 10 DEC 2013
© 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 4, pages 1020–1026, April 2014
How to Cite
Kuloba, P. W., Gumbe, L. O., Okoth, M. W., Obanda, M. and Ng'ang'a, F. M. (2014), An investigation into low-temperature nitrogen plasma environment effect on the content of polyphenols during withering in made Kenyan tea. International Journal of Food Science & Technology, 49: 1020–1026. doi: 10.1111/ijfs.12395
- Issue online: 14 MAR 2014
- Version of Record online: 10 DEC 2013
- Manuscript Accepted: 20 SEP 2013
- Manuscript Received: 24 APR 2013
- National Council for Science and Technology of Kenya
- Kenya Industrial Research and Development Institute
Figure S1. Schematic diagram of experimental set-up.
Figure S2. Dielectric barrier discharge (DBD).
Figure S3. Overlayed chromatogram showing sample peaks obtained from LTNP withered tea against four standards (EGCG, ECG, EGC and caffeine).
Table S1. Green tea leaf withered in various low-temperature nitrogen plasma (LTNP) and non-LTNP environments at different withering times.
Table S2. High-pressure liquid chromatography (HPLC) peak areas of epigallocatechin (EGC), epigallocatechin gallate (EGCG), epicatechin gallate (ECG) and Caffeine-Concentrations in made tea samples processed in low-temperature nitrogen plasma (LTNP) and non-LTNP environments.
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