Biomedical Engineering and Bioengineering Commons^™

Phenolic, Carotenoid And Saccharide Compositions Of Vietnamese Camellia Sinensis Teas And Herbal Teas, Danh C. Vu, Sophie Alvarez

Nebraska Center for Biotechnology: Faculty and Staff Publications

Tea (Camellia sinensis) and herbal tea have been recognized as rich sources of bioactive constituents with the ability to exert antioxidant actions. The aims of this study were to analyze phenolic, carotenoid and saccharide contents in a set of Vietnamese tea and herbal tea and compare the results with those of green and black teas marketed in the U.S. In total, 27 phenolics, six carotenoids and chlorophylls, and three saccharides were quantitatively identified. Catechins, quercetin glycosides and chlorogenic acid were the predominating phenolics in the teas, with the concentrations following the order: jasmine/green teas > oolong tea > black tea. …