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Faculty of Natural and Agricultural Sciences
School of Biological Sciences
Biochemistry
   
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Biochemical aspects of the quality and health properties of tea

DNA primers are used to identify tea cultivars of different qualities, and the role of polyphenols in conferring quality and health aspects on tea is investigated

Research Output
Research articles in refereed specialist journals

Du Toit R, Volsteedt Y, Apostolides Z: 2001. Comparison of the antioxidant content of fruits, vegetables and teas measured as vitamin C equivalents. Toxicology, 166, pp 63-69.

Wright LP, Aucamp JP, Apostolides Z: 2001. Analysis of black tea theaflavins by non-aqueous capillary electrophoresis. Journal of Chromatography, 919, pp 202-213.