CHANGES IN PHENOLIC AND FLAVONOID CONTENT OF Coleus amboinicus TEA DURING STORAGE

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dc.contributor.authorJose, Christine
dc.contributor.authorNurhayati
dc.contributor.authorChainulfiffah
dc.date.accessioned2014-05-21T04:28:06Z
dc.date.available2014-05-21T04:28:06Z
dc.date.issued2014-05-21
dc.description.abstractColeus amboinicus plants were grown organically treated with three different foliar treatments (control, herb fermented plant extract and EM5). Green tea and black tea were produced from each treatment and stored for up to three months. All green teas have significant higher (P<0.05) phenolic and flavonoid contents compared to all black teas. Green tea produced from EM5 foliar treatment showed the highest phenolic and flavonoid content. Some changes of phenolic and flavonoid contents were observed in green teas and black teas during 3 months storage.en_US
dc.description.sponsorshipSeminar UR-UKM ke-7 2012en_US
dc.identifier.isbn978-602-18936-0-9
dc.identifier.otherwahyu sari yeni
dc.identifier.urihttp://repository.unri.ac.id/xmlui/handle/123456789/6275
dc.language.isoenen_US
dc.subjectColeus amboinicusen_US
dc.subjectphenolicen_US
dc.subjectflavonoiden_US
dc.subjectgreen teaen_US
dc.subjectblack teaen_US
dc.titleCHANGES IN PHENOLIC AND FLAVONOID CONTENT OF Coleus amboinicus TEA DURING STORAGEen_US
dc.typeUR-Proceedingsen_US

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