ENRICHMENT OF BAIKHOVI BLACK TEA BY ANTIOXIDANTS OF AMARANTH
https://doi.org/10.18619/2072-9146-2014-2-37-39
Abstract
The development of new type of tea, the baikhovi black tea with leaves of amaranth (50:50), allowed the enrichment of tea by the compounds with vitamin P-activity, quercetine, rutin (3-times increasing), protein, pectin, key amino acids, vitamin C, calcium, ferrum, and organogenic silicon. Owing to the high content of red-violet antioxidant betacyanin in leaves of amaranth, the tea color was improved and antioxidant activity was increased.
About the Authors
M. S. Gins
All Russian Research Institute of vegetable breeding and seed production
Russian Federation
Russian Federation
O. A. Lapo
All Russian Research Institute of vegetable breeding and seed production
Russian Federation
Russian Federation
References
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Review
For citations:
Gins M.S., Lapo O.A. ENRICHMENT OF BAIKHOVI BLACK TEA BY ANTIOXIDANTS OF AMARANTH. Vegetable crops of Russia. 2014;(2):37-39. (In Russ.) https://doi.org/10.18619/2072-9146-2014-2-37-39
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