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New hydrophobic lipid interactions in tea cream
Author(s) -
Seshadri Ramachandran,
Dhanaraj Nagalakshmi
Publication year - 1988
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740450110
Subject(s) - caffeine , polyphenol , chemistry , triacontanol , food science , biochemistry , biology , organic chemistry , antioxidant , endocrinology
Tea cream, obtained by cooling tea infusions, has earlier been reported to be a complex between caffeine, tea polyphenols and proteins. Now a lipid complex comprising components such as 1‐triacontanol, α‐spinasterol, dihydro‐α‐spinasterol and others earlier reported in the tea plant have been isolated from tea cream and identified. Hydrophobic interactions between the lipids and other components of tea cream are envisaged.