Výsledky vyhledávání - "John K Wanyoko"

Influence of Geographical Regions on Catechin and Caffeine Levels in Tea (Camellia sinensis)

Autor: John K. Wanyoko, Francis N. Wachira, K. O. Moseti, Augustine Mutuku, Samson M. Kamunya, Richard M. Chalo, Samuel Kimutai, S. M. Karori

Publikováno v: American Journal of Plant Sciences. :562-571

This study aimed at investigating the influence of different growing conditions in two regions, Timbilil and Kangaita, on the levels of catechins and caffeine. Fresh leaf samples of 60 clones cultivated in both sites were obtained, processed and assa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9d81f1ded546a7abf7b94874fa43514c
https://doi.org/10.4236/ajps.2016.73049

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Comparative Assessment of the Fatty Acid Profiles of Crude Oils Extracted from Seeds of Selected Tea ( Camellia sinensis L.) Cultivars

Autor: Thomas Kinyanjui, K. O. Moseti, Francis N. Wachira, Kelvin Omondi George, John K. Wanyoko

Publikováno v: Food and Nutrition Sciences. :1-7

Tea seeds resulting from the cultivation of tea in many parts of the world, often regarded as waste, have been found to contain oil of exceptional quality that can be harnessed for use as an oleo-chemical or chemical intermediate. A comparative study

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5da4170e81ece598878464ab5e327a5f
https://doi.org/10.4236/fns.2016.71001

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Quantitative Estimation of γ-Glutamylethylamide in Commercially Available Made Teas [Camellia sinensis (L.) O. Kuntze, Theaceae] in Kenya

Autor: Francis N. Wachira, Thomas Kinyanjui, John K. Wanyoko, Janet Too, K. O. Moseti

Publikováno v: American Journal of Plant Sciences. :55-62

A study was carried out to quantitatively estimate the L-theanine content in 19 teas commercially available in the Kenyan market by High Performance Liquid Chromatography (HPLC). The test tea samples analyzed were green (n = 4), black (n = 8) and fla

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cd2da9da2bb6c742c5ac41a07eea006f
https://doi.org/10.4236/ajps.2016.71006

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Determination of Residual Catechins, Polyphenolic Contents and Antioxidant Activities of Developed Theaflavin-3,3’-Digallate Rich Black Teas

Autor: Augustine Muthiani, Thomas Kinyanjui, Francis N. Wachira, Samuel Kimutai, S. M. Karori, John K. Wanyoko

Publikováno v: Food and Nutrition Sciences. :180-191

This study was carried out to characterize total residual catechins and their fractions, polyphenolic contents and antioxidant activities of black teas enriched with high levels of theaflavin-3,3’-digallate. The made teas were processed from eleven

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d3c9a741d8dd7f61f3dafd5b7d43e1c6
https://doi.org/10.4236/fns.2016.73020

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Neuroprotective Effects of Tea Against Cadmium Toxicity

Autor: R. Khalid, R. M. Ngure, S. M. Karori, Francis N. Wachira, K. O. Moseti, Fredrick Maloba, N. Nyaga, Gerald Otwabe Areba, Maina Ngotho, John K. Wanyoko

Publikováno v: Bioactive Compounds in Health and Disease. 2:230

Background : Cadmium (Cd) is a common pollutant and potential neuro-toxicant to humans. The main treatment for heavy metal toxicity is chelation therapy which is however replete with grave side effects. This study was designed to determine the neurop

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d9d59caa2ad94227241c0de0d43e0728
https://doi.org/10.31989/bchd.v2i12.684

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Heterosis for Catechins and Caffeine in Kenyan Tea (Camellia sinensis) (L.) O. Kuntze)

Autor: Nelson M. Lubang’a, Richard M. Chalo, Oliver Kiplagat, Samson M. Kamunya, John K. Wanyoko

Publikováno v: International Journal of Tea Science. 13

Tea quality is manifested in its aroma, flavour and taste properties, which are generated by volatile and non-volatile compounds, mainly catechins and caffeine. Several studies have revealed positive significant relationships between (flavan-3-ols) c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7c5c933bbb5577b02aae11c361e2582b
https://doi.org/10.20425/ijts.v13i01-02.11397

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Effect of Sunlight Exposure and Different Withering Durations on Theanine Levels in Tea (Camellia sinensis)

Autor: Janet Too, Francis N. Wachira, Thomas Kinyanjui, John K. Wanyoko

Publikováno v: Food and Nutrition Sciences. :1014-1021

Theanine is a non-protein amino acid representing as much as 50% of the total amino acids in black tea and 1% - 2% of dry weight in green tea. It has been shown to be able to reduce high blood pressure, promote relaxation, and inhibit caffeine’s si

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4af8eb5a93015d43913a2453f4f9ff83
https://doi.org/10.4236/fns.2015.611105

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Extraction and Quantification of Total Polyphenol Content in Different Parts of Selected Tea Cultivars

Autor: Simon O. Ochanda, C A Onyango, Henrik Kipngeno Ruto, A K Faraj, John K. Wanyoko

Publikováno v: American Journal of Plant Sciences. :1581-1586

Tea (Cammelia sinensis) is the most widely consumed beverage in the world and has been reported to have unlimited health benefits due to its antioxidant properties. There is a high correlation between polyphenol compounds with antioxidant properties.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c9c03718634fa44bf385a9f3dd6fb1dc
https://doi.org/10.4236/ajps.2015.69158

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