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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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 Spices on Consumer Acceptability of Purple Tea (Camellia sinensis)

Autor: Simon O. Ochanda, Henrik Kipngeno Ruto, John K. Wanyoko

Publikováno v: Food and Nutrition Sciences. :703-711

Spices have been used by consumers worldwide to improve flavours of food including tea. A study was done to determine the effect of selected spices on consumer acceptability of spiced purple tea, their antioxidant properties and economic impact. TRFK

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::613b8bc192e3f57da325e14aeb7774f7
https://doi.org/10.4236/fns.2015.68073

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Quantitation of the Total Catechin Content in Oils Extracted from Seeds of Selected Tea (Camellia sinensis (L) O. Kuntze, Theaceae) Clones by RP-HPLC

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

Publikováno v: American Journal of Plant Sciences. :1080-1089

Catechins (flavan-3-ols) are polyphenolic plant secondary metabolites that have been strongly associated with a wide variety of beneficial health effects in vitro, in vivo and clinically. This study reports findings on the content of catechins in tea

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::99340ed9697286d8604e236421b18218
https://doi.org/10.4236/ajps.2015.67112

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Optimization of Aeration Time in the Development Theaflavin-3,3’-Digallate Rich Black Teas

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

Publikováno v: American Journal of Plant Sciences. :3001-3012

This study involved the selection of 11 cultivars out of 201 screened cultivars of fresh green and purple coloured tea leaves for use in the manufacture of black teas with optimized antioxidant activities. Individual cultivars containing a combinatio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b84a5bea92c4859633d405b0cc83ee69
https://doi.org/10.4236/ajps.2015.619295

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