Catechins - UV spectrum
Published: 6 February 2024| Version 1 | DOI: 10.17632/j39h4fn78r.1
Contributors:
, Description
This dataset contains Ultraviolet (UV) spectra for catechins extracted from tea leaves, integral to a study titled "Coacervation of Double Emulsions with Anthocyanins Using Plant-Based Proteins." This study delves into the pioneering use of proteins extracted from plants to encapsulate anthocyanins within double emulsion frameworks. Catechins, the primary bioactive compounds in tea, are known for their health-promoting properties, including anti-inflammatory, antioxidant, and potential anti-carcinogenic effects.
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Institutions
Szkola Glowna Gospodarstwa Wiejskiego
Categories
Food Chemistry, Chromatography Techniques in Food Analysis, Food Technology
Funding
National Science Center
2021/43/D/NZ9/01572