Characteristics of amino acids, catechins, ascorbic acid, and antioxidant capacity of tea byproducts collected from six tea factories in Shizuoka Prefecture

Tomoyasu Toyoizumi

Presentation information

Oral presentation

A 食品成分，食品分析（Food Ingredients, Food Analysis）

[3Bp] Other ingridients, Sensibility evaluation, Organoleptic evaluation

Sat. Aug 31, 2024 2:15 PM - 4:45 PM Room B（S3） (3F N322)

座長:清水宗茂(東海大学)、豊泉友康(静岡農林技研茶研センター)、杉浦実(同志社女子大学)

4:00 PM - 4:15 PM

[3Bp-07] Characteristics of amino acids, catechins, ascorbic acid, and antioxidant capacity of tea byproducts collected from six tea factories in Shizuoka Prefecture

*Tomoyasu Toyoizumi¹, Taku Fuji^1,2, Kenji Miyake¹, Yoshihiro Kushima³, Toshiaki Kobayashi¹, Seiji Ohba^1,4, Eiji Kobayashi¹ (1. Shizuoka Tea Res. Center, 2. Shizuoka Prefectural Office, 3. ChaOI, 4. Shizuoka Res. Institute of Agri. and Forest.)

Keywords:Tea byproduct, Amino acids, Catechins, Ascorbic acid, Antioxidant capacity

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