Use of near infrared spectroscopy (NIRS) and spectrophotometric methods in quality control of green rooibos (Aspalathus Linearis) and honeybush (Cyclopia Genistoides)

Description

Thesis (MSc Food Sc) (Food Science)--University of Stellenbosch, 2005. / Near infrared spectroscopy (NIRS) and UV/Vis spectrophotometric methods were investigated as
rapid and/or more economical methods to quantify the major monomeric phenolic compounds,
soluble solid content (SSC), total polyphenol content (TPC) and total antioxidant activity (TAA) of
green rooibos and Cyclopia genistoides.

Links & Downloads

1. http://hdl.handle.net/10019.1/1656

Tags

Dissertations -- Food science

Theses -- Food science

Rooibos tea -- Quality

Green tea -- Quality

Honeybush tea -- Quality

Near infrared spectroscopy

Spectrophotometry

Additional Fields

Identifer	oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:sun/oai:scholar.sun.ac.za:10019.1/1656
Date	12 1900
Creators	Botha, Mariza
Contributors	Manley, Marena, Joubert, Elizabeth, University of Stellenbosch. Faculty of Agrisciences. Dept. of Food Science.
Publisher	Stellenbosch : University of Stellenbosch
Source Sets	South African National ETD Portal
Language	en_ZA
Detected Language	English
Type	Thesis
Format	8260000 bytes, application/pdf
Rights	University of Stellenbosch