Total Polyphenols and Flavonoids in Sudanese Honey Samples and their Antibacterial Activities
| dc.contributor.author | Taha Khider Mohamed Bashir | |
| dc.date.accessioned | 2018-01-17T10:21:09Z | |
| dc.date.available | 2018-01-17T10:21:09Z | |
| dc.date.issued | 2017-01-16 | |
| dc.description | مؤتمر | en_US |
| dc.description.abstract | Abstract The total polyphenols of black and green tea samples were detected and quantified by developing a thinspectrophotometric method. Commercial tea brands in Khartoum were chosen for the analysis. Extraction conditions with temperatures ranged from 70°C through 100°C for l0 minutes duration before polyphenols were quantified a.nd showedthat the content was highly unstable at higher temperature (l00°C).Extractions at constant temperature (l00°C) for periods of 1, 5, 10 minutes were also investigated showing increase of the total polyphenollevels during the first five minutes followed byslightly decrease. | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/10336 | |
| dc.publisher | جامعة النيلين - كلية الدراسات العليا | en_US |
| dc.subject | Sudanese Honey | en_US |
| dc.subject | Honey Samples | en_US |
| dc.subject | Antibacterial | en_US |
| dc.title | Total Polyphenols and Flavonoids in Sudanese Honey Samples and their Antibacterial Activities | en_US |
| dc.type | Working Paper | en_US |