Characterization of anthocyanins in Kenyan teas: Extraction and identification
Characterization and quantification of anthocyanins in selected tea cultivars processed into black (aerated) and green (unaerated) tea products was carried out in this study. The anthocyanins were extracted from tea products processed from a number of newly bred purple leaf coloured Kenyan tea cultivars (Camellia sinensis) using acidified methanol/HCl (99:1 v/v). Extracted anthocyanins were purified by C18 solid phase extraction (SPE) catridges and characterised by HPLC-UV–Visible. They were identified according to their HPLC retention times, elution order and comparison with authentic standards that were available.
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