Papers by Vaishali Sharma
Food Chemistry, 2005
... Vaishali Sharma , Ashu Gulati Corresponding Author Contact Information , E-mail The Correspon... more ... Vaishali Sharma , Ashu Gulati Corresponding Author Contact Information , E-mail The Corresponding Author and SD Ravindranath. ... thermal inactivation by heating in an oven and bi-directionally rolled in a piezy roller as described by Gulati, Rawat, Singh, and Ravindranath ...
European Food Research and Technology, 2011
Seasonal and clonal variations in catechins, flavour component 2-phenylethanol and prephenate deh... more Seasonal and clonal variations in catechins, flavour component 2-phenylethanol and prephenate dehydratase (PDT) enzyme were studied in tea clones representing both Assam and China varieties growing in Kangra region of India. Catechins were analysed and quantified by HPLC, and 2-Phenylethanol was quantified by GC. Assam variety recorded higher amounts of catechins and PDT activity than China variety in all the three growth flushes. Activity of PDT and catechins content was high during mains growth flush followed by early and backend flush. 2-Phenylethanol content recorded higher levels in China variety compared to Assam variety, and higher content was observed in the early flush and decreased thereafter with progress in season in both the varieties. Decrease in catechins content, 2-phenylethanol and PDT activity was observed in the tea shoots infested by Exobasidium vexans over healthy shoots. Drought stress induced by withholding water for a period of 8 days caused initial increase in the contents of the catechins, 2-phenyethanol and PDT activity and decreased with 3 day onwards with an increase in the severity of water stress. Seasonal variations showed modulations in catechins and 2-phenylethanol in response to changing environmental conditions, suggesting that depending on the season there is higher flux of substrate towards the required product.
Journal of Food Composition and Analysis, 2005
A simple HPLC gradient elution method is developed which efficiently separates various tea bioche... more A simple HPLC gradient elution method is developed which efficiently separates various tea biochemicals viz. catechins, gallic acid and xanthine alkaloids. The separation is done using acetonitrile and 0.1% ortho-phosphoric acid in water. This method is efficient with high reproducibility and accuracy. Different teas and tea preparations can be analysed using this method. r 2004 Elsevier Inc. All rights reserved.
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Papers by Vaishali Sharma