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Theogallin, a polyphenol occurring in tea. II. —Identification as a galloylquinic acid
Author(s) -
Roberts E. A. H.,
Myers M.
Publication year - 1958
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740091102
Subject(s) - quinic acid , gallic acid , polyphenol , chemistry , hydrolysis , acid hydrolysis , extraction (chemistry) , chromatography , food science , biochemistry , antioxidant
Improved methods are described for the extraction of theogallin from unprocessed tea‐leaf. Gallic and quinic acids have been unequivocally identified as products of hydrolysis. Analytical data indicate theogallin to be a mono‐galloylquinic acid. By analogy with 3‐caffeoylquinic acid, it seems probable that the galloyl group is attached to the 3‐position of the quinic acid.