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The phenolic substances of manufactured tea. V. —Hydrolysis of gallic acid esters by Aspergillus Niger
Author(s) -
Roberts E. A. H.,
Myers M.
Publication year - 1959
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.2740100304
Subject(s) - theaflavin , gallic acid , aspergillus niger , chemistry , hydrolysis , esterase , organic chemistry , food science , enzyme , polyphenol , antioxidant
When tea extracts are used as culture media for Aspergillus niger , theaflavin gallate is converted into theaflavin, substances A and B into substance C, and one of the components of Q into substance R. Flavanol gallates are also converted into the corresponding flavanols. These changes arc probably all due to the action of an esterase developed by the mould, and indicate that theaflavin gallate and substances A, B and Q are gallic acid esters, as previously deduced.