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The phenolic substances of manufactured tea. VI. –The preparation of theaflavin and of theaflavin gallate
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.2740100305
Subject(s) - theaflavin , chemistry , black tea , gallate , food science , epicatechin gallate , polyphenol , epigallocatechin gallate , biochemistry , nuclear chemistry , antioxidant
Improved methods are described for the preparation of theaflavin gallate and of theaflavin from black tea extracts Both substances were obtained chromatographically pure and the theaflavin was crystallized.