The chemical oxidation of catechins and other phenolics: A study of the formation of black tea pigments
โ Scribed by R. G. Bailey; H. E. Nursten; I. McDowell
- Publisher
- John Wiley and Sons
- Year
- 1993
- Tongue
- English
- Weight
- 946 KB
- Volume
- 63
- Category
- Article
- ISSN
- 0022-5142
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Epicatechin-3-O-gallate (ECG), one of the major green tea polyphenols, was oxidised chemically using potassium ferricyanide. The major oxidation product, termed theaรavate A, which gave a sharp peak on HPLC analysis, was separated and puriรed by a combination of chromatography on Sephadex LH-20 and
The mechanism of cream formation in a semi-fermented tea was investigated by adding caffeine or catechins to the de-creamed tea infusions. The addition of catechins to the clariยฎed infusion could not re-induce cream formation. However, creaming occurred again after replenishing the decreamed tea inf