Model system-based mechanistic studies of black tea thearubigin formation.

@article{Yassin2015ModelSM,
  title={Model system-based mechanistic studies of black tea thearubigin formation.},
  author={Ghada H. Yassin and Jan H Koek and Nikolai Kuhnert},
  journal={Food chemistry},
  year={2015},
  volume={180},
  pages={
          272-279
        }
}
  • Ghada H. Yassin, Jan H Koek, Nikolai Kuhnert
  • Published in Food chemistry 2015
  • Chemistry, Medicine
  • Thearubigins are the most abundant pigments found in black tea, comprising polyphenolic oxidation products, whose composition and chemical nature have remained unresolved until recently. In the course of studying the mechanism of thearubigin formation from green tea flavan-3-ols, a model system, based on electrochemical oxidation of one of the main tea flavan-3-ol substrates, epigallocatechin gallate (EGCG), was employed. Reaction intermediates and products were subsequently analysed using mass… CONTINUE READING

    Create an AI-powered research feed to stay up to date with new papers like this posted to ArXiv

    Citations

    Publications citing this paper.
    SHOWING 1-7 OF 7 CITATIONS

    Exploring the potential of black tea based flavonoids against hyperlipidemia related disorders

    VIEW 1 EXCERPT
    CITES BACKGROUND

    Effect of shaking process on correlations between catechins and volatiles in oolong tea.

    VIEW 1 EXCERPT
    CITES BACKGROUND

    References

    Publications referenced by this paper.
    SHOWING 1-10 OF 28 REFERENCES