Stability of black tea polyphenol, theaflavin, and identification of theanaphthoquinone as its major radical reaction product

…, S Sang, CYW Ang, TM Heinze, CT Ho

文献索引：Jhoo, Jin-Woo; Lo, Chih-Yu; Li, Shiming; Sang, Shengmin; Ang, Catharina Y. W.; Heinze, Thomas M.; Ho, Chi-Tang Journal of Agricultural and Food Chemistry, 2005 , vol. 53, # 15 p. 6146 - 6150

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被引用次数: 40

摘要

In the current study, we have focused on isolation and detection of major radical oxidation products from theaflavin in order to better understand antioxidation mechanisms of this compound. Theanaphthoquinone was identified as a major oxidation product of theaflavin from two different oxidant model systems: DPPH and peroxidase/hydrogen peroxide. This result indicated that the benzotropolone moiety in theaflavin may play an important role in ...