Determination of flavanols, theogallin, gallic acid and caffeine in tea using HPLC

Susanne Kuhr; Ulrich H. Engelhardt

doi:10.1007/bf01202507

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Determination of flavanols, theogallin, gallic acid and caffeine in tea using HPLC

Susanne Kuhr Ulrich H. Engelhardt

Year: 1991 Journal: European Food Research and Technology Vol: 192 (6)Pages: 526-529 Publisher: Springer Science+Business Media

DOI: 10.1007/bf01202507

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Keywords:

Gallic acid Chemistry Chromatography Catechin Caffeine Epigallocatechin gallate High-performance liquid chromatography Dry weight Extraction (chemistry) Epicatechin gallate Acetic acid Polyphenol Food science Biochemistry Botany Antioxidant

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Tea Polyphenols and Effects

Health Sciences → Medicine → Pathology and Forensic Medicine

Phytochemicals and Antioxidant Activities

Health Sciences → Medicine → Biochemistry

Natural product bioactivities and synthesis

Life Sciences → Biochemistry, Genetics and Molecular Biology → Molecular Biology

Determination of flavanols, theogallin, gallic acid and caffeine in tea using HPLC

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