galloylquinic acid/camellia

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Facile Separation of 5-O-Galloylquinic Acid from Chinese Green Tea Extract using Mesoporous Zirconium Phosphate.

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BACKGROUND 5-O-Galloylquinic acid from green tea and other plants is attracting increasing attention for its antioxidant and antileishmanial bioactivities. It is always isolated using a silica column, a Sephadex column and high-performance liquid chromatography (HPLC) methods, which are either

Profiling and characterization by LC-MSn of the galloylquinic acids of green tea, tara tannin, and tannic acid.

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Green tea, tara tannin, and tannic acid have been profiled for their contents of galloylquinic acids using LC-MS8. These procedures have provided evidence for the first observation of (i) 1-galloylquinic acid (11), 1,3,5-trigalloylquinic acid (22), 4-(digalloyl)quinic acid (28), 5-(digalloyl)quinic

Green tea composition, consumption, and polyphenol chemistry.

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Tea is grown in about 30 countries but is consumed worldwide, although at greatly varying levels. It is the most widely consumed beverage aside from water with a per capita worldwide consumption of approximately 0.12 liter per year. Tea is manufactured in three basic forms. Green tea is prepared in

Comparative analysis of phenolic compound metabolism among tea plants in the section Thea of the genus Camellia

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Wild tea plants, which are classified into different species in the section Thea of the genus Camellia, are widely distributed in southern China. Tea produced from these plants has a unique flavor, which is different from that of tea produced from tea cultivars. In this study, we performed a

Metabolomics analysis reveals the compositional differences of shade grown tea (Camellia sinensis L.).

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The different cultivation methods affect tea quality by altering the basic metabolite profiles. In this study, the metabolome changes were investigated in green tea and shade cultured green tea (tencha) by liquid chromatography-mass spectrometry (LC-MS) and gas chromatography-mass spectrometry

An integrated antioxidant activity fingerprint for commercial teas based on their capacities to scavenge reactive oxygen species.

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An integrated antioxidant activity fingerprint, based on on-line screening methods for three reactive oxygen species (ROS: superoxide anion radical, hydrogen peroxide, and hydroxyl radical) was developed to comprehensively evaluate the quality of 12 batches of commercial tea. High-performance liquid

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