Oxidative cascade reactions yielding polyhydroxy-theaflavins and theacitrins in the formation of black tea thearubigins: Evidence by tandem LC-MS

Food and Function

Volumn 1, Issue 2, 2010, Pages 180-199

  Kuhnert, Nikolai ^a   Clifford, Michael N ^b   Müller, Anja ^a  

^a JACOBS UNIVERSITY BREMEN   (Germany)

^b UNIVERSITY OF SURREY   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

AROMATIC DIOLS; BLACK TEA; CASCADE REACTIONS; CHARACTERISATION; COMPLEX MIXTURE; DICARBOXYLIC ACID; GENERAL METHOD; HOMOLOGOUS SERIES; LC-MS N; OXIDATIVE CLEAVAGES; OXYGEN INSERTION; PARENT COMPOUNDS; POLYHYDROXYLATION; REDOX EQUILIBRIUM; THEAFLAVINS;

HYDROXYLATION; PHENOLS;

OXYGEN;

CAMELLIA SINENSIS;

BENZOQUINONE; BENZOQUINONE DERIVATIVE; BIFLAVONOID; CATECHIN; DRUG DERIVATIVE; GALLIC ACID; OXYGEN; PHENOL DERIVATIVE; PLANT EXTRACT; THEAFLAVINE GALLATE; THEARUBIGIN;

ARTICLE; CHEMISTRY; DIMERIZATION; DRUG EFFECT; HYDROXYLATION; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; OXIDATIVE STRESS; TEA;

BENZOQUINONES; BIFLAVONOIDS; CATECHIN; CHROMATOGRAPHY, LIQUID; DIMERIZATION; GALLIC ACID; HYDROXYLATION; MASS SPECTROMETRY; OXIDATIVE STRESS; OXYGEN; PHENOLS; PLANT EXTRACTS; TEA;

EID: 79953294571     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c0fo00066c     Document Type: Article

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