Isolation of Black Tea Pigments Using High-Speed Countercurrent Chromatography and Studies on Properties of Black Tea Polymers
Isolation of theaflavins and epitheaflavic acids from black tea using high-speed countercurrent chromatography (HSCCC) on a preparative scale is demonstrated. HSCCC also enabled the isolation of a polymeric fraction from black tea. According to Roberts' classification, the polymeric fraction ma...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2000-11, Vol.48 (11), p.5200-5205 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Degenhardt, Andreas Engelhardt, Ulrich H Wendt, Andreas-Sascha Winterhalter, Peter |
| description | Isolation of theaflavins and epitheaflavic acids from black tea using high-speed countercurrent chromatography (HSCCC) on a preparative scale is demonstrated. HSCCC also enabled the isolation of a polymeric fraction from black tea. According to Roberts' classification, the polymeric fraction mainly consisted of SII thearubigins (TR). HPLC analysis showed that the isolated material is free of any known chromatographically resolved tea constituents and eluted from reversed-phase packings as a convex “hump” (a broad signal). The antioxidant activity of the TR fraction was 3.6 mmol of Trolox equivalents per gram. The total phenolic content of this fraction was determined to be 34.7 g/100 g (as gallic acid equivalents). Keywords: Black tea; polymers; thearubigins; theaflavin; epitheaflavic acid; color; high-speed countercurrent chromatography; HSCCC; TEAC values; Folin−Ciocalteu; polyphenols; flavonoids; antioxidants |
| doi_str_mv | 10.1021/jf000757+ |
| format | Article |
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HSCCC also enabled the isolation of a polymeric fraction from black tea. According to Roberts' classification, the polymeric fraction mainly consisted of SII thearubigins (TR). HPLC analysis showed that the isolated material is free of any known chromatographically resolved tea constituents and eluted from reversed-phase packings as a convex “hump” (a broad signal). The antioxidant activity of the TR fraction was 3.6 mmol of Trolox equivalents per gram. The total phenolic content of this fraction was determined to be 34.7 g/100 g (as gallic acid equivalents). 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Psychology ; Magnetic Resonance Spectroscopy - methods ; Phenols - analysis ; Pigments, Biological - analysis ; Polyphenols ; Spectrometry, Mass, Secondary Ion - methods ; Tea - chemistry</subject><ispartof>Journal of agricultural and food chemistry, 2000-11, Vol.48 (11), p.5200-5205</ispartof><rights>Copyright © 2000 American Chemical Society</rights><rights>2001 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a440t-958d628a5918d0e75f73006aa89fe9f96eb07b70371938d62215828d7a89236c3</citedby><cites>FETCH-LOGICAL-a440t-958d628a5918d0e75f73006aa89fe9f96eb07b70371938d62215828d7a89236c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf000757+$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf000757+$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,780,784,2764,27075,27923,27924,56737,56787</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=847132$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/11087459$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Degenhardt, Andreas</creatorcontrib><creatorcontrib>Engelhardt, Ulrich H</creatorcontrib><creatorcontrib>Wendt, Andreas-Sascha</creatorcontrib><creatorcontrib>Winterhalter, Peter</creatorcontrib><title>Isolation of Black Tea Pigments Using High-Speed Countercurrent Chromatography and Studies on Properties of Black Tea Polymers</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Isolation of theaflavins and epitheaflavic acids from black tea using high-speed countercurrent chromatography (HSCCC) on a preparative scale is demonstrated. HSCCC also enabled the isolation of a polymeric fraction from black tea. According to Roberts' classification, the polymeric fraction mainly consisted of SII thearubigins (TR). HPLC analysis showed that the isolated material is free of any known chromatographically resolved tea constituents and eluted from reversed-phase packings as a convex “hump” (a broad signal). The antioxidant activity of the TR fraction was 3.6 mmol of Trolox equivalents per gram. The total phenolic content of this fraction was determined to be 34.7 g/100 g (as gallic acid equivalents). Keywords: Black tea; polymers; thearubigins; theaflavin; epitheaflavic acid; color; high-speed countercurrent chromatography; HSCCC; TEAC values; Folin−Ciocalteu; polyphenols; flavonoids; antioxidants</description><subject>Antioxidants - analysis</subject><subject>Biological and medical sciences</subject><subject>Catechin - analogs & derivatives</subject><subject>Catechin - analysis</subject><subject>Chromans</subject><subject>Chromatography, High Pressure Liquid - methods</subject><subject>Coffee, tea and other stimulative beverage industries</subject><subject>Countercurrent Distribution - methods</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Magnetic Resonance Spectroscopy - methods</subject><subject>Phenols - analysis</subject><subject>Pigments, Biological - analysis</subject><subject>Polyphenols</subject><subject>Spectrometry, Mass, Secondary Ion - methods</subject><subject>Tea - chemistry</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2000</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpl0F1rFDEUBuAgit1WL_wDElCkIKP5mEwyl3WpbqXg1t0ieBPOzmR2s52ZjEkG3Jv-dtPutiJeHQ7n4eXwIvSKkg-UMPpx2xBCpJDvn6AJFYxkglL1FE1IOmZKFPQIHYewTUgJSZ6jI0qJkrkoJ-j2IrgWonU9dg3-1EJ1g5cG8NyuO9PHgK-D7dd4ZtebbDEYU-OpG_tofDV6nwCebrzrILq1h2Gzw9DXeBHH2pqAU-bcu8H4eL_9E-_aXWd8eIGeNdAG8_IwT9D15_PldJZdfvtyMT27zCDPScxKoeqCKRAlVTUxUjSSE1IAqLIxZVMWZkXkShIuacnvKKNCMVXLBBgvKn6C3u1zB-9-jSZE3dlQmbaF3rgxaMlyzgpOEjzdw8q7ELxp9OBtB36nKdF3ZeuHshN9fcgcV52p_8JDuQm8OQAIFbSNh76y4dGpXFLOksr2yoZofj9ewd_oQnIp9HK-0Fc_vv_8Olvk-ir5t3sPVdBbN_o-Fff_d38AFs-gZg</recordid><startdate>20001101</startdate><enddate>20001101</enddate><creator>Degenhardt, Andreas</creator><creator>Engelhardt, Ulrich H</creator><creator>Wendt, Andreas-Sascha</creator><creator>Winterhalter, Peter</creator><general>American Chemical Society</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20001101</creationdate><title>Isolation of Black Tea Pigments Using High-Speed Countercurrent Chromatography and Studies on Properties of Black Tea Polymers</title><author>Degenhardt, Andreas ; Engelhardt, Ulrich H ; Wendt, Andreas-Sascha ; Winterhalter, Peter</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a440t-958d628a5918d0e75f73006aa89fe9f96eb07b70371938d62215828d7a89236c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2000</creationdate><topic>Antioxidants - analysis</topic><topic>Biological and medical sciences</topic><topic>Catechin - analogs & derivatives</topic><topic>Catechin - analysis</topic><topic>Chromans</topic><topic>Chromatography, High Pressure Liquid - methods</topic><topic>Coffee, tea and other stimulative beverage industries</topic><topic>Countercurrent Distribution - methods</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Magnetic Resonance Spectroscopy - methods</topic><topic>Phenols - analysis</topic><topic>Pigments, Biological - analysis</topic><topic>Polyphenols</topic><topic>Spectrometry, Mass, Secondary Ion - methods</topic><topic>Tea - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Degenhardt, Andreas</creatorcontrib><creatorcontrib>Engelhardt, Ulrich H</creatorcontrib><creatorcontrib>Wendt, Andreas-Sascha</creatorcontrib><creatorcontrib>Winterhalter, Peter</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Degenhardt, Andreas</au><au>Engelhardt, Ulrich H</au><au>Wendt, Andreas-Sascha</au><au>Winterhalter, Peter</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Isolation of Black Tea Pigments Using High-Speed Countercurrent Chromatography and Studies on Properties of Black Tea Polymers</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2000-11-01</date><risdate>2000</risdate><volume>48</volume><issue>11</issue><spage>5200</spage><epage>5205</epage><pages>5200-5205</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Isolation of theaflavins and epitheaflavic acids from black tea using high-speed countercurrent chromatography (HSCCC) on a preparative scale is demonstrated. HSCCC also enabled the isolation of a polymeric fraction from black tea. According to Roberts' classification, the polymeric fraction mainly consisted of SII thearubigins (TR). HPLC analysis showed that the isolated material is free of any known chromatographically resolved tea constituents and eluted from reversed-phase packings as a convex “hump” (a broad signal). The antioxidant activity of the TR fraction was 3.6 mmol of Trolox equivalents per gram. The total phenolic content of this fraction was determined to be 34.7 g/100 g (as gallic acid equivalents). Keywords: Black tea; polymers; thearubigins; theaflavin; epitheaflavic acid; color; high-speed countercurrent chromatography; HSCCC; TEAC values; Folin−Ciocalteu; polyphenols; flavonoids; antioxidants</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>11087459</pmid><doi>10.1021/jf000757+</doi><tpages>6</tpages></addata></record> |
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| ispartof | Journal of agricultural and food chemistry, 2000-11, Vol.48 (11), p.5200-5205 |
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| source | MEDLINE; ACS Publications |
| subjects | Antioxidants - analysis Biological and medical sciences Catechin - analogs & derivatives Catechin - analysis Chromans Chromatography, High Pressure Liquid - methods Coffee, tea and other stimulative beverage industries Countercurrent Distribution - methods Food industries Fundamental and applied biological sciences. Psychology Magnetic Resonance Spectroscopy - methods Phenols - analysis Pigments, Biological - analysis Polyphenols Spectrometry, Mass, Secondary Ion - methods Tea - chemistry |
| title | Isolation of Black Tea Pigments Using High-Speed Countercurrent Chromatography and Studies on Properties of Black Tea Polymers |
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