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Cogent Chemistry Volume 1, 2015 - Issue 1
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Research Article

Investigation of major phenolic antioxidants from Camellia sinensis fruits

Ajay RanaAcademy of Scientific and Innovative Research, CSIR-Institute of Himalayan Bioresource Technology, Palampur176061, Himachal Pradesh, IndiaView further author information
,
Harsh Pratap SinghAcademy of Scientific and Innovative Research, CSIR-Institute of Himalayan Bioresource Technology, Palampur176061, Himachal Pradesh, IndiaView further author information
&
Ashu GulatiHill Area Tea Science Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur176061, Himachal Pradesh, IndiaCorrespondence[email protected]
View further author information
|
George WeaverUniversity of Loughborough, UKView further author information
(Reviewing Editor)
Article: 1080652 | Received 17 Jan 2015, Accepted 30 Jul 2015, Published online: 14 Sep 2015

Figures & data

Figure 1. (a) A column chart showing percentage of total phenolics, flavanoids, catechins, caffeine and theanine in tea fruits on dry weight basis. (b) RP-HPLC chromatograms showing quantitative analysis of major phytoconstituents.

Notes: Peaks are labelled as 1: Theanine, 2: GC, 3: ECG, 4: Caffeine, 5: EC, 6: EGCG and 7: ECG.
Figure 1. (a) A column chart showing percentage of total phenolics, flavanoids, catechins, caffeine and theanine in tea fruits on dry weight basis. (b) RP-HPLC chromatograms showing quantitative analysis of major phytoconstituents.

Figure 2. Chemical structures of isolated and purified compounds from tea fruits.

Figure 2. Chemical structures of isolated and purified compounds from tea fruits.
Supplemental material

OACH_Supplementary_Material.docx

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Related Research Data

Investigation of major phenolic antioxidants from Camellia sinensis fruits
Source: Figshare
Investigation of major phenolic antioxidants from Camellia sinensis fruits
Source: Figshare
Investigation of major phenolic antioxidants from Camellia sinensis fruits
Source: Figshare

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