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Concentration of bioactive compounds, teadenols a and b, and catechins in fermented teas

Nippon Shokuhin Kagaku Kogaku Kaishi (2012) 59(1) 45-48
DOI: 10.3136/nskkk.59.45
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Abstract

Constituents of five commercial teas (Kippukucha, Saryusoso, Yamabukinadeshiko, Suraribijin and Kuroyamecha) fermented with Aspergillus were analyzed with HPLC. All analyzed tea products contained catechins and teadenols but in varying concentrations. Isolation of teadenols A and B from Kippukucha tea using column chromatography was also performed.

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Ishimaru, K., Koga, S., & Takada, M. (2012). Concentration of bioactive compounds, teadenols a and b, and catechins in fermented teas. Nippon Shokuhin Kagaku Kogaku Kaishi, 59(1), 45–48. https://doi.org/10.3136/nskkk.59.45

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