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The phenolic content in tea refers to the phenols and polyphenols, ... 4-Hydroxybenzoic acid, ... Catechins are the largest type of flavonoids in growing tea leaves. [6]
Particularly abundant flavanoids in foods are catechin (tea, fruits), hesperetin (citrus fruits), cyanidin (red fruits and berries), daidzein , proanthocyanidins (apple, grape, cocoa), and quercetin (onion, tea, apples). [2] Phenolic acids include caffeic acid; Lignans are polyphenols derived from phenylalanine found in flax seed and other cereals.
UV visible spectrum of protocatechuic acid. Protocatechuic acid (PCA) is a dihydroxybenzoic acid, a type of phenolic acid. It is a major metabolite of antioxidant polyphenols found in green tea. It has mixed effects on normal and cancer cells in in vitro and in vivo studies. [4] It is produced commercially from vanillin. [5]
The phenolic unit can be found dimerized or further polymerized, creating a new class of polyphenol. For example, ellagic acid is a dimer of gallic acid and forms the class of ellagitannins, or a catechin and a gallocatechin can combine to form the red compound theaflavin, a process that also results in the large class of brown thearubigins in tea.
Quercitannic acid is one of the two forms of tannic acid [4] found in oak bark and leaves. [5] The other form is called gallotannic acid and is found in oak galls.. The quercitannic acid molecule is also present in quercitron, a yellow dye obtained from the bark of the Eastern black oak (Quercus velutina), a forest tree indigenous in North America.
Phenolic acids can be found in many plant species. Their content in dried fruits can be high.. Natural phenols in horse grams (Macrotyloma uniflorum) are mostly phenolic acids, namely 3,4-dihydroxy benzoic, p-hydroxy benzoic, vanillic, caffeic, p-coumaric, ferulic, syringic, and sinapinic acids.
Phenol (also known as carbolic acid, phenolic acid, or benzenol) is an aromatic organic compound with the molecular formula C 6 H 5 OH. [5] It is a white crystalline solid that is volatile . The molecule consists of a phenyl group ( −C 6 H 5 ) bonded to a hydroxy group ( −OH ).
[8]: 20 Julius Löwe was the first person to synthesize ellagic acid by heating gallic acid with arsenic acid or silver oxide. [8]: 20 [9] Maximilian Nierenstein studied natural phenols and tannins [10] found in different plant species. Working with Arthur George Perkin, he prepared ellagic acid from algarobilla and certain other fruits in 1905 ...