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| - Isolation of Black Tea Pigments Using High-Speed CountercurrentChromatography and Studies on Properties of Black Tea Polymers
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| - Isolation of theaflavins and epitheaflavic acids from black tea using high-speed countercurrentchromatography (HSCCC) on a preparative scale is demonstrated. HSCCC also enabled the isolationof a polymeric fraction from black tea. According to Roberts' classification, the polymeric fractionmainly consisted of SII thearubigins (TR). HPLC analysis showed that the isolated material is freeof any known chromatographically resolved tea constituents and eluted from reversed-phase packingsas a convex “hump” (a broad signal). The antioxidant activity of the TR fraction was 3.6 mmol ofTrolox equivalents per gram. The total phenolic content of this fraction was determined to be 34.7g/100 g (as gallic acid equivalents). Keywords: Black tea; polymers; thearubigins; theaflavin; epitheaflavic acid; color; high-speedcountercurrent chromatography; HSCCC; TEAC values; Folin−Ciocalteu; polyphenols; flavonoids;antioxidants
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