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Jhoo, J.W., Lo, C.Y., Li, S., Sang, S., Ang, C.Y.W., Heinze, T.M. and Ho, C.T. (2005) Stability of Black Tea Polyphenol, Theaflavin, and Identification of Theanaphthoquinone as Its Major Radical Reaction Product. Journal of Agricultural and Food Chemistry, 53, 6146-6150.
http://dx.doi.org/10.1021/jf050662d

has been cited by the following article:

• TITLE: Determination of Residual Catechins, Polyphenolic Contents and Antioxidant Activities of Developed Theaflavin-3,3’-Digallate Rich Black Teas

  AUTHORS: Samuel Kimutai, John Wanyoko, Thomas Kinyanjui, Stephen Karori, Augustine Muthiani, Francis Wachira

  KEYWORDS: Total Polyphenols, Antioxidant Activity, Residual Catechins, Theaflavins

  JOURNAL NAME: Food and Nutrition Sciences, Vol.7 No.3, March 21, 2016

  ABSTRACT: This study was carried out to characterize total residual catechins and their fractions, polyphenolic contents and antioxidant activities of black teas enriched with high levels of theaflavin-3,3’-digallate. The made teas were processed from eleven selected cultivars. A comparative study was carried out between the processed teas and those from commercially grown Kenyan cultivars in relation to the above chemical parameters. A correlation matrix analysis was also conducted to find out whether a relationship existed between the antioxidant activities and the said chemical parameters. The total residual catechins were found to range between 3.10% and 8.08%. The total polyphenol levels varied between 19.00% and 28.90%, while the antioxidant activities of the teas ranged from 82.70% to 91.70%. There was a significant p