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Anthocyanins from red flower tea (Benibana-cha), Camellia sinensis
N Terahara1, Y Takeda, A Nesumi
1Department of Food Science and Technology, College of Horticulture, Takanabe, Miyazaki, Japan. terahara@nankyudai.ac.jp
Phytochemistry
|March 16, 2001
Abstract:
Three anthocyanins were isolated from the leaves of red flower tea (Benibana-cha), Camellia sinensis, and their structures were determined by means of chemical and spectroscopic analyses. Two are the anthocyanins, delphinidin and cyanidin 3-O-beta-D-galactosides, respectively. Whereas the third, delphinidin 3-0-beta-D-(6-(E)-p-coumaryl)galactopyranoside. The anthocyanins were also contained in the flowers of Benibana-cha in different compositions.