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Updated: May 18, 2026

Microwave-Assisted Extraction of Phenolic Compounds and Antioxidants for Cosmetic Applications Using Polyol-Based Technology
Published on: August 23, 2024
New phenolic compounds from Camellia sinensis L. fermented leaves
Ayaka Kanegae1, Arisa Sakamoto, Hideyuki Nakayama
1Department of Applied Biological Sciences, Faculty of Agriculture, Saga University, 1 Honjo, Saga, 840-8502, Japan.
Abstract:
Two new phenolic compounds (1 and 2, named as teasperol and teasperin, respectively) were isolated from fermented tea (Camellia sinensis L.) products, together with known phenolic compounds. Teasperol (1) was isolated from Chinese traditional post-fermented tea leaves (Liu-pao tea) and teasperin (2) was from a Japanese tea product which was selectively fermented with Aspergillus sp. The chemical structures of 1 and 2 were elucidated based on the analyses of their spectroscopic data.
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