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. 2019 Apr 25;20(8):2034. doi: 10.3390/ijms20082034

Figure 1.

Figure 1

High-performance liquid chromatography (HPLC) analysis of theaflavins (TFs). (A) Standard chemicals; (B) Green tea extract; (C) co-fermented green tea (CoF-GT) fraction; (D) fermented green tea (F-GT) fraction. Data were monitored at 270 nm and compounds were assigned as follows: Peak 1, theaflavin (TF); Peak 2, theaflavin-3-gallate (TF3G); Peak 3, theaflavin-3′-gallate (TF3′G); and Peak 4, theaflavin-3,3′-digallate (TFDG).