1. Ando.T. et al., (1999). Floral anthocyanins in wild taxa of Petunia (Solanaceae). Biochemical Systematics and Ecology, vol.27, pp-623-650.
2. Aoki, H., Kuze, Y. & Kato, Y (2001). Anthocyanins isolated from purple corn (Zea mays L.). Journal of Agricultural and Food Chemistry, Vol.53, pp-4615-4622.
3. Dai, J. & Mumper, R.J (2010). Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties. Molecules, Vol.15, pp- 7313-7352.
4. El-Shahawi, M.S. et al., (2012). Analysis of some selected catechins and caffeine in green tea by high performance liquid chromatography. Food chemistry, vol.134, pp-2268-2275.
5. Griesbach, R.J. et al., (1999). Anthocyanins in “red” flower of Petunia exserta. Phytochemistry, vol 51, pp-525-528.
6. Hellstrom, J.K. & Mattila, P.H. (2008). HPLC determination of Extractable and Un extractable proanthocyanidins in Plant materials. Journal of Agricultural and Food Chemistry, vol.56, pp-7617-7624.
7. John, K.M.M. et al., (2006). Factors influencing the efficiency of extraction of polyphenols from Young Tea Leaves. Asian Journal of Plant Sciences, vol.5, No.1, pp-123-126.
8. Kerio, L.C. et al., (2012). Characterization of anthocyanins in Kenyan teas: Extraction and Identification. Food Chemistry, vol.131, pp-31-38.
9. Kong, J.M. et al., (2003). Analysis and Biological activities of anthocyanins. Phytochemistry, vol.64, pp- 923-933.
10. Krishnan, R. & Maru, G.B. (2006). Isolation and analysis of polymeric polyphenol fractions from black tea. Food Chemistry, vol.94, pp-331-340.
11. Lai, S.M. & Gu, J.Y. (2012). Two step chromatographic procedure for the preparative separation and purification of epigallocatechin gallate from green tea extracts. Food and Bio products Processing, pp-1-7.
12. LeClere, S.L., Schmelz, E.L. & Chourey, P.S (2007). Phenolic compounds accumulate specifically in maternally-derived tissues of developing maize kernels. Cereal Chemistry, Vol. 84, pp. 350 – 356.
13. Lin, Y.S, Wu, S.S. & Lin, J.K (2003). Determination of Tea polyphenols and caffeine in Tea flowers (Camellia sinensis) and their hydroxyl radical scavenging and nitric oxide suppressing effects. Journal of Agricultural and Food Chemistry, Vol.51, pp-975-980.
14. Long, D.D. et al., (2011). Advances in application of High Speed Counter Current Chromatography in the separation and purification of flavonoids. Chinese Journal of Analytical Chemistry, vol.39, Issue-2, pp-269-275.
15. Marston, A. & Hostettmann, K. (2006). Development in the application of counter current chromatography to plant analysis. Journal of Chromatography A, vol.1112, pp-181-194.
16. Naczk, M. & Shahidi, F. (2004). Extraction and Analysis of phenolics in food. Journal of Chromatography A, vol.1054, pp- 95-111.
17. Nyiredy, S. (2004). Separation strategies of plant constituents-current status. Journal of Chromatography B, vol.812, pp-35-51.
18. Ovando, A.C. et al., (2009). Chemical studies of anthocyanins. A Review. Food Chemistry, vol.113, pp- 859-871.
19. Pereira, L.B., Pocheville, A., Angulo, I., Losada, P.P. & Cruz, J.M (2013). Fractionation and Purification of bioactive compounds obtained from a brewery waste stream. Biomedical Research International, Vol. 2013, pp.1-12.
20. Sasidharan, S., Chen,Y., Saravanan, D., Sundram, K.M. & Yoga Latha, L (2011). Extraction, isolation and characterization of bioactive compounds from plants extracts. African Journal of Traditional complement and alternative medicine, Vol 8(1), pp.1-10.
21. Slimestad, R., Aaberg, A. & Andersen, O.M (1999). Acylated anthocyanins from petunia flowers. Phytochemistry, Vol.50, pp. 1081-1086.
22. Wang, K. et al., (2008). Preparative isolation and purification of theaflavins and catechins by high speed counter current chromatography. Journal of Chromatography B, vol.867, pp-282-286.
23. Wang, Li. et al., (2012). Column chromatography extraction and separation of polyphenols, caffeine and theanine from green tea. Food Chemistry, vol.131, pp-1539-1545.
24. Winterhalter, P. et al., (2007). Application of Counter Current Chromatography (CCC) to the analysis of natural pigments. Trends in Food Science and Technology, vol.18, pp-507-513.
25. Yang, C. et al., (2008). Combination of HSCCC and Sephadex LH-20 methods. An approach to isolation and purification of the main individual theaflavins from black tea. Journal of Chromatography B, vol.861, pp-140-144.
26. Yang, Z., Tu, Y., Baldermann, S., Dong, F., Xu, Y. & Watanabe, N (2009). Isolation and identification of compounds from the ethanolic extract of flowers of the tea (Camellia sinensis) plant and their contribution to the antioxidant capacity. Food Science and Technology, Vol.42, pp. 1439-1443.
27. Yang, Z. & Zhai, W. (2010). Optimization of microwave- assisted extraction of anthocyanins from purple corn (Zea mays) cob and identification with HPLC-MS. Innovative Food Science and Engineering Technologies, vol.11, pp- 470-476.
28. Zuo, Y. et al., (2002). Simultaneous determination of catechins, caffeine and gallic acids in green, Oolong, black and pu-erh teas using HPLC with a photodiode array detector. Talanta, vol.57, pp-307-316.