Analysis of catechins in tea extracts by liquid chromatography–electrospray ionization mass spectrometry

Poon, Grace K.

doi:10.1016/s0021-9673(97)01050-9

Cited by 94 publications

(58 citation statements)

References 10 publications

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“…Primary compounds belonging to tea polyphenols are gallic acid, catechin, gallocatechin, epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate (Fig. 2) (Poon, 1998;Zuo et al 2002;Rusak et al 2008;Horzic et al 2009;Jeszka-Skowron et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Determination of Some Physical and Chemical Properties of White, Green and Black Teas (Camellia Sinensis)

Atalay¹,

Erge²

2017

GIDA

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Tea is an evergreen plant that enjoys rainy and warm climates, and classified in the Theaceae family. Tea, which is one of the most widely consumed beverages in the world, receives interest due to the flavor and aroma besides beneficial health effects. It is categorized into three major types; not fermented (green and white tea), partially fermented (oolong tea) and fermented (black tea). The objective of this study is to determine physical properties (water activity and color) and chemical properties (antioxidant activity, content of ash, total phenolics, total flavonoids, caffeine and some phenolic compounds) of white, green and black teas. Green tea stands out in terms of bioactive compounds compared to white and black tea. The reason can be explained by nonoxidation of phenolic compounds because of steam treatment to rolled leaves during the production of green tea.

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Section: Introductionmentioning

confidence: 99%

Determination of Some Physical and Chemical Properties of White, Green and Black Teas (Camellia Sinensis)

Atalay¹,

Erge²

2017

GIDA

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“…This common beverage is a great source of phenolic compounds such as flavonoids and phenolic acids which are responsible for the total antioxidant activity of tea infusion (Kim et al 2011). Catechins or flavan-3-ols are the dominant phenolics in green tea leaves and its infusion, but they are frequently determined (Friedman et al 2005;Horzic et al 2009;Poon 1998;Rusak et al 2008;Zimmermann and Gleichenhagen 2011). Other compounds aside from catechins or flavan-3-ols are rarely analyzed in tea, and therefore, it is interesting to determine these compounds in different types of tea available on the market.…”

Section: Introductionmentioning

confidence: 99%

Analysis of Antioxidant Activity, Chlorogenic Acid, and Rutin Content of Camellia sinensis Infusions Using Response Surface Methodology Optimization

Jeszka-Skowron

Zgoła‐Grześkowiak

2014

Food Anal. Methods

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Optimization of the extraction process of green tea using response surface methodology (RSM) was performed. The optimized conditions were 14.91 min and 94.15°C (2,2-diphenyl-1-picrylhydrazyl (DPPH) assay). The experimental values were close with the predicted values. The procedure was used to measure antioxidant activity using DPPH free radical and phenolic compounds of all types of Camellia sinensis and Tabebuia impetiginosa infusions. The antioxidant activity of infusions was in the order (mean for analyzed types) of pure green tea > white tea > green tea with additives > black tea = Pu-erh tea > semifermented tea > Red Lapacho. After the fermentation process, the content of rutin is lowered and the amount of gallic acid in infusions is increased. A negative correlation between total phenolic acids and organic acids was also observed (R 2 =0.6437). Red Lapacho infusion contains phenolic acids such as caffeic, protocatechuic, pcoumaric, ferulic, and syringic. No rutin and quercetin were found in this beverage.

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“…In LC coupled with MS/MS in the negative ion mode [42], the collisional activation energy can be adjusted to provide different fragmentation patterns in both the sugar and aglycone parts of the molecules of phenolic and flavonoid compounds in the MS/MS product ion scans, with fragment ions characteristic for each family of natural antioxidants [43]. This technique was used for stable isotope dilution analysis of polyphenols (pyrogallol, catechin, epicatechin, various phenolic acids, etc.)…”

Section: Introductionmentioning

confidence: 99%

Multidimensional LC×LC analysis of phenolic and flavone natural antioxidants with UV‐electrochemical coulometric and MS detection

Hájek

Škeříková

Česla

et al. 2008

J of Separation Science

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A comprehensive 2-D LC x LC system was developed for the separation of phenolic and flavone antioxidants, using a PEG-silica column in the first dimension and a C(18) column with porous-shell particles or a monolithic column in the second dimension. Combination of PEG and C18 or C8 stationary phase chemistries provide low selectivity correlations between the first dimension and the second dimension separation systems. This was evidenced by large differences in structural contributions to the retention by -COOH, -OH and other substituents on the basic phenol or flavone structure. Superficially porous columns with fused core particles or monolithic columns improve the resolution and speed of second dimension separation in comparison to a fully porous particle C(18) column. Increased peak capacity and high orthogonality in different 2-D setups was achieved by using gradients with matching profiles running in parallel in the two dimensions over the whole 2-D separation time range. Multi-dimensional set-up combining the LC x LC separation on-line with UV and multi-channel coulometric detection and off-line with MS/MS technique allowed positive peak identification. The Coularray software compensates for the effects of the baseline drift during the gradient elution and is compatible with parallel gradient comprehensive LC x LC technique. Furthermore, it provides significant improvement in the sensitivity and selectivity of detection in comparison to both UV and MS detection. The utility of these systems has been demonstrated in the analysis of beer samples.

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Analysis of catechins in tea extracts by liquid chromatography–electrospray ionization mass spectrometry

Cited by 94 publications

References 10 publications

Determination of Some Physical and Chemical Properties of White, Green and Black Teas (Camellia Sinensis)

Determination of Some Physical and Chemical Properties of White, Green and Black Teas (Camellia Sinensis)

Analysis of Antioxidant Activity, Chlorogenic Acid, and Rutin Content of Camellia sinensis Infusions Using Response Surface Methodology Optimization

Multidimensional LC×LC analysis of phenolic and flavone natural antioxidants with UV‐electrochemical coulometric and MS detection

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