Analysis of organic anions in tea infusions using capillary electrophoresis

Horie, Hideki; Yamauchi, Yuji; Kohata, Katsunori

doi:10.1016/s0021-9673(98)00340-9

Cited by 41 publications

(26 citation statements)

References 10 publications

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“…Also important to health and for quality of teas are organic acids (Ding et al 1997;Horie et al 1998). Organic acids such as succinic acid stimulate the production of adenosine triphosphate, which supplies energy to the cells, stimulate cellular respiration, and act as antioxidants.…”

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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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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“…Some carrier electrolytes have been reported as useful for the determination of low molecular weight carboxylic acid. These include chromate [14][15][16][17][18], phosphate and tetraborate [19], molybdate [20], trimetillic acid [21,22], pyromellitic acid [23,24], phthalic acid [25][26][27][28], and benzoic acid [14,29].…”

Section: Introductionmentioning

confidence: 99%

Simultaneous Determination of Organic Acids in Wine Samples by Capillary Electrophoresis and UV Detection: Optimization with Five Different Background Electrolytes

Ventoso

Peña

Herrero

et al. 2000

J. High Resol. Chromatogr.

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A simple technique is described for the routine capillary electrophoretic determination of organic acids in wine samples. Several aromatic and non‐aromatic compounds, including phthalic acid, benzoic acid, sorbic acid, boric acid, and phosphate, were evaluated as background electrolytes in order to obtain the highest resolution and detection sensivity. Factors that affect capillary electrophoretic separation such as the concentration and pH of the background electrolyte (BGE), the concentration of the electroosmotic flow modifier (EOF), and methanol addition to the electrolyte were investigated systematically. Tartaric, malic, succinic, acetic, and lactic acids were determined simultaneously in approximately six minutes using an electrolyte containing 3 mM phosphate and 0.5 mM myristyltrimethylammonium bromide (MTAB) as electroosmotic flow modifier at pH 6.5. This method is quantitative, with recoveries in the 90–102% range and linear up to 50 mg L–1. The precision is better than 1% and the procedure shows the appropriate sensibility, with detection limits between 0.015 and 0.054 mg L–1. The proposed method was successfully employed for the determination of organic acids in wine samples by direct sample injection after appropriate dilution and filtration.

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“…Green tea infusion is usually slightly acidic (pH 5.7-6.4), containing some organic acids (oxalic, malic, ascorbic and citric acids) (Horie, Yamauchi, & Kohata, 1998;Xu et al, 2013). Under acidic conditions (pH < 7.0), the combination of oxalic ion and Ca 2+ was much more preferential than the combination of the chelating action of EDTA ion and Ca 2+ .…”

Section: Effect Of Calcium Ions On the Formation Of Green Tea Sedimentmentioning

confidence: 99%

The major factors influencing the formation of sediments in reconstituted green tea infusion

Tang

et al. 2015

Food Chemistry

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Analysis of organic anions in tea infusions using capillary electrophoresis

Cited by 41 publications

References 10 publications

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

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

Simultaneous Determination of Organic Acids in Wine Samples by Capillary Electrophoresis and UV Detection: Optimization with Five Different Background Electrolytes

The major factors influencing the formation of sediments in reconstituted green tea infusion

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