Comparison of ten major constituents in seven types of processed tea using HPLC-DAD-MS followed by principal component and hierarchical cluster analysis

Yi, Tao; Zhu, Lin; Peng, Wanling; He, Xi-Cheng; Chen, Hongli; Li, Jie; Yu, Tao; Liang, Zhitao; Zhao, Zhongzhen; Hu-biao, Chen

doi:10.1016/j.lwt.2015.01.003

Cited by 135 publications

(65 citation statements)

References 20 publications

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“…Content of gallic acid, caffeine, theobromine, catechin and derivates were researched in green tea, white tea, black tea and the others type of tea in one study by Yi et al (2015). According to this research, gallic acid and caffeine is the most abundant component in black tea while the content of caffeine in green tea is significantly increased compared to that in black tea.…”

Section: Resultsmentioning

confidence: 98%

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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: Resultsmentioning

confidence: 98%

“…Molecule structure of the main components in tea (Yi et al 2015) In this study, total phenolics and total flavonoids, ash and moisture content, antioxidant activity, color, water activity, caffeine and some phenolic compounds of 1 st and 2 nd genus black tea, green and white tea obtained from Rize were determined.…”

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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“…As Figure 2 shows, EGCG and EGC were the most abundant components in green tea, which may be correlated with the process of enzyme inactivation that inhibits oxidation and degradation of catechins were inhibited. [23] Conversely, white tea processed the highest abundance of caffeine and theanine of all the tea categories. The increase of caffeine occurs through withering, Notes: Values are expressed as means ± SDs, analysed by one-way ANAVA with the Dunnett T3 test, followed by the same letter, within a row, and are not significantly different (p > 0.05).…”

Section: Resultsmentioning

confidence: 99%

Discrimination of six tea categories coming from different origins depending on polyphenols, caffeine, and theanine combined with different discriminant analysis

Ning

Cao

et al. 2017

International Journal of Food Properties

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This study reported a quantitative method to discriminate six tea categories of 664 tea samples. The main components of tea including gallic acid (GA), caffeine, theanine, (−)-epigallocatechin gallate (EGCG), (−)-epigallocatechin (EGC), (−)-epicatechin gallate (ECG), (−)-epicatechin (EC), and (+)-catechin (C) were determined using high-performance liquid chromatography in accordance with the ISO detection standards. Genetic algorithm and stepwise discriminant method were used for factors selection based on nine indicators (GA, EGC, C, EC, EGCG, ECG, total catechins (TC), caffeine, and theanine). The results of factors selection were first optimized by combining improved indicators; subsequently, Bayesian discriminant and distance discriminant analyses were applied to discriminate tea categories. The results indicated that GA, EGC, caffeine, EGCG, EC, TC, theanine, EGC^1.25, and caffeine^2 combined with Bayesian discriminant analysis provide a feasible method of classifying six tea categories. The total identification rates were 94.13% in the training set and 92.31% in the prediction set. In addition, a satisfactory result was obtained for the discrimination of each tea category. ARTICLE HISTORY

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“…The performance of the current method was compared with different extraction methods coupled with HPLC in terms of the obtained extraction recoveries and RSDs (Table ) .…”

Section: Resultsmentioning

confidence: 99%

Application of amino‐based chitosan cyclodextrin derivatives for the extraction of catechins in green tea with high‐performance liquid chromatography

Dai

Row

2019

J of Separation Science

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Chitosan derivatives have been studied widely, but poor solubility in water restricts their applications. In this study, four types of amine‐based chitosan derivatives were prepared and modified further with beta‐cyclodextrin. The sequential microextraction of catechins ((+)‐catechin and (−)‐epigallocatechin gallate) from green tea powder by an optimized solid‐phase extraction method using these four derivatives was investigated. The optimal conditions for the extraction of catechins were 60°C for a 40 min extraction period. The purity and amount of each catechin were determined by high‐performance liquid chromatography. The different amines strengthened the extraction capacity of chitosan. Among the four types of amines, ethylene diamine grafted chitosan beta‐cyclodextrin had the highest extraction capacity to catechins. Therefore, this material was used in the extraction assay, and the standard curves of (+)‐catechin and (−)‐epigallocatechin gallate were linear over the concentration range, 0.25–500 µg/mL, after assaying five data points in duplicate. Solid‐phase extraction with the amino‐based chitosan beta‐cyclodextrin system is a new application of chitosan, which has potential applications in the extraction of bioactive compounds from plant materials or the removal of different impurities from specific extracts.

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Comparison of ten major constituents in seven types of processed tea using HPLC-DAD-MS followed by principal component and hierarchical cluster analysis

Cited by 135 publications

References 20 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)

Discrimination of six tea categories coming from different origins depending on polyphenols, caffeine, and theanine combined with different discriminant analysis

Application of amino‐based chitosan cyclodextrin derivatives for the extraction of catechins in green tea with high‐performance liquid chromatography

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