Characterisation of catechins in green and black teas using square-wave voltammetry and RP-HPLC-ECD

Novak, Ivana; Šeruga, Marijan; Komorsky‐Lovrić, Šebojka

doi:10.1016/j.foodchem.2010.03.084

Cited by 76 publications

(54 citation statements)

References 27 publications

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“…The accuracy of the results has been compared by HPLC technique. In these works of Komorsky-Lovric et al [125,126] it has been shown that SWV sensitivity and selectivity is comparable to that obtained by chromatographic techniques. In another work, SWV has been explored for quantification of polyphenols from the class of flavonolignans [127].…”

Section: Analytical and Biochemical Applications Of Square-wave Voltamentioning

confidence: 80%

“…The linear dependence between the net SW peak currents and the phenolic substrates concentration was found even in the sub-nanomolar concentration range of studied phenols. Polyphenols from the group of flavonols present in various plants have been also determined by using SWV with solid electrodes [125,126]. Various catechins such as epigallocatechin gallate, epicatechin, epicatechin gallate, gallic acid and epigallocatechin were directly quantified in various green teas in submicromolar concentration ranges by using SWV with a glassy carbon as a working electrode.…”

Section: Analytical and Biochemical Applications Of Square-wave Voltamentioning

confidence: 99%

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Square‐Wave Voltammetry: A Review on the Recent Progress

et al. 2013

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A review on the recent progress of square-wave voltammetry is presented, covering the period of the last five years. The review addresses the new theoretical development of the technique as well as its application for mechanistic purposes, electrode kinetic measurements, biochemical and analytical applications. Besides, a few novel methodological modifications are proposed that might expand the scope and application of the technique.

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Section: Analytical and Biochemical Applications Of Square-wave Voltamentioning

confidence: 80%

Section: Analytical and Biochemical Applications Of Square-wave Voltamentioning

confidence: 99%

Square‐Wave Voltammetry: A Review on the Recent Progress

et al. 2013

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“…Used for identification of a range of compounds, including Donovan et al, 1999;Kanrar et al , 2010;Steiniger et al , 2010;Xu et al, 2010;Tsumura et al 1994;Li et al 2004;Huang and Huang 2006;Cho et al, 2008;Schurek et al, 2008;Mo et al, 2009;Moinfar and Hosseini, 2009; Pesticides, Essential oils, volatile compounds, metabolic fingerprinting, acrylamides Hu, Liang et al, 2010;Clark and Bunch, 1997;Bilia, Flamini et al, 2002;Mizukami, Kohata et al, 2006;Pongsuwan, Fukusaki et al, 2007;Rawat, Gulati et al, 2007;Pongsuwan, Bamba et al, 2008;Ciecierska and Obiedzinski 2009; Rechner et al, 2002;Guillarme, Casetta et al , 2010;Bramati et al, 2002;Pelillo et al, 2002;Bramati et al, 2003;Pelillo et al, 2004;Yamauchi et al, 2008;Cordero et al, 2009;Lv et al, 2009 HPLC-ECD Selective determination of polyphenols, including catechins Sano et al, 2001;Novak et al, 2010 HPLC-FD Determination of (+)-catechin in tea Ho et al, 1995HPLC-MS Cathechins, Flavonoids, polyphenols Kuhnert, Clifford et al, 2010Kiehne and Engelhardt, 1996;Kiehne, Lakenbrink et al, 1997;…”

Section: Gas Chromatography With Mass Spectrometry (Gc-ms)mentioning

confidence: 99%

Determination of the Chemical Composition of Tea by Chromatographic Methods: A Review

Yashin¹,

Nemzer²,

Combet³

et al. 2015

JFR

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Despite the fact that mankind has been drinking tea for more than 5000 years, its chemical composition has been studied only in recent decades. These studies are primarily carried out using chromatographic methods. This review summarizes the latest information regarding the chemical composition of different tea grades by different chromatographic methods, which has not previously been reviewed in the same scope. Over the last 40 years, the qualitative and quantitative analyses of high volatile compounds were determined by GC and GC/MS. The main components responsible for aroma of green and black tea were revealed, and the low volatile compounds basically were determined by HPLC and LC/MS methods. Most studies focusing on the determination of catechins and caffeine in various teas (green, oolong, black and pu-erh) involved HPLC analysis.Knowledge of tea chemical composition helps in assessing its quality on the one hand, and helps to monitor and manage its growing, processing, and storage conditions on the other. In particular, this knowledge has enabled to establish the relationships between the chemical composition of tea and its properties by identifying the tea constituents which determine its aroma and taste. Therefore, assessment of tea quality does not only rely on subjective organoleptic evaluation, but also on objective physical and chemical methods, with extra determination of tea components most beneficial to human health. With this knowledge, the nutritional value of tea may be increased, and tea quality improved by providing via optimization of the growing, processing, and storage conditions.

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“…24,25 Catechin is known to undergo auto-oxidation generating free radical intermediates and active Oxygen species such as O 2 -and H 2 O 2 and SWCNT is a good conductor while having the ability to promote electron transfer reaction when used as an electrode in an electrochemical reaction. [26][27][28] The electrode thereby acts as a conductor; the contribution of the electrolyte plays a significant role in addition to the electrode. The total impedance of the system was found to be about 1.5 MWcm, in comparison to that the resistivity of the six electrodes as seen in Table 3 is very less.…”

Section: Sensor Signalmentioning

confidence: 99%

Application of Impedance Measurement Technology in Distinguishing Different Tea Samples with Ppy/SWCNT Composite Sensing Material

Roy

Tsai

Liang

et al. 2011

J Chinese Chemical Soc

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A six sensor electrode system was developed to distinguish three tea extract samples by using impedance measurement technology. Five of the six sensing electrodes were made of different wt% single walled carbon nanotubes (SWCNT) and electropolymerizedpyrrole over the surface of gold electrodes. The sixth electrode was made by electropolymerizedpyrrole doped with Poly (sodium-4-styrenesulfonate). The sensing electrodes were characterized by FT-IR, Cyclic Voltammetry, and Transmission Electron Microscope. Various concentrations of six tea leaf extracts (3 types) were made and scanned at different frequencies and the best frequency of 100 kHz was chosen. Principal component analysis (PCA) was performed on the signals to show that the signals vary to distinguish each of the tea samples and lead to subsequent classification.

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Characterisation of catechins in green and black teas using square-wave voltammetry and RP-HPLC-ECD

Cited by 76 publications

References 27 publications

Square‐Wave Voltammetry: A Review on the Recent Progress

Square‐Wave Voltammetry: A Review on the Recent Progress

Determination of the Chemical Composition of Tea by Chromatographic Methods: A Review

Application of Impedance Measurement Technology in Distinguishing Different Tea Samples with Ppy/SWCNT Composite Sensing Material

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