Comparison of Flavor Components between Kukicha (Stalk Green Tea) and Sencha (Green Tea)

Hara, T.; Fukatsu, Shuichi; Ina, Kazuo

doi:10.5979/cha.1993.78_61

Cited by 4 publications

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“…Oxalic acid content varied in the order Sencha＜Kukicha＜Gyokuro＜ Matcha, whereas quinic acid content was the highest in Kukicha and the lowest in Matcha (Matcha＜Gyokuro＜ Sencha＜Kukicha) . It has been reported that quinic acid is abundant in stems 29,30) , and Kukicha, which is made of stems, could be a source of quinic acid. Dimpfel et al reported that oral administration of 10 mg/kg of quinic acid affects Electro Encephalo Graphy (EEG) in rats 13) .…”

Section: Resultsmentioning

confidence: 99%

Organic Acid Analysis in Green Tea Leaves Using High-performance Liquid Chromatography

Shirai

2022

J. Oleo Sci.

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IntroductionGreen tea, produced by drying and roasting the leaves of Camellia sinensis, is one of the most popular beverages consumed worldwide. Several studies have demonstrated that green tea, containing many bioactive components, alleviates several health issues in humans, including blood pressure, metabolic syndrome, obesity, and cognitive brain functions 1−5) . The major bioactive compounds in tea include polyphenols, such as catechin and flavonol, and amino acids, such as theanine, which contribute to the health benefits of green tea 6) . Additionally, amino acids and organic acids are associated with the quality of green tea 7,8) . Several chromatographic studies, including my previous study, have been conducted to explore the content of organic acids in green tea 8,9) . However, most of them have focused on oxalic acid and citric acid, whereas only a few studies have explored quinic acid, despite it being one of the major components of green tea 10,11) . Quinic acid is a carboxylated cyclohexanepolyol, biosynthesized by the transformation of glucose into erythrose 4-phosphate and

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Section: Resultsmentioning

confidence: 99%