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

Shirai, Nobuyuki

doi:10.5650/jos.ess22135

Cited by 7 publications

(1 citation statement)

References 35 publications

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“…The absence of quantitative indicators poses challenges to tea quality control for producers, consumers, and regulatory agencies. In recent years, various analytical techniques, including thin-layer chromatography [ 11 , 12 ], high-performance liquid chromatography [ 13 , 14 ], and ultra-performance liquid chromatography-tandem mass spectrometry [ 15 , 16 ], have been utilized to determine the chemical composition of tea. However, most of these studies have focused on only a few chemical markers from a small number of teas.…”

Section: Introductionmentioning

confidence: 99%

Quantitative Analysis of Bioactive Compounds in Commercial Teas: Profiling Catechin Alkaloids, Phenolic Acids, and Flavonols Using Targeted Statistical Approaches

Chen,

Lai,

You

et al. 2023

Foods

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Tea, an extensively consumed and globally popular beverage, has diverse chemical compositions that ascertain its quality and categorization. In this investigation, we formulated an analytical and quantification approach employing reversed-phase ultra-high-performance liquid chromatography (UHPLC) methodology coupled with diode-array detection (DAD) to precisely quantify 20 principal constituents within 121 tea samples spanning 6 distinct variants. The constituents include alkaloids, catechins, flavonols, and phenolic acids. Our findings delineate that the variances in chemical constitution across dissimilar tea types predominantly hinge upon the intricacies of their processing protocols. Notably, green and yellow teas evinced elevated concentrations of total chemical moieties vis à vis other tea classifications. Remarkably divergent levels of alkaloids, catechins, flavonols, and phenolic acids were ascertained among the disparate tea classifications. By leveraging random forest analysis, we ascertained gallocatechin, epigallocatechin gallate, and epicatechin gallate as pivotal biomarkers for effective tea classification within the principal cadre of tea catechins. Our outcomes distinctly underscore substantial dissimilarities in the specific compounds inherent to varying tea categories, as ascertained via the devised and duly validated approach. The implications of this compositional elucidation serve as a pertinent benchmark for the comprehensive assessment and classification of tea specimens.

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Section: Introductionmentioning

confidence: 99%

Quantitative Analysis of Bioactive Compounds in Commercial Teas: Profiling Catechin Alkaloids, Phenolic Acids, and Flavonols Using Targeted Statistical Approaches

Chen,

Lai,

You

et al. 2023

Foods

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Vinegar postbiotic solutions obtained from five red fruits processed using traditional methods exhibit different biochemical properties and antimicrobial and antioxidant effects

Özdemir

2024

Food Science & Nutrition

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Pomegranate, hawthorn, gilaburu, blackberry, and rosehip vinegar postbiotic solutions (VPS) were produced by traditional methods. The bioactive components of VPS, antioxidant capacity, antimicrobial activities, minimum inhibition concentration (MIC), and minimum bactericidal concentration (MBC) assays were determined. While rosehip VPS has the highest amount of lactic acid, phenolic and flavonoids, gilaburu VPS has the highest butyric acid. The highest antimicrobial activities were observed for hawthorn VPS on C. albicans and S. aureus, for gilaburu VPS on S. poona and S. aureus, for blackberry VPS on C. albicans mold and S. agalactiae, for pomegranate VPS on E. coli and S. agalactiae and for rosehip VPS on C. albicans and S. agalactiae. Moreover, the mortality values were reported as MBCs: hawthorn for S. aureus (94.6% at 0.03 mg mL−1) and S. paratyphii A (94.1% at 0.03 mg mL−1), gilaburu for S. aureus (93.4% at 0.06 mg mL−1) and P. aeruginosa (93.2% at 0.13 mg mL−1), rosehip for S. agalactiace and E. coli (93.7–91.7% at 0.06 mg mL−1), pomegranate for methicillin‐resistant S. aureus (96.0% at 0.5 mg mL−1), and blackberry for S. aureus (91.3% at 0.25 mg mL−1) and P. aeruginosa (92.1% at 0.13 mg mL−1), in addition to an equal mixture of the five VPSs for S. aureus and P. aeruginosa (85.6% at 0.06 mg mL−1). The MICs for VPS were generally found in a 0.5 mg mL−1dilution of each vinegar. Remarkably, common and local fruits can be rich sources of bioactive components without the need for imported products or expensive processing methods or equipment. This study demonstrated that rosehip VPS has the greatest potential as both a nutrient and a natural disinfectant.

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A lychee fermentate with enriched acetate but lowered GABA attenuates DSS-induced colitis by reinforcing gut barrier function and modulating intestinal microbiota

Huang,

Yao,

et al. 2024

Food Bioscience

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

Cited by 7 publications

References 35 publications

Quantitative Analysis of Bioactive Compounds in Commercial Teas: Profiling Catechin Alkaloids, Phenolic Acids, and Flavonols Using Targeted Statistical Approaches

Quantitative Analysis of Bioactive Compounds in Commercial Teas: Profiling Catechin Alkaloids, Phenolic Acids, and Flavonols Using Targeted Statistical Approaches

Vinegar postbiotic solutions obtained from five red fruits processed using traditional methods exhibit different biochemical properties and antimicrobial and antioxidant effects

A lychee fermentate with enriched acetate but lowered GABA attenuates DSS-induced colitis by reinforcing gut barrier function and modulating intestinal microbiota

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