Preliminary investigation into development of HPLC with UV and MS-electrospray detection for the analysis of tea catechins

Pelillo, Marco; Biguzzi, Barbara; Bendini, Alessandra; Toschi, Tullia Gallina; Vanzini, M.; Lercker, Giovanni

doi:10.1016/s0308-8146(02)00112-7

Cited by 74 publications

(63 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Several analytical HPLC methods, with different systen and detection modes, have been published for determination of catechins and caffeine in green tea, most of them using gradient elution [4,6,7,16]. The aim of this paper is to develop an isocratic HPLC method to check the CAF (caffeine), C (catechin), EGCG (epigallocatechin gallate) and EC (epicatechin) (Figure 1 …”

Section: Introductionmentioning

confidence: 99%

“…The range of the results found in literature ( Table 3) was compared with the results found in this essay, which came out to be noticeably similar. Fernández et al [8] have analysed several types of tea, fermented and non-fermented ones, originated from various countries, in order to trace their constituents geographically; Pelillo et al [16] have analysed five types of green tea extracts and significant differences in their cathechins were found.As the specification presented by the manufacturer, GTE1 sample showed similar contents of EGCG (18.9% labeled to 20.93% analysed) and CAF (7.6% labeled to 7.29% analysed). GTE2´s manufacturer certificate of analysis only labeled UV assay for total polyphenols (higher than 50%).…”

mentioning

confidence: 99%

See 1 more Smart Citation

A method for fast determination of epigallocatechin gallate (EGCG), epicatechin (EC), catechin (C) and caffeine (CAF) in green tea using HPLC

Saito¹,

Welzel²,

Suyenaga³

et al. 2006

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

SUMMARYTea has been considered a medicine and a healthy beverage since ancient times, but recently it has received a great deal of attention because of its antioxidant properties. Green tea polyphenols have demonstrated to be an effective chemopreventive agent. Recently, investigators have found that EGCG, one of the green tea catechins, could have anti-HIV effects when bound to CD4 receptor. Many factors can constitute important influences on the composition of tea, such as species, season, age of the leaf, climate, and horticultural practices (soil, water, minerals, fertilizers). This paper presents an HPLC analytical methodology development, using column RP-18 and mobile phase composed by water, acetonitrile, methanol, ethyl acetate, glacial acetic acid (89:6:1:3:1 v/v/v/v/v) for simultaneous determination and quantification of caffeine (CAF), catechin (C), epicatechin (EC) and epigallocatechin gallate (EGCG) in samples of Camellia sinensis (green tea) grown in Brazil and harvested in spring, in summer and in autumn, in comparison to Brazilian black tea, to samples of Japanese and Chinese green tea and to two standardized dry extracts of green tea. The method has been statistically evaluated and has proved to be adequate to qualitative and quantitative determination of the samples. Keywords: HPLC; EGCG; catechin; Camellia sinensis; Brazilian green tea. RESUMOMÉTODO RÁPIDO PARA DETERMINAÇÃO DE GALATO DE EPIGALOCATEQUINA (EGCG), EPICATEQUINA (EC), CATEQUINA (C) E CAFEÍNA (CAF) EM CHÁ VERDE USANDO CLAE. O chá vem sendo considerado uma bebida saudável e com propriedades medicinais desde tempos bem remotos, mas recentemente tem ganhado grande interesse no meio científico devido a suas atividades como antioxidante. Os polifenóis do chá verde vêm demonstrando possuir atividades quimiopreventivas. Recentemente, pesquisadores descobriram que o EGCG, a principal catequina do chá verde, poderia ter efeito anti-HIV quando acoplado ao receptor CD4. Muitos fatores podem influenciar de forma significativa na composição do chá, como sua espécie, estação que foi colhida, idade da folha, clima e técnicas de cultura (solo, irrigação e fertilizantes). Este artigo vem apresentar uma metodologia analítica desenvolvida para análise em CLAE, usando coluna de fase reversa C-18 e fase móvel composta de água, acetonitrila, metanol, acetato de etila, ácido acético glacial (89:6:1:3:1 v/v/v/v/v) para análise simultânea de cafeína (CAF), catequina (C), epicatequina (EC) e galato de epicatequina (EGCG) em amostras de chá verde, cultivado no Brasil, e colhidas nas estações de primavera, verão e outono; comparando-os com o chá preto brasileiro, amostras de chá verde japonês e chinês e também com dois extratos padronizados importados de chá verde. O método foi avaliado estatisticamente e se mostrou adequado para analisar qualitativamente e quantitativamente as amostras. Palavras-chave: CLAE; EGCG; catequina; Camellia sinensis; chá verde brasileiro.have found that EGCG, a green tea catechin, could have anti-HIV effects when bound to CD4 recept...

show abstract

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

A method for fast determination of epigallocatechin gallate (EGCG), epicatechin (EC), catechin (C) and caffeine (CAF) in green tea using HPLC

Saito¹,

Welzel²,

Suyenaga³

et al. 2006

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

show abstract

“…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

View full text Add to dashboard Cite

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.

show abstract

“…Peaks 2 and 3 were identified as epicatechin and chlorogenic acid, respectively, by comparing to the HPLC retention times and mass spectra of authentic standards and literature data [30][31][32] . Du-zhong leaves have been reported to contain epicatechin and chlorogenic acid 10,18 , and thus, peak 2 of the HPLC chromatograms for EWEDL and EEDL (Figure 4), having an [M-H] − ion at m/z 292, could be epicatechin, which has a molecular weight (MW) of 290.…”

Section: A-cmentioning

confidence: 99%

Studies on the antioxidant activity and phenolic compounds of enzyme-assisted water extracts from Du-zhong (Eucommia ulmoides Oliv.) leaves

Luo

Cheng-rui

et al. 2009

Journal of Enzyme Inhibition and Medicinal Chemistry

View full text Add to dashboard Cite

Preliminary investigation into development of HPLC with UV and MS-electrospray detection for the analysis of tea catechins

Cited by 74 publications

References 11 publications

A method for fast determination of epigallocatechin gallate (EGCG), epicatechin (EC), catechin (C) and caffeine (CAF) in green tea using HPLC

A method for fast determination of epigallocatechin gallate (EGCG), epicatechin (EC), catechin (C) and caffeine (CAF) in green tea using HPLC

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

Studies on the antioxidant activity and phenolic compounds of enzyme-assisted water extracts from Du-zhong (Eucommia ulmoides Oliv.) leaves

Contact Info

Product

Resources

About