Rapid HPLC-MS Method for the Simultaneous Determination of Tea Catechins and Folates

Araya-Farias, Monica; Gaudreau, Alain; Rozoy, Élodie; Bazinet, Laurent

doi:10.1021/jf4053258

Cited by 33 publications

(22 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The catechin contents (ECG, EGCG, EC, and EGC) of the tea extracts were measured by high-performance liquid chromatography (HPLC) 30) . Concentrations of 1.25, 2.50, 5.00, 10.00, and 20.00 mg/mL of the AGW, TGY, and DHP extracts were prepared by diluting the tea extracts with distilled water.…”

Section: Catechin Measurementmentioning

confidence: 99%

Antifungal effect of tea extracts on <i>Candida albicans </i>

Huang

Hong

et al. 2020

Dent. Mater. J.

View full text Add to dashboard Cite

Removable dentures are a common treatment for complete and partial tooth loss 1,2). Owing to decreased dexterity with age, the majority of elderly people with dentures fail to keep their denture clean and generally have poor oral hygiene 3). Denture-related stomatitis (atrophic chronic candidiasis), an inflammatory lesion of the denture-bearing mucosa, is the most common oral fungal infection in denture wearers 4,5). Although there may be systemic factors related to denture-related stomatitis, microbial plaques that form on the denture surface have been considered a critical factor favoring denture-related stomatitis 6). Candida is a commensal fungus that inhabits the oral cavity in approximately 50% of people, and Candida albicans (C. albicans) was found in 81.7% of denture plaques 7,8). Thus, denturerelated stomatitis is, at least to some extent, attributed to the proliferation of C. albicans in plaques attached to the dentures. Currently, there are 3 methods for removing plaque and debris from dentures: mechanical, chemical, and thermal methods 9). The mechanical methods include the use of denture brushes and ultrasonic devices. As the most widely used mechanical method, brushing with a soft denture brush and formulated toothpaste may be able to remove C. albicans biofilms from the dentures 10). However, the inappropriate motion of the denture brush, especially when using toothpaste, might scratch the dentures and cause surface irregularities, which could further accelerate adherence of the microflora 11). The chemical method involves immersion of the denture in chemical solutions, such as alkaline peroxides, sodium hypochlorite, acids, enzymes, and neutral enzymatic peroxides solutions, for a certain period of time 12). Vieira et al. 13) compared the effects of alkaline peroxides, 0.5% sodium hypochlorite (NaClO) and distilled water on the removal of C. albicans biofilms in a laboratory study. The results suggested that NaClO was the only treatment that removed biofilms efficiently. However, NaClO may corrode metal and alter color, increase the surface roughness, reduce the flexural strength and cause color changes in acrylic resins 14-16). In addition, such solutions may have a disagreeable smell and taste for patients 17). Recently, a thermal method that uses microwave energy and ultraviolet C light ovens has been proven effective in denture cleaning 9). As a newly established thermal cleaning method, the use of microwave energy was found to be useful in removing C. albicans biofilms from dentures. However, dentures are likely to undergo harmful dimensional changes, particularly after repeated, long-term microwave energy exposure 18). Therefore, it is of interest to find alternative antifungal methods for removing C. albicans from dentures. After water, tea (Camellia sinensis) is the second most popular drink worldwide and has recently received the attention of the pharmaceutical and scientific communities due to the plethora of associated natural therapeutic compounds 19,20). Tea is generally harmless and ...

show abstract

Section: Catechin Measurementmentioning

confidence: 99%

Antifungal effect of tea extracts on <i>Candida albicans </i>

Huang

Hong

et al. 2020

Dent. Mater. J.

View full text Add to dashboard Cite

show abstract

“…Unfortunately, analysis of FA is not an easy task because of its instability under acidic conditions and sensitivity to light and heat. Conventional analytical techniques employed for the FA quantification mainly include high performance liquid chromatography-mass spectrometry (HPLC-MS) (Monica, Alain, Elodie, & Laurent, 2014), LC-MS/MS (Vishnumohan, Arcot, & Pickford, 2011), bioassays, and fluorimetric methods (Hemmateenejad, Shakerizadehshirazi, & Samari, 2014), which could provide available and reliable test results. It is a pity that they all have the individual drawbacks, for instance, tedious sample pretreatment of HPLC, time-consuming detection of bioassays, difficult design of fluorimetric method.…”

Section: Introductionmentioning

confidence: 99%

Facile approach to the synthesis of molecularly imprinted ratiometric fluorescence nanosensor for the visual detection of folic acid

Yang

Wang

et al. 2020

Food Chemistry

View full text Add to dashboard Cite

A core-shell molecular imprinting fluorescence nanosensor was developed for the ratiometric fluorescence and visual detection of folic acid (FA). The nanosensor was prepared by anchoring imprinting shell on the silica nanoparticles, and embedding the CdTe quantum dots in imprinted shell to provide FA-dependent fluorescence signals. Under the optimum conditions, a favorable linearity relationship between the fluorescence intensities ratio (I 449 /I 619 ) and the FA concentration over 0.23-113 μM was offered with a detection limit (LOD) of 48 nM. The visual detection for FA was realized by evaluating profuse fluorescence color change from red to pink to purple to final blue. The proposed sensor possessed excellent sensing performances of rapid response, high precision, super sensitivity and selective recognition. Furthermore, endogenous FA was detected in real samples ranging from 37.4 to 265.8 μg/100 g; satisfactory spiked recoveries were obtained within 94.8-104.2%, which conformed to the measurement results by HPLC-UV.

show abstract

“…Green tea also contains other polyphenols such as gallic acid, the main tea polyphenolic acid, and certain amounts of alkaloids such as caffeine. These compositions of green tea vary according to its variety, climate, horticultural conditions, and particularly technologies applied during the manufacturing process (Araya‐Farias, Gaudreau, Rozoy, & Bazinet, 2014). The main chemical changes of tea polyphenols during green tea processing are oxidation, hydrolysis, polymerization, and transformation.…”

Section: Introductionmentioning

confidence: 99%