Simultaneous analysis of individual catechins and caffeine in green tea

Goto, Tetsuhisa; Yoshida, Yasuhiko; Kiso, Masaaki; Nagashima, Hitoshi

doi:10.1016/0021-9673(96)00456-6

Cited by 213 publications

(121 citation statements)

References 11 publications

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“…7,8) Second, the sum of catechins was measured as total monomeric ‰avanols by HPLC analysis using 8 commercial available catechins as the standard. 9) Then the amount of PA was obtained by subtracting the amount of the monomers from total ‰avanols.…”

mentioning

confidence: 99%

Procyanidin B1 Is Detected in Human Serum after Intake of Proanthocyanidin-rich Grape Seed Extract

Sano

Yamakoshi

Tokutake

et al. 2003

Bioscience, Biotechnology, and Biochemistry

205

131

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mentioning

confidence: 99%

Procyanidin B1 Is Detected in Human Serum after Intake of Proanthocyanidin-rich Grape Seed Extract

Sano

Yamakoshi

Tokutake

et al. 2003

Bioscience, Biotechnology, and Biochemistry

205

131

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“…' The aim of this work was to develop and validate an analytical method for quantitative determination of seven flavan-3-ols, present in a wide range of concentrations, suitable for a routine quality control (QC) of fermented tea infusions and ready-to-drink teas. The most representative flavan-3-ols, selected in agreement with the literature data [3,5,[15][16][17][18][19][20][21][22][23], were (À)-EGC, (1)-C, (À)-EGCG, (À)-EC, (À)-GCG, (À)-ECG, and (À)-CG. HPLC-UV/DAD was chosen to quantify the above markers with a certain level of confidence (accuracy and precision) because of its suitability for routine analyses (i.e.…”

Section: Introductionmentioning

confidence: 55%

“…Several studies [12,13] demonstrated that tea catechins can scavenge reactive oxygen species (ROS), thanks to the phenolic hydroxyl group present in the flavan-3-ol structure, and also prevent their formation by inhibiting the xanthine oxidase [14]. The beneficial effects on human health have constantly increased the consumers' interest in the quality of tea beverages and stimulated several studies dealing with the characterization of their polyphenol profile [3,5,[15][16][17][18][19][20][21][22][23].…”

Section: Introductionmentioning

confidence: 99%

Identification, quantitation, and method validation for flavan‐3‐ols in fermented ready‐to‐drink teas from the Italian market using HPLC‐UV/DAD and LC‐MS/MS

Cordero

Canale

Rio

et al. 2009

J of Separation Science

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The present study is focused on flavan-3-ols characterizing the antioxidant properties of fermented tea (Camellia sinensis). These bioactive compounds, object of nutritional claims in commercial products, should be quantified with rigorous analytical procedures whose accuracy and precision have been stated with a certain level of confidence. An HPLC-UV/ DAD method, able to detect and quantify flavan-3-ols in infusions and ready-to-drink teas, has been developed for routine analysis and validated by characterizing several performance parameters. The accuracy assessment has been run through a series of LC-MS/MS analyses. Epigallocatechin, (1)-catechin, (À)-epigallocatechingallate, (À)-epicatechin, (À)-gallocatechingallate, (À)-epicatechingallate, and (À)-catechingallate were chosen as markers of the polyphenolic fraction. Quantitative results showed that samples obtained from tea leaves infusion were richer in polyphenolic antioxidants than those obtained through other industrial processes. The influence of shelf-life and packaging material on the flavan-3-ols content was also considered; markers decreased, with an exponential trend, as a function of time within the shelf life while packaging materials demonstrated to influence differently the flavan-3-ol fraction composition over time. The method presented here provides quantitative results with a certain level of confidence and is suitable for a routine quality control of iced teas whose antioxidant properties are object of nutritional claim.

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“…Their a values were 0. 526,0.578,0.618,0.772,0.838,0.875,1.OO0,1.061,1,110,1.254,1.403 and 1.588,respectively. From the superposition ratio, it was found that the superposition ratios of the other samples were all lower than 50% except the Nos. 9 and 10 samples.…”

Section: Discussionmentioning

confidence: 97%

Study of tea digitized chromatographic fingerprint spectra using micellar electrokinetic chromatography

Song

Lin

et al. 2003

Chin. J. Chem.

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This paper described the principle of digitized chromatographic fingerprint spectrum and established digitized chromatographic fingerprint spectra of ten brands of Chinese famous tea by the micellar electrokinetic chromatography, Thii work was done using a 25 mmol L -sodium dodecylsulfate in a 20 mmol* Lborate (pH 7.0) solution as running buffer, 20 kV applied potential and detection at 280 nm. The chromatographic fingerprint spectra were digitized by the relative retention value ( a ) and the relative area ( S,), and were analyzed to identify the tea samples. In the absence of the standard samples, the present method was easy setup and inexpensive, and provided the applicable information for the quality assessment of teas.

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Simultaneous analysis of individual catechins and caffeine in green tea

Cited by 213 publications

References 11 publications

Procyanidin B1 Is Detected in Human Serum after Intake of Proanthocyanidin-rich Grape Seed Extract

Procyanidin B1 Is Detected in Human Serum after Intake of Proanthocyanidin-rich Grape Seed Extract

Identification, quantitation, and method validation for flavan‐3‐ols in fermented ready‐to‐drink teas from the Italian market using HPLC‐UV/DAD and LC‐MS/MS

Study of tea digitized chromatographic fingerprint spectra using micellar electrokinetic chromatography

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