HPLC analyses of flavanols and phenolic acids in the fresh young shoots of tea (Camellia sinensis) grown in Australia

Yao, L. H., Jiang, Y. M., Datta, N., Singanusong, R., Liu, X., Duan, J., Raymont, K., Lisle, A. and Xu, Y. (2004) HPLC analyses of flavanols and phenolic acids in the fresh young shoots of tea (Camellia sinensis) grown in Australia. Food Chemistry, 84 2: 253-263. doi:10.1016/S0308-8146(03)00209-7


Author Yao, L. H.
Jiang, Y. M.
Datta, N.
Singanusong, R.
Liu, X.
Duan, J.
Raymont, K.
Lisle, A.
Xu, Y.
Title HPLC analyses of flavanols and phenolic acids in the fresh young shoots of tea (Camellia sinensis) grown in Australia
Journal name Food Chemistry   Check publisher's open access policy
ISSN 0308-8146
Publication date 2004-02-01
Sub-type Article (original research)
DOI 10.1016/S0308-8146(03)00209-7
Volume 84
Issue 2
Start page 253
End page 263
Total pages 11
Place of publication Netherlands
Publisher Elsevier
Collection year 2004
Language eng
Subject C1
290104 Other Food Sciences
620299 Horticultural crops not elsewhere classified
0301 Analytical Chemistry
0908 Food Sciences
1111 Nutrition and Dietetics
Abstract As part of a 4-year project to study phenolic compounds in tea shoots over the growing seasons and during black tea processing in Australia, an HPLC method was developed and optimised for the identification and quantification of phenolic compounds, mainly flavanols and phenolic acids, in fresh tea shoots. Methanol proved to be the most suitable solvent for extracting the phenolic compounds, compared with chloroform, ethyl acetate and water. Immediate analysis, by HPLC, of the methanol extract showed higher separation efficiency than analyses after being dried and redissolved. This method exhibited good repeatability (CV 3-9%) and recovery rate (88-116%). Epigallocatechin gallate alone constituted up to 115 mg/g, on a dry basis, in the single sample of Australian fresh tea shoots examined. Four catechins (catechin, gallocatechin, epicatechin and epigallocatechin) and six catechin gallates (epigallocatechin gallate, catechin gallate, epicatechin gallate, gallocatechin gallate, epicatechin digallate and epigallocatechin digallate) have been identified and quantified by this HPLC method. In addition, two major tea alkaloids, caffeine and theobromine, have been quantified, while five flavonol glycosides and six phenolic acids, including quinic acids and esters, were identified and quantified. (C) 2003 Elsevier Ltd. All rights reserved.
Keyword Chemistry, Applied
Food Science & Technology
Nutrition & Dietetics
Alkaloids
Flavanols
Fresh Shoots
Hplc
Photodiode Array Detection
Phenolic Acids
Tea
Performance Liquid-chromatography
Speed Countercurrent Chromatography
Photodiode-array Detector
Polyphenol Oxidase
Chemical Oxidation
Invitro Oxidation
Black
Thearubigins
Pigments
Green
Q-Index Code C1

 
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