Journal
FOOD CHEMISTRY
Volume 237, Issue -, Pages 471-480Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.05.133
Keywords
Green tea; Phenolic compounds; Antioxidant activity; Porous shell particles; Liquid chromatography/mass spectrometry; Principal component analysis; Factor analysis; Discriminant analysis
Funding
- University of Pardubice [SGS_2017_001]
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The degradation of catechins and other phenolics in green tea infusions were monitored using fast HPLC/MS separation. The final separation was performed within 2.5 min using Ascentis Express C18 column (50 mm x 2.1 mm i. d.) packed with 2 mu m porous shell particles. Degradation was studied in relation to the temperature of water (70, 80, 90 degrees C) and the standing time of the infusion (up to 6 h). Along with chromatographic separation, the antioxidant properties of the infusions were monitored using two spectrophotometric methods. During staying of green tea infusion, the degradation of some catechins probably to gallic acid was observed. Finally, the influence of tea bag storage on antioxidant properties of green tea was evaluated. Rapid degradation of antioxidants after 3 weeks was observed. The principal component analysis, factor analysis and discriminant analysis were used for the statistical evaluation of obtained experimental data. (C) 2017 Elsevier Ltd. All rights reserved.
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