Catechins and methylxanthines in twenty-three black tea infusions by HPLC: Correlations with astringency

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dc.contributor.authorTokuşoglu Ö.
dc.contributor.authorÜnal M.K.
dc.contributor.authorBalaban M.Ö.
dc.date.accessioned2019-10-26T23:56:09Z
dc.date.available2019-10-26T23:56:09Z
dc.date.issued2008
dc.departmentEge Üniversitesien_US
dc.description.abstractSimultaneous detection of flavanols [catechin (C), epicatechin (EC), epigallocatechin (EGC), epicatechingallat (ECG), epigallocatechingallate (EGCG)], gallic acid (GA), theogalline, methylxanthines (caffeine, theobromine, theophylline) were performed on 23 black tea infusions. A hypersil-ODS column (4.6 mm I.D. × 250 mm) with methanol: distilled water: formic acid (19.5:80.2:0.3, v:v:v) as a mobile phase was used for optimizing the RP-HPLC separation (R2=0.9997). Total flavanols varied from 1.423 to 12.051 mg 100 mg-1 whereas EGCG was the major catechin in all of the infusions (0.356-5.972 mg 100 mg -1) (p<0.01). Caffeine levels were high (4.002-8.657 mg 100 mg -1) followed by theobromine and theophylline (p<0.01). Black tea contained 0.134-1.392 mg/100 mg of GA, and 0.156-1.241 mg 100 mg-1 of its ester theogalline. An 8-member trained sensory panel judged black tea infusions for astringency. The correlations between the total catechins and astringency (y= 1.675+6.631 In X) (R 2=0.9551) were extremely high at the 95 percent confidence level (X=total catechin, y=astringency) and total interactions on astringency were obtained.en_US
dc.identifier.endpage492en_US
dc.identifier.issn1120-1770
dc.identifier.issn1120-1770en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage479en_US
dc.identifier.urihttps://hdl.handle.net/11454/20753
dc.identifier.volume20en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.relation.ispartofItalian Journal of Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAstringency tasteen_US
dc.subjectBlack teasen_US
dc.subjectCatechinsen_US
dc.subjectGallic aciden_US
dc.subjectMethylxanthinesen_US
dc.subjectTheogallineen_US
dc.titleCatechins and methylxanthines in twenty-three black tea infusions by HPLC: Correlations with astringencyen_US
dc.typeArticleen_US

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