CATECHINS AND METHYLXANTHINES IN TWENTY-THREE BLACK TEA INFUSIONS BY HPLC: CORRELATIONS WITH ASTRINGENCY

Basit Öğe Kaydı
dc.contributor.authorTokusoglu, Oe.
dc.contributor.authorUenal, M. K.
dc.contributor.authorBalaban, M. Oe.
dc.date.accessioned2019-10-27T19:57:06Z
dc.date.available2019-10-27T19:57:06Z
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. x 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 (R(2)=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.issue4en_US
dc.identifier.startpage479en_US
dc.identifier.urihttps://hdl.handle.net/11454/40907
dc.identifier.volume20en_US
dc.identifier.wosWOS:000264001400004en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherChiriotti Editorien_US
dc.relation.ispartofItalian Journal of Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_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

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu