Univerzita Pardubice Fakulta chemicko- technologická

Univerzita Pardubice

Zaměstnanci
|
Studenti
English

Publikace detail

Study of Catechin degradation in Green Tea by Fast Gradient HPLC/MS

Autoři: Šilarová Petra | Havlová Daniela | Česlová Lenka

Rok: 2015

Druh publikace: ostatní - přednáška nebo poster

Strana od-do: nestránkováno

Tituly:

Jazyk	Název	Abstrakt	Klíčová slova
eng	Study of Catechin degradation in Green Tea by Fast Gradient HPLC/MS	Tea is one of the most popular beverages in the world, and is widely used due to due to their health-beneficial effects, therefor has become an intense focus of research. Green tea, one of the richest sources of antioxidants, is known to be highly abundant in catechins, a biologically important subclass of phenolic compounds. Epigallocatechin-3-gallate (EGCG) is the most important, most studied and the most biologically potent green tea catechin. Proper packaging plays a promising approach maintain tea aroma and precluding moistness. It should keep in closable and dark vessel. This report is focused was focused on optimization of chromatographic separation of catechins and other phenolic compounds presented in green tea using liquid chromatography coupled with mass spectrometry. Chromatographic column packed with porous shell particles and the mixture of methanol and water with addition of formic acid as a mobile phase was used for separation. All green tea catechins have been separated under optimal conditions in two minutes, which allowed us to study a degradation of catechins during long stand period of green tea infusions prepared by water differing in temperature. Further, total polyphenolic content and antioxidant activity were determined using spectrophotometric methods in all infusions. Significant differences of catechin contents were found between infusions in dependence on temperature of water and during long stand period of green tea infusion. Decreasing antioxidant activity and total polyphenolic content were proven during storage. After optimization multiple reaction monitoring and plot calibration curve was determined total polyphenolic content. The chromatogram results shown that samples of green tea contain the same compounds, however, a great difference is observed in their content. Significant decrease was observed catechins EGCG and EGC (epigallocatechin) conversely significant increase was observed gallic acid and galoylquinic acid.	green tea, HPLC/MS, catechins