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Fast determination of catechins and xanthines in tea beverages by micellar electrokinetic chromatography.
J Agric Food Chem. 2003 Feb 26; 51(5):1141-7.JA

Abstract

Antioxidant properties and stimulating effects of green tea are related to its content of cathechins and xanthines; tea quality evaluation is based on organoleptic tests and on the presence of those components. In this work, by a MEKC method, eight cathechins and three xanthines were quantified in some tea-based beverages. The best separation was realized using a phosphate-borate running buffer, with sodium dodecyl sulfate as micellar agent. A 40 cm capillary, a temperature of 29 degrees C, a voltage of 30 kV, and UV detection at 200 nm were used. The method showed a very good sensitivity (limit of detection ranging from 0.0011 to 0.0051 microg/mL) and was applied to real tea samples to characterize their antioxidant content. Statistical studies were performed and showed a satisfactory reliability of the data.

Authors+Show Affiliations

Bonoli M
Dipartimento di Scienze degli Alimenti, Università di Bologna, Via Ravennate 1020, Cesena (FC), CAP 47023, Italy. mbonoli@foodsci.unibo.it
Colabufalo P
No affiliation info available
Pelillo M
No affiliation info available
Gallina Toschi T
No affiliation info available
Lercker G
No affiliation info available

MeSH

AntioxidantsBeveragesCatechinChromatography, High Pressure LiquidChromatography, Micellar Electrokinetic CapillaryReproducibility of ResultsSensitivity and SpecificityTeaXanthines

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

12590448

Citation

Bonoli, Matteo, et al. "Fast Determination of Catechins and Xanthines in Tea Beverages By Micellar Electrokinetic Chromatography." Journal of Agricultural and Food Chemistry, vol. 51, no. 5, 2003, pp. 1141-7.
Bonoli M, Colabufalo P, Pelillo M, et al. Fast determination of catechins and xanthines in tea beverages by micellar electrokinetic chromatography. J Agric Food Chem. 2003;51(5):1141-7.
Bonoli, M., Colabufalo, P., Pelillo, M., Gallina Toschi, T., & Lercker, G. (2003). Fast determination of catechins and xanthines in tea beverages by micellar electrokinetic chromatography. Journal of Agricultural and Food Chemistry, 51(5), 1141-7.
Bonoli M, et al. Fast Determination of Catechins and Xanthines in Tea Beverages By Micellar Electrokinetic Chromatography. J Agric Food Chem. 2003 Feb 26;51(5):1141-7. PubMed PMID: 12590448.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Fast determination of catechins and xanthines in tea beverages by micellar electrokinetic chromatography. AU - Bonoli,Matteo, AU - Colabufalo,Piero, AU - Pelillo,Marco, AU - Gallina Toschi,Tullia, AU - Lercker,Giovanni, PY - 2003/2/20/pubmed PY - 2003/4/10/medline PY - 2003/2/20/entrez SP - 1141 EP - 7 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 5 N2 - Antioxidant properties and stimulating effects of green tea are related to its content of cathechins and xanthines; tea quality evaluation is based on organoleptic tests and on the presence of those components. In this work, by a MEKC method, eight cathechins and three xanthines were quantified in some tea-based beverages. The best separation was realized using a phosphate-borate running buffer, with sodium dodecyl sulfate as micellar agent. A 40 cm capillary, a temperature of 29 degrees C, a voltage of 30 kV, and UV detection at 200 nm were used. The method showed a very good sensitivity (limit of detection ranging from 0.0011 to 0.0051 microg/mL) and was applied to real tea samples to characterize their antioxidant content. Statistical studies were performed and showed a satisfactory reliability of the data. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12590448/Fast_determination_of_catechins_and_xanthines_in_tea_beverages_by_micellar_electrokinetic_chromatography_ DB - PRIME DP - Unbound Medicine ER -