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Antioxidant capacity and major polyphenol composition of teas as affected by geographical location, plantation elevation and leaf grade.
Food Chem. 2018 Apr 01; 244:109-119.FC

Abstract

Tea polyphenols have been a topic of discussion due to their health benefits. Nevertheless, detailed studies on the antioxidant capacity and polyphenol contents of teas in relation to factors including geographical locations, plantation elevations and leaf grades have been limited. In this study, 53 tea samples were analysed to determine the individual and total catechin and theaflavin contents by HPLC and the total antioxidant capacity by Oxygen Radical Absorbance Capacity (ORAC) methods. Results show that the polyphenol (catechins and theaflavins) contents were significantly influenced by plantation location. Black tea from low plantation elevation contained 22-28% more polyphenols than those from high elevation. Small tea leaves had up to 15% more polyphenols than larger leaves from similar elevation. The results were further confirmed by Principal Composition Analysis (PCA), which grouped the black and green tea samples into 3 different clusters, respectively.

Authors+Show Affiliations

Food Science, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.Food Science, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.Food Science, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.Food Science, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand. Electronic address: sy.quek@auckland.ac.nz.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29120758

Citation

Zhang, Chuang, et al. "Antioxidant Capacity and Major Polyphenol Composition of Teas as Affected By Geographical Location, Plantation Elevation and Leaf Grade." Food Chemistry, vol. 244, 2018, pp. 109-119.
Zhang C, Suen CL, Yang C, et al. Antioxidant capacity and major polyphenol composition of teas as affected by geographical location, plantation elevation and leaf grade. Food Chem. 2018;244:109-119.
Zhang, C., Suen, C. L., Yang, C., & Quek, S. Y. (2018). Antioxidant capacity and major polyphenol composition of teas as affected by geographical location, plantation elevation and leaf grade. Food Chemistry, 244, 109-119. https://doi.org/10.1016/j.foodchem.2017.09.126
Zhang C, et al. Antioxidant Capacity and Major Polyphenol Composition of Teas as Affected By Geographical Location, Plantation Elevation and Leaf Grade. Food Chem. 2018 Apr 1;244:109-119. PubMed PMID: 29120758.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant capacity and major polyphenol composition of teas as affected by geographical location, plantation elevation and leaf grade. AU - Zhang,Chuang, AU - Suen,Claire Li-Chieh, AU - Yang,Chao, AU - Quek,Siew Young, Y1 - 2017/09/28/ PY - 2017/03/14/received PY - 2017/09/24/revised PY - 2017/09/26/accepted PY - 2017/11/10/entrez PY - 2017/11/10/pubmed PY - 2018/7/27/medline KW - Antioxidant capacity KW - Catechins KW - Tea polyphenols KW - Theaflavins SP - 109 EP - 119 JF - Food chemistry JO - Food Chem VL - 244 N2 - Tea polyphenols have been a topic of discussion due to their health benefits. Nevertheless, detailed studies on the antioxidant capacity and polyphenol contents of teas in relation to factors including geographical locations, plantation elevations and leaf grades have been limited. In this study, 53 tea samples were analysed to determine the individual and total catechin and theaflavin contents by HPLC and the total antioxidant capacity by Oxygen Radical Absorbance Capacity (ORAC) methods. Results show that the polyphenol (catechins and theaflavins) contents were significantly influenced by plantation location. Black tea from low plantation elevation contained 22-28% more polyphenols than those from high elevation. Small tea leaves had up to 15% more polyphenols than larger leaves from similar elevation. The results were further confirmed by Principal Composition Analysis (PCA), which grouped the black and green tea samples into 3 different clusters, respectively. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/29120758/Antioxidant_capacity_and_major_polyphenol_composition_of_teas_as_affected_by_geographical_location_plantation_elevation_and_leaf_grade_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(17)31602-3 DB - PRIME DP - Unbound Medicine ER -