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Determination of Phenolic Compounds from Various Extracts of Green Tea by HPLC
Corresponding Author(s) : N.T. Erol
Asian Journal of Chemistry,
Vol. 25 No. 7 (2013): Vol 25 Issue 7
Abstract
Catechins and flavonol glycosides were extracted from green tea with methanol, ethanol and water. Crude extracts derived from green tea were then fractionated using ethyl acetate. After investigation of tea extracts, the following four catechins and three flavonol glycosides were well separated and determined with HPLC analysis i.e., (-)-epigallocatechingallate, (-)-epigallocatechin, (-)- epicatechingallate, (-)- epicatechin, quercetin-3-rhamnosylglucoside, kaempferol-3-rhamnosylglucoside and quercetin-3-glucoside. The content of catechins and flavonol glycosides in green tea extracts varied from 4.27 to 65.46 and 0.06 to 1.66 mg g-1 dry weight tea, respectively, depending on the solvent used. Water was confirmed to be most effective solvent for extracting catechins and flavonol glycosides from green tea.
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- M. Pelillo, B. Biguzzi,A. Bendini, T.G. Toschi, M. Vanzini and G. Lercker, Food Chem., 78, 369 (2002)
- J.P. Aucamp, Y. Hara and Z. Apostolides, J. Chromatogr. A, 876, 235 (2000).
- P.A. Kilmartin and F.H. Chyong, Food Chem., 82, 501 (2003).
- N.T. Zaveri, Life Sci., 78, 2073 (2006).
- H. Wang, G.J. Provan and K. Helliwell, Trends Food Sci. Technol., 11, 152 (2000).
- V.K. Ananingsih, A. Sharma and W. Zhou, Food Res. Int.., (in press).
- K.W. Kang, S.J. Oh, S.Y. Ryu, G.Y. Song, B. Kim, J.S. Kang and S.K. Kim, Food Chem., 121, 1089 (2010).
- G. Rusak, D. Komes, S. Likic, D. Hor•ic and M. Kovac, Food Chem., 110, 852 (2008).
- D. Del Rio,A.J. Stewart, W. Mullen, J. Burns, M.E.J. Lean, F. Brighenti and A. Crozier, J. Agric. Food Chem., 52, 2807 (2004).
- K. Kuo, M. Weng, C. Chiang, Y. Tsaj, S. Lin-Shiau and J. Lin, J. Agric. Food Chem., 53, 480 (2005).
- E. Reich, A. Schibli, V. Widmer, R. Jorns, E. Wolfram and A. DeBatt, J. Liq. Chromatogr. Rel.Technol., 29, 2141 (2006).
- P. B. Navas, A. Carrasquero-Durán and I. Flores, Int. J. Food Sci. Technol., 40, 1 (2005).
- Z.Y. Chen and P.T. Chan, Chem. Phys. Lipids, 82, 163 (1996).
- Y. Yilmaz, Trends Food Sci. Technol., 17, 64 (2006).
- L.R. Nissen, D.V. Byrne, G. Bertelsen and L.H. Skibsted, Meat Sci., 68, 485 (2004).
- S. Tang, J. Kerry, D. Sheehan, D.J. Buckley and P.A. Morrissey, Food Res. Int.., 34, 651 (2001).
- M. Friedman, C.E. Levin, S. Choin, E. Kozukue and N. Kozukue, J. Food Sci., 71, 328 (2006).
- U.J. Unachukwu, S. Ahmed, A. Kavalier, J.T. Lyles and E.J. Kennelly, J. Food Sci., 75, 541 (2010).
- V. Sharma, A. Gulati, S.D. Ravindranath and V. Kumar, J. Food Compos. Anal., 18, 583 (2005).
- N.T. Erol, F. Sari, G. Polat and Y.S. Velioglu, Tarim Bilim Derg., 15, 371 (2009).
- E. Satoh, Int. J. Food Sci. Nutr., 56, 543 (2005).
- J. Dong, J. Ye, J. Lu, X. Zheng and Y. Liang, Food Bioprod. Process, 89, 62 (2011).
- N. Turkmen and Y.S. Velioglu, J. Sci. Food Agric., 87, 1408 (2007).
- D. Hor•ic, D. Komes, A. Belšcak, K.K. Ganic, D. Ivekovic and D. Karlovic, Food Chem., 115, 441 (2009).
- D. Komes, D. Hor•ic, A. Belšcak, K.K. Ganic and I. Vulic, Food Res. Int., 43, 167 (2010).
- X.R. Yang, C.X. Ye, J.K. Xu and Y.M. Jiang, Food Chem., 100, 1132 (2007).
- L. Peng, X. Song, X. Shi, J. Li and C. Ye, J. Food Compos. Anal., 21, 559 (2008).
- K. Wei, L.-Y. Wang, J. Zhou, W. He, J. Zeng, Y. Jiang and H. Cheng, Food Chem., 130, 720 (2012).
- H. Wang and K. Helliwell, Food Res. Int., 34, 223 (2001).
- A. Perva-Uzunalic, M. Škerget, •. Knez, B. Weinreich, F. Otto and S. Grüner, Food Chem., 96, 597 (2006).
- L. Wang, P. Qin and Y. Hu, Front. Chem. Eng. China, 4, 307 (2010)
References
M. Pelillo, B. Biguzzi,A. Bendini, T.G. Toschi, M. Vanzini and G. Lercker, Food Chem., 78, 369 (2002)
J.P. Aucamp, Y. Hara and Z. Apostolides, J. Chromatogr. A, 876, 235 (2000).
P.A. Kilmartin and F.H. Chyong, Food Chem., 82, 501 (2003).
N.T. Zaveri, Life Sci., 78, 2073 (2006).
H. Wang, G.J. Provan and K. Helliwell, Trends Food Sci. Technol., 11, 152 (2000).
V.K. Ananingsih, A. Sharma and W. Zhou, Food Res. Int.., (in press).
K.W. Kang, S.J. Oh, S.Y. Ryu, G.Y. Song, B. Kim, J.S. Kang and S.K. Kim, Food Chem., 121, 1089 (2010).
G. Rusak, D. Komes, S. Likic, D. Hor•ic and M. Kovac, Food Chem., 110, 852 (2008).
D. Del Rio,A.J. Stewart, W. Mullen, J. Burns, M.E.J. Lean, F. Brighenti and A. Crozier, J. Agric. Food Chem., 52, 2807 (2004).
K. Kuo, M. Weng, C. Chiang, Y. Tsaj, S. Lin-Shiau and J. Lin, J. Agric. Food Chem., 53, 480 (2005).
E. Reich, A. Schibli, V. Widmer, R. Jorns, E. Wolfram and A. DeBatt, J. Liq. Chromatogr. Rel.Technol., 29, 2141 (2006).
P. B. Navas, A. Carrasquero-Durán and I. Flores, Int. J. Food Sci. Technol., 40, 1 (2005).
Z.Y. Chen and P.T. Chan, Chem. Phys. Lipids, 82, 163 (1996).
Y. Yilmaz, Trends Food Sci. Technol., 17, 64 (2006).
L.R. Nissen, D.V. Byrne, G. Bertelsen and L.H. Skibsted, Meat Sci., 68, 485 (2004).
S. Tang, J. Kerry, D. Sheehan, D.J. Buckley and P.A. Morrissey, Food Res. Int.., 34, 651 (2001).
M. Friedman, C.E. Levin, S. Choin, E. Kozukue and N. Kozukue, J. Food Sci., 71, 328 (2006).
U.J. Unachukwu, S. Ahmed, A. Kavalier, J.T. Lyles and E.J. Kennelly, J. Food Sci., 75, 541 (2010).
V. Sharma, A. Gulati, S.D. Ravindranath and V. Kumar, J. Food Compos. Anal., 18, 583 (2005).
N.T. Erol, F. Sari, G. Polat and Y.S. Velioglu, Tarim Bilim Derg., 15, 371 (2009).
E. Satoh, Int. J. Food Sci. Nutr., 56, 543 (2005).
J. Dong, J. Ye, J. Lu, X. Zheng and Y. Liang, Food Bioprod. Process, 89, 62 (2011).
N. Turkmen and Y.S. Velioglu, J. Sci. Food Agric., 87, 1408 (2007).
D. Hor•ic, D. Komes, A. Belšcak, K.K. Ganic, D. Ivekovic and D. Karlovic, Food Chem., 115, 441 (2009).
D. Komes, D. Hor•ic, A. Belšcak, K.K. Ganic and I. Vulic, Food Res. Int., 43, 167 (2010).
X.R. Yang, C.X. Ye, J.K. Xu and Y.M. Jiang, Food Chem., 100, 1132 (2007).
L. Peng, X. Song, X. Shi, J. Li and C. Ye, J. Food Compos. Anal., 21, 559 (2008).
K. Wei, L.-Y. Wang, J. Zhou, W. He, J. Zeng, Y. Jiang and H. Cheng, Food Chem., 130, 720 (2012).
H. Wang and K. Helliwell, Food Res. Int., 34, 223 (2001).
A. Perva-Uzunalic, M. Škerget, •. Knez, B. Weinreich, F. Otto and S. Grüner, Food Chem., 96, 597 (2006).
L. Wang, P. Qin and Y. Hu, Front. Chem. Eng. China, 4, 307 (2010)