Distribution patterns of polyphenols and alkaloids in instant coffee, soft and energy drinks, and tea.
作者： N. Manchón , L. Mateo-Vivaracho , D. Arrigo M , A. García-Lafuente , E. Guillamón
关键词:
摘要: Manchon N., Mateo-Vivaracho L., D’Arrigo M., Garcia-Lafuente A., Guillamon E., Villares Rostagno M.A . (2013): Distribution patterns of polyphenols and alkaloids in instant coffee, soft energy drinks, tea. Czech J. Food Sci., 31: 483–500. A previously developed method HPLC-DAD-Fl has been used for the determination phytochemical profiles different types drinks: tea (green, white, black, red tea). Using data on concentrations 20 main phytochemicals (phenolic acids, flavan-3-ols, flavonols, flavones, alkaloids) it was possible to identify most sample types. Chlorogenic caffeic acids caf feine are target compounds coffee; only caffeine found. Tea a more complex composition. Unfermented is mainly composed flavan-3-ols alkaloids, with high concentration. Black low levels which affected by oxidative reactions during fermentation. Flavonols present lower all kinds teas. The identified distribution were correctly differentiate unfermented fermented (within tea, black from can also be differentiated).
cabdirect.org
sci-hub.st 参考文章(28)
Yuanyuan Wang, Xiaorong Yang, Kaikai Li, Chengren Li, Linlin Li, Jiaxian Li, Hualin Huang, Yumei He, Chuangxing Ye, Xiaohong Song, Simultaneous determination of theanine, gallic acid, purine alkaloids, catechins, and theaflavins in black tea using HPLC. International Journal of Food Science and Technology. ,vol. 45, pp. 1263- 1269 ,(2010) , 10.1111/J.1365-2621.2010.02266.X
Yung-Sheng Lin, Yao-Jen Tsai, Jyh-Shyan Tsay, Jen-Kun Lin, Factors affecting the levels of tea polyphenols and caffeine in tea leaves. Journal of Agricultural and Food Chemistry. ,vol. 51, pp. 1864- 1873 ,(2003) , 10.1021/JF021066B
Giselle S. Duarte, Antônio A. Pereira, Adriana Farah, Chlorogenic acids and other relevant compounds in Brazilian coffees processed by semi-dry and wet post-harvesting methods Food Chemistry. ,vol. 118, pp. 851- 855 ,(2010) , 10.1016/J.FOODCHEM.2009.05.042
Yuzo Mizukami, Yusuke Sawai, Yuichi Yamaguchi, Simultaneous analysis of catechins, gallic acid, strictinin, and purine alkaloids in green tea by using catechol as an internal standard. Journal of Agricultural and Food Chemistry. ,vol. 55, pp. 4957- 4964 ,(2007) , 10.1021/JF070323F
Michael G. L. Hertog, Peter C. H. Hollman, Betty. van de Putte, CONTENT OF POTENTIALLY ANTICARCINOGENIC FLAVONOIDS OF TEA INFUSIONS, WINES, AND FRUIT JUICES Journal of Agricultural and Food Chemistry. ,vol. 41, pp. 1242- 1246 ,(1993) , 10.1021/JF00032A015
Amra Perva-Uzunalić, Mojca Škerget, Željko Knez, Bernd Weinreich, Frank Otto, Sabine Grüner, Extraction of active ingredients from green tea (Camellia sinensis): Extraction efficiency of major catechins and caffeine Food Chemistry. ,vol. 96, pp. 597- 605 ,(2006) , 10.1016/J.FOODCHEM.2005.03.015
K. Fujioka, T. Shibamoto, Chlorogenic acid and caffeine contents in various commercial brewed coffees Food Chemistry. ,vol. 106, pp. 217- 221 ,(2008) , 10.1016/J.FOODCHEM.2007.05.091
P. Okinda Owuor, Martin Obanda, The use of green tea (Camellia sinensis) leaf flavan-3-ol composition in predicting plain black tea quality potential Food Chemistry. ,vol. 100, pp. 873- 884 ,(2007) , 10.1016/J.FOODCHEM.2005.10.030
Eisei Nishitani, Yuko M Sagesaka, Simultaneous determination of catechins, caffeine and other phenolic compounds in tea using new HPLC method Journal of Food Composition and Analysis. ,vol. 17, pp. 675- 685 ,(2004) , 10.1016/J.JFCA.2003.09.009
J. Peterson, J. Dwyer, P. Jacques, W. Rand, R. Prior, K. Chui, Tea variety and brewing techniques influence flavonoid content of black tea Journal of Food Composition and Analysis. ,vol. 17, pp. 397- 405 ,(2004) , 10.1016/J.JFCA.2004.03.022