Effect of brewing conditions on caffeine content in tea infusions simulating home-made cup of tea

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216208%3A11310%2F18%3A10383784" target="_blank" >RIV/00216208:11310/18:10383784 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1007/s00706-018-2204-0" target="_blank" >https://doi.org/10.1007/s00706-018-2204-0</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s00706-018-2204-0" target="_blank" >10.1007/s00706-018-2204-0</a>

Result language
angličtina
Original language name
Effect of brewing conditions on caffeine content in tea infusions simulating home-made cup of tea
Original language description
To answer the question "How much caffeine do I have in my cup of tea?" we have developed a simple isocratic HPLC method with UV detection for determination of caffeine. The optimized method exhibits high repeatability; the retention time RSD was lower than 0.4% and RSD of the peak area was lower than 3.5%. The method was applied to five types of tea in loose leaf form differing in level of fermentation (black, pu-erh, oolong, green, and white). The brewing conditions were chosen to be as close as possible to domestic preparation of tea. In this study, we have focused on two important culinary factors: infusion time and brewing temperature. The results show that both investigated factors significantly influence the final content of caffeine in a cup of tea. Increase in caffeine content was up to 29% when the tea infusion was overextracted by 1 min. Increase was even higher (up to 66%) when boiling water was used instead of water of recommended temperature. It indicates that careful attitude to preparation of each type of tea is essential for caffeine content. [GRAPHICS] .
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10406 - Analytical chemistry

Project
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Continuities
S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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