Influence of Preparation of Green Tea Infusions on Antioxidant Capacity and Its Correlation with the Composition of Phenolic Compounds

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F15%3A39900596" target="_blank" >RIV/00216275:25310/15:39900596 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Influence of Preparation of Green Tea Infusions on Antioxidant Capacity and Its Correlation with the Composition of Phenolic Compounds

Popis výsledku v původním jazyce

Green tea is a rich source of polyphenols with antioxidant properties, which can be determined using various methods. In this work, two spectrophotometric methods based on the scavenging activity of the radicals (2,2-diphenyl-1-picrylhydrazyl, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) were used together with the spectrophotometric method based on the ferric reduction power of phenolic compounds. The results obtained using all three methods were compared and discussed for twenty three green tea samples with different origin and treatment. A reversed phase high-performance liquid chromatography method for determination of some phenolic compounds presented in green tea sample infusions was developed. The liquid chromatography coupled with an atmospheric pressure chemical ionization mass spectrometry was used for the identification of individual phenolic compounds. Identified phenolic compounds were quantified using spectrophotometric detection. Obtained quantitative data were subjected to a multivariate statistical analysis (principal component analysis and hierarchical clustering) and correlated with the total antioxidant capacity of green tea infusions with respect to the contribution of individual phenolic compounds.

Název v anglickém jazyce

Influence of Preparation of Green Tea Infusions on Antioxidant Capacity and Its Correlation with the Composition of Phenolic Compounds

Popis výsledku anglicky

Green tea is a rich source of polyphenols with antioxidant properties, which can be determined using various methods. In this work, two spectrophotometric methods based on the scavenging activity of the radicals (2,2-diphenyl-1-picrylhydrazyl, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) were used together with the spectrophotometric method based on the ferric reduction power of phenolic compounds. The results obtained using all three methods were compared and discussed for twenty three green tea samples with different origin and treatment. A reversed phase high-performance liquid chromatography method for determination of some phenolic compounds presented in green tea sample infusions was developed. The liquid chromatography coupled with an atmospheric pressure chemical ionization mass spectrometry was used for the identification of individual phenolic compounds. Identified phenolic compounds were quantified using spectrophotometric detection. Obtained quantitative data were subjected to a multivariate statistical analysis (principal component analysis and hierarchical clustering) and correlated with the total antioxidant capacity of green tea infusions with respect to the contribution of individual phenolic compounds.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

CB - Analytická chemie, separace

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Research Analytica

ISSN

nemá

e-ISSN

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Svazek periodika

1

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

11

Strana od-do

17-27

Kód UT WoS článku

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EID výsledku v databázi Scopus

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