Fast gradient HPLC/MS separation of phenolics in green tea to monitor their degradation

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F17%3A39910795" target="_blank" >RIV/00216275:25310/17:39910795 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S0308814617309172" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0308814617309172</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodchem.2017.05.133" target="_blank" >10.1016/j.foodchem.2017.05.133</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Fast gradient HPLC/MS separation of phenolics in green tea to monitor their degradation

Popis výsledku v původním jazyce

The degradation of catechins and other phenolics in green tea infusions were monitored using fast HPLC/MS separation. The final separation was performed within 2.5 min using Ascentis Express C18 column (50 mm x 2.1 mm i. d.) packed with 2 mu m porous shell particles. Degradation was studied in relation to the temperature of water (70, 80, 90 degrees C) and the standing time of the infusion (up to 6 h). Along with chromatographic separation, the antioxidant properties of the infusions were monitored using two spectrophotometric methods. During staying of green tea infusion, the degradation of some catechins probably to gallic acid was observed. Finally, the influence of tea bag storage on antioxidant properties of green tea was evaluated. Rapid degradation of antioxidants after 3 weeks was observed. The principal component analysis, factor analysis and discriminant analysis were used for the statistical evaluation of obtained experimental data.

Název v anglickém jazyce

Fast gradient HPLC/MS separation of phenolics in green tea to monitor their degradation

Popis výsledku anglicky

The degradation of catechins and other phenolics in green tea infusions were monitored using fast HPLC/MS separation. The final separation was performed within 2.5 min using Ascentis Express C18 column (50 mm x 2.1 mm i. d.) packed with 2 mu m porous shell particles. Degradation was studied in relation to the temperature of water (70, 80, 90 degrees C) and the standing time of the infusion (up to 6 h). Along with chromatographic separation, the antioxidant properties of the infusions were monitored using two spectrophotometric methods. During staying of green tea infusion, the degradation of some catechins probably to gallic acid was observed. Finally, the influence of tea bag storage on antioxidant properties of green tea was evaluated. Rapid degradation of antioxidants after 3 weeks was observed. The principal component analysis, factor analysis and discriminant analysis were used for the statistical evaluation of obtained experimental data.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10406 - Analytical chemistry

Projekt

—

Návaznosti

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

Rok uplatnění

2017

Kód důvěrnosti údajů

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

Název periodika

Food Chemistry

ISSN

0308-8146

e-ISSN

—

Svazek periodika

237

Číslo periodika v rámci svazku

December

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

10

Strana od-do

471-480

Kód UT WoS článku

000406199900057

EID výsledku v databázi Scopus

—