Preliminary investigation into development of HPLC with UV and MS-electrospray detection for the analysis of tea catechins

Food Chemistry

Volumn 78, Issue 3, 2002, Pages 369-374

  Pelillo, M ^a   Biguzzi, B ^a   Bendini, A ^a   Gallina Toschi, T ^a   Vanzini, M ^a   Lercker, G ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Antioxidants; Catechins; Green tea; HPLC MS; RP HPLC DAD

Indexed keywords

ANTIOXIDANT; CATECHIN; EPIGALLOCATECHIN; EPIGALLOCATECHIN GALLATE; POLYPHENOL DERIVATIVE;

ACCURACY; ARTICLE; CHROMATOGRAPHY; COMMERCIAL PHENOMENA; EXTRACT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; QUALITATIVE ANALYSIS; TEA; ULTRAVIOLET RADIATION;

ORIGANUM VULGARE; ROSMARINUS OFFICINALIS; VITIS SP.;

EID: 0036348628     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00112-7     Document Type: Article

References (14)

1. Antioxidant activity of green tea catechins in canola oil
2. Determination of tea catechins
3. The protective role of different tea extracts after oxidative damage is related to their catechin composition
4. Antioxidants in Human Health and Disease
5. Collaborative study of the oil stability index analysis
6. Applicability of a Benchtop LC-DAD-MSD for Quality Control in the Pharmaceutical Industry
7. Comparative analysis of tea catechins and theaflavins by high-performance liquid chromatography and capillary electrophoresis
8. Antioxidant properties and total phenolic content of green and black tea under different brewing conditions
9. Antioxidative Activity of extracts from selected species of the family Lamiacee in sunflower oil
10. The antioxidant properties of theaflavins and their gallate esters- radical scavengers or metal chelators
11. Antioxidant from Spices and Herbs
12. Antioxidant/Antimutagens in Food
13. On the formation of Black Tea Aroma
14. Stability of Green Tea Catechins