Identification of chlorophylls and carotenoids in major teas by high-performance liquid chromatography with photodiode array detection

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 18, 2003, Pages 5307-5314

  Suzuki, Yasuyo ^a   Shioi, Yuzo ^a  

^a SHIZUOKA UNIVERSITY   (Japan)

Author keywords

Carotenoids; Chlorophylls; High performance liquid chromatography; Pigment analysis; Teas

Indexed keywords

AUROXANTHIN; CAROTENOID; CHLOROPHYLL; PIGMENT; PYRIDINE; UNCLASSIFIED DRUG; VIOLAXANTHIN;

AQUEOUS SOLUTION; ARTICLE; CHEMICAL STRUCTURE; DEGRADATION; EXTRACTION; FLOW RATE; FOOD ANALYSIS; FOOD COMPOSITION; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PHOTODIODE ARRAY DETECTION; SEPARATION TECHNIQUE; SPECIES DIFFERENCE; TEA;

CAMELLIA SINENSIS; CAROTENOIDS; CHLOROPHYLL; HEAT; PLANT EXTRACTS; PLANT LEAVES; TEA;

CAMELLIA; CAMELLIA SINENSIS;

EID: 0041512013     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030158d     Document Type: Article

References (20)

1. Horie, H.; Kohata, K. Analysis of tea components by high-performance liquid chromatography and high-performance capillary electrophoresis. J. Chromatogr. A 2000, 881, 425-438.
2. Higashi-Okai, K.; Otani, S.; Okai, Y. Potent suppressive activity of pheophytin a and b from the nonpolyphenolic fraction of green tea (Camellia sinensis) against tumor promotion in mouse skin. Cancer Lett. 1998, 129, 223-228.
3. Kuroki, M.; Shioi, Y.; Sasa, T. Purification and properties of soluble chlorophyllase from tea leaf sprouts. Plant Cell Physiol. 1981, 22, 717-725.
4. Kohata, K.; Hanada, K.; Yamauchi, Y.; Horie, H. Pheophorbide a content and chlorophyllase activity in green tea. Biosci. Biotechnol. Biochem. 1998, 62, 1660-1663.
5. Suzuki, Y.; Shioi, Y. Chlorophyll and carotenoid analysis of tea by high-performance liquid chromatography and its application for quality control. Proceedings of the 2001 International Conference on O-CHA (Tea) Culture and Science 2001, Session II, 284-287.
6. 8 column and pyridine-containing mobile phases. Mar. Ecol.: Prog. Ser. 2000. 195, 29-45.
7. Perkins, H. J.; Roberts, D. W. A. Purification of chlorophylls, pheophytins and pheophorbides for specific activity determinations. Biochim. Biophys. Acta 1962, 58, 486-498.
8. Doi, M.; Inage, T.; Shioi, Y. Chlorophyll degradation in a Chlamydomonas reinhardtii mutant: An accumulation of pyropheophorbide a by anaerobiosis. Plant Cell Physiol. 2001, 42, 469-474.
9. Khachik, F.; Beecher, G. R.; Whittaker, N. F. Separation, identification, and quantification of the major carotenoid and chlorophyll constituents in extracts of several green vegetables by liquid chromatography. J. Agric. Food Chem. 1986, 34, 603-616.
10. Taylor, S.; McDowell, I. J. Rapid classification by HPLC of plant pigments in fresh tea (Cammellia sinensis L) leaf. J. Sci. Food Agric. 1991, 57, 287-291.
11. Chen, B. H.; Chen, Y. Y. Stability of chlorophylls and carotenoids in sweet potato leaves during microwave cooking. J. Agric. Food Chem. 1993, 41, 1315-1320.
12. Davies, B. H. Carotenoids. In Chemistry and Biochemistry of Plant Pigments, 2nd ed.; Goodwin, T. W., Ed.; Academic Press: New York, 1976; Vol. 2, pp 38-165.
13. Oliver, J.; Palou, A. Chromatographic determination of carotenoids in foods. J. Chromatogr. A 2000, 881, 543-555.
14. Suzuki, Y.; Doi, M.; Shioi, Y. Two enzymatic reaction pathways in the formation of pyropheophorbide a. Photosynth. Res. 2002, 72, 225-233.
15. Shioi, Y.; Watanabe, K.; Takamiya, K. Enzymatic conversion of pheophorbide a to the precursor of pyropheophorbide a in leaves of Chenopodium album. Plant Cell Physiol. 1996, 37, 1143-1149.
16. Schwartz, S. J.; Lorenzo, T. V. Chlorophylls in foods. Crit. Rev. Food Sci. Nutr. 1990, 29, 1-17.
17. Schwartz, S. J.; Woo, S. L.; von Elbe, J. H. High-performance liquid chromatography of chlorophylls and their derivatives in fresh and processed spinach. J. Agric. Food Chem. 1981, 29, 533-535.
18. Schwartz, S. J.; von Elbe, J. H. Kinetics of chlorophyll degradation to pyropheophytin in vegetables. J. Food Sci. 1983, 48, 1303-1306.
19. Canjura, F. L.; Schwartz, S. J. Separation of chlorophyll compounds and their polar derivatives by high-performance liquid chromatography. J. Agric. Food Chem. 1991, 39, 1102-1105.
20. Chen, B. H. Studies on the stability of carotenoids in garland chrysanthemum (Ipomoea spp.) as affected by microwave and conventional heating. J. Food Prot. 1992, 55, 296-300.