Flavanol database for green and black teas utilising ISO 14502-1 and ISO 14502-2 as analytical tools

Journal of Food Composition and Analysis

Volumn 24, Issue 3, 2011, Pages 411-417

  Obuchowicz, Jacek ^a   Engelhardt, Ulrich H ^b   Donnelly, Katie ^c  

^a UNILEVER RESEARCH   (United Kingdom)

^b TECHNICAL UNIVERSITY OF BRAUNSCHWEIG   (Germany)

^c The Tetley Group   (United Kingdom)

Author keywords

Black tea; Catechins; Compositional data; Data compilation; Food analysis; Food composition; Food composition database; Green tea; HPLC; Standardization of analytical food composition methodology; Tea trade ISO standards; Total phenolics; Total polyphenols

Indexed keywords

CAMELLIA SINENSIS;

EID: 79955002000     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2010.07.006     Document Type: Article

References (35)

1. Collier P.D., Bryce T., Mallows R., Thomas P.E., Frost D.J., Korver O., Wilkins C. The theaflavins of black tea. Tetrahedron 1973, 29:125-142.
2. n analysis of phenolic compounds and purine alkaloids in green and black tea. J. Agric. Food Chem. 2004, 52(10):2807-2815.
3. Dou J., Lee V.S.Y., Tzen J.T.C., Lee M.-R. Identification and comparison of phenolic compounds in the preparation of oolong tea manufactured by semifermentation and drying processes. J. Agric. Food Chem. 2007, 55:7462-7468.
4. Engelhardt U.H., Finger A., Herzig B., Kuhr S. Determination of flavonol glycosides in black tea. Deutsche Lebensmittel-Rundschau 1992, 88:69-73.
5. Engelhardt U.H., Lakenbrink C., Lapczynski S. Antioxidative phenolic compounds in green/black tea and other methylxanthine containing beverages. Caffeinated Beverages, ACS Symposium Series, vol. 754 1999, 111-118. American Chemical Society, Washington, DC. T.H. Parliment, C.-T. Ho, P. Schieberle (Eds.).
6. Engelhardt U.H., Lakenbrink C., Pokorny O. Proanthocyanidins, bisflavanols, and hydrolyzable tannins in green and black teas. Nutraceutical Beverages. Chemistry, Nutrition, and Health Effects. ACS Symposium Series, vol. 871 2004, 254-264. American Chemical Society, Washington, DC. F. Shahidi, D.K. Weerasinghe (Eds.).
7. Erdman J.W., Balentine D., Arab L., Beecher G., Dwyer J.T., Folts J., Harnly J., Hollman P., Keen C.L., Mazza G., Messina M., Scalbert A., Vita J., Williamson G., Burrowes J. Flavonoids and heart health: proceedings of the ILSI North America Flavonoids Workshop, May 31-June 1, 2005, Washington, DC. J. Nutr. 2007, 137(3 Suppl. 1):718S-737S.
8. Friedman M., Kim S.-Y., Lee S.-J., Han G.-P., Han J.-S., Lee K.-R., Kozukue N. Distribution of catechins, theaflavins, caffeine, and theobromine in 77 teas consumed in the United States. J. Food Sci. 2005, 70(9):C550-C559.
9. Hashimoto F., Nonaka G., Nishioka I. Tannins and related compounds. LXIX isolation and structure elucidation of B,B′-linked bisflavanoids, theasinensins D-G and oolongtheanin from oolong tea. Chem. Pharm. Bull. 1988, 36:1676-1684.
10. Haslam E. Thoughts on thearubigins. Phytochemistry 2003, 64:61-73.
11. ISO, 1994. ISO 9768:1994: Tea-determination of water extract.
12. ISO, 2005a. ISO14502-1: 2005 Determination of substances characteristic of green and black tea. Part 1. Content of total polyphenols in tea-colorimetric method using Folin-Ciocalteu reagent.
13. ISO, 2005b. ISO14502-2: 2005 Determination of substances characteristic of green and black tea. Part 2. Content of catechins in green tea-method using high-performance liquid chromatography.
14. Kao Y.H., Chang H.H., Lee M.J., Chen C.L. Tea, obesity, and diabetes. Mol. Nutr. Food Res. 2006, 50(2):188-210.
15. Kuhr S., Engelhardt U.H Determination of flavanols, theogallin, gallic acid and caffeine in tea using HPLC. Z. Lebensm. Unters. Forsch. 1991, 192:526-529.
16. Lakenbrink C., Engelhardt U.H., Wray V. Identification of two novel proanthocyanidins in green tea. J. Agric. Food Chem. 1999, 47:4621-4624.
17. Lin Y.-S., Tsai Y.-J., Tsay J.-S., Lin J.-K. Factors affecting the levels of tea polyphenols and caffeine in tea leaves. J. Agric. Food Chem. 2003, 51:1864-1873.
18. Navarro-Perán E., Cabezas-Herrera J., Campo L.S., Rodríguez-López J.N. Effects of folate cycle disruption by the green tea polyphenol epigallocatechin-3-gallate. Int. J. Biochem. Cell Biol. 2007, 39(12):2215-2225. 2007.
19. Nonaka G., Kawahara O., Nishioka I. Tannins and related compounds. XV. A new class of dimeric flavan-3-ol gallates, theasinensins A and B, and proanthocyanidin gallates from green tea leaf. Chem. Pharm. Bull. 1983, 31:3906-3914.
20. Rao C.R. Linear Statistical Inference and its Applications 1973, John Wiley & Sons Inc., New York. Second Edition.
21. Roberts E.A.H. The phenolic substances of manufactured tea. II. Their origin as enzymic oxidation products in fermentation. J. Sci. Food Agric. 1958, 9:212-216.
22. Roberts E.A.H. The chemistry of tea manufacture. J. Sci. Food Agric. 1958, 9:381-390.
23. Roberts E.A.H., Cartwright A., Oldschool M.J. The phenolic substances of manufactured tea. I. Fractionation and paper chromatography of water-soluble substances. J. Sci. Food Agric. 1957, 8:72-80.
24. Roberts E.A.H., Myers M. Theogallin, a polyphenol occurring in tea. II. Identification as galloylquinic acid. J. Sci. Food Agric. 1958, 9:701-705.
25. Sakakibara H., Honda Y., Nakagawa S.H., Ashida K., Kanazawa K. Simultaneous determination of all polyphenols in vegetables, fruits, and teas. J. Agric. Food Chem. 2003, 51(3):571-581.
26. Sakamoto Y. Flavones in green tea. Part II. Identification of isovitexin and saponarin. Agric. Biol. Chem. 1969, 33(6):959-961.
27. Sanderson G.W., Ranadive A.S., Eisenberg L.S., Farrell F.J., Simons R., Manley C.H., Coggon P. Contribution of polyphenolic compounds to the taste of tea. Phenolic, Sulfur, and Nitrogen Compounds in Food Flavors ACS Symposium Series, vol. 26 1976, 14-46. G. Charamboulos, I. Katz (Eds.).
28. Scharbert S., Holzmann N., Hofmann T. Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse. J. Agric. Food Chem. 2004, 52(11):3498-3508.
29. Singleton V.L., Orthofer R., Lamuela-Raventos R.M. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol. 1999, 299:152-178.
30. Stangl V., Dreger H., Stangl K., Lorenz M. Molecular targets of tea polyphenols in the cardiovascular system. Cardiovasc. Res. 2007, 73(2):348-358.
31. Sun C.-L., Yuan J.-M., Koh W.-P., Yu M.C. Green tea, black tea and colorectal cancer risk: a meta-analysis of epidemiologic studies. Carcinogenesis 2006, 27(7):1301-1309.
32. U.S. Department of Agriculture, Agricultural Research Service, 2003. USDA Database for the Flavonoid Content of Selected Foods (Retrieved 24.07.10 from the Page:). http://www.nal.usda.gov/fnic/foodcomp/Data/Flav/flav.pdf.
33. U.S. Department of Agriculture, Agricultural Research Service, 2007. USDA Database for the Flavonoid Content of Selected Foods. Release 2.1 (Retrieved 24.07.10 from the Page:). http://www.nal.usda.gov/fnic/foodcomp/Data/Flav/Flav02-1.pdf.
34. Wolfram S., Wang Y., Thielecke F. Anti-obesity effects of green tea: from bedside to bench. Mol. Nutr. Food Res. 2006, 50(2):176-187.
35. Yang C.S., Lambert D.J., Ju J., Lu G., SangF S. Tea and cancer prevention: molecular mechanisms and human relevance. Toxicol. Appl. Pharmacol. 2007, 224(3):265-273.