Analysis of tea catechins in vegetable oils by high-performance liquid chromatography combined with liquid-liquid extraction

International Journal of Food Science and Technology

Volumn 50, Issue 4, 2015, Pages 885-891

  Zhang, Xin ^a   Wu, Zufang ^a   Weng, Peifang ^a   Yang, Yang ^a  

^a NINGBO UNIVERSITY   (China)

Author keywords

High performance liquid chromatography; Liquid liquid extraction; Tea catechins; Vegetable oil

Indexed keywords

FLAVONOIDS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUIDS; PETROLEUM INDUSTRY; PHENOLS; SOLVENT EXTRACTION; SUNFLOWER OIL; TEA; VEGETABLE OILS;

LIQUID-LIQUID EXTRACTION; OIL INDUSTRIES; RECOVERY RATE; RELATIVE STANDARD DEVIATIONS; SEED OIL; SIMULTANEOUS DETERMINATIONS; SOYA-BEAN-OIL; TEA CATECHIN;

OILSEEDS;

HELIANTHUS;

EID: 84924935723     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12726     Document Type: Article

References (19)

1. Bode, A.M. & Dong, Z.G. (2007). The enigmatic effects of caffeine in cell cycle and cancer. Cancer Letters, 247, 26-39.
2. Bolling, B.W., Chen, C.Y. & Blumberg, J.B. (2009). Tea and health: preventive and therapeutic usefulness in the elderly? Current Opinion in Clinical Nutrition and Metabolic Care, 12, 42-48.
3. Chen, Z.Y. & Chan, P.T. (1996). Antioxidative activity of green tea catechins in canola oil. Chemistry and Physics of Lipids, 82, 163-172.
4. Chen, Z.Y., Chan, P.T., Ma, H.M., Fung, K.P. & Wang, J. (1996). Antioxidative effect of ethanol tea extracts on oxidation of canola oil. Journal of the American Oil Chemists' Society, 73, 375-380.
5. Gómez-Alonso, S., Salvador, M.D. & Fregapane, G. (2002). Phenolic compounds profile of cornicabra virgin olive oil. Journal of Agricultural and Food Chemistry, 50, 6812-6817.
6. Gramza, A. & Korczak, J. (2005). Tea constituents (Camellia sinensis L.) as antioxidants in lipid systems. Trends in Food Science and Technology, 16, 351-358.
7. Heckman, M.A., Weil, J., Mejia, D. & Gonzalez, E. (2010). Caffeine (1, 3, 7-trimethylxanthine) in foods: a comprehensive review on consumption, functionality, safety, and regulatory matters. Journal of Food Science, 75, R77-R87.
8. Higdon, J.V. & Frei, B. (2006). Coffee and health: a review of recent human research. Critical Reviews in Food Science and Nutrition, 46, 101-123.
9. Hu, B., Wang, L., Zhou, B. et al. (2009). Efficient procedure for isolating methylated catechins from green tea and effective simultaneous analysis of ten catechins, three purine alkaloids, and gallic acid in tea by high-performance liquid chromatography with diode array detection. Journal of Chromatography A, 1216, 3223-3231.
10. Liu, L.X., Sun, Y., Laura, T., Liang, X.F., Sun, Y. & Zeng, X.X. (2009). Determination of polyphenolic content and antioxidant activity of kudingcha made from Ilex kudingcha C.J. Tseng. Food Chemistry, 112, 35-41.
11. Lodato, F., Araújo, J., Barros, H. et al. (2013). Caffeine intake reduces sleep duration in adolescents. Nutrition Research, 33, 726-732.
12. Manach, C., Scalbert, A., Morand, C., Rémésy, C. & Jiménez, L. (2004). Polyphenols: food sources and bioavailability. The American Journal of Clinical Nutrition, 79, 727-747.
13. Nwuha, V., Nakajima, M., Tong, J.H. & Ichikawa, S. (1999). Solubility study of green tea extracts in pure solvents and edible oils. Journal of Food Engineering, 40, 161-165.
14. Ocakoglu, D., Tokatli, F., Ozen, B. & Korel, F. (2009). Distribution of simple phenols, phenolic acids and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years. Food Chemistry, 113, 401-410.
15. Pirisi, F.M., Cabras, P., Cao, C.F., Migliorini, M. & Muggelli, M. (2000). Phenolic compounds in virgin olive oil. 2. Reappraisal of the extraction, HPLC separation, and quantification procedures. Journal of Agricultural and Food Chemistry, 48, 1191-1196.
16. ® strategy to improve the bioavailability of phytochemicals. Fitoterapia, 81, 306-314.
17. Seto, R., Nakamura, H., Nanjo, F. & Hara, Y. (1997). Preparation of epimers of tea catechins by heat treatment. Bioscience, Biotechnology, and Biochemistry, 61, 1434-1439.
18. Wang, H., Provan, G.J. & Helliwell, K. (2000). Tea flavonoids: their functions, utilisation and analysis. Trends in Food Science and Technology, 11, 152-160.
19. Yang, X.R., Ye, C.X., Xu, J.K. & Jiang, Y.M. (2007). Simultaneous analysis of purine alkaloids and catechins in Camellia sinensis, Camellia ptilophylla and Camellia assamica var. kucha by HPLC. Food Chemistry, 100, 1132-1136.