Abstract：
:A reversed-phase high performance liquid chromatographic coupled to ultraviolet detection (RP-HPLC/UV) method was developed for simultaneous determination of 15 phenolic compounds and caffeine in TEAS (green tea, oolong tea, black tea and mate). Furthermore, the extraction process of total phenolic contents (TPC) from TEAS were optimized using response surface methodology (RSM) based on a central composite design (CCD) and then applied to extraction of TEAS. The best conditions obtained using the model were as follow: green tea--extraction time of 123 min, extraction temperature of 70 °C and ethanol concentration of 75%, oolong tea--extraction time of 98 min, extraction temperature of 70 °C and ethanol concentration of 69%, black tea--extraction time of 105 min, extraction temperature of 71 °C and ethanol concentration of 63%, and mate--extraction time of 103 min, extraction temperature of 71 °C and ethanol concentration of 61%. Among the extraction methods used in this study, heat-reflux extraction was found to result in the highest values of TPC. The chromatographic peaks of the 16 studied compounds were successfully identified by comparing their retention time and UV spectra with the reference standards. Method validation was performed by means of linearity, sensitivity, selectivity, accuracy and precision. The developed method was found to be simple, specific and reliable and is suited for routine analysis of phenolic compounds and caffeine in TEAS.
journal_name
Food Chemjournal_title
Food chemistryauthors
Bae IK,Ham HM,Jeong MH,Kim DH,Kim HJdoi
10.1016/j.foodchem.2014.09.050subject
Has Abstractpub_date
2015-04-01 00:00:00pages
469-75eissn
0308-8146issn
1873-7072pii
S0308-8146(14)01417-4journal_volume
172pub_type
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