Fast gradient HPLC/MS separation of phenolics in green tea to monitor their degradation

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dc.contributor.author Šilarová, Petra cze
dc.contributor.author Česlová, Lenka cze
dc.contributor.author Meloun, Milan cze
dc.date.accessioned 2018-02-27T03:40:31Z
dc.date.available 2018-02-27T03:40:31Z
dc.date.issued 2017 eng
dc.identifier.issn 0308-8146 eng
dc.identifier.uri https://hdl.handle.net/10195/70284
dc.description.abstract The degradation of catechins and other phenolics in green tea infusions were monitored using fast HPLC/MS separation. The final separation was performed within 2.5 min using Ascentis Express C18 column (50 mm x 2.1 mm i. d.) packed with 2 mu m porous shell particles. Degradation was studied in relation to the temperature of water (70, 80, 90 degrees C) and the standing time of the infusion (up to 6 h). Along with chromatographic separation, the antioxidant properties of the infusions were monitored using two spectrophotometric methods. During staying of green tea infusion, the degradation of some catechins probably to gallic acid was observed. Finally, the influence of tea bag storage on antioxidant properties of green tea was evaluated. Rapid degradation of antioxidants after 3 weeks was observed. The principal component analysis, factor analysis and discriminant analysis were used for the statistical evaluation of obtained experimental data. eng
dc.format p. 471-480 eng
dc.language.iso eng eng
dc.publisher Elsevier Science eng
dc.relation.ispartof Food Chemistry, volume 237, issue: December 2017 eng
dc.rights Práce není přístupná eng
dc.subject Green tea eng
dc.subject Phenolic compounds eng
dc.subject Antioxidant activity eng
dc.subject Porous shell particles eng
dc.subject Liquid chromatography/mass spectrometry eng
dc.subject Principal component analysis eng
dc.subject Factor analysis eng
dc.subject Discriminant analysis eng
dc.subject zelený čaj cze
dc.subject fenolické látky cze
dc.subject antioxidační vlastnosti cze
dc.subject LC/MS cze
dc.subject PCA cze
dc.subject faktorová analýza cze
dc.subject diskriminační analýza cze
dc.title Fast gradient HPLC/MS separation of phenolics in green tea to monitor their degradation eng
dc.title.alternative Rychlá gradientová HPLC/MS separace fenolických látek v zeleném čaji pro monitorování jejich degradace cze
dc.type article eng
dc.description.abstract-translated Degradace katechinů a fenolických látek byla monitorována pomocí rychlé HPLC/MS separace. Finální separace byla provedena za 2,5 minuty. Degradace byla studována v závislosti na teplotě vody a na času stání čaje. Dále byly stanoveny antioxidační vlastnosti studovaných zelených čajů pomocí spektrofotometrických technik. Pro sledování degradace byly využity vícerozměrné statistické metody (PCA, FA a DA). cze
dc.peerreviewed yes eng
dc.publicationstatus published eng
dc.identifier.doi 10.1016/j.foodchem.2017.05.133 eng
dc.relation.publisherversion https://www.sciencedirect.com/science/article/pii/S0308814617309172 eng
dc.identifier.wos 000406199900057 eng
dc.identifier.scopus 2-s2.0-85020026790
dc.identifier.obd 39879296 eng


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