xmlui.ArtifactBrowser.SimpleSearch.filter.source:Scientific papers of the University of Pardubice. Series A, Faculty of Chemical Technology. 26/2020
ISSN:1211-5541
Abstract:
The storage resistance of 21 selected phenolic compounds present in ten samples of
commercially available green tea was monitored using the HPLC/MS/MS over a 16
weeks period using multivariate statistical analysis to compare the different types of
packaging. The HPLC/MS/MS method with the computer-aided analysis enabled the
fast evaluation of the long-time storage resistance of valuable compounds present in
green tea, yielding useful information to customers about their degradation, which
affected the sensory properties of the green tea, such as taste and colour. An explanatory
data analysis provided an initial visualization of the multivariate data matrix while a
factor analysis, hierarchical cluster analysis and discriminant analysis enabled the
classification of the green tea samples into clusters according to the storage resistance
of the compounds of interest. A significant reduction in the content of all monitored
compounds was indicated after 3 weeks of storage, which was also found to be
dependent on the type of packaging used. The samples in a plastic box were more stable
during long-time storage in comparison to the samples in a paper box.
