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Open Access Catechin Composition and Antioxidant Activity of Black Teas in Relation to Brewing Time

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Black tea infusions are one of the most popular beverages across the world. Their extract composition depends on several factors, brewing time being one of the most important determinants. The aim of the present study was to determine the catechin composition of different black tea infusions using a validated LC electrospray ionization time-of-flight MS method. Additionally, total phenolic content (TPC) and antioxidant activity of infusions were evaluated using Folin–Ciocalteu reagent and stable radical 2,2-diphenyl-1-picrylhydrazyl (DPPH). An optimized LC-MS method enabled the precise identification of the studied catechins [epicatechin (EC), EC gallate (ECG), epigallocatechin (EGC), and epigallocatechin-3-gallate (EGCG)] and gallic acid (GA). The major catechin in all investigated teas was EGC (25.6 mg/100 cm3 after 4 min of brewing). EC was present at the lowest concentration in all extracts. TPC and antiradical scavenging activity were in a good agreement with catechins and GA content. In general, the longer the brewing time, the higher the concentration of catechin, TPC, and antioxidant activity values. However, it should be noted that after 2 min brewing, most phenolics had already been extracted, and extract composition did not significantly change at a prolonged extraction time.
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Document Type: Editorial

Affiliations: 1: Medical University of Lublin, Department of Food and Nutrition, 4a Chodźki St, 20-093 Lublin, Poland 2: Medical University of Lublin, Department of Pharmacognosy with Medicinal Plant Unit, 1 Chodźki St, 20-093 Lublin, Poland 3: Medical University of Lublin, Department of Pharmacognosy with Medicinal Plant Unit, 1 Chodźki St, 20-093 Lublin, Poland; University of Information Technology and Management in Rzeszów, Department of Cosmetology, Kielnarowa 386a, 36-020 Tyczyn, Poland

Publication date: 01 November 2017

This article was made available online on 13 July 2017 as a Fast Track article with title: "Catechin Composition and Antioxidant Activity of Black Teas in Relation to Brewing Time".

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  • The Journal of AOAC INTERNATIONAL publishes refereed papers and reviews in the fields of chemical, biological and toxicological analytical chemistry for the purpose of showcasing the most precise, accurate and sensitive methods for analysis of foods, food additives, supplements and contaminants, cosmetics, drugs, toxins, hazardous substances, pesticides, feeds, fertilizers and the environment available at that point in time. The scope of the Journal includes unpublished original research describing new analytical methods, techniques and applications; improved approaches to sampling, both in the field and the laboratory; better methods of preparing samples for analysis; collaborative studies substantiating the performance of a given method; statistical techniques for evaluating data. The Journal will also publish other articles of general interest to its audience, e.g., technical communications; cautionary notes; comments on techniques, apparatus, and reagents.
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