LC-DAD-ESI-MS/MS characterization of phenolic constituents in Turkish black tea: Effect of infusion time and temperature
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- 作者：Hasim Kelebek hkelebek@adanabtu.edu.tr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Phenolic compounds ; Antioxidant capacity ; LC&ndash ; MS/MS ; Camellia sinensis L. ; Tea infusion
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 August 2016
- 年：2016
- 卷：204
- 期：Complete
- 页码：227-238
- 全文大小：1401 K
文摘
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LC-DAD–ESI-MS/MS method was used for determination of tea phenolics.
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Gallic acids, flavan-3-ols, flavonols, theaflavins, purine alkaloids were quantified.
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Total content of phenolic compounds increased with increasing time and temperature.
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Antioxidant potential of tea infusions was assessed through ABTS and DPPH assays.
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Total content of phenolics significantly correlated with antioxidant capacities.