Determination of the Chemical Composition of Tea by Chromatographic Methods: A Review

Yashin, Alexandr Ya; Nemzer, Boris V.; Combet, Emilie; Yashin, Yakov I.

doi:10.5539/jfr.v4n3p56

Cited by 100Tea Polyphenols and EffectsFood Nutrient Composition and Product DevelopmentHeavy Metals in Plants

The DOI matches its Crossref record; 176 of the 176 references it cites were found in a registry or an index.

Determination of the Chemical Composition of Tea by Chromatographic Methods: A Review

Open access

Yashin, Alexandr Ya, Nemzer, Boris V., Combet, Emilie, Yashin, Yakov I.·2015·Journal of Food Research

DOI 10.5539/jfr.v4n3p56

Open this paper in CoChat — free account Open PDF

Abstract

Despite the fact that mankind has been drinking tea for more than 5000 years, its chemical composition has been studied only in recent decades. These studies are primarily carried out using chromatographic methods. This review summarizes the latest information regarding the chemical composition of different tea grades by different chromatographic methods, which has not previously been reviewed in the same scope. Over the last 40 years, the qualitative and quantitative analyses of high volatile compounds were determined by GC and GC/MS. The main components responsible for aroma of green and black tea were revealed, and the low volatile compounds basically were determined by HPLC and LC/MS methods. Most studies focusing on the determination of catechins and caffeine in various teas (green, oolong, black and pu-erh) involved HPLC analysis. Knowledge of tea chemical composition helps in assessing its quality on the one hand, and helps to monitor and manage its growing, processing, and storage conditions on the other. In particular, this knowledge has enabled to establish the relationships between the chemical composition of tea and its properties by identifying the tea constituents which determine its aroma and taste. Therefore, assessment of tea quality does not only rely on subjective organoleptic evaluation, but also on objective physical and chemical methods, with extra determination of tea components most beneficial to human health. With this knowledge, the nutritional value of tea may be increased, and tea quality improved by providing via optimization of the growing, processing, and storage conditions.

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

Integrity signals

Registry

Crossref · 10.5539/jfr.v4n3p56

Cites

176 of 176 references verified0 citation errors · 0 not checkable

Statistics

Claims the paper makes

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Tea waste has a prevalence of functional groups on its surface.
“Tea waste is an intriguing adsorbent due to the prevalence of functional groups on its surface13,15.”
From Optimized removal of hexavalent chromium from water using spent tea leaves treated with ascorbic acid (2022) · cites this paper as [15]
Section 2 and Table 1 describe compounds present in tea, but do not address tea waste or functional groups on its surface. Searches for tea-waste surface functional groups and spent-tea adsorption found no passage making that point. (LLM, conf=0.74)
Experimental — accuracy not yet measured

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

The self-check needs the paper’s full text.

Extraction and analysis of phenolics in food.
Naczk, M., & Shahidi, F. (2004) · Journal of Chromatography A · doi:10.1016/j.chroma.2004.08.059 · Cited by 1,786
The chemistry of tea flavonoids
Balentine, D. A., Wiseman, S. A., & Bouwens, L. C. M. (1997) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408399709527797 · Cited by 1,130
Content of potentially anticarcinogenic flavonoids of tea infusions, wines, and fruit juices
Hertog, M. G. L., Hollman, P. C. H., & van de Putte, B. (1993) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00032a015 · Cited by 899
Simultaneous Determination of All Polyphenols in Vegetables, Fruits, and Teas
Sakakibara, H., Honda, Y., Nakagawa, S., Ashida, H., & Kanazawa, K. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf020926l · Cited by 670
Simultaneous determination of catechins, caffeine and gallic acids in green, Oolong, black and pu-erh teas using HPLC with a photodiode array detector
Zuo, Y. (2002) · Talanta · doi:10.1016/s0039-9140(02)00030-9 · Cited by 631
Total Phenol, Catechin, and Caffeine Contents of Teas Commonly Consumed in the United Kingdom
Khokhar, S., & Magnusdottir, S. G. M. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf010153l · Cited by 533
Catechin polyphenols: neurodegeneration and neuroprotection in neurodegenerative diseases
Mandel, S. A., & Youdim, M. B. H. (2004) · Free Radical Biology and Medicine · doi:10.1016/j.freeradbiomed.2004.04.012 · Cited by 453
HPLC-MSn Analysis of Phenolic Compounds and Purine Alkaloids in Green and Black Tea
Rio, D. D., Stewart, A. J., Mullen, W., Burns, J., Lean, M. E. J., Brighenti, F., & Crozier, A. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0354848 · Cited by 437
Factors Affecting the Levels of Tea Polyphenols and Caffeine in Tea Leaves
Lin, Y., Tsai, Y.-J., Tsay, J.-S., & Lin, J. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf021066b · Cited by 421
Catechin Contents of Foods Commonly Consumed in The Netherlands. 2. Tea, Wine, Fruit Juices, and Chocolate Milk
Arts, I. C. W., van de Putte, B., & Hollman, P. C. H. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf000026+ · Cited by 318
Flavonol and Flavone Intakes in US Health Professionals
SAMPSON, L., Rimm, E. B., Hollman, P. C. H., de Vries, J. H. M., & Katan, M. (2002) · Journal of the American Dietetic Association · doi:10.1016/s0002-8223(02)90314-7 · Cited by 315
Antioxidant Properties of Tea Extracts as Affected by Processing
Manzocco, L., Anese, M., & Nicoli, M. C. (1998) · LWT · doi:10.1006/fstl.1998.0491 · Cited by 315
Thoughts on thearubigins
Haslam, E. (2003) · Phytochemistry · doi:10.1016/s0031-9422(03)00355-8 · Cited by 291
Survey of Catechins, Gallic Acid, and Methylxanthines in Green, Oolong, Pu-erh, and Black Teas
Lin, J., Lin, C., Liang, Y., et al. (1998) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf980223x · Cited by 284
Separation and quantification of component monosaccharides of the tea polysaccharides from Gynostemma pentaphyllum by HPLC with indirect UV detection
Lv, Y., Yang, X., Zhao, Y., Ruan, Y., Yang, Y. R., & Wang, Z. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2008.06.042 · Cited by 277
Determination of flavonols in green and black tea leaves and green tea infusions by high-performance liquid chromatography
Wang, H., & Helliwell, K. (2001) · Food Research International · doi:10.1016/s0963-9969(00)00156-3 · Cited by 267
Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC–olfactometry
Lv, H., Zhong, Q.-S., Lin, Z., et al. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2011.07.135 · Cited by 242
Effect of Extraction Conditions on Measured Total Polyphenol Contents and Antioxidant and Antibacterial Activities of Black Tea
Türkmen, N., Velioğlu, Y. S., Sarı, F., & Polat, G. (2007) · Molecules · doi:10.3390/12030484 · Cited by 233
Discrimination of teas with different degrees of fermentation by SPME–GC analysis of the characteristic volatile flavour compounds
Wang, L., Lee, J.-Y., Chung, J., Baik, J.-H., So, S., & Park, S.-K. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2007.12.054 · Cited by 226
Optimizing conditions for the extraction of catechins from green tea using hot water
Vuong, Q. V., Golding, J. B., Stathopoulos, C. E., Nguyen, M. H., & Roach, P. D. (2011) · Journal of Separation Science · doi:10.1002/jssc.201000863 · Cited by 223
On-line high-performance liquid chromatography analysis of the antioxidant activity of phenolic compounds in green and black tea
Stewart, A. J., Mullen, W., & Crozier, A. (2004) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.200400064 · Cited by 212
Comparative analysis of tea catechins and theaflavins by high-performance liquid chromatography and capillary electrophoresis
Lee, B., & Ong, C. N. (2000) · Journal of Chromatography A · doi:10.1016/s0021-9673(00)00215-6 · Cited by 192
Major flavonoids in dry tea
Peterson, J., Dwyer, J. T., Bhagwat, S. A., Haytowitz, D. B., Holden, J. M., Eldridge, A. L., Beecher, G. R., & Aladesanmi, J. (2005) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2004.05.006 · Cited by 188
Prediction of Japanese Green Tea Ranking by Gas Chromatography/Mass Spectrometry-Based Hydrophilic Metabolite Fingerprinting
Pongsuwan, W., Fukusaki, E., Bamba, T., Yonetani, T., Yamahara, T., & Kobayashi, A. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf062330u · Cited by 181
Determination of tea catechins
Dalluge, J. J., & Nelson, B. C. (2000) · Journal of Chromatography A · doi:10.1016/s0021-9673(00)00062-5 · Cited by 180
A METHOD FOR DETERMINATION OF TANNINS IN FOODS BY MEANS OF IMMOBILIZED PROTEIN
Hoff, J. E., & SINGLETON, K. (1977) · Journal of Food Science · doi:10.1111/j.1365-2621.1977.tb08427.x · Cited by 168
Analysis of Theaflavins and Thearubigins from Black Tea Extract by MALDI-TOF Mass Spectrometry
Menet, M., Sang, S., Yang, C. S., Ho, C., & Rosen, R. T. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf035427e · Cited by 162
Pesticide analysis in teas and chamomile by liquid chromatography and gas chromatography tandem mass spectrometry using a modified QuEChERS method: Validation and pilot survey in real samples
Lozano, A., Rajski, Ł., Belmonte-Valles, N., et al. (2012) · Journal of Chromatography A · doi:10.1016/j.chroma.2012.10.013 · Cited by 160
Determination of Theanine, GABA, and Other Amino Acids in Green, Oolong, Black, and Pu-erh Teas with Dabsylation and High-Performance Liquid Chromatography
Syu, K.-Y., Lin, C., Huang, H., & Lin, J. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf801795m · Cited by 154
Method for determining the content of catechins in tea infusions by high-performance liquid chromatography
Bronner, W. E., & Beecher, G. R. (1998) · Journal of Chromatography A · doi:10.1016/s0021-9673(98)00040-5 · Cited by 154
Analysis of tea components by high-performance liquid chromatography and high-performance capillary electrophoresis
Horie, H., & Kohata, K. (2000) · Journal of Chromatography A · doi:10.1016/s0021-9673(99)01345-x · Cited by 148
Simultaneous determination of qualitatively important components in green tea infusions using capillary electrophoresis
Horie, H., Mukai, T., & Kohata, K. (1997) · Journal of Chromatography A · doi:10.1016/s0021-9673(96)00764-9 · Cited by 145
Unfermented Rooibos Tea: Quantitative Characterization of Flavonoids by HPLC−UV and Determination of the Total Antioxidant Activity
Bramati, L., Aquilano, F., & Pietta, P. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0347721 · Cited by 141
Identification of potent odourants in static headspace samples of green and black tea powders on the basis of aroma extract dilution analysis (AEDA)
Guth, H., & Grosch, W. (1993) · Flavour and Fragrance Journal · doi:10.1002/ffj.2730080402 · Cited by 140
Quantitative Characterization of Flavonoid Compounds in Rooibos Tea (Aspalathus linearis) by LC−UV/DAD
Bramati, L., Minoggio, M., Gardana, C., et al. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf025697h · Cited by 139
Characterization of volatile components of Kangra orthodox black tea by gas chromatography-mass spectrometry
RAWAT, R., Gulati, A., KIRANBABU, G., et al. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2007.03.071 · Cited by 138
Separation and Identification of Twelve Catechins in Tea Using Liquid Chromatography/Atmospheric Pressure Chemical Ionization-Mass Spectrometry
Zeeb, D., Nelson, B. C., Albert, K., et al. (2000) · Analytical Chemistry · doi:10.1021/ac000418f · Cited by 137
Green Tea and Anticancer Perspectives: Updates from Last Decade
Butt, M. S., Ahmad, R. S., Sultan, M. T., Qayyum, M. M. N., & Naz, A. (2013) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2012.680205 · Cited by 137
Multielement Determination and Speciation of Major-to-Trace Elements in Black Tea Leaves by ICP-AES and ICP-MS with the Aid of Size Exclusion Chromatography
Matsuura, H., Hokura, A., Katsuki, F., et al. (2001) · Analytical Sciences · doi:10.2116/analsci.17.391 · Cited by 133
Phenolic compounds in tea from Australian supermarkets
Yao, L. H., Jiang, Y., Caffin, N. A., et al. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2005.03.009 · Cited by 126
Determination of anti-carcinogenic polyphenols present in green tea using capillary electrophoresis coupled to a flow injection system
Arce, L., Ríos, Á., & Valcárcel, M. (1998) · Journal of Chromatography A · doi:10.1016/s0021-9673(98)00737-7 · Cited by 124
I. botany
(1995) · Food Reviews International · doi:10.1080/87559129509541049 · Cited by 122
Development of dispersive liquid–liquid microextraction method for the analysis of organophosphorus pesticides in tea
Moinfar, S., & Hosseini, M.-R. M. (2009) · Journal of Hazardous Materials · doi:10.1016/j.jhazmat.2009.04.030 · Cited by 120
Profiling and Characterization by LC-MSn of the Galloylquinic Acids of Green Tea, Tara Tannin, and Tannic Acid
Clifford, M. N., Stoupi, S., & Kuhnert, N. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf063533l · Cited by 120
Validation and uncertainty analysis of a multiresidue method for 42 pesticides in made tea, tea infusion and spent leaves using ethyl acetate extraction and liquid chromatography–tandem mass spectrometry
Kanrar, B., Mandal, S., & Bhattacharyya, A. (2010) · Journal of Chromatography A · doi:10.1016/j.chroma.2010.01.062 · Cited by 114
The biochemistry and technology of tea manufacture
Bokuchava, M. A., Skobeleva, N. I., & Sanderson, G. W. (1980) · C R C Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398009527280 · Cited by 108
Inhibitory effect of Chinese green tea on endothelial cell-induced LDL oxidation
Yang, T., & Koo, M. W. L. (2000) · Atherosclerosis · doi:10.1016/s0021-9150(99)00239-7 · Cited by 106
Chromatography of tea constituents
Finger, A., Kuhr, S., & Engelhardt, U. H. (1992) · Journal of Chromatography A · doi:10.1016/0021-9673(92)85685-m · Cited by 106
Analysis of (+)-catechin, (−)-epicatechin and their 3′- and 4′-O-methylated analogs
Donovan, J. L., Luthria, D. L., Stremple, P., et al. (1999) · Journal of Chromatography B Biomedical Sciences and Applications · doi:10.1016/s0378-4347(99)00019-5 · Cited by 104
Predication of Japanese green tea (Sen-cha) ranking by volatile profiling using gas chromatography mass spectrometry and multivariate analysis
Takeno, K. J., Komura, H., Bamba, T., & Fukusaki, E. (2011) · Journal of Bioscience and Bioengineering · doi:10.1016/j.jbiosc.2011.05.008 · Cited by 102
Direct determination of free amino acids and sugars in green tea by anion-exchange chromatography with integrated pulsed amperometric detection
Ding, Y., Yu, H. B., & Mou, S. (2002) · Journal of Chromatography A · doi:10.1016/s0021-9673(02)01650-3 · Cited by 102
GC–MS analysis of essential oil of some commercial Fennel teas
Bilia, A. R., Flamini, G., Taglioli, V., et al. (2002) · Food Chemistry · doi:10.1016/s0308-8146(01)00277-1 · Cited by 100
Black Tea Represents a Major Source of Dietary Phenolics Among Regular Tea Drinkers
Rechner, A. R., Wagner, E., van Buren, L., van de Put, F., Wiseman, S. A., & Rice-Evans, C. A. (2002) · Free Radical Research · doi:10.1080/1071576021000006707 · Cited by 99
Influence of catechins and theaflavins on the astringent taste of black tea brews
Ding, Z., Kuhr, S., & Engelhardt, U. H. (1992) · European Food Research and Technology · doi:10.1007/bf01201768 · Cited by 95
Application of head-space solid-phase microextraction coupled to comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry for the determination of multiple pesticide residues in tea samples
Schůrek, J., Portolés, T., Hajšlová, J., et al. (2008) · Analytica Chimica Acta · doi:10.1016/j.aca.2008.01.007 · Cited by 94
Analysis of Acrylamide in Green Tea by Gas Chromatography−Mass Spectrometry
Mizukami, Y., Kohata, K., Yamaguchi, Y., Hayashi, N., Sawai, Y., Chuda, Y., Ono, H., Yada, H., & Yoshida, M. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf061029a · Cited by 93
Analysis of Foods and Beverages: Headspace Techniques
Charalambous, G. (1978) · Cited by 92
The volatile constituents of tea
Howard, G. E. (1979) · Food Chemistry · doi:10.1016/0308-8146(79)90034-7 · Cited by 90
Determination of volatile components of green, black, oolong and white tea by optimized ultrasound-assisted extraction-dispersive liquid–liquid microextraction coupled with gas chromatography
Sereshti, H., Samadi, S., & Jalali‐Heravi, M. (2013) · Journal of Chromatography A · doi:10.1016/j.chroma.2013.01.029 · Cited by 90
Oxidative cascade reactions yielding polyhydroxy-theaflavins and theacitrins in the formation of black tea thearubigins: Evidence by tandem LC-MS
Kuhnert, N., Clifford, M. N., & Müller, A. (2010) · Food & Function · doi:10.1039/c0fo00066c · Cited by 86
Simultaneous determination of 103 pesticide residues in tea samples by LC‐MS/MS
Huang, Z., Zhang, Y., Wang, L., et al. (2009) · Journal of Separation Science · doi:10.1002/jssc.200800605 · Cited by 85
CHEMICAL COMPOSITION AND SENSORY EVALUATION OF TEA (CAMELLIA SINENSIS) COMMERCIALIZED IN PAKISTAN
Adnan, M. Y., Ahmad, A., Ahmed, A., Khalid, N., Hayat, I., & Ahmed, I. (2013) · Deakin Research Online (Deakin University) · Cited by 85
Flavonol Glycoside Content and Composition of Tea Infusions Made from Commercially Available Teas and Tea Products
PRICE, K. R., Rhodes, M. J. C., & Barnes, K. A. (1998) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9800211 · Cited by 82
High throughput qualitative analysis of polyphenols in tea samples by ultra-high pressure liquid chromatography coupled to UV and mass spectrometry detectors
Guillarme, D., Casetta, C., Bicchi, C. P., et al. (2010) · Journal of Chromatography A · doi:10.1016/j.chroma.2010.08.060 · Cited by 82
Automated in-tube solid phase microextraction coupled with HPLC-ES-MS for the determination of catechins and caffeine in tea
Wu, J., Xie, W., & Pawliszyn, J. B. (2000) · The Analyst · doi:10.1039/b006211l · Cited by 82
Preparative Separation of Polyphenols from Tea by High-Speed Countercurrent Chromatography
Degenhardt, A. G., Engelhardt, U. H., Lakenbrink, C., et al. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0000833 · Cited by 81
Multi-element Speciation of Tea Infusion Using Cation-exchange Separation and Size-exclusion Chromatography in Combination with Inductively Coupled Plasma Mass Spectrometry
ØDEGÅRD, K. E., & Lund, W. (1997) · Journal of Analytical Atomic Spectrometry · doi:10.1039/a606153b · Cited by 80
Characterisation of catechins in green and black teas using square-wave voltammetry and RP-HPLC-ECD
Novak, I., Šeruga, M., & Komorsky‐Lovrić, Š. (2010) · Food Chemistry · doi:10.1016/j.foodchem.2010.03.084 · Cited by 79
VOLATILES IN TEA Some Aspects of the Chemistry of Tea. A Contribution to the Knowledge of the Volatile Constituents
Bondarovich, H. A., Giammarino, A. S., Renner, J. A., Shephard, F. W., Shingler, A. J., & Gianturco, M. A. (1967) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60149a011 · Cited by 78
The Chemistry and Biochemistry of Tea and Tea Manufacture
Bokuchava, M. A., & Skobeleva, N. I. (1969) · Advances in food research · doi:10.1016/s0065-2628(08)60311-0 · Cited by 74
Preliminary investigation into development of HPLC with UV and MS-electrospray detection for the analysis of tea catechins
Pelillo, M., Biguzzi, B., Bendini, A., Toschi, T. G., Vanzini, M., & Lercker, G. (2002) · Food Chemistry · doi:10.1016/s0308-8146(02)00112-7 · Cited by 71
Analysis of Tea Shoot Catechins: Spectrophotometric Quantitation and Selective Visualization on Two-Dimensional Paper Chromatograms Using Diazotized Sulfanilamide
Singh, H. P., Ravindranath, S. D., & Singh, C. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9807263 · Cited by 70
Rapid determination of polycyclic aromatic hydrocarbons in tea infusion samples by high-performance liquid chromatography and fluorimetric detection based on solid-phase extraction
Kayali-Sayadi, M. N., Rubio-Barroso, S., Cuesta-Jimenez, M. P., & Polo-Díez, L. M. (1998) · The Analyst · doi:10.1039/a803967d · Cited by 70
Effect of Germination, under Different Environmental Conditions, on Saponins, Phytic Acid and Tannins in Lentils (Lens culinaris)
Ayet, G., Burbano, C., Cuadrado, C., Pedrosa, M. M., Robredo, L. M., Múzquiz, M., de la Cuadra, C., Castaño, A., & Osagie, A. U. (1997) · Journal of the Science of Food and Agriculture · doi:10.1002/(sici)1097-0010(199706)74:2 · Cited by 69
Comparison of Volatile Compounds among Different Grades of Green Tea and Their Relations to Odor Attributes
Shimoda, M., Shigematsu, H., Shiratsuchi, H., & Osajima, Y. (1995) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00054a038 · Cited by 69
Determination of amino acids in tea leaves and beverages using capillary electrophoresis with light-emitting diode-induced fluorescence detection
Hsieh, M., & Chen, S. (2007) · Talanta · doi:10.1016/j.talanta.2007.03.049 · Cited by 68
Planar solid phase extraction clean-up for pesticide residue analysis in tea by liquid chromatography–mass spectrometry
Oellig, C., & Schwack, W. (2012) · Journal of Chromatography A · doi:10.1016/j.chroma.2012.08.088 · Cited by 67
Additional volatiles of black tea aroma
Mick, W., & Schreier, P. H. (1984) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00124a055 · Cited by 66
Dynamic hollow fiber protected liquid phase microextraction and quantification using gas chromatography combined with electron capture detection of organochlorine pesticides in green tea leaves and ready-to-drink tea
Huang, S.-P., & Huang, S. (2006) · Journal of Chromatography A · doi:10.1016/j.chroma.2006.09.027 · Cited by 66
An investigation in the use of HPLC with UV and MS-electrospray detection for the quantification of tea catechins
Pelillo, M. (2004) · Food Chemistry · doi:10.1016/j.foodchem.2003.12.034 · Cited by 64
Determination of (+)-catechin in plasma by high-performance liquid chromatography using fluorescence detection
Ho, Y., Lee, Y.-L., & Hsu, K.-Y. (1995) · Journal of Chromatography B Biomedical Sciences and Applications · doi:10.1016/0378-4347(94)00535-d · Cited by 64
Comparison of catechins and aromas among different green teas using HPLC/SPME-GC
Baptista, J., Tavares, J. F. D. P., & Carvalho, R. C. B. (1998) · Food Research International · doi:10.1016/s0963-9969(99)00052-6 · Cited by 63
Tea
Wickremasinghe, R. L. (1978) · Advances in food research · doi:10.1016/s0065-2628(08)60159-7 · Cited by 62
Determination of anionic minerals in black and kombucha tea using ion chromatography
Kumar, S. D., Narayan, G., & Hassarajani, S. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2008.05.012 · Cited by 60
Simultaneous determination of organic acids and inorganic anions in tea by ion chromatography
Ding, M., Chen, P.-R., & Luo, G. (1997) · Journal of Chromatography A · doi:10.1016/s0021-9673(96)00910-7 · Cited by 58
Isolation of Black Tea Pigments Using High-Speed Countercurrent Chromatography and Studies on Properties of Black Tea Polymers
Degenhardt, A. G., Engelhardt, U. H., Wendt, A.-S., et al. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf000757+ · Cited by 58
Quality Prediction of Japanese Green Tea Using Pyrolyzer Coupled GC/MS Based Metabolic Fingerprinting
Pongsuwan, W., Bamba, T., Yonetani, T., et al. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf072791v · Cited by 58
Chirospecific analysis in flavor and essential oil chemistry Part B. Direct enantiomer resolution of frans-?-ionone and trans-?-damascone by inclusion gas chromatography
Werkhoff, P., Bretschneider, W., G�ntert, M., et al. (1991) · European Food Research and Technology · doi:10.1007/bf01202622 · Cited by 57
Determination of catechin isomers in human plasma subsequent to green tea ingestion using chiral capillary electrophoresis with a high-sensitivity cell
El‐Hady, D. A., & El‐Maali, N. A. (2008) · Talanta · doi:10.1016/j.talanta.2008.02.026 · Cited by 57
Separation of eight selected flavan-3-ols on cellulose thin-layer chromatographic plates
Vovk, I., Simonovska, B., & Vuorela, H. J. (2005) · Journal of Chromatography A · doi:10.1016/j.chroma.2005.03.096 · Cited by 55
Enantioseparation of catechin and epicatechin in plant food by chiral capillary electrophoresis
Kofink, M., Papagiannopoulos, M., & Galensa, R. (2006) · European Food Research and Technology · doi:10.1007/s00217-006-0455-1 · Cited by 52
Determination of Multiresidue Pesticides in Green Tea by Using a Modified QuEChERS Extraction and Ion-Trap Gas Chromatography/Mass Spectrometry
Steiniger, D., Lu, G., Butler, J., et al. (2010) · Journal of AOAC International · doi:10.1093/jaoac/93.4.1169 · Cited by 49
Thermospray-LC-MS analysis of various groups of polyphenols in tea
Kiehne, A., & Engelhardt, U. H. (1996) · European Food Research and Technology · doi:10.1007/bf01206100 · Cited by 49
Variations in the amounts of individual flavanols in a range of green teas
Price, W. E., & SPITZER, J. (1993) · Food Chemistry · doi:10.1016/0308-8146(93)90160-h · Cited by 49
Effectiveness of pressurized liquid extraction and solvent extraction for the simultaneous quantification of 14 pesticide residues in green tea using GC
Cho, S., El‐Aty, A. M. A., Choi, J., et al. (2008) · Journal of Separation Science · doi:10.1002/jssc.200800010 · Cited by 49
Analysis of organic anions in tea infusions using capillary electrophoresis
Horie, H., Yamauchi, Y., & Kohata, K. (1998) · Journal of Chromatography A · doi:10.1016/s0021-9673(98)00340-9 · Cited by 44
Differentiation of green tea samples by chiral CD‐MEKC analysis of catechins content
Gotti, R., Furlanetto, S., Lanteri, S., et al. (2009) · Electrophoresis · doi:10.1002/elps.200800795 · Cited by 44
Development and validation of a new RP-HPLC method for determination of quercetin in green tea
Savic, I. M., Nikolić, V. D., Savić, I., et al. (2013) · Journal of Analytical Chemistry · doi:10.1134/s1061934813100080 · Cited by 43
Determination of Green and Black Tea Composition by Capillary Electrophoresis
Barroso, M. B., & van de Werken, G. (1999) · Journal of High Resolution Chromatography · doi:10.1002/(sici)1521-4168(19990401)22:4 · Cited by 43
Quantitative capillary electrophoresis and its application in analysis of alkaloids in tea, coffee, coca cola, and theophylline tablets
Li, M., Zhou, J., Gu, X., et al. (2008) · Journal of Separation Science · doi:10.1002/jssc.200800529 · Cited by 42
Determination of Essential Oil Composition from Osmanthus fragrans Tea by GC-MS Combined with a Chemometric Resolution Method
Hu, C., Liang, Y., Guo, F.-Q., et al. (2010) · Molecules · doi:10.3390/molecules15053683 · Cited by 42
Analysis of polyphenols and methylxantines in tea samples by means of nano-liquid chromatography utilizing capillary columns packed with core–shell particles
Fanali, C., Rocco, A., Aturki, Z., et al. (2012) · Journal of Chromatography A · doi:10.1016/j.chroma.2011.12.103 · Cited by 41
Direct enantioseparation of catechin and epicatechin in tea drinks by 6‐O‐α‐ D ‐glucosyl‐β‐cyclodextrin‐modified micellar electrokinetic chromatography
Kodama, S., Yamamoto, A., Matsunaga, A., et al. (2004) · Electrophoresis · doi:10.1002/elps.200305902 · Cited by 41
Direct Food Vapour Analysis and Component Identification by a Coupled Capillary GLC-MS Arrangement
Heins, J. T., Maarse, H., de Brauw, M. C. T. N., et al. (1966) · Journal of Chromatographic Science · doi:10.1093/chromsci/4.11.395 · Cited by 41
Analysis of vitamin K in green tea leafs and infusions by SPME–GC-FID
Reto, M., Figueira, M. E., Mota‐Filipe, H., & Almeida, C. M. M. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2005.09.016 · Cited by 40
Microwave‐assisted extraction followed by CE for determination of catechin and epicatechin in green tea
Li, Z., Huang, D., Tang, Z., et al. (2010) · Journal of Separation Science · doi:10.1002/jssc.200900647 · Cited by 39
Speciation of aluminium in tea infusions studied by size exclusion chromatography with detection by post-column reaction
Flaten, A.-K., & Lund, W. (1997) · The Science of The Total Environment · doi:10.1016/s0048-9697(97)00239-8 · Cited by 36
Enhanced Separation and Elution of Catechins in HPLC Using Mixed-Solvents of Water, Acetonitrile and Ethyl Acetate as the Mobile Phase
Kumamoto, M., Sonda, T., Takedomi, K., et al. (2000) · Analytical Sciences · doi:10.2116/analsci.16.139 · Cited by 35
Simultaneous determination of flavonoids and phenolic acids in Chinese herbal tea by beta-cyclodextrin based capillary zone electrophoresis
Chi, L., Li, Z., Dong, S., et al. (2009) · Microchimica Acta · doi:10.1007/s00604-009-0229-0 · Cited by 35
Analysis of black tea theaflavins by non-aqueous capillary electrophoresis
Wright, L. P., Aucamp, J. P., & Apostolides, Z. (2001) · Journal of Chromatography A · doi:10.1016/s0021-9673(01)00762-2 · Cited by 35
Effect of milk caseins on the concentration of polyphenolic compounds in tea
Kartsova, L. A., & Alekseeva, A. V. (2008) · Journal of Analytical Chemistry · doi:10.1134/s1061934808110154 · Cited by 35
Chromatographic and electrophoretic methods for determining polyphenol compounds
Kartsova, L. A., & Alekseeva, A. V. (2008) · Journal of Analytical Chemistry · doi:10.1134/s1061934808110026 · Cited by 35
A Fast and Simple Analysis of Glyphosate in Tea Beverages by Capillary Electrophoresis with On-Line Copper(II)-Glyphosate Complex Formation
Kodama, S., Ito, Y., Taga, A., et al. (2008) · Eisei kagaku · doi:10.1248/jhs.54.602 · Cited by 35
Analysis of proanthocyanidins in tea samples
Kiehne, A., Lakenbrink, C., & Engelhardt, U. H. (1997) · Zeitschrift für Lebensmittel-Untersuchung und -Forschung. B, Referate und Lebensmittelrecht · doi:10.1007/s002170050144 · Cited by 34
Multi‐residue analysis of pesticides in tea by online SEC‐GC/MS
Xu, X., Cun, Y., Han, J., et al. (2010) · Journal of Separation Science · doi:10.1002/jssc.201000489 · Cited by 34
A Simple Isolation Method for the Major Catechins in Green Tea Using High-Speed Countercurrent Chromatography
Baumann, D., Adler, S., & Hamburger, M. O. (2001) · Journal of Natural Products · doi:10.1021/np0004395 · Cited by 34
Gas chromatographic-mass spectrometric analyses of “flavory” and “non-flavory” ceylon black tea aroma concentrates prepared by two different methods
Wickremasinghe, R. L., Wick, E. L., & Yamanishi, T. (1973) · Journal of Chromatography A · doi:10.1016/s0021-9673(01)85275-4 · Cited by 32
Speciation of aluminium in tea infusions by use of SEC and FPLC with ICP–OES and ES–MS–MS detection
Kralj, B., Križaj, I., Bukovec, P., Slejko, S., & Milačić, R. (2005) · Analytical and Bioanalytical Chemistry · doi:10.1007/s00216-005-3312-3 · Cited by 32
The qualitative analysis of the green tea extract using ESI-MS method
Savic, I. M., Nikolić, V. D., Savić, I., et al. (2014) · Advanced technologies · doi:10.5937/savteh1401030s · Cited by 32
Analysis of tea flavanols by gas chromatography of their trimethylsilyl derivatives
Pierce, A. R., Graham, H. N., Glassner, S., et al. (1969) · Analytical Chemistry · doi:10.1021/ac60271a019 · Cited by 31
Comparative Study and Partial Characterization of Azorean Green Tea Polyphenols
Baptista, J., Tavares, J. F. D. P., & Carvalho, R. C. B. (1999) · Journal of Food Composition and Analysis · doi:10.1006/jfca.1999.0829 · Cited by 31
Determination of Tea Catechins in Food by HPLC with an Electrochemical Detector
Umegaki, K., Esashi, T., Tezuka, M., et al. (1996) · Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) · doi:10.3358/shokueishi.37.77 · Cited by 31
Sensitive determination of trace-metal elements in tea with capillary electrophoresis by using chelating agent 4-(2-pyridylazo) resorcinol (PAR)
Feng, H., Wang, T., & Li, S. F. Y. (2003) · Food Chemistry · doi:10.1016/s0308-8146(02)00561-7 · Cited by 30
Derivatization Solid-Phase Microextraction Gas Chromatographic--Mass Spectrometric Determination of Organic Acids in Tobacco
Clark, T. J., & Bunch, J. E. (1997) · Journal of Chromatographic Science · doi:10.1093/chromsci/35.5.209 · Cited by 30
Enantiomeric separation of chiral components reported to be in coffee, tea, or cocoa
Stalcup, A. M., Ekborg, K. H., Gasper, M. P., et al. (1993) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00034a031 · Cited by 29
Determination of flavonoids in tea and Rooibos extracts by TLC and HPLC
Ligor, M., Kornyšova, O., Maruška, A., et al. (2008) · Journal of Planar Chromatography – Modern TLC · doi:10.1556/jpc.21.2008.5.7 · Cited by 29
Validation and Uncertainty Analysis of a Multiresidue Method for 67 Pesticides in Made Tea, Tea Infusion, and Spent Leaves Using Ethyl Acetate Extraction and Gas Chromatography/Mass Spectrometry
Kanrar, B., Mandal, S., & Bhattacharyya, A. (2010) · Journal of AOAC International · doi:10.1093/jaoac/93.2.411 · Cited by 29
Liquid chromatography with multi-channel electrochemical detection for the determination of epigallocatechin gallate in rat plasma utilizing an automated blood sampling device
Long, H., Zhu, Y., Cregor, M. D., et al. (2001) · Journal of Chromatography B Biomedical Sciences and Applications · doi:10.1016/s0378-4347(01)00365-6 · Cited by 28
Simultaneous determination of 13 synthetic pyrethroids and their metabolite, 3-phenoxybenzoic acid, in tea by gas chromatography
Tsumura, Y., Wada, I., Fujiwara, Y., et al. (1994) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00048a052 · Cited by 28
The leuco‐anthocyanins of unprocessed tea‐leaf
Roberts, E. A. H., Cartwright, R. A., & Wood, D. J. (1956) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740070406 · Cited by 27
Theaflavins in black tea Comparison of the flavognost and HPLC analysis ? preliminary in results
Steinhaus, B., & Engelhardt, U. H. (1989) · European Food Research and Technology · doi:10.1007/bf01043039 · Cited by 27
Determination of the absolute configuration of α-damascone and α-ionone from black tea by enantioselective capillary gas chromatography
König, W. Α., Evers, P., Krebber, R., et al. (1989) · Tetrahedron · doi:10.1016/s0040-4020(01)89167-5 · Cited by 26
Application of High‐Speed Countercurrent Chromatography to the Separation of Black Tea Theaflavins
Cao, X., Lewis, J. R., & Ito, Y. (2004) · Journal of Liquid Chromatography & Related Technologies · doi:10.1081/jlc-120038775 · Cited by 26
Effect of particle size in preparative reversed-phase high-performance liquid chromatography on the isolation of epigallocatechin gallate from Korean green tea
Kim, J.-I., Hong, S. B., & Row, K. H. (2002) · Journal of Chromatography A · doi:10.1016/s0021-9673(01)01273-0 · Cited by 26
Simple and Rapid UV Spectrophotometry of Caffeine in Tea Coupled with Sample Pre-treatment Using a Cartridge Column Filled with Polyvinylpolypyrrolidone (PVPP)
Yamauchi, Y., Nakamura, A., Kohno, I., et al. (2008) · Chemical and Pharmaceutical Bulletin · doi:10.1248/cpb.56.185 · Cited by 26
Differentiation of clonal teas by terpene index
Owuor, P. O., TAKEO, T., HORITA, H., et al. (1987) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740400407 · Cited by 24
SIMULTANEOUS DETERMINATION OF COMMON INORGANIC ANIONS IN BLACK AND HERBAL TEA BY SUPPRESSED ION CHROMATOGRAPHY
Michalski, R. (2006) · Journal of Food Quality · doi:10.1111/j.1745-4557.2006.00098.x · Cited by 23
Gas Chromatographic Analysis of Steam Volatile Aroma Constituents: Application to Coffee, Tea and Cocoa Aromas
Reymond, D., Mueggler-Chavan, F., Viani, R., et al. (1966) · Journal of Chromatographic Science · doi:10.1093/chromsci/4.1.28 · Cited by 23
Caffeine contents of clonal tea; seasonal variations and effects of plucking standards under Kenyan conditions
Owuor, P. O., & Chavanji, A. M. (1986) · Food Chemistry · doi:10.1016/0308-8146(86)90175-5 · Cited by 22
Separation of epigallocatechin gallate from tea polyphenol by simulated moving bed chromatography
Wang, S., Liang, Y., & Zheng, S. (2012) · Journal of Chromatography A · doi:10.1016/j.chroma.2012.09.098 · Cited by 22
High-Performance Liquid Chromatographic Determination of Oxalic Acid in Tea Using Tris(1,10-phenanthroline)-ruthenium(II) Chemiluminescence
Wu, F., He, Z., Luo, Q., et al. (1998) · Analytical Sciences · doi:10.2116/analsci.14.971 · Cited by 21
Determination of Volatile Acids in Tobacco, Tea, and Coffee Using Derivatization--Purge and Trap Gas Chromatography--Selected Ion Monitoring Mass Spectrometry
Clark, T. J., & Bunch, J. E. (1997) · Journal of Chromatographic Science · doi:10.1093/chromsci/35.5.206 · Cited by 21
Determination of Inorganic Cations by Capillary Ion Electrophoresis in Ilex paraguariensis (St. H.), a Plant Used to Prepare Tea in South America
Carducci, C. N., Dabas, P. C., & Muse, J. O. (2000) · Journal of AOAC International · doi:10.1093/jaoac/83.5.1167 · Cited by 20
SEPARATION OF THEAFLAVINS OF BLACK TEA. HIGH-SPEED COUNTERCURRENT CHROMATOGRAPHY VS. SEPHADEX LH-20 GEL COLUMN CHROMATOGRAPHY
Du, Q., Jiang, H., & Ito, Y. (2001) · Journal of Liquid Chromatography & Related Technologies · doi:10.1081/jlc-100105147 · Cited by 20
Identification, quantitation, and method validation for flavan‐3‐ols in fermented ready‐to‐drink teas from the Italian market using HPLC‐UV/DAD and LC‐MS/MS
Cordero, C. E. I., Canale, F., Rio, D. D., & Bicchi, C. P. (2009) · Journal of Separation Science · doi:10.1002/jssc.200900369 · Cited by 19
Electron-impact and glow-discharge ionization LC–MS analysis of green tea tincture
Venzie, J. L., Castro, J., Krishna, M. V. B., Nelson, D. M., & Marcus, R. K. (2006) · Analytical and Bioanalytical Chemistry · doi:10.1007/s00216-006-0934-z · Cited by 19
Flavor of Black Tea
Yamanishi, T., Kobayashi, A., Sato, H., et al. (1965) · Agricultural and Biological Chemistry · doi:10.1271/bbb1961.29.1016 · Cited by 18
Online Gas Chromatography Combustion/Pyrolysis−Isotope Ratio Mass Spectrometry (HRGC-C/P-IRMS) of (±)-Dihydroactinidiolide from Tea (Camellia sinensis) and Rooibos Tea (Aspalathus linearis)
Caja, M. D. M., Preston, C., Menzel, M., et al. (2009) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9009125 · Cited by 17
Deterioration mechanism for tea infusion aroma by retort pasteurization.
Kinugasa, H., & TAKEO, T. (1990) · Agricultural and Biological Chemistry · doi:10.1271/bbb1961.54.2537 · Cited by 17
Deterioration Mechanism for Tea Infusion Aroma by Retort Pasteurization
Kinugasa, H., & TAKEO, T. (1990) · Agricultural and Biological Chemistry · doi:10.1080/00021369.1990.10870370 · Cited by 16
Changes in the quality parameters of seedling tea due to height and frequency of mechanical harvesting
Owuor, P. O., Othieno, C. O., Robinson, J. M., et al. (1991) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740550209 · Cited by 14
Simultaneous determination of methylxanthines in different types of tea by a newly developed and validated TLC method
Cimpoiu, C., HOSU, A. D., Seserman, L., et al. (2010) · Journal of Separation Science · doi:10.1002/jssc.201000554 · Cited by 14
Simultaneous Determination of 16 Pyrethroid Residues in Tea Samples Using Gas Chromatography and Ion Trap Mass Spectrometry
Hua, K., Hong, M., Xiaolin, H., Yunfeng, Z., Wu, Y., & Xu, C. (2010) · Journal of Chromatographic Science · doi:10.1093/chromsci/48.9.771 · Cited by 14
La, Ce, Pr, Nd and Sm concentrations in Pu'er tea of Yunnan, China
Ning, P., Gong, C., Zhang, Y., et al. (2010) · Journal of Rare Earths · doi:10.1016/s1002-0721(09)60170-8 · Cited by 13
Constituents and Composition of Steam Volatile Aroma from Ceylon Tea
Yamanishi, T., Kita, Y., Watanabe, K., et al. (1972) · Agricultural and Biological Chemistry · doi:10.1271/bbb1961.36.1153 · Cited by 13
The GC-MS analysis of polycyclic aromatic hydrocarbons content in selected fruit and herbal teas
Ciecierska, M., & Obiedziński, M. W. (2009) · Herba Polonica · Cited by 12
Simulated Moving Bed Chromatography
Guiochon, G. A., Shirazi, D. G., Felinger, A., et al. (2006) · Elsevier eBooks · doi:10.1016/b978-012370537-2/50041-2 · Cited by 12
Fast Multi‐residue Screening for 84 Pesticides in Tea by Gas Chromatography with Dual‐tower Auto‐sampler, Dual‐column and Dual Detectors
Li, H., Li, G., & Jen, J. (2004) · Journal of the Chinese Chemical Society · doi:10.1002/jccs.200400080 · Cited by 11
Headspace Gas Chromatographic Determination of Methylene Chloride in Decaffeinated Tea and Coffee, with Electrolytic Conductivity Detection
Page, B. D., & Charbonneau, C. F. (1984) · Journal of AOAC INTERNATIONAL · doi:10.1093/jaoac/67.4.757 · Cited by 10
Nanostructures for Bypassing Blood Brain Barrier
Wang, J., Valmikinathan, C. M., & Yu, X. (2009) · Current Bioactive Compounds · doi:10.2174/157340709789054777 · Cited by 10
Flow-Injection Chemiluminescence Determination of Aspartic Acid in Tea Leaves Using Tris (2,2′-bipyridyl) Ruthenium (II)–Ce(IV) System
Lee, S. H., 전치완, & Wabaidur, S. M. (2008) · Journal of Fluorescence · doi:10.1007/s10895-008-0387-1 · Cited by 10
Constituents and Composition of Steam Volatile Aroma from Ceylon Tea
Yamanishi, T., Kita, Y., Watanabe, K., et al. (1972) · Agricultural and Biological Chemistry · doi:10.1080/00021369.1972.10860384 · Cited by 10
Preparative Separation of Alkaloids from Green Tea by pH‐Zone‐Refining Countercurrent Chromatography
Li, Y., Chen, X. X., Ai, P., et al. (2004) · Journal of Liquid Chromatography & Related Technologies · doi:10.1081/jlc-120027106 · Cited by 8
Counter-current chromatography of black tea infusions
Wedzicha, B. L., Lo, M.-F., & Donovan, T. J. (1990) · Journal of Chromatography A · doi:10.1016/s0021-9673(01)93050-x · Cited by 8
Analytical methods for bioactive components in teas
Wong, C., Cheng, K., Chao, J., et al. (2008) · Cited by 8
Flavor of Black Tea
Yamanishi, T., Kobayashi, A., Sato, H., et al. (1965) · Agricultural and Biological Chemistry · doi:10.1080/00021369.1965.10858506 · Cited by 6
Electrophoretic separation of tea flavanoids in the modes of capillary (zone) electrophoresis and micellar electrokinetic chromatography
Kartsova, L. A., & Ganzha, O. V. (2006) · Russian Journal of Applied Chemistry · doi:10.1134/s1070427206070135 · Cited by 6
Catechins in tea: chemistry and analysis.
Robb, C. S., & Brown, P. (2001) · PubMed · Cited by 6
Catechins in Tea: Chemistry and Analysis
Brown, P. R., & Grushka, E. (2001) · CRC Press eBooks · doi:10.1201/9781482290110-12 · Cited by 6
GC–ECD Method for Determination of Glucosidically Bound Aroma Precursors in Fresh Tea Leaves
Gu, X., Yao, C., Zhang, Z., et al. (2011) · Chromatographia · doi:10.1007/s10337-010-1816-2 · Cited by 5
Size-Exclusion Chromatography of Tea Tannins and Intercepting Potentials of Peptides for the Inhibition of Trypsin−Caseinolytic Activity by Tea Tannins
Kasai, N., & 中坪, 元. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf060435r · Cited by 5
Selective complexation of catechols with Fe+3 ions in determining caffeine in tea by high-performance thin-layer chromatography
Kartsova, L. A., & Alekseeva, A. V. (2009) · Journal of Analytical Chemistry · doi:10.1134/s106193480909010x · Cited by 5
Quantitative and Qualitative Analysis of (-)-Epigallocatechin Gallate from Green Tea by LC-MS
Umashankar, D. C. (2001) · Journal of Natural Remedies · doi:10.18311/jnr/2001/29 · Cited by 3
A qualitative study of the essential oil of manufactured black tea by thin layer chromatography
Tirimanna, A. S. L. (1973) · Microchimica Acta · doi:10.1007/bf01220128 · Cited by 3
Cloud Point Extraction Coupled with Ultrasonic-assisted Back-extraction for Determination of Pyrethroid Pesticides in Tea by Gas Chromatography with Electron Capture Detection
Xiao, M. (2009) · CHINESE JOURNAL OF ANALYTICAL CHEMISTRY (CHINESE VERSION) · Cited by 2
Determination of Residual Ethyl Acetate in Green Tea Extract by Headspace Gas Chromatography
Lian-zhen, W. (2007) · Chaye kexue · Cited by 1

Flagged first, then by citations

Research works printed but not linked: 10

Bokuchava, M. A., & Skobeleva, N. I. (1986). In I. D. Morton& A. J. McLeod (Eds.), Food Flavours, Part B. The Flavour of Beverages (p. 49), Elsevier.
Chen, C. W., Chang, Y. W., & Hwang, L. C. (1998). Rapid Analysis of Theaflavins by HPLC-MS (Atmospheric Pressure Chemical Ionization). Journal of Food Drug Analysis, 6, 713-718.
Ding, M.-Y, Chen, P.-R., & Luo, G.-A. (1997). Simultaneous determination of organic acids and inorganic anions in tea by ion chromatography. Journal of Chromatography A, 64, 341-345. http://dx.doi.org/10.1016/S0021-9673(96)00910-7 · DOI
Fecka, I., Cisowski, W., & Luczkiewicz, M. (2001). TLC Determination of Catechins and Epicatechins in Tea using Chemically Modified Phases. Journal of Planar Chromatography Modern TLC, 14, 405-408.
Guth, H., & Grosch, W. (1993). Identification of Green and Black Tea Aromas using Head-Space Method. Flavour Fragrance Journal, 8, 173-178.
Ho, C.-T., Lin, J.-K., & Shahidi, F. (2009). Tea and Tea Products (p. 305). London: CRS Press Taylor and Francis Group.
Köhler N., Chou, E.-F. Ito, Y., & Winterhalter, P. (2004). Application of high-speed countercurrent chromatography to the separation of black teatheaflavins. Journal of Liquid Chromatography Technology, 27, 1893-1902. http://dx.doi.org/10.1081/JLC-120038775 · DOI
Long, H., Zhu, Y., & Cregor, M. (2001). HPLC with Multi-Channel Electrochemical Detection for the Determination of Epigallocatechin Gallate in Rat Plasma. Journal of Chromatography B, 763, 47-57.
Owuor, P. O., Horita, H., Tsushida, T., & Murai, T. (1987). Variations in the Chemical Composition of Some Kenyan Clonal Teas. Journal of Science Series A., 8, 29-32.
Sanderson, G. W. (1972). Chemistry of Tea Manufacturing. In V. C. Runeckles & T. C. Tso (Eds.), Recent Advances in Phytochemistry: Structural and Functional Aspects of Phytochemistry (pp. 247-316). New York: Academic Press.

Sorted by citations

Removal of Cr(VI) from synthetic wastewater by adsorption onto coffee ground and mixed waste tea
Cherdchoo, W., Nithettham, S., & Charoenpanich, J. (2019) · Chemosphere · doi:10.1016/j.chemosphere.2019.01.100 · Cited by 204
Optimized removal of hexavalent chromium from water using spent tea leaves treated with ascorbic acid
Zaib, Q., & Kyung, D. (2022) · Scientific Reports · doi:10.1038/s41598-022-12787-0 · Cited by 28

Authors: Yashin, A. Y., Nemzer, B. V., Combet, E., & Yashin, Y. I.
Affiliations: University of Illinois Urbana-Champaign (US)
University of Glasgow (GB)
Interlab (United States) (US)
ORCID: Nemzer, Boris V.
Combet, Emilie
Venue: Journal of Food Research
Publisher: Canadian Center of Science and Education
Published: 2015-03-13
Volume: 4
Issue: 3
Pages: 56
ISSN: 1927-0887 (ISSN-L)
1927-0895
DOI: 10.5539/jfr.v4n3p56
OpenAlex: W2115982180
Cited by: 100
References: 176
Citations by year: 2026: 1 · 2025: 10 · 2024: 6 · 2023: 5 · 2022: 14 · 2021: 13 · 2020: 15 · 2019: 10 · 2018: 12 · 2017: 6 · 2016: 5 · 2015: 3
FWCI: 1.28
Type: journal article
Language: en
Open access: diamond
doi.org
Licence: cc-by
Locations: Journal of Food Research (publishedVersion, cc-by)
ENLIGHTEN (Jurnal Bimbingan dan Konseling Islam) (acceptedVersion)
AgEcon Search (University of Minnesota, USA) (submittedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Tea Polyphenols and Effects
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Physical Sciences › Chemistry › Analytical Chemistry › Heavy Metals in Plants
Keywords: tea composition, tea quality evaluation, green tea, black tea, oolong tea, Pu-erh tea, volatile compounds, tea aroma, catechins, caffeine

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

Determination of the Chemical Composition of Tea by Chromatographic Methods: A Review

Abstract

Overview

Integrity signals

Verification

Claims the paper makes

Claims other papers make about this one

Self-check

Citations

Cites

Cited by

Related

Metadata

Record

About these checks