Chemical composition of tea

From Opasnet
Jump to: navigation, search


What is the chemical composition of tea?





Example run

Encryption key:

+ Show code

See also



Author Year Title Journal Volume Pages URL Name of Database Database Provider Notes
Adlercreutz,H. and Mazur,W. 1997 Phyto-oestrogens and Western diseases. Annals of Medicine 29 95,120 [1] ePlantLIBRA PlantLIBRA C0127
Arts,I.C.W., van de Putte,B. and Hollman,P.C.H. 2000 Catechin content of foods commonly consumed in the Netherlands. 2. Tea, wine, fruit juices and chocolate milk Journal of Agricultural and Food Chemistry 48 1752,1757 [2] ePlantLIBRA PlantLIBRA C0111
Ashoor,S.H., Seperich,G.J., Monte,W.C. and Welty,J. 1983 High Performance Liquid Chromatographic Determination of Caffeine in Decaffeinated Coffee, Tea and Beverage Products Journal of the Association of Official Analytical Chemists 66 606,609 [3] ePlantLIBRA PlantLIBRA N0839
Barroso, M.B and van de Werken, G 1999 Determination of Green and Black Tea Composition by Capillary Electrophoresis Journal of High Resolution Chromatography 22 (4) 225,230 [4] ePlantLIBRA PlantLIBRA C0652
Bempong,D.K., Houghton,P.J. and Steadman,K. 1993 The Xanthine Content of Guarana and its Preparations International Journal of Pharmacognosy 31 175,181 [5] ePlantLIBRA PlantLIBRA N0850
Bronner, W.E. and Beecher, G.R 1998 Method for determining the content of catechins in tea infusions by high-performance liquid chromatography Journal of Chromatography A 805 (1-2) 137,142 [6] ePlantLIBRA PlantLIBRA C0653
Cloughley,J.B. 1982 Factors Influencing the Caffeine Content of Black Tea: Part 1 - the Effect of Field Variables Food Chemistry 9 269,276 [7] ePlantLIBRA PlantLIBRA N0834
Cloughley,J.B. 1983 Factors Influencing the Caffeine Content of Black Tea: Part 2 - the Effect of Production Variables Food Chemistry 10 25,34 [8] ePlantLIBRA PlantLIBRA N0835
Ding,Z., Kuhr,S. and Engelhardt,U.H. 1992 Influence of Catechins and Theaflavins on the Astringent Taste of Black Tea Brews Zeitschrift für Lebensmittel Untersuchung und Forschung 195 108,111 [9] ePlantLIBRA PlantLIBRA N0214
Finger,A., Engelhardt,U.H. and Wray,V. 1991 Flavonol Glycosides in Tea - Kaempferol and Quercetin Rhamnodiglucosides Journal of the Science of Food and Agriculture 55 313,321 [10] ePlantLIBRA PlantLIBRA N0209
Gennaro,M.C. and Abrigo,C. 1992 Caffeine and Theobromine in Coffee, Tea and Cola-Beverages.  ?Simultaneous Determination by Reversed-Phase Ion-Interaction HPLC Fresenius Journal of Analytical Chemistry 343 523,525 [11] ePlantLIBRA PlantLIBRA N0833
Guo,B. and Wan,H. 1990 Rapid Determination of Caffeine in Green Tea by Gas-Liquid Chromatography with Nitrogen-Phosphorus-Selective Detection Journal of Chromatography 505 435,437 [12] ePlantLIBRA PlantLIBRA N0838
Hertog,M.G.L., Hollman,P.C.H. and Van De Putte,B. 1993 Content of Potentially Anticarcinogenic Flavonoids of Tea Infusions, Wines, and Fruit Juices Journal of Agricultural and Food Chemistry 41 1242,1246 [13] ePlantLIBRA PlantLIBRA N0202
Jen-Kun Lin, Chih-Li Lin, Yu-Chih Liang, Shoei-Yn Lin-Shiau, and I-Ming Juan 1998 Survey of Catechins, Gallic Acid, and Methylxanthines in Green, Oolong, Pu-erh, and Black Teas Journal of Agricultural and Food Chemistry 46 (9) 3635,3642 [14] ePlantLIBRA PlantLIBRA C0662
Khokhar, S. and Magnusdottir, S. G. M. 2002 Total Phenol, Catechin, and Caffeine Contents of Teas Commonly Consumed in the United Kingdom Journal of Agricultural and Food Chemistry 50 (3) 565,570 [15] ePlantLIBRA PlantLIBRA C0659
Kilmartin, P.A and Hsu, C.F. 2003 Characterisation of polyphenols in green, oolong, and black teas, and in coffee, using cyclic voltammetry Food Chemistry 82 (4) 501,512 [16] ePlantLIBRA PlantLIBRA C0661
Kuhr,S. and Engelhardt,U.H. 1991 Determination of Flavanols, Theogallin, Gallic Acid and Caffeine in Tea Using HPLC Zeitschrift für Lebensmittel Untersuchung und Forschung 192 526,529 [17] ePlantLIBRA PlantLIBRA N0848
Lehmann,G., Haug,I. and Schlösser,R. 1981 Determination of the Caffeine Content of Coffee and of Foods Containing Caffeine by Use of the Extrelut-Column Zeitschrift für Lebensmittel Untersuchung und Forschung 172 87,89 [18] ePlantLIBRA PlantLIBRA N0846
Liang,Y., Lu,J., Zhang,L., Wu, S. and Wu, Y 2002 Estimation of black tea quality by analysis of chemical composition and colour difference of tea infusions Food Chemistry 80(2) 283,290 [19] ePlantLIBRA PlantLIBRA C0655
Liang,Y.R., Liu,Z.S., Xu,Y.R. and Hu,Y.L. 1990 A Study on Chemical Composition of Two Special Green Teas (Camellia sinensis) Journal of the Science of Food and Agriculture 53 541,548 [20] ePlantLIBRA PlantLIBRA N0849
Liggins,J., Grimwood,R., and Bingham,S.A. 2000 Extraction and quantification of lignan phytoestrogens in food and human samples Analytical Biochemistry 287 102,109 [21] ePlantLIBRA PlantLIBRA C0034
Lin,Y-L., Juan, I-M., Chen,Y-L., Liang, Y-C, and Lin, J-K. 1996 Composition of Polyphenols in Fresh Tea Leaves and Associations of Their Oxygen-Radical-Absorbing Capacity with Antiproliferative Actions in Fibroblast Cells Journal of Agricultural and Food Chemistry 44 (6) 1387,1394 [22] ePlantLIBRA PlantLIBRA C0656
Mattila,P., Astola,J. and Kumpulainen,J. 2000 Determination of flavonoids in plant material by HPLC-with diode array and electro-array detections Journal of Agricultural and Food Chemistry 48 5834,5841 [23] ePlantLIBRA PlantLIBRA C0109
Milder,I.E.J., Arts,I.C.W., van de Putte,B., Venema.D.P. and Hollman,P.C.H. 2005 Lignan contents of Dutch plant foods: a database including lariciresinol, pinoresinol, secoisolariciresinol and matairesinol Bristish Journal of Nutrition 93 393,402 [24] ePlantLIBRA PlantLIBRA C0025
Muhtadi,F.J., El-Hawary,S.S. and Hifnawy,M.S. 1990 Comparative HPLC and Glc Determination of Caffeine in Different Food Products Journal of Liquid Chromatography 13 1013,1028 [25] ePlantLIBRA PlantLIBRA N0826
Pascual-Teresa,, Santos-Buelga,C. and Rivas-gonzalo,J.C. 2000 Quantitative analysis of flavan-3-ols in spanish foodstuffs and beverages. Journal of Agricultural and Food Chemistry 48 5331,5337 [26] ePlantLIBRA PlantLIBRA C0112
Pelillo,M., Biguzzi,B., Bendini, A.,Gallina Toschi, T.,Vanzini, M. and Lercker, G. 2002 Preliminary investigation into development of HPLC with UV and MS-electrospray detection for the analysis of tea catechins Food Chemistry 78 (3) 369,374 [27] ePlantLIBRA PlantLIBRA C0657
Penga,L., Songa,X., Shia,X., Lib,J. and Yea, C. 2008 An improved HPLC method for simultaneous determination of phenolic compounds, purine alkaloids and theanine in Camellia species Journal of Food Composition and Analysis 21 559,563 [28] ePlantLIBRA PlantLIBRA J0071
Quansheng,C., Jiewen,Z., Zhiming,G., Xinyu,W. 2010 Determination of caffeine content and main catechins contents in green tea (Camellia sinensis L.) using taste sensor technique and multivariate calibration. Journal of Food Composition and Analysis 23(4) 353,358 [29] ePlantLIBRA PlantLIBRA J0118
Rechner A.R.; Wagner E.; van Buren L.; van de Put F.; Wiseman S.; Rice-Evans C.A 2002 Black Tea Represents a Major Source of Dietary Phenolics Among Regular Tea Drinkers Free Radical Research 36 (10) 1127,1135 [30] ePlantLIBRA PlantLIBRA C0658
Sabhapondit,S., Karak,T., Bhuyan,L.P., Goswami,B.C., Hazarika,M. 2011 Diversity of Catechin in Northeast Indian Tea Cultivars The Scientific World Journal 2012 1,8 [31] ePlantLIBRA PlantLIBRA J0109
Sontag,G. and Kral,K. 1980 Bestimmung von Coffein, Theobromin und Theophyllin in Tee, Kaffee, Kakao und Getränken Durch Hochdruckflüssigkeitschromatographie mit Elektrochemischem Detektor Mikrochimica Acta 74.2 39,52 [32] ePlantLIBRA PlantLIBRA N0847
Thompson, L.U., Boucher, B.A., Liu, Z., Cotterchio, M., Kreiger, N. 2006 Phytoestrogen content of foods consumed in Canada, including isoflavones, lignans, and coumestan. Nutrition and Cancer 54(2) 184,201 [33] ePlantLIBRA PlantLIBRA C0676
Trugo,L.C., Macrae,R. and Dick,J. 1983 Determination of Purine Alkaloids and Trigonelline in Instant Coffee and Other Beverages Using High Performance Liquid Chromatography Journal of the Science of Food and Agriculture 34 300,306 [34] ePlantLIBRA PlantLIBRA N0822
Turkmen, N. and Sedat V.Y. 2007 Determination of alkaloids and phenolic compounds in black tea processed by two different methods in different plucking seasons Journal of the Science of Food and Agriculture 87 (7) 1408,1416 [35] ePlantLIBRA PlantLIBRA C0654
Wei,K., Wang,L-Y., Zhou,J., He,W., Zeng,J-M., Jiang,Y-W. and Cheng H 2012 Comparison of catechins and purine alkaloids in albino and normal green tea cultivars (Camellia sinenesisL.) by HPLC Food Chemistry 130 720,724 [36] ePlantLIBRA PlantLIBRA J0007
Wenping,X., Qiushuang,S., Daxiang,L., Xiaochun,W. 2012 Discrimination of the Production Season of Chinese Green Tea by Chemical Analysis in Combination with Supervised Pattern Recognition. Journal of Agricultural and Food Chemistry 60(28) 7064,7070 [37] ePlantLIBRA PlantLIBRA J0120
Wright,L.P., Mphangwe,N.IK., Nyirenda,H.E., Apostolides,Z. 2000 Analysis of caffeine and flavan-3-ol composition in the fresh leaf of Camellia sinensis for predicting the quality of the black tea produced in Central and Southern Africa. Journal of the Science of Food and Agriculture 80(13) 1823,1830 [38] ePlantLIBRA PlantLIBRA J0111
Xin-Chao,W., Liang,C., Chun-Lei,M., Ming-Zhe,Y., Ya-Jun Yang 2008 Genotypic variation of beta-carotene and lutein contents in tea germplasms, Camellia sinensis (L.) O. Kuntze Journal of Food Composition and Analysis 23(1) 9,14 [39] ePlantLIBRA PlantLIBRA J0121
Yang,Z., Pei,C., Longze,L., Harnly,J.M., Liangli,Y., Zhangwan,L. 2011 Tentative identification, quantitation, and principal component analysis of green pu-erh, green, and white teas using UPLC/DAD/MS. Food Chemistry 126(3) 1269,1277 [40] ePlantLIBRA PlantLIBRA J0123
Yixiang,W., Qing,L., Qian,W., Junhong,L., Lili,L., Xiaohui,C., Kaishun,B. 2011 Simultaneous determination of seven bioactive components in Oolong Tea Camellia sinensis: Quality control by chemical composition and HPLC fingerprints Journal of Agricultural and Food Chemistry 60 (1) 256,260 [41] ePlantLIBRA PlantLIBRA J0124
Youngmok,K., Goodner,K.L., Park,J.D., Choi,J., Talcott,S.T. 2010 Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentation. Food Chemistry 129(4) 1331,1342 [42] ePlantLIBRA PlantLIBRA J0117
Yuerong,L., Ying,W., Jianliang,L., Lingyun,Z. 2006 Application of chemical composition and infusion colour difference analysis to quality estimation of jasmine-scented tee. International Journal of Food Science and Technology 42(4) 459,468 [43] ePlantLIBRA PlantLIBRA J0115

Related files