Characterization and antioxidant activity of green tea (<i>Camellia sinensis</i>) using <sup>1</sup>H NMR-based metabolomics

DOI Web Site 25 References
  • Hosoya Takahiro
    Department of Food and Nutritional Sciences, University of Shizuoka Department of Nutrition and Health Sciences, Toyo University
  • Kubota Michiyo
    Department of Food and Nutritional Sciences, University of Shizuoka
  • Kumazawa Shigenori
    Department of Food and Nutritional Sciences, University of Shizuoka

Search this article

Description

<p>Nuclear magnetic resonance (NMR) spectroscopy is a well-known analytical tool for structure determination of small and macro molecules. Recently, it has been also used for quantitative analysis (qNMR) and metabolomics with multivariate statistics. In this study, we evaluated the comprehensive assessment of green tea using the NMR techniques including qNMR and principal component analysis (PCA), and the functional elucidation. Thirty-five samples of green tea collected from five countries were extracted with hot water, and then the green tea samples were analyzed by their 1H NMR. The major constituents in green tea including caffeine, catechins (EC, EGC, ECg, and EGCg), sugars (glucose, sucrose, and arabinopyranosyl-myo-inositol), and theanine were assigned and quantified using 1H NMR signals. PCA was performed on the 1H NMR data. Based on the results obtained, the 35 types of green tea were established to be clearly distinguished according to their countries of origin and harvest season.</p>

Journal

References(25)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top