Characterization and antioxidant activity of green tea (<i>Camellia sinensis</i>) using <sup>1</sup>H NMR-based metabolomics
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- Hosoya Takahiro
- Department of Food and Nutritional Sciences, University of Shizuoka Department of Nutrition and Health Sciences, Toyo University
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- Kubota Michiyo
- Department of Food and Nutritional Sciences, University of Shizuoka
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- Kumazawa Shigenori
- Department of Food and Nutritional Sciences, University of Shizuoka
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説明
<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>
収録刊行物
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- Food Science and Technology Research
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Food Science and Technology Research 30 (6), 661-668, 2024
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390302237755888896
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- ISSN
- 18813984
- 13446606
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- Crossref
- OpenAIRE
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- 抄録ライセンスフラグ
- 使用不可