LC-DAD-ESI-MS/MS characterization of phenolic constituents in Turkish black tea: Effect of infusion time and temperature

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dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.contributor.authorKelebek, Haşim
dc.date.accessioned2025-01-06T17:43:55Z
dc.date.available2025-01-06T17:43:55Z
dc.date.issued2016
dc.description.abstractThe influence of different infusion times and temperatures on phenolic, antioxidant, and color properties of black teas (Camellia sinensis L.) was investigated in the present study. The teas were prepared using infusion times of 3, 6, and 10 min at 80 and 100 degrees C. Liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry (LC-DAD-ESI-MS/MS), whereby the two purine alkaloids were detected using positive ESI, and the other 33 phenolic compounds were detected using negative ESI. A total of 35 phenolic compounds were identified and quantified in the tea infusions, with the most abundant being gallic acid, (-)-epicatechin-gallate, 4-p-coumaroylquinic acid, quercetin-3-O-galactosyl-rhamnosyl-glucoside, kaempferol-3-O-glucosyl-rhamnosyl-glucoside, theaflavin, and theobromine. The antioxidant capacity of the tea infusions was determined using two different methods: DPPH (2,2-diphenyl-1-picryl hydrazyl) and ABTS (2,2'-azino-bis-3-ethyl-benzothiazoline-6-sulfonic acid) assays. DPPH and the ABTS values varied largely among the tea preparations. The increment in infusion times and temperature led to increase in the tea's antioxidant capacities. (C) 2016 Elsevier Ltd. All rights reserved.
dc.identifier.doi10.1016/j.foodchem.2016.02.132
dc.identifier.endpage238
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid26988497
dc.identifier.scopus2-s2.0-84959418897
dc.identifier.scopusqualityQ1
dc.identifier.startpage227
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2016.02.132
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2860
dc.identifier.volume204
dc.identifier.wosWOS:000371882700030
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectPhenolic compounds
dc.subjectAntioxidant capacity
dc.subjectLC-MS/MS
dc.subjectCamellia sinensis L.
dc.subjectTea infusion
dc.titleLC-DAD-ESI-MS/MS characterization of phenolic constituents in Turkish black tea: Effect of infusion time and temperature
dc.typeArticle

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