Ashuwini Sridaran (2009) High performance liquid chromatography (HPLC) analysis on qualitative and quantitative determination of tea flavanols in fresh and fermented Sabah tea of young, mature and old tea leaves. Universiti Malaysia Sabah. (Unpublished)
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Abstract
In this study the flavanol content (EGC, catechin hydrate, EC, EGCG and ECG) of Sabah Tea leaves of two treatments (fresh and fermented) and three maturity levels (young, mature and old) were analyzed by HPLC analysis. The extraction was done using 70% methanol at 23°C - 24°C and the reversed phase HPLC analysis was of elution gradient of mobile phases (0.1% ortho-phosphoric acid in water and acetonitrile). It was found that treatment method (fermentation and fresh) and maturity has significant effect on the f1avanol contents. Fresh tea leaves contain relatively more overall flavanol than fermented tea leaves and young tea leaves contain more overall flavanol followed by mature and finally old tea leaves. However, this is not the case for catechin hydrate, EC and EGCG, which are deemed most vulnerable to degradation due to external factors such as storage temperature and period, which effects the degradation. They are also higher in content in old tea leaves. The highest f1avanol detected is not similar to that of literature whereby EGC instead of EGCG is the highest, followed by ECG, catechin hydrate, EGCG and finally EC in both treatment and maturity
| Item Type: | Academic Exercise |
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| Keyword: | Flavanol content of Sabah tea leaves, Sabah tea, EGC, Catechen hydrate, EC, EGCG, ECG |
| Subjects: | T Technology > TX Home economics > TX1-1110 Home economics > TX642-840 Cooking S Agriculture > SB Plant culture |
| Department: | SCHOOL > School of Food Science and Nutrition |
| Depositing User: | ADMIN ADMIN |
| Date Deposited: | 18 Jun 2012 15:25 |
| Last Modified: | 23 Oct 2017 11:39 |
| URI: | https://eprints.ums.edu.my/id/eprint/4321 |
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