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COMPARATIVE ASSESSMENT OF CATECHIN AND GALLIC ACID CONTENT IN DIFFERENT BRANDS OF BLACK AND GREEN TEA
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| Author:
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HASAN LUAIBI, BASSAM F. ALFARHANI, RANA A.HAMMZA
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| Abstract:
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Levels of catechins, gallic acid in a total of 14 samples of different teasamples commercialized in Iraq have been
evaluated via High performance liquid chromatography using photodiode array detector. Large variations the two
compounds concentrations were observed and detected. The levels ranged from 96 to 176 µg L-1 and 13 to 88 µg L-1
for catechin and gallic acid concentration. The obtained results showed that green tea has a higher level of content of
catechin than black tea. The process of fermentation during black tea productionminimize the level of catechin
concentration significantly. This study will be useful for the assessment ofantioxidant component in various tea
samples, and it will also be of interest for people who like drinking this beverage.
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| Keyword:
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Green tea, catchein, gallic acid, HPLC, Black tea
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| EOI:
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-
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| DOI:
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https://doi.org/10.31838/ijpr/2018.10.04.102
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| Download:
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