Determination of total polyphenols, total flavonoids and (-)-EGCG in five tea infusions made by continuous infusion method


Abstract in English

Total polyphenols (TP), total flavonoids (TF) and (-)-epigallocatechin gallate ((-)-EGCG) were determined in five commercial tea infusions by continuous infusion method, using the ratio 20g of tea to 1L of water at 85±5 °C and brewing time between 5-180 min.

References used

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Cheong, W. J., Park, M. H., Kang, G. W., Ko, J. H., & Seo, Y. J. (2005). Determination of Catechin Compounds in Korean Green Tea Infusions under Various Extraction Conditions by High Performance Liquid Chromatography. Bull. Korean Chem. Soc, 26(5), 747-754
Hara, Y., Lou, S.-J., Wickremasinghe, R., & Yamanishi, T. (1995). V.Chemical composition of tea. Food Reviews International, 11(3), 435-456

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