ArticleFood chemistry: X2025
A systematic approach to analyzing catechins and catechin derivatives in Ceylon black tea using liquid chromatography coupled with triple quadrupole mass spectrometry.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Pharmacokinetic Evaluation of Risperidone and Its Active Metabolite When Risperidone Oral Solution Is Mixed with Black Tea in Rats.Pharmaceuticals (Basel, Switzerland) · 2026Article
- Using comprehensive two-dimensional liquid chromatography to unveil and mitigate the bidirectional quantification biases of non-volatile compounds in Chinese black tea processing.Food chemistry: X · 2026Article
- Volatile Organic Compounds in Teas: Identification, Extraction, Analysis, and Application of Tea Aroma.Foods (Basel, Switzerland) · 2025Review
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Authors and funding
10 authors.
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Abstract
The structural complexity and limited standards for catechin derivatives in black tea present significant analytical challenges in tea research. This study aimed to develop a systematic approach to extract and analyze catechins and derivatives in Ceylon black tea from four Sri Lankan regions (Dimbula, Nuwara Eliya, Uva, Ruhuna) using optimized extraction conditions, LC-QQQ/MS, and antioxidant assays. A design of experiment (DoE) optimized solvent (0-100 % acetone-water), temperature (30-60 °C), and time (0-150 min), identifying 49.8 % acetone, 123.6 min with sonication, and 49.8 °C as optimal (desirability 0.743). Twelve catechin-related compounds were identified by LC-QQQ/MS, including theaflavins and tentatively annotated derivatives. TPC, TFC, DPPH, and ABTS assays showed Nuwara Eliya tea had the highest antioxidant capacity, linked to elevated polyphenols and flavonoids. This workflow offers a robust framework for studying catechin derivatives with limited standards, offering a practical solution for black tea research and quality assessment.
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