Identification and Quantification of Anthocyanin and Catechin Compounds in Purple Tea Leaves and Flakes.

ABSTRACT: Tea is the first most popular beverage worldwide and is available in several selections such as black (fully oxidized), Oolong (partially oxidized) and green (non-oxidized), in addition to purple tea, an emerging variety derived from the same tea plant (Camellia sinensis). This study investigated purple tea leaves (non-oxidized) and flakes (water extractable) to thoroughly identify their composition of anthocyanins and catechins and to study the effect of a water extraction process on their compositional properties in comparison with green tea. Anthocyanin and catechin compounds were separated and quantified using UPLC, and their identity was confirmed using LC-MS/MS in positive and negative ionization modes. Delphinidin was the principal anthocyaninidin in purple tea, while cyanidi

SUBMITTER: Abdel-Aal EM 

PROVIDER: S-EPMC9570566 | biostudies-literature | 2022 Oct

REPOSITORIES: biostudies-literature