- )- )- − − C for 30 min ◦ C for 30 min (Lee ◦ -gallate, theaflavin-3,3 2006 Institute of Food Technologists OZUKUE C K doi: 10.1111/j.1750-3841.2006.00090.x Further reproduction without permission is prohibited )–gallocatechin-3-gallate, ( − C for 15 min and boiled water for ◦ OBUYUKI N AND , The cited studies suggest the need to define the composition of All analytical methods for quantifying biologically active com- OZUKUE K headaches (Goldstein and otherstheobromine to 2005) treat asthma and (Barnes of 2006)ness and theophylline of bradycardia heartbeat) (slow- and (Schulz-Stubner 2005). teas sold commercially as tea bagsdietary and of supplements green in tea the extracts sold formtea as drinks. of Although capsules, tea is gums, generally powders, consumed afterisolated and water tea infusion, extracts and individual tea compoundsto are prepare widely dietary used supplements and tea beveragesin sold biomedical at studies. retail and Detailed knowledge ofallow the consumers, composition researchers, will andsupplementsandcosmeticstoselectteas,extracts,andsupplements producers and distributors of with the highest content of beneficial compounds. pounds present in teaanalysis. leaves To help involve define extraction,had the separation, previously composition and validated of an commercialrun, HPLC teas, levels method of we to 7 analyze, catechins, 4large in number theaflavins, a of and commercial single 2 teas purine extracted alkaloids withlate home hot in use water a (Friedman to and others simu- 2005). Othera investigators used wide variety of extractionof conditions, measured resulting concentrations in of atea flavonoids wide leaves. and variety Previous alkaloids studies from include the3 dry min use (Del Rio of and others (a) 2004); boiling (b) boilingand water water for Magnusdottir for 5 min 2002; (Khokhar Bonoli andfor others 10 2003); min (c) (Aucamp boiling and water others 2000); (d) water at 80 and Ong 2000); (f) acetonitrile/water for2002);(g)ethanolatroomtemperature(Linandothers2003);(h)80% 1 h (Fernandez and others (Sakakibara and others 2003); (e) water at 90 TSUKO )-epigallocatechin-3-gallate, ( − ,E HOI C YUN -H ). )-epicatechin, ( UK + ,S Vol. 71, Nr. 6, 2006 — EVIN )-catechin-3-gallate, theaflavin, theaflavin-3-gallate, theaflavin-3 E. L − )-catechin, ( Introduction − AROL ,C RIEDMAN F C: Food Chemistry and Toxicology JOURNAL OF FOOD SCIENCE
Keywords: alkaloids, dietary supplements, flavonoids, HPLC, tea leaves
ABSTRACT: To help meetformation the on needs health-promoting of tea consumers,leaves compounds, producers and of we green tea-containing dietary compared dietary tea the supplements: supplements, following 80% and conditions ethanol/water researchers at for for 60 the in- extraction of tea digallate, caffeine, theobromine, and theophylline. Theplus following theaflavins) ranges in the of tea concentrations leaves of extractedin flavonoids with 24 80% (catechins ethanol green were teas, observed 12.3 (inranged mg/g): to from in 136.3; 0 32 to in black 32.6 teas, 14 mg/g. 19.8 Significantly specialty to greaterous amounts teas, 115.1; of ethanol 4.9 flavonoids than were to extracted with 118.5; from the boiled in50 tea leaves 7 water. to with Levels herbal 75% aque- teas, of lower than 0 tea thefrom to catechins 96 amounts 46.0. in to listed Total 10 alkaloids 696 on capsules in mg/g. the all soldflavonoid The labels. and teas as results Catechin alkaloid make content dietary content it of of supplements possible 4 teas were to commercial and about green dietary maximize tea tea the supplements extracts extraction to ranged of their tea health-promoting compounds effects. to better relate the 5 min. The following 7 catechins, 4 theaflavins, and 3 alkaloids were separated in a 70-min single HPLC analysis: ( epigallocatechin, ( epicatechin-3-gallate, ( Teas also contain 3 pharmacologically active purine (methylx- nterest in teas, tea extracts used ascompoundsarisesfromthefactthatteaflavonoids(catechinsand dietary supplements, and tea ENDEL 328 theaflavins) are reported to have beneficial protective effects against cholesterol (Maron and others 2003);2005); diabetes chronic liver (Fukino disease and (Ruhl and others Everhartand 2005); others breast 2005), (Seeley lung (Yangand others 2005), prostate (Bettuzzi and others 2006), and skin cancers (Camouse(Berube-Parent and and others others 2005); 2005; obesity Murase andothers others 2006); 2006; and Kao pathogenic and microorganisms (Cushnie2005; and Friedman Lamb and others 2006). Flavonoid-containing(cosmeceuticals) cosmetics are also of interest (Thornfeldtsions 2005). of For possible discus- antioxidative andsuppressing reactive mechanisms oxygen of species the (ROS)- beneficial effectsand of tea related flavonoids dietaryothers ingredients (2005a, 2005b), see and Choe and Friedman Min 2006. (1997), Nam and anthine) alkaloids: caffeine, theobromine, and theophylline.are These also reported to exhibitscribe beneficial the use effects. of caffeine Selected to enhance studies mental de- activity2005) (Rao and and running others performance (McLellan andtreat others 2005) apnea and to (absence of breathing) (Schmidt 2005) and migraine C MS 20060096 Submitted 2/13/2006, Acceptedand Levin 4/29/2006. are with Authors Western Friedman Regional ResearchService, Center, Agricultural US Research Dept. of Agriculture,and Albany, CA Kozukue 94710. are Authors with Choi, UidukYugeom, Kozukue, Univ., Gangdong, Dept. Gyeongju, of Gyongbuk Food 780-713,to Service author Korea. Industry, Friedman San Direct (E-mail: 50 inquiries [email protected]
I and 80% Ethanol/Water Extracts Dietary Supplements: Comparison of Water M Alkaloids in Commercial Teas and Green Tea HPLC Analysis of Catechins, Theaflavins, and JFS
C: Food Chemistry & Toxicology asdi nutaoi ahbfr use. before bath ultrasonic an in gassed h eprtr ftewtra ,1 ,3 ,ad5mnitrasafter intervals min 5 and 4, 3, 90 approximately 2, was 1, boiling, 0, av- at The water the min. of temperature 5 measuring the for by determined stirrer extraction, magnetic the during a temperature erage with slowly added stirred was sample The then which point. boiling to was the flask to brought 250-mL previously water a of mL into 250 placed was (approx- g) sample 1.5 tea imately each analyzed), green were in alkaloids supplements and dietary catechins tea and products tea green in and teas filter. nylon n halvn3 3 theaflavin-3, and h fiinyo h xrcin eeas vlae:()ehnlin ethanol (a) evaluated: also were extractions the of efficiency the 0.45 a o Oaa aa) PCgaeslet eeflee hog a through filtered were solvents grade 0.45- HPLC Japan). (Osaka, Co. ie uentnswr hnflee hog 0.45- a through com- filtered The then solvent. were same supernatants the bined with more twice extracted was residue RsadEmi drse r cielnsat links active are addresses E-mail and URLs supplements dietary and tea leaves green tea commercial of analysis and Extraction Materials labels. the on between listed correlation of lack the efficient observedflavonoidcontentofthedietarysupplementsandamounts and the compounds, for tea ethanol of aqueous extraction of The value of labels. the the on levels demonstrate listed amounts compare results the to (c) retail at and sold gum, powders) 1 4 teas; capsules, and (10 extracts 77 tea green same 15 of alkaloids the and flavonoids of extracts theophylline) (except water with levels of extracted reported constituents previously tea to of sin- ethanol/water levels a compare in (b) alkaloids and analysis; theaflavins, gle catechins, tea 14 of levels 2005), others and (Friedman method HPLC validated previously a by mine, water. boiled tea for solvent andalkaloidsextractedwithaqueousethanoltolevelsextractedwith extraction flavonoids an of levels compared as therefore We oth- alkaloids. define ethanol and flavonoids and better aqueous to Nam of need 2006; potential the the others suggested observations and These (Friedman 2006). ers brans rice dark and leaves tea from flavonoids extracted noted efficiently ethanol we aqueous that effects, antimicrobial and anticarcinogenic to flavonoids 2004). others and and (Menet (Pineiro wk liquids 2 pressurized for (j) acetone and 80% 2004); (i) others 2003); others and for (Cabrera HCl 0.15% h containing 3 methanol 80% with then h, 3 for methanol . . . compounds tea of extraction Efficient esr hswsfloe yadto f5 Lo itr of mixture a 60 water of at a min in mL 15 heated for then 50 bath was of sample con- Each reflux addition v/v). (80:20, a by water with ethanol: followed equipped flask was 250-mL This a denser. into placed was g) 1.5 Di- and ( U.S.A.). epicatechin, stores Oreg., local ( from (Portland, companies. obtained Co. commercial were Tea supplements tea Stash green the etary from and rants n hohliewr bandfo im-llih(t Louis, (St. theaflavin-3 Sigma-Aldlrich theaflavin-3-gallate, Theaflavin, from U.S.A.). obtained Mo., were theophylline and ( − )-epicatechingallate,( o xrcinwt ae i hssuy nytepyln nall in theophylline only study, this (in water with extraction For h feto h olwn aitost h ie odtoson conditions cited the to variations following the of effect The Themainobjectivesofthisstudywereto(a)simultaneouslydeter- bran rice and tea relate to designed studies of course the In o xrcinwt 0 tao,ec ape(approximately sample each ethanol, 80% with extraction For restau- and markets local in bags tea as purchased were Teas μ μ ebae(ilpr,Bdod as,USA)adde- and U.S.A.) Mass., Bedford, (Millipore, membrane M ilpr yo itrbfr analysis. before filter nylon Millipore m − -pgloaehnglae ( gallate, )-epigallocatechin aeil n Methods and Materials dglaewr bandfo aoChemical Wako from obtained were -digallate ◦ ,snctdfr5mn n hncoe.The cooled. then and min, 5 for sonicated C, − )-catechingallate,caffeine,theobromine, − -pgloaehn ( )-Epigallocatechin, ◦ .Tecoe apewsflee on filtered was sample cooled The C. www.ift.org − -alctci gallate, )-gallocatechin + -aehn ( )-catechin, μ Millipore m -gallate, − )- oy,Jpn.Teclm eprtr f30 of temperature column The Japan). Tokyo, (5 ODS-3v Inertsil with packed 5mn n b ie ,5 0 5 r2 i;8%ehnla 60 at ethanol 80% min; 20 or 15, 10, 5, 3, time: (b) and min; 15 eemndi hssuyrne rm8%t 115%. to 85% from ranged study this recovery in (capsules) and determined powders tea ng, green spiked from 1.9 Recoveries alkaloids sample. and was added catechins of of LOD 107% and ng, 95 from 800 ranged spiking and after plot 0 between concentration-response linear the was min, approximately13 at eluted Theophylline study. These this in theophylline. determined for were theophylline not for values but compounds, tea previously 13 described for parameters these as for values contains determined reference This 2005). were others and (Friedman (LOD) detection min. 90.1 of to 75.1 its at A 7% and min 75.0 to to min as 70.1 45 mode at at isocratic A 25% the 40% and in follows: min, continued 30 then at was 20% Programming min, min. 25 70 to at linearly 15% increased min, then 20 was at A 10% Solvent min. 7 for maintained was rm1%t 5 uigauosehnletato t60 at extraction ethanol aqueous during 95% to 10% from compounds HPLC. tea by these first of the determination is simultaneous this the knowledge, on our green To report 2 1. Figure as in well shown as are extracts teas tea herbal and (oolong), pouching representative green, of chromatograms black, and standards 14 of the positions of elution mixture The a alkaloids. run, and theaflavins, single catechins, a 14 in all separated, modes, linear/isocratic in programmed 6-Ieupe iha uoape mdl65-0 iah Ltd., Tokyo,Japan).Thestainlesssteelcolumn(250mm Hitachi 655A-40, (model Autosampler an with equipped 665-II tao/ae n htteaonsetatdwt 5 ethanol mixtures. ethanol/water 95% other with the with extracted than lower amounts were 20% the than that rate faster and a ethanol/water also at We evaporated ethanol/water compounds. 80% tea that extracted noted of levels not the did affect 80% to significantly up data concentrations The ethanol teas. that indicate green shown) and (not black representative a of composition the h rdetsse osse famxueo ctntiead20 and acetonitrile of mixture a KH mM of consisted system gradient The Japan). Kyoto, (Shimadzu, CTO-10vp oven column Shimadzu a with ovn 10 ctntie n 3 fsletB(0m KH mM (20 B solvent of 93% and acetonitrile) (100% A solvent for extracts tea green or sample. bags each tea different 3 from prepared extracts separate 3 with out carried were triplicate, in each analyses, Separate (10 extract tea The nm. 700 to 200 from set was Japan) Kyoto, SPD-10Avp, (model detector UV-VIS array nltclaspects Analytical analysis Statistical hs,cnitn fmxue faeoirl n 0m KH mM 20 and acetonitrile of mixtures of consisting phase, mobile The extracts. ethanol/water 80% for effective be to found also compositionofaqueousteaextracts(Friedmanandothers2005)was 2000). (SAS tea ranked highest test 10th to the used from was decreases the for test of bias one-tailed Dunnet’s negative estimates. a variance in error result would they since one-way (ANOVA) from deleted analyses were Zeros theaflavins, theaflavins. 4 and catechins, catechins 7 11 of and sums between respective (ANOVA) the among variance teas of 77 the analyses one-way to prior variance h qeu-tao ovn:1,2,4,6,8,o 5;60 95%; or 80, 60, 40, 20, 10, solvent: aqueous-ethanol the pkn-xrcin iert fcnetainpos n lim- and plots, concentration of linearity Spiking-extraction, edtrie h feto ayn h tao concentration ethanol the varying of effect the determined We PCwscridoto iah iudcrmtgahmodel chromatograph liquid Hitachi a on out carried was HPLC Theinitialcompositionofthemobilephase,consistingof7%(v/v) h rvosyvldtdHL-Vmto o h nlsso the of analysis the for method HPLC-UV validated previously The the stabilize to used was transformation log or root square The 2 PO o.7,N.6 2006 6, Nr. 71, Vol. 4 h lwrt a Lmn hmdupoodiode photo Shimadzu A mL/min. 1 was rate flow The . eut n Discussion and Results — ORA FFO SCIENCE FOOD OF JOURNAL μ atcedaee,G Sciences, GL diameter, particle m μ )wsijce notecolumn. the into injected was L) ◦ a maintained was C × 4.0mmi.d.)was 2 PO 2 ◦ ◦ PO C for C 4 ◦ Con C. and 329 4 ),
C: Food Chemistry & Toxicology For the G), from www.ift.org )-catechin -digallate. )-gallocatechin )-epicatechin − -gallate; 14, − − It is also instructive to -digallate (TF33 G), from 0 to 3.8 (#18) and 0 to )-epigallocatechin; 4, )-epicatechin; 7, )-epigallocatechin − + − gallate; 11, theaflavin; 12, theaflavin 3-gallate; 13, theaflavin 3 Figure 1 HPLC --- chromatograms of a mixture of 7 catechins,theaflavins, 4 and 3 alkaloid standards, selected teas, and green tea extracts. Peak 1, theobromine; 2, theophylline; 3, ( caffeine; 5, catechin; 6, ( ( gallate; 8, ( gallate; 9, ( gallate; 10, ( theaflavin 3,3 URLs and E-mail addresses are active links at -gallate (TF3 10 10 10 10 9 9 9 9 Tea Powder M Tea water extract Tea Powder M Tea 80% ethanol extract Tea Capsule H Tea water extract Tea Capsule H Tea extract 80% ethanol 8 8 8 8 7 7 7 7 6 6 6 6 Totallevels of catechins and theaflavins. Levels of individual theaflavins in black teas. 5 5 tal theaflavin and totaloutlined flavonoid below. (catechin plus theaflavin) levels 1.8 (#28) to 10.9 (#30)theaflavins. and Only 0 2 to of 6.4 theof (#31). the 14 Green 7 specialty herbal teas teas teas contained (#74) (#60 no significantly contained greater and theaflavins. amounts of The #67) theaflavins data were and extracted show with that 80% one ethanol than with water. 0.8 (#21 and #30); and for theaflavin-3,3 compare the trends in the sums ofchins the and 4 concentrations theaflavins (see of total the FLAVcolumn 7 in Table1), cate- from calculated the individual values to the corresponding sumswater present in extracts the of the same teas.catechins For and 32 theaflavins black (in teas, mg/g the tea) sum extracted of with the 80% 11 ethanol theaflavins in black teas extractedmg/g with tea) 80% for ethanol, theaflavin the (TF) levels rangedfor from (in the 0.4 (#16) water to extracts 9.1(TF3G), from (#15) and the 0 corresponding to values are 5.4 from(#23); (#15). 0 for to For 5.9 theaflavin-3 theaflavin-3-gallate (#3) and 0 to 2.1 4 4 4 4 3 3 3 3 C ◦ 2 2 1 1 1 1 0204060 14 14 13 13 Retention time (min) 12 12 Vol. 71, Nr. 6, 2006 11 11 C also did not significantly in- — ◦ Standards Green Tea 80% ethanol extract Pouchong Tea 80% ethanol extract Black Tea 80% ethanol extract 10 10 10 10 9 9 9 9 C and 15 min as convenient standard ◦ 8 8 8 7 8 7 7 7 7 6 6 6 6 Herbal Tea 80% ethanol extract 5 5 5 4 4 4 4 For the 77 teas evaluated in this study we use 3 3 3 3 2 2 2 2 2 1 1 1 1 1
JOURNAL OF FOOD SCIENCE 0204060 Absorbance, 280 nm 280 Absorbance, Levels of individual catechins in teas extracted with 80% Additional studies also showed that varying the extraction time Forthe7individualteacatechins,theamountsextractedwith80% 330 from 3 to 20 min for 80% ethanol at 60 C Composition of tea leaves Efficient extraction of tea compounds . . . fluence the levels of all tea compounds,of with epicatechin-3-gallate. the possible Based exception on these observationsevaporation of and ethanol to at higher avoid temperatures during the workupthe of extracts, we selected 60 ethanol or water. conditions for extractions with the 80% ethanol. sample numbers but not tea brand names. The brand names ofteas these are listed in Friedman and otherscomposition of (2005). these Table 1 teas after compares extraction the with 80% ethanol at 65 for 15 min to amounts extracted with boiled water for 5 min. ethanol are in most cases greatertracted than with the water. corresponding The levels differential ex- trends inwith the amounts the extracted 2 solvents become more apparent for individual and to-
C: Food Chemistry & Toxicology RsadEmi drse r cielnsat links active are addresses E-mail and URLs . . . compounds tea of extraction Efficient Table 1 --- Content of 7 catechins [(−)-epigallocatechin (EGC), (−)-catechin (C), (+)-epicatechin (EC), (−)-epigallocatechin-3-gallate (EGCG), (−)-gallocatechin-3- gallate (GCG), (−)-epicatechin-3-gallate (ECG), and (−)-catechin-3-gallate (CG)], their sum (total CATS); 4 theaflavins [theaflavin (TF), theaflavin-3-gallate (TF3G), theaflavin-3-gallate (TF3G), and theaflavin-3,3-digallate (TF33G)], their sum (total TFS); sum of 7 catechins and 4 theaflavins (total flavonoids, FLAV); caffeine (CAF), theobromine (TB), and theophylline (TP), their sum (total alkaloids) in black, green, specialty, and herbal teas extracted with 80% ethanol/water (E) or water (W)a Total Total Total Total No. EGC C EC EGCG GCG ECG CG CATS TF TF3G TF3G TF33G TFS FLAV CAF TB TP alkaloids Black: 1-E nd nd 1.0 ± 0.01 3.4 ± 0.2 1.3 ± 0.2 7.6 ± 0.3 0.4 ± 0.01 13.7 2.3 ± 0.1 3.6 ± 0.1 1.8 ± 0.1 3.3 ± 0.1 11.0 24.7 16.7 ± 0.5 1.0 ± 0.1 0.4 ± 0.02 18.1 1-W nd nd 0.4 ± 0.1 1.9 ± 0.1 1.2 ± 0.2 1.9 ± 0.3 nd 5.4 0.1 ± 0.1 0.3 ± 0.03 0.2 ± 0.03 0.5 ± 0.04 1.1 6.5 3.5 ± 0.3 0.2 ± 0.03 nd 3.7 2-E nd tr 1.5 ± 0.2 1.7 ± 0.1 2.1 ± 0.3 5.3 ± 0.8 0.1 ± 0.02 10.7 0.8 ± 0.1 2.8 ± 0.3 1.6 ± 0.1 7.0 ± 0.3 12.2 22.9 23.7 ± 0.4c 2.0 ± 0.04b 0.2 ± 0 25.9 2-W 0.7 ± 0.3 0.6 ± 0.1 1.2 ± 0.3 0.9 ± 0.2 0.9 ± 0.03 1.7 ± 0.4 0.2 ± 0.1 6.2 0.4 ± 0.1 0.4 ± 0.1 0.1 ± 0.03 0.6 ± 0.1 1.5 7.7 6.1 ± 0.8 0.5 ± 0.2b 0.2 ± 01 6.8 3-E tr 0.3 ± 0.03 1.3 ± 0.03 2.7 ± 0.2 1.2 ± 0.1 3.8 ± 0.3 0.3 ± 0.01 9.6 4.4 ± 0.2 5.9 ± 0.3 3.7 ± 0.1 6.7 ± 0.3 20.7b 30.3 18.8 ± 0.2 1.0 ± 0.01 0.6 ± 0.01 20.4 www.ift.org 3-W nd nd 0.4 ± 0.1 2.1 ± 0.6 1.3 ± 0.2 3.9 ± 0.3 0.02 ± 0 7.7 1.2 ± 0.1 0.8 ± 0.03 0.3 ± 0.04 0.7 ± 0.01 3.0 10.7 8.2 ± 0.2 0.4 ± 0.1 0.1 ± 0.01 8.7 4-E nd tr 0.6 ± 0.1 0.8 ± 0.03 1.4 ± 0.4 10.2 ± 0.7 0.3 ± 0.1 13.3 0.8 ± 0.1 1.8 ± 0.1 1.2 ± 0.1 2.7 ± 0.2 6.5 19.8 19.9 ± 0.5 0.6 ± 0.01 nd 20.5 4-W nd nd 0.4 ± 0.01 0.6 ± 0.02 3.0 ± 0.2 7.0 ± 1.7 nd 11.0 0.2 ± 0.01 0.2 ± 0.03 0.1 ± 00.2± 0.02 0.7 11.7 9.6 ± 0.2 0.4 ± 0.01 nd 10.0 5-E 0.5 ± 00.6± 0.1 1.3 ± 0.1 4.3 ± 0.1 2.2 ± 0.2 9.8 ± 0.2 0.3 ± 0.01 19.0 3.5 ± 0.1 4.5 ± 0.1 2.9 ± 0.1 4.6 ± 0.1 15.5b 34.5 19.9 ± 0.3 1.1 ± 0.02 tr 21.0 5-W nd nd 0.6 ± 0.3 3.2 ± 0.2 1.2 ± 0.1 4.7 ± 0.3 nd 9.7 0.7 ± 0.1 0.6 ± 0.1 0.2 ± 0.03 0.5 ± 0.1 2.0 11.7 8.6 ± 0.3 0.5 ± 0.02 0.1 ± 09.2 6-E nd tr 1.0 ± 0.1 1.6 ± 0.1 2.3 ± 0.4 9.2 ± 0.6 0.4 ± 0 14.5 1.6 ± 0.2 3.9 ± 0.2 1.5 ± 0.1 5.8 ± 0.2 12.8 27.3 20.5 ± 0.2 1.2 ± 0.1 tr 21.7 6-W nd nd 0.5 ± 0.1 2.0 ± 0.1 2.5 ± 0.1 4.7 ± 0.3 nd 9.7 0.4 ± 0.1 0.5 ± 0.1 0.1 ± 0.03 1.4 ± 0.1 2.4 12.1 9.5 ± 0.2 0.6 ± 0.01 tr 10.1 7-E 0.8 ± 0.2 tr 2.1 ± 0.1 2.9 ± 0.1 1.1 ± 0.1 8.6 ± 0.6 0.3 ± 0.03 15.8 2.4 ± 0.1 4.9 ± 0.1 2.5 ± 0.1 7.8 ± 0.3 17.6b 33.4 19.3 ± 0.3 0.9 ± 0.1 0.1 ± 0.01 20.3 7-W 1.0 ± 0.7 0.9 ± 0.1 0.6 ± 0.4 1.9 ± 0.1 1.5 ± 0.2 3.6 ± 0.04 0.5 ± 0.1 10.0 0.7 ± 0.2 0.6 ± 0.2 0.1 ± 0.03 0.7 ± 0.02 2.1b 12.1 8.5 ± 0.2 0.4 ± 0.3 tr 8.9 8-E tr tr 1.8 ± 0.1 1.7 ± 0.1 2.0 ± 1.2 4.9 ± 0.7 0.1 ± 0.1 10.5 1.7 ± 0.1 5.1 ± 0.4 3.2 ± 0.3 9.1 ± 0.8 19.1b 29.6 23.7 ± 1.0c 2.3 ± 0.1b 0.2 ± 0.01 26.2 8-W 1.2 ± 0.8 1.6 ± 01.3± 1.0 1.4 ± 0.1 1.4 ± 0.9 2.4 ± 0.3 0.4 ± 0.1 9.7 0.6 ± 0.1 0.8 ± 0.04 0.3 ± 0.01 1.3 ± 0.1 3.0 12.7 11.3 ± 0.1 1.1 ± 0.03 0.4 ± 0.01 12.8 9-E nd nd 1.9 ± 0.3 4.3 ± 0.3 2.6 ± 0.5 7.1 ± 1.3 0.1 ± 0.04 16.0 0.9 ± 0.1 1.9 ± 0.1 1.0 ± 0.1 4.3 ± 0.2 8.1 24.1 23.9 ± 0.4c 1.7 ± 0.01c nd 25.6 9-W nd nd 0.6 ± 0.03 3.7 ± 0.2 2.1 ± 0.2 4.9 ± 0.5 0.1 ± 0.1 11.4 0.4 ± 0.1 0.4 ± 0.1 0.1 ± 0.03 0.5 ± 0.02 1.4 12.8 11.4 ± 0.2 0.9 ± 0.02c 0.1 ± 0 12.4 10-E tr tr 1.4 ± 0.1 3.1 ± 0.04 2.0 ± 0.2 8.4 ± 0.4 0.2 ± 0.01 15.1 2.2 ± 0.2 4.5 ± 0.6 2.4 ± 0.2 5.6 ± 0.5 14.7c 29.8 17.5 ± 0.4 1.0 ± 0.03 tr 18.5 10-W nd nd 0.7 ± 0.2 2.4 ± 0.1 3.3 ± 0.5 4.5 ± 0.2 nd 10.9 0.6 ± 0.01 0.7 ± 0.04 0.2 ± 0.02 0.6 ± 0.1 2.1 13.0 8.3 ± 0.1 0.5 ± 0.02 0.1 ± 0.01 8.9 11-E tr tr 2.6 ± 0.2 3.7 ± 0.5 3.5 ± 0.7 9.0 ± 1.1 0.3 ± 0.1 19.1 2.9 ± 0.2 5.4 ± 0.6 3.1 ± 0.2 7.2 ± 0.5 18.6b 37.7 21.3 ± 0.7 1.3 ± 0.03 0.6 ± 0.01 23.2 11-W 1. 7 ± 0.1 nd 0.8 ± 0.2 1.5 ± 0.3 1.8 ± 0.2 4.5 ± 0.4 0.6 ± 0.1 10.9 0.9 ± 0.1 1.0 ± 0.1 0.3 ± 0.02 1.1 ± 0.1 3.3 14.2 9.4 ± 0.1 0.6 ± 0.01 nd 10.0 12-E tr nd 2.2 ± 0.3 4.5 ± 0.4 2.3 ± 0.6 8.8 ± 0.7 0.2 ± 0.02 18.0 1.4 ± 0.1 3.1 ± 0.1 1.5 ± 0.2 5.2 ± 0.4 11.2 29.2 22.9 ± 0.2c 2.1 ± 0.1b 0.5 ± 0.02 25.5 12-W 0.1 ± 0.02 nd 0.3 ± 0.1 4.9 ± 1.1 2.0 ± 1.4 5.3 ± 0.5 nd 12.6 0.4 ± 0.1 0.6 ± 0.01 0.2 ± 0.01 0.7 ± 0.1 1.9 14.5 10.8 ± 0.1 1.0 ± 0.01 tr 11.8 13-E tr tr 2.8 ± 1.3 2.8 ± 1.2 3.9 ± 2.4 6.0 ± 0.3 0.2 ± 0.1 15.7 2.4 ± 0.2 5.8 ± 0.2 3.1 ± 0.2 7.6 ± 0.4 18.9b 34.6 20.0 ± 1.5 1.4 ± 0.3 0.4 ± 0.1 21.8 13-W 0.1 ± 0.04 nd 0.8 ± 0.2 2.1 ± 0.4 4.2 ± 0.4 4.8 ± 0.1 0.01 ± 0 12.0 0.9 ± 0.1 1.1 ± 0.2 0.3 ± 0.01 1.1 ± 0.1 3.4 15.4 9.0 ± 0.37 0.7 ± 0.01 tr 9.7 o.7,N.6 2006 6, Nr. 71, Vol. 14-E tr tr 1.7 ± 0.2 2.6 ± 0.5 2.2 ± 0.7 8.2 ± 1.0 0.3 ± 0.04 15.0 2.1 ± 0.2 4.4 ± 0.8 2.6 ± 0.4 6.6 ± 1.04 15.7b 30.7 19.7 ± 1.6 1.3 ± 0.1 0.2 ± 0.01 21.2 14-W nd nd 0.5 ± 0.3 4.3 ± 1.3 5.4 ± 1.2 6.5 ± 1.5 nd 16.7 0.8 ± 0.02 0.9 ± 0.2 0.3 ± 0.1 1.0 ± 0.2 3.0 19.7 11.2 ± 2.1 0.6 ± 0.1 nd 11.8 15-E 2.3 ± 0.2 nd 7.0 ± 0.2 0.6 ± 0.02 1.6 ± 0.1 5.4 ± 0.1 0.2 ± 0 17.1 9.1 ± 0.3 nd 0.4 ± 0.02 1.1 ± 0.03 10.6 27.7 12.9 ± 1.3 0.4 ± 0.03 nd 13.3 15-W 2.0 ± 0.5 0.5 ± 0.2 6.3 ± 0.1 0.5 ± 0.1 1.4 ± 0.03 4.2 ± 0.9 1.5 ± 1.1 16.4 5.4 ± 1.3 0.01 ± 00.2± 0.03 0.4 ± 0.02 6.0b 22.4 7.4 ± 0.7 tr tr 7.4 16-E 0.4 ± 0.2 1.9 ± 0.1 2.8 ± 0.4 14.6 ± 0.2 2.5 ± 0.01 15.6 ± 3.7 0.02 ± 0.01 37.8 0.4 ± 0.02 0.8 ± 0.1 0.4 ± 0.1 2.1 ± 0.1 3.7 41.5 23.4 ± 0.7c 0.7 ± 0.05 0.1 ± 0.01 24.2 16-W 2.2 ± 0.1 3.7 ± 0.6 0.9 ± 0.01 9.9 ± 0.02 3.7 ± 0.2 7.8 ± 0.04 0.6 ± 0.01 28.8 0.2 ± 0.01 0.2 ± 0.03 0.1 ± 00.5± 0.02 1.0 29.8 21.4 ± 0.5c 1.2 ± 0.03 0.4 ± 0.1 23.0 17-E 2.5 ± 1.0 2.0 ± 0.1 5.1 ± 0.2 4.3 ± 0.3 5.2 ± 0.2 34.8 ± 1.6 0.1 ± 0.03 54.0 2.6 ± 0.03 4.0 ± 0.2 1.9 ± 0.1 6.9 ± 0.1 15.4b 69.4 23.7 ± 0.3c 1.8 ± 0.04b 0.1 ± 0.01 25.6 17-W 3.4 ± 1.2 3.0 ± 0.9 2.3 ± 0.1 6.6 ± 0.5 2.4 ± 0.3 10.1 ± 2.5 0.7 ± 0.1 28.5 1.2 ± 0.01 1.6 ± 0.1 0.6 ± 0.02 2.0 ± 0.04 5.4b 33.9 22.3 ± 0b 2.4 ± 0.2b 1.6 ± 0.1c 26.3 c — 18-E 1.9 ± 0.9 2.2 ± 0.6 2.7 ± 0.5 4.3 ± 1.4 2.8 ± 0.6 12.8 ± 1.4 1.0 ± 0.4 27.7 1.9 ± 0.7 3.0 ± 0.1 3.8 ± 1.7 6.3 ± 0.6 15.0 42.7 17.1 ± 0.3 1.2 ± 0.02 0.8 ± 0.01 19.1 b ORA FFO SCIENCE FOOD OF JOURNAL 18-W 1.9 ± 0.7 3.0 ± 0.1 1.7 ± 0.2 6.0 ± 01.5± 0.1 10.8 ± 0.2 1.0 ± 0.4 25.9 1.2 ± 01.4± 0.1 0.4 ± 05.8± 0.1 8.8 34.7 15.4 ± 0.7 1.8 ± 0.1 1.0 ± 0.1 18.2 19-E 1.3 ± 0.7 1.9 ± 0.4 3.6 ± 1.0 13.0 ± 1.4 4.0 ± 0.1 19.0 ± 0.5 0.9 ± 0.03 43.7 5.0 ± 0.2 4.1 ± 0.2 1.7 ± 0.1 5.6 ± 0.3 16.4b 60.1 19.8 ± 0.7 0.7 ± 0.1 0.1 ± 0.01 20.6 19-W 2.8 ± 0.1 4.3 ± 0.1 2.3 ± 0.03 9.0 ± 0.7 1.8 ± 0.02 11.0 ± 0.3 0.8 ± 0.02 32.0 1.2 ± 0.01 1.4 ± 00.5± 0.01 1.2 ± 0.02 4.3b 36.3 18.0 ± 0.1 1.4 ± 0.01 0.1 ± 0.01 19.5 20-E 2.9 ± 1.1 1.9 ± 0.8 3.9 ± 0.6 4.7 ± 0.5 5.8 ± 1.7 35.1 ± 10.8 0.1 ± 0.01 54.4 2.3 ± 0.1 3.5 ± 0.1 1.3 ± 0.1 6.2 ± 0.1 13.3 67.7 20.5 ± 0.4 1.6 ± 0.2c 1.1 ± 0.1 23.2 20-W 6.4 ± 05.0± 0.1 2.1 ± 0.1 5.2 ± 0.2 2.3 ± 0.1 10.0 ± 0.2 0.7 ± 0 31.7 1.0 ± 0.01 1.6 ± 0.04 0.6 ± 01.8± 0.1 5.0 36.7 19.9 ± 0.4 2.1 ± 0.02b 0.8 ± 0.1 22.8 21-E 1.1 ± 0.2 0.9 ± 0.3 2.6 ± 0.6 17.6 ± 0.4 2.7 ± 0.2 17.2 ± 5.8 tr 42.1 1.7 ± 0.3 1.8 ± 0.1 0.7 ± 0.03 3.0 ± 0.4 7.2 49.3 16.1 ± 0.3 0.9 ± 0.1 0.1 ± 0.01 17.1 21-W 3.4 ± 02.8± 0.2 1.4 ± 0.01 12.9 ± 0.3 2.9 ± 0.01 11.7 ± 00.4± 0.01 33.5 0.6 ± 00.6± 0.02 0.8 ± 0.03 0.6 ± 0.03 2.6 38.1 15.0 ± 0.3 1.3 ± 00.7± 0.1 17.0 22-E 3.2 ± 0.2 3.0 ± 0.2 3.3 ± 0.2 4.4 ± 0.2 3.5 ± 0.2 11.7 ± 0.4 2.0 ± 0.5 31.1 2.6 ± 0.2 3.4 ± 0.1 nd 8.2 ± 0.1 14.2c 45.3 21.9 ± 0.4 1.7 ± 0.03c 1.0 ± 0.02 24.6 22-W 2.3 ± 0.03 8.1 ± 0.5 2.4 ± 0.03 6.1 ± 0.01 1.9 ± 0.03 11.8 ± 0.5 0.6 ± 0.02 33.2 1.2 ± 0.01 1.5 ± 0.03 0.6 ± 01.8± 0.02 5.1b 38.3 20.2 ± 0.9 2.5 ± 0.1b 1.3 ± 0.1 24.0 23-E 2.4 ± 0.1 4.0 ± 0.04 6.2 ± 0.2 19.9 ± 3.2 2.4 ± 2.9 46.7 ± 1.0 nd 81.6 2.6 ± 0.1 4.0 ± 0.1 1.9 ± 0.02 8.1 ± 0.2 16.6b 98.2c 27.6 ± 0.2b 2.4 ± 0.04b 0.4 ± 0.01 30.4 23-W 2.3 ± 0.1 7.1 ± 0.4 2.6 ± 0.1 9.5 ± 0.1 1.6 ± 0 16.1 ± 0.2 0.5 ± 0.02 39.7 1.2 ± 0.1 2.1 ± 0.1 0.9 ± 0.02 3.0 ± 0.04 7.2b 46.9 24.3 ± 0.3b 2.6 ± 0.1b 1.0 ± 0.01 27.9 24-E 6.1 ± 0.7 3.7 ± 0.1 4.3 ± 1.0 15.4 ± 0.4 4.2 ± 0.1 34.0 ± 0.9 nd 67.7 3.4 ± 0.001 3.8 ± 0.1 1.8 ± 0.1 6.3 ± 0.1 15.3c 83.0 22.6 ± 0.3c 0.9 ± 01.5± 0.01c 25.0 24-W 2.5 ± 0.1 7.4 ± 0.2 2.5 ± 0.1 12.7 ± 0.9 2.1 ± 0.1 14.5 ± 0.6 0.6 ± 0.01 42.3 1.7 ± 0.1 1.3 ± 0.1 0.6 ± 0.03 1.5 ± 0.02 5.1b 47.4 19.7 ± 0.6 1.4 ± 0.03 1.0 ± 0.04 22.1 25-E 2.1 ± 0.1 4.0 ± 1.0 5.0 ± 1.3 30.1 ± 2.7 1.7 ± 0.01 40.7 ± 10.9 0.1 ± 0.01 83.7 1.7 ± 0.1 2.1 ± 0.01 1.0 ± 0.02 3.9 ± 0.1 8.7 92.4 24.7 ± 0.3b 2.0 ± 0.1b 0.4 ± 0.02 27.1 25-W 3.0 ± 0.04 4.6 ± 0.1 2.3 ± 0.04 16.9 ± 0.1 4.1 ± 0.02 16.8 ± 0.4 0.5 ± 0.01 48.2 0.8 ± 0.1 1.1 ± 0.04 0.4 ± 0.01 1.4 ± 0.1 3.7c 51.9 21.9 ± 0.4 2.7 ± 0.1b 1.0 ± 0.1 25.6 C
331 (continued on next page)
C: Food Chemistry & Toxicology
cniudo etpage) next on (continued
.2n 15.9 nd 0.02 0.8 0.1 15.1 76.0 0 nd nd nd nd .176.0 0.01 0.1 0.2 15.9 0.1 5.1 0.4 38.4 0.1 0.9 0.1 2.0 0.8 13.6 52-W
± ± ± ± ± ± ± ± ±
b b
www.ift.org
dn dn 96.8 0 nd nd nd nd .321.8 0.03 0.6 0.04 0.7 0.4 20.5 . d96.8 nd 0.5 26.4 0.04 3.1 0.6 62.8 0.03 3.1 0.2 1.4 nd 52-E
± ± ± ± ± ± ± ± c c
dn dn 74.4 0 nd nd nd nd r25.6 tr 0.01 1.7 0.1 23.9 .174.4 0.01 0.2 0.3 19.2 0.01 1.7 0.5 43.6 0 1.1 0.1 7.9 0.01 0.7 51-W
± ± ± ± ± ± ± ± ± b b b b
dn dn 97.7 0 nd nd nd nd .128.6 0.01 0.4 0.02 1.4 0.3 26.8 . d97.7 nd 0.5 25.9 0.1 4.7 0.9 65.1 0.03 2.0 nd nd 51-E
± ± ± ± ± ± ± c b c
dn dn 4118.7 64.1 0 nd nd nd nd .320.7 0.03 00.9 1.1 0.1 .464.1 0.04 0.3 1.7 15.9 1.2 5.0 3.1 29.4 0.1 0.9 0.02 6.2 2.2 6.4 50-W
± ± ± ± ± ± ± ± ± ± c
dn dn 107.8 0 nd nd nd nd . d22.9 nd 0.1 1.0 0.9 21.9 . d107.8 nd 6.0 34.5 0.2 0.9 2.7 59.4 0.2 2.8 0.3 3.5 1.3 6.7 50-E
± ± ± ± ± ± ± ± b c
. 36n dn d05. rt r0 tr tr tr 53.5 0 nd nd nd nd 23.6 0.2 0.4 0.2 7.7 0.1 3.2 0.4 6.7 0.1 1.3 0.4 3.3 0.03 1.0 49-W ± ± ± ± ± ± ±
. 86n dn d01. 4.4 18.6 0 nd nd nd nd 18.6 0.3 1.3 0.04 3.1 0.2 6.6 0.3 7.0 0.2 0.6 nd nd 49-E .2n 4.5 nd 0.02 0.1 0.2 ± ± ± ± ± ± ±
. d3. dn dn 628.2 36.2 0 nd nd nd nd 36.2 nd 1.0 12.0 0.04 1.2 0.9 19.4 0.1 1.5 0.1 02.0 0.1 48-W .1t 8.5 tr 0.01 0.3 0.2 ± ± ± ± ± ± ± ±
.37. dn dn 4015.8 74.0 0 nd nd nd nd 74.0 0.03 0.1 1.3 26.4 0.3 2.4 0.8 33.7 1.0 1.3 0.3 1.2 0.4 8.9 48-E .2t 16.3 tr 0.02 0.5 0.4 ± ± ± ± ± ± ± ± ±
. d3. dn dn 6010.6 36.0 0 nd nd nd nd 36.0 nd 1.0 10.2 0.04 0.3 1.0 24.4 0.2 0nd0.9 0.2 47-W .311.9 0.03 0.2 0.01 1.1 0.1 ± ± ± ± ± ± ± ±
dn dn 99.6 0 nd nd nd nd .124.1 0.01 0.4 0.04 2.6 0.3 21.1 .399.6 0.03 0.6 0.5 24.6 0.1 3.0 1.2 57.1 0.04 1.7 0.04 0.5 0.3 12.1 47-E
± ± ± ± ± ± ± ± ± ± c b c
. d3. dn dn 3710.1 33.7 0 nd nd nd nd 33.7 nd 0.5 8.9 0.5 5.7 0.6 18.3 0.02 0.7 nd 0.1 0.1 46-W .110.2 0.01 0.1 tr 0.1 ± ± ± ± ± ± ±
.17. dn dn 7121.6 77.1 0 nd nd nd nd 77.1 0.01 0.1 2.3 22.6 0.3 1.4 7.1 44.0 0.2 1.3 nd 1.02 7.7 46-E .422.6 0.04 0.3 0.1 0.7 3.3 ± ± ± ± ± ± ± ± ±
25n dn d03. 3.8 32.5 0 nd nd nd nd 32.5 0 0.3 0.1 6.0 0.01 2.7 0.2 13.5 0.02 0.8 0.1 4.4 0.1 4.8 45-W .2n 4.4 nd 0.02 0.6 0.1 ± ± ± ± ± ± ± ± ±
. d7. dn dn 327.1 73.2 0 nd nd nd nd 73.2 nd 0.8 19.9 0.1 2.3 1.2 46.8 0.04 2.3 0.7 1.9 nd 45-E 8.14 0 00.5 0.5 0.2 ± ± ± ± ± ± ± ±
88n dn d02. 8.2 28.8 0 nd nd nd nd 28.8 0 .18.7 0.01 0.2 0.02 0.3 0.1 . 0.02 0.5 8.3 0.1 0.8 1.5 18.4 0.02 1.3 nd nd 44-W
± ± ± ± ± ± ± ± URLs and E-mail addresses are active links at
.18. dn dn 0715.4 80.7 0 nd nd nd nd 80.7 0.01 0.2 0.4 22.3 0.04 0.2 0.6 41.0 0.02 2.2 0.2 0.9 0.2 13.9 44-E .4t 16.2 tr 0.04 0.8 0.3 ± ± ± ± ± ± ± ± ±
. d2. dn dn 609.5 26.0 0 nd nd nd nd 26.0 nd 0.3 5.7 0.1 1.1 1.2 18.3 0.2 0.9 nd nd 43-W 09.9 0.1 0.1 0.3 0.4 ± ± ± ± ± ± ±
. r7. dn dn 6120.5 76.1 0 nd nd nd nd 76.1 tr 0.3 15.9 0.4 4.5 0.2 43.9 0.03 1.2 0.1 0.6 0.3 10.0 43-E .121.3 0.01 0.2 0.01 0.6 0.1 ± ± ± ± ± ± ± ± ±
. d2. dn dn 578.8 25.7 0 nd nd nd nd 25.7 nd 0.4 5.8 0.1 1.4 1.1 17.4 0.2 1.0 nd 0.03 0.1 42-W 09.2 0.1 0.02 0.3 0.1 ± ± ± ± ± ± ± ±
. d5. dn dn 6716.0 56.7 0 nd nd nd nd 56.7 nd 0.6 16.1 0.1 1.3 0.9 31.5 0.04 0.2 nd 0.3 7.6 42-E . d16.5 nd 0.1 0.5 0.5 ± ± ± ± ± ± ±
.12. dn dn 3912.5 23.9 0 nd nd nd nd 23.9 0.01 0.1 0.04 .1n 13.6 nd 0.01 1.1 0.1 . 5.0 0.2 6.3 0.1 7.4 0.01 0.5 0.1 3.5 0.04 1.1 41-W ± ± ± ± ± ± ± ± ±
. 53n dn d02. 13.0 25.3 0 nd nd nd nd 25.3 0.1 0.9 0.4 6.2 0.7 9.0 0.3 7.8 tr 0.1 1.4 tr 41-E .3n 13.4 nd 0.03 0.4 0.4 ± ± ± ± ± ± ±
. d2. dn dn 257.8 22.5 0 nd nd nd nd 22.5 nd 0.7 5.5 0.03 0.8 0.4 15.7 0.01 0nd0.4 0.1 40-W .28.7 0.02 0.6 0.01 0.3 0.10 ± ± ± ± ± ± ± ±
92n dn d05. 16.2 59.2 0 nd nd nd nd 59.2 0 0.04 0.5 14.6 0.3 4.4 1.2 31.9 0.1 1.0 tr 0.5 7.3 40-E .117.1 0.01 0.3 0.02 0.6 0.7 ± ± ± ± ± ± ± ± ±
. d2. dn dn 095.6 20.9 0 nd nd nd nd 20.9 nd 0.2 4.5 0.1 1.0 0.5 14.0 0.04 0.8 0.03 0.6 nd 39-W .15.9 0.01 0.1 0.1 0.2 0.1 ± ± ± ± ± ± ± ±
.27. dn dn 1413.8 71.4 0 nd nd nd nd 71.4 0.02 0.1 3.5 16.2 0.7 2.8 8.4 39.2 0.8 1.1 nd 2.5 12.0 39-E . r14.4 tr 0.1 0.6 2.5 ± ± ± ± ± ± ± ±
.15.7 0.01 0.1 0.04 . d1. dn dn 995.1 19.9 0 nd nd nd nd 19.9 nd 0.5 6.5 0.1 1.8 0.1 8.9 0.1 0.7 0.01 0.1 0.5 1.9 38-W . 0.5 0.1 ± ± ± ± ± ± ± ± ±
.25. dn dn 3310.6 53.3 0 nd nd nd nd 53.3 0.02 0.1 0.1 13.6 0.8 4.7 1.2 27.7 0.1 0.9 nd 0.2 6.3 38-E . 12.0 0.1 0.5 0.1 0.9 0.4 ± ± ± ± ± ± ± ± ±
. d1. dn dn 936.0 19.3 0 nd nd nd nd 19.3 nd 0.1 4.0 0.1 0.8 0.6 13.8 0.01 0.7 nd nd 37-W .26.8 0.02 0.1 0.02 0.7 0.1 ± ± ± ± ± ± ±
. d5. dn dn 0411.5 50.4 0 nd nd nd nd 50.4 nd 0.1 11.6 0.1 1.1 0.4 28.0 0.02 1.2 tr 0.02 8.5 37-E . d13.0 nd 0.2 1.5 0.3 ± ± ± ± ± ± ±
. d1. dn dn 825.2 18.2 0 nd nd nd nd 18.2 nd 0.2 5.8 0.2 0.4 0.7 8.8 0.2 0.4 0.3 1.0 0.5 1.8 36-W .2n 5.6 nd 0.02 0.4 0.1 ± ± ± ± ± ± ± ±
.14. dn dn 6111.0 46.1 0 nd nd nd nd 46.1 0.01 0.3 0.5 15.7 0.2 1.5 0.5 22.4 0.1 1.7 tr 0.3 4.5 36-E .2n 11.7 nd 0.02 0.7 0.2 ± ± ± ± ± ± ± ±
.13.5 0.01 0.1 0.01 . d1. dn dn 423.3 14.2 0 nd nd nd nd 14.2 nd 0.3 3.3 0.8 1.1 0.6 9.1 0.1 0.6 nd 0.04 0.1 35-W . 0.1 0.2 ± ± ± ± ± ± ± ±
. d5. dn dn 407.1 54.0 0 nd nd nd nd 54.0 nd 0.6 12.8 0.2 3.1 1.4 27.7 0.1 1.3 0.3 1.2 0.3 7.9 35-E .1t 7.3 tr 0.01 0.2 1.0 ± ± ± ± ± ± ± ±
.2n dn . 114.0 11.1 0.2 nd nd nd 0.02 0.2 11.1 0.01 0.03 0.5 3.1 0.01 0.02 1.0 7.3 0.1 0nd0.5 0.1 34-W .3n 4.1 nd 0.03 0.1 0.5 ± ± ± ± ± ± ± ± ±
.32. dn dn 517.5 25.1 0 nd nd nd nd 25.1 0.03 0.2 0.3 6.8 0.2 1.0 0.5 13.8 0.02 0.5 nd 0.2 2.8 34-E 0nd7.7 0.2 0.2 ± ± ± ± ± ± ± ±
. d44n dn d0440.3 4.4 0 nd nd nd nd 4.4 nd 0.2 1.2 0.1 0.3 0.1 2.2 0.02 0.1 nd 0.1 0.6 33-W d0.34 nd 0 0.04 0.03 ± ± ± ± ± ± ±
. d1. dn dn 230.5 12.3 0 nd nd nd nd 12.3 nd 1.8 2.4 0.1 1.2 0.4 7.0 0.1 0.3 nd 0.2 1.4 33-E .1n 0.6 nd 0.01 0.1 0.1 ± ± ± ± ± ± ±
Green:
.33072.5 3.0 0.03 1.1 0.01 00.2 0.8 0.03 0.9 .324.5 0.03 0.9 0.01 1.8 0.1 21.8 69.5 0 0.6 0.6 26.8 0.3 6.1 0.2 23.5 0.2 4.1 0.1 5.3 0.02 3.1 32-W
± ± ± ± ± ± ± ± ± ± ± ± ± ±
b b b
b Vol. 71, Nr. 6, 2006
.281111.9 8.1 0.12 3.8 0.04 0.7 0.1 1.7 0.1 1.9 .124.8 0.01 0.2 0.1 0.9 0.8 23.7 2En d3.2 nd nd 32-E . d103.8 nd 3.0 66.0 0.7 5.2 2.5 29.4 0.2
± ± ± ± ± ± ± ± ± ± ±
b c
b —
. 8.1 0.3 6.4 0.02 0.3 0.04 0.6 0.01 0.8 .425.1 0.04 0.7 0.1 1.6 0.8 22.8 71.1 .163.0 0.01 0.1 0.8 20.9 0.2 3.0 0.8 26.8 0.1 2.2 0.1 4.9 0.2 5.1 31-W
± ± ± ± ± ± ± ± ± ± ± ± ± ± c c b b
.368115.9 6.8 0.03 2.6 0.02 0.7 0.01 1.5 0.1 2.0 .027.6 0.00 0.1 0.02 1.0 1.0 26.5 1En d2.0 nd nd 31-E 109.1 0 0.1 3.4 58.4 0.1 0.8 1.4 47.8 0.1
± ± ± ± ± ± ± ± ± ± ± ± b b b
.131.1 0.01 1.2 0.03 3.2 0.5 26.7 65.8 . 6.9 0.1 3.5 0.01 0.8 0.02 1.8 0.1 0.8 58.9 0.1 1.3 0.5 24.4 0.1 6.7 0.4 13.3 0.03 4.2 0.1 6.7 0.1 2.3 30-W
± ± ± ± ± ± ± ± ± ± ± ± ± ± b b b b
. 19.3 0.4 10.9 0.1 1.8 0.1 4.6 0.1 2.0 .032.6 0.00 0.1 0.03 2.2 0.6 30.3 115.7 . r96.4 tr 2.7 67.1 0.2 5.2 0.5 15.4 0.3 4.0 0.3 4.7 nd 30-E
± ± ± ± ± ± ± ± ± ± ± ± c b b b b
dn dn 65.5 0 nd nd nd nd .223.8 0.02 00.7 1.1 0.3 22.0 .165.5 0.01 0.7 0.3 24.2 0.1 3.2 0.2 28.2 0.01 2.3 0.01 01.7 5.2 29-W
± ± ± ± ± ± ± ± ± ± b b c
. . 115.7 4.7 0.1 1.9 0.04 0.4 0.1 1.1 0.1 1.3 d30.0 nd 0.1 2.1 0.7 27.9 . r111.0 tr 7.6 52.2 0.3 4.5 0.1 44.3 0.2 5.3 1.5 2.4 0.6 2.3 29-E
± ± ± ± ± ± ± ± ± ± ± ± b b b b
.2166 20.8 65 1.6 0.02 00.4 0.1 0.01 0.4 0.01 0.7 0.2 . 23.5 0.1 0.8 0.1 1.9 .163.4 0.01 0.4 0.6 22.9 0.2 4.4 0.7 28.4 0 2.0 0.1 1.2 0.3 4.1 28-W
± ± ± ± ± ± ± ± ± ± ± ± ± ± c b c
. . 113.7 5.6 0.2 1.8 0.04 0.5 0.1 1.3 0.3 2.0 .126.4 0.01 0.1 0.1 1.0 2.4 25.3 .1108.1 0.01 0.1 5.5 54.6 0.4 4.9 5.2 40.8 0.5 1.8 0.9 2.3 0.2 3.6 28-E
± ± ± ± ± ± ± ± ± ± ± ± ± ± b b b
dn dn 2517.7 62.5 0 nd nd nd nd . 19.9 0.1 0.9 0.01 1.3 0.1 .162.5 0.01 0.5 0.5 20.6 0.1 1.1 0.1 23.0 0.1 04.3 2.7 0.2 10.3 27-W
± ± ± ± ± ± ± ± ± ± c
7Et 2.1 tr 27-E . d8. 2.0 81.4 nd 8.0 31.5 0.5 3.1 2.3 39.9 0.5 4.8 0.7 .2378. 21.2 85.1 3.7 0.02 0.6 0.01 0.6 0.03 0.5 0.1 .122.8 0.01 0.6 0.01 1.0 0.3 ± ± ± ± ± ± ± ± ± ± ± ±
.4t 21.4 tr 0.04 0.1 .25. 0.7 58.2 0.02 0.4 0.5 20.2 0.04 4.2 0.8 27.0 0.04 1.4 0.1 0.8 0.2 4.2 26-W .3186. 21.3 60.0 1.8 0.03 0.5 0.02 0.2 0.02 0.4 0.02 0.7
± ± ± ± ± ± ± ± ± ± ± ± ± c
.18. 1.4 85.5 0.01 0.1 2.5 32.1 0.5 1.9 1.0 44.2 0.3 4.2 0.6 2.1 0.01 0.9 26-E . . 0223.7 90.2 4.7 0.4 1.9 0.1 0.5 0.1 0.9 0.1 0.3 . 25.5 0.1 0.5 0.1 1.3
± ± ± ± ± ± ± ± ± ± ± ± ± ± c
o G CEC C C GCT FT3 TF3 TF3G TF CATS CG ECG GCG EGCG EC C EGC No. TF33 G F LVCFT Palkaloids TP TB CAF FLAV TFS G
JOURNAL OF FOOD SCIENCE oa oa oa Total Total Total Total
cniudfo rvospage) previous from (continued al --- 1 Table 332 C Efficient extraction of tea compounds . . .
C: Food Chemistry & Toxicology RsadEmi drse r cielnsat links active are addresses E-mail and URLs . . . compounds tea of extraction Efficient
Table 1 --- (continued from previous page) Total Total Total Total No. EGC C EC EGCG GCG ECG CG CATS TF TF3G TF3G TF33G TFS FLAV CAF TB TP alkaloids 53-E 12.4 ± 1.2 nd 2.5 ± 0.03 56.7 ± 1.3 1.7 ± 0.01 20.7 ± 0.8 tr 94.0c nd nd nd nd 0 94.0c 21.0 ± 0.1 0.4 ± 0.003 nd 21.4 53-W 14.2 ± 0.02 4.0 ± 0.8 2.4 ± 0.5 35.7 ± 1.1 5.4 ± 0.4 14.3 ± 1.0 0.2 ± 0.01 76.2b nd nd nd nd 0 76.2b 16.7 ± 0.1 0.6 ± 0 nd 17.3 54-E 11.0 ± 1.8 4.4 ± 0.2 3.2 ± 0.2 63.0 ± 5.1 7.6 ± 0.3 29.1 ± 1.6 nd 118.3b nd nd nd nd 0 118.3b 16.1 ± 1.2 0.5 ± 0.04 nd 16.6 54-W 13.9 ± 5.2 1.7 ± 0.01 1.7 ± 0.5 41.8 ± 8.4 2.4 ± 1.1 18.6 ± 2.2 0.1 ± 0.01 80.2b nd nd nd nd 0 80.2b 13.5 ± 3.0 0.8 ± 0.2 nd 14.3 55-E 13.3 ± 1.9 4.8 ± 0.3 2.8 ± 0.3 61.9 ± 1.0 6.3 ± 0.1 27.2 ± 0.7 nd 116.3b nd nd nd nd 0 116.3b 16.6 ± 0.3 0.6 ± 0.002 nd 17.2 55-W 13.8 ± 0.5 5.8 ± 0.2 2.6 ± 0.04 41.2 ± 0.5 5.1 ± 0.1 18.4 ± 0.2 0.2 ± 0 87.1b nd nd nd nd 0 87.1b 14.0 ± 0.1 0.8 ± 0.02 nd 14.8 56-E 10.9 ± 0.7 4.5 ± 1.9 2.6 ± 0.6 74.0 ± 2.2 3.8 ± 0.2 40.5 ± 1.6 nd 136.3b nd nd nd nd 0 136.3b 22.2 ± 0.9c 1.3 ± 0.2 nd 23.5 56-W 8.1 ± 0.3 5.1 ± 0.3 1.9 ± 0.1 53.6 ± 1.7 3.9 ± 0.03 27.1 ± 0.6 0.3 ± 0.01 100.0b nd nd nd nd 0 100.0b 22.1 ± 1.0c 1.9 ± 0b 0.2 ± 0.01 24.2 Specialty: 57-E 0.3 ± 0.2 nd 0.1 ± 0.1 3.5 ± 0.2 6.5 ± 0.1 3.4 ± 0.1 1.3 ± 0.3 15.1 nd nd nd nd 0 15.1 6.3 ± 0.03 0.3 ± 0.01 0.1 ± 0.01 6.7 www.ift.org 57-W 0.2 ± 0.01 nd 0.1 ± 0.1 1.0 ± 0.2 1.5 ± 0.2 0.5 ± 0.1 0.1 ± 0.02 3.4 nd nd nd nd 0 3.4 2.7 ± 0.2 0.1 ± 0.01 tr 2.8 58-E nd 0.9 ± 0.1 0.5 ± 0.03 11.8 ± 0.8 0.9 ± 0.1 3.9 ± 0.3 nd 18.0 nd nd nd nd 0 18 4.3 ± 0.3 0.1 ± 0.01 nd 4.4 58-W nd nd 0.3 ± 0.04 4.5 ± 0.2 0.4 ± 0.2 1.9 ± 0.2 nd 7.1 nd nd nd nd 0 7.1 2.1 ± 0.1 0.1 ± 0nd2.2 59-E nd nd tr 0.3 ± 0.1 0.8 ± 0.3 3.4 ± 0.6 0.4 ± 0.1 4.9 nd nd nd nd 0 4.9 23.2 ± 0.2c 1.0 ± 0.01 0.2 ± 0 24.4 59-W tr 1.5 ± 0.2 0.4 ± 0.01 2.1 ± 0.03 1.7 ± 0.1 1.3 ± 0.1 0.3 ± 0.02 7.3 nd nd nd nd 0 7.3 20.8 ± 0.1c 1.3 ± 00.2± 0.04 22.3 60-E 0.6 ± 0.03 0.3 ± 00.9± 0.1 17.3 ± 0.4 1.8 ± 0.2 14.8 ± 0.7 nd 35.7 0.3 ± 0.1 0.3 ± 0.1 tr 0.5 ± 0.2 1.1 36.8 12.9 ± 0.2 0.4 ± 0.04 tr 13.3 60-W 0.3 ± 0.1 tr 0.5 ± 0.4 6.8 ± 2.0 0.7 ± 0.5 5.4 ± 1.4 nd 13.7 nd nd nd nd 0 13.7 6.1 ± 1.5 0.3 ± 0.1 tr 6.4 61-E 4.5 ± 0.3 tr 0.7 ± 0.1 22.1 ± 0.6 3.5 ± 0.1 10.0 ± 0.7 0.5 ± 0.01 41.3 nd nd nd nd 0 41.3 20.1 ± 0.2 1.3 ± 0.01 tr 21.4 61-W nd 0.6 ± 0.3 0.5 ± 0.02 12.3 ± 0.2 0.6 ± 0.1 3.9 ± 0.1 nd 17.9 nd nd nd nd 0 17.9 8.3 ± 0.1 0.2 ± 0.01 0.1 ± 0.01 8.6 62-E 10.3 ± 0.4 tr 1.7 ± 0.2 38.1 ± 1.2 0.9 ± 0.2 13.2 ± 0.5 0.1 ± 0.01 64.3 nd nd nd nd 0 64.3 19.8 ± 0.3 0.7 ± 0.03 tr 20.5 62-W nd 0.3 ± 0.03 0.5 ± 0.1 12.3 ± 0.2 0.6 ± 0.1 4.8 ± 0.3 nd 18.5 nd nd nd nd 0 18.5 6.2 ± 0.2 0.3 ± 0.01 0.1 ± 0.01 6.6 63-E 3.6 ± 0.4 nd 0.6 ± 0.1 28.7 ± 1.2 3.4 ± 0.1 14.7 ± 0.5 nd 51.0 nd nd nd nd 0 51.0 16.2 ± 0.7 0.4 ± 0.02 tr 16.6 63-W nd 0.1 ± 0.03 0.6 ± 0.1 13.9 ± 0.1 0.1 ± 0.01 8.0 ± 0.7 nd 22.7 nd nd nd nd 0 22.7 8.7 ± 0.1 0.3 ± 0nd9.0 64-E tr tr 0.8 ± 0.1 13.8 ± 0.5 4.5 ± 0.03 10.3 ± 0.3 nd 29.4 nd nd nd nd 0 29.4 9.5 ± 0.1 0.2 ± 0.03 nd 9.7 64-W 1.6 ± 0.04 2.3 ± 0.01 1.1 ± 0.01 11.4 ± 0.1 4.8 ± 0.01 9.1 ± 0 0.02 ± 0 30.3 nd nd nd nd 0 30.3 9.6 ± 0.2 0.6 ± 0.04 0.2 ± 0.02 10.4 65-E 6.6 ± 0.7 tr 1.2 ± 0.9 39.8 ± 2.1 1.8 ± 0.8 31.7 ± 4.9 0.2 ± 0.02 81.3 nd nd nd nd 0 81.3 20.1 ± 1.5 1.2 ± 0.3 tr 21.3 65-W nd nd 1.5 ± 0.4 22.1 ± 0.5 1.6 ± 0.3 14.9 ± 0.8 nd 40.1 nd nd nd nd 0 40.1 10.5 ± 0.2 0.6 ± 0.01 0.1 ± 0 11.2 66-E 5.0 ± 0.3 nd 1.2 ± 0.5 40.4 ± 9.7 0.8 ± 0.1 25.7 ± 1.4 nd 73.1 nd nd nd nd 0 73.1 17.7 ± 0.9 0.7 ± 0.2 nd 18.4 66-W 5.7 ± 0.3 5.7 ± 0.2 2.5 ± 0.01 23.2 ± 0.04 3.5 ± 0.2 2.2 ± 0.04 2.3 ± 0.1 45.0 nd nd nd nd 0 45.0 16.7 ± 0.2 0.9 ± 0 nd 17.6 67-E 0.8 ± 0.04 1.0 ± 0.2 3.4 ± 0.1 52.1 ± 3.5 6.5 ± 0.3 33.5 ± 4.3 nd 97.3c 0.7 ± 0.1 0.3 ± 0.03 0.1 ± 0.01 0.5 ± 0.1 1.6 98.9b 28.7 ± 3.7b 0.7 ± 0.1 nd 29.4 67-W 2.1 ± 0.2 4.2 ± 0.1 1.3 ± 0.1 30.4 ± 1.1 2.9 ± 0.1 19.2 ± 0.7 0.4 ± 0.02 60.5 nd nd nd nd 0 60.5 29.7 ± 0.4b 1.3 ± 0.02 0.4 ± 0 31.4 o.7,N.6 2006 6, Nr. 71, Vol. 68-E tr 1.7 ± 0.3 2.6 ± 0.4 60.7 ± 4.0 1.1 ± 0.1 43.0 ± 3.8 nd 109.1b nd nd nd nd 0 109.1b 31.9 ± 1.9b 0.5 ± 0.1 0.3 ± 0.03 32.7 68-W 2.9 ± 0.6 0.8 ± 0.01 1.1 ± 0.2 37.5 ± 0.1 4.4 ± 1.1 18.2 ± 0.3 0.5 ± 0.1 65.4b nd nd nd nd 0 65.4c 27.7 ± 0.1b 0.7 ± 0.1 0.2 ± 0.01 28.6 69-E nd 1.0 ± 0.04 2.1 ± 0.1 49.9 ± 0.3 4.8 ± 0.1 20.3 ± 0.1 1.1 ± 0.02 79.2 nd nd nd nd 0 79.2 22.3 ± 0.1c 1.3 ± 0.03 0.1 ± 0 23.7 69-W 5.8 ± 0.3 6.2 ± 0.1 2.5 ± 0.03 33.5 ± 0.4 2.7 ± 0.04 16.1 ± 0.2 0.2 ± 0 67.0 nd nd nd nd 0 67.0b 19.4 ± 0.5 1.4 ± 0.02 0.2 ± 0.01 21.0 70-E 6.4 ± 0.4 4.8 ± 0.6 2.8 ± 0.1 61.7 ± 1.9 1.5 ± 0.1 41.3 ± 2.0 nd 118.5b nd nd nd nd 0 118.5b 27.4 ± 0.4b 1.8 ± 0.04c nd 29.2 70-W 6.1 ± 0.2 7.9 ± 0.4 2.9 ± 0.1 36.3 ± 0.2 2.7 ± 0.2 26.9 ± 0.1 0.3 ± 0.02 83.1b nd nd nd nd 0 83.1b 23.4 ± 0.2b 1.6 ± 0.1c 0.2 ± 0.01 25.2 Herbal: 71-E nd nd nd nd nd nd nd 0 nd nd nd nd 0 0 nd 2.5 ± 0.3b nd 2.5 ± ± ± ± ± ± ± — 71-W 0.1 0nd0.10.03 0.2 00.50.1 0.3 0.2 nd 1.2 nd nd nd nd 0 1.2 0.1 00.90.7 nd 1.0 ± ± ORA FFO SCIENCE FOOD OF JOURNAL 72-E nd nd nd 1.4 0.02 nd 3.4 0.1 nd 4.8 nd nd nd nd 0 4.8 nd nd tr 0 72-W nd nd nd 0.5 ± 0.1 0.3 ± 0.04 0.8 ± 0.2 nd 1.6 nd nd nd nd 0 1.6 nd 0.02 ± 0 nd 0.02 73-E nd nd nd nd nd nd nd 0 nd nd nd nd 0 0 0.3 ± 0.2 0.5 ± 0.03 0.6 ± 0.03 1.35 73-W tr 1.4 ± 0.4 0.2 ± 0.01 0.7 ± 0.01 0.6 ± 0.04 0.4 ± 0.01 0.2 ± 0.02 3.5 nd nd nd nd 0 3.5 tr 0.6 ± 0.04 nd 0.6 74-E nd nd 0.6 ± 0.9 2.6 ± 0.1 2.2 ± 0.2 2.4 ± 0.9 1.2 ± 0.5 9.0 0.5 ± 0.1 0.2 ± 0.1 tr tr 0.7 9.7 nd 0.1 ± 0.01 tr 0.1 74-W nd nd 0.2 ± 0.01 2.1 ± 0.01 0.9 ± 0.1 1.8 ± 0.4 0.3 ± 0.01 5.3 nd nd nd nd 0 5.3 nd nd nd 0 75-E nd nd tr 0.9 ± 0.02 4.9 ± 0.1 10.0 ± 0.1 0.4 ± 0 16.2 nd nd nd nd 0 16.2 nd nd nd 0 75-W nd nd 0.3 ± 0.02 0.2 ± 0.01 0.1 ± 0.01 5.7 ± 0.7 1.2 ± 0.12 7.5 nd nd nd nd 0 7.5 0.2 ± 0.01 0.01 ± 0 nd 0.21 76-Endndndndnd19.2± 02.8± 0 22.0 nd nd nd nd 0 22.0 nd 0.1 ± 0.01 tr 0.1 76-Wndndndndnd6.2± 2.0 1.5 ± 0.04 7.7 nd nd nd nd 0 7.7 nd 0.02 nd 0.02 77-E 0.5 ± 0.03 nd nd nd nd 38.5 ± 0.1 7.0 ± 0.2 46.0 nd nd nd nd 0 46.0 nd tr nd 0 77-W 0.8 ± 0.4 1.0 ± 0.3 nd nd nd 24.6 ± 0.5 nd 26.4 nd nd nd nd 0 26.4 nd nd nd 0 aValues in mg/g ± SD (n = 3); tr = trace; nd = not detected. All values have been rounded off to 1 decimal point. bTop 10 highest values. cNot significantly < the 10th highest mean at P > 0.05 using Dunnett’s test. Those without superscripts are significantly < 10th highest (P < 0.05). Values for all water extracts, except for theophylline, are from Friedman and C others (2005). 333
C: Food Chemistry & Toxicology www.ift.org C water and allowed to steep ◦ We determined the content of 7 URLs and E-mail addresses are active links at Although green tea extracts are widely used in The caffeine content (in mg/g of tea) for black teas extracted with The theobromine content (in mg/g of tea) of all 77 teas extracted Green tea gum and capsules. General aspects. To contribute to this effort, we determined the flavonoid and al- All capsules also contained caffeine, theobromine, and theo- water for 5 min. Below we compare thewith trends in the the 2 levels solvents. extracted 80% ethanol ranged from 12.9 (#15)extracted with to water, 30.3 from (#30) 3.5 and (#1) thecorresponding to ranges amounts 26.7 are (#30). from For 0.5 green (#33) teas, to23.9 the (#41); 26.8 and (#51) for and specialty from teas, 0 from(#58) to 4.3 to (#58) 29.7 to (#67). Herbal 31.9 teas (#68) contained and no 2.1 or low levels of caffeine. with 80% ethanol ranged from 0.5 (#33)from to 0 2.5 to (#71) 3.2 and with (#30).for water, Theophylline both levels extracts. ranged Total from alkaloid 032.7mg/gtea(#68).Mostpreviousstudiesdonotreporttheophylline levels to for 1.6 all (#17) teas rangedlevels from of teas. 0 The to statistical analysis mentionedplied earlier was to also ap- caffeine and theobromineb levels in of Table 1. the The teas.alkaloids data See extracted show footnote by smaller the differences 2 in solventsferences the for compared the amounts to flavonoids much of described larger earlier. dif- biomedicalstudies,therearefewpublishedstudiesontheactuallev- els of tea flavonoids and alkaloids inas green capsules tea extracts or sold powders at as retail (neutraceuticals) (Lai health-promoting and dietary Roy 2004). supplements One such studyRoberts (Manning 2003) and of 7 commercialHPLC revealed green wide variability tea and much products lower amounts in determined thetent con- by of 5 catechins (extracted with 80 Composition of dietary green tea supplements for 8 h) compared to claimsthat on the the phytochemical labels. content of The such authors dietary supplements recommend should be standardized so that consumers can make a rational choice. kaloid content of 15 commercial green teaor extracts powders. Table sold 2 as lists capsules these products andas the listed compositional data on the labels.catechins, their Table sums, 3 levels of compares the the 3 alkaloids, levelsmined and by their of HPLC sums with 7 deter- water or individual 80% ethanol extracts.also For calculated capsules, we the amounts per capsule listedthe in table. the None last of column the of samplesis contained an theaflavins. attempt What to follows relate ouron findings the to labels. the compositional data listed catechins and 3 alkaloids in 1 productproducts sold sold at as retail as capsules. a The gum datathe and results in 10 from Table 3 tea leaves show described thatwith earlier, (a) the the unlike ethanolic values extracts determined were generally only approximately10% 5% higher to than the correspondingtotal values for catechin both levels individual obtained and withcatechin the content water extracts; of (b) the theis gum total much (A in lower Table than 2total the catechin and 120 content 3) mg/piece (in of mg/g) listed(E 10 of in on mg/piece the Table the 3) capsules label; to rangedfrom 379.9 (c) from 21.5 (D); (C) 41.6 the to the 176.1 corresponding (D); range andobtained (d) per total in capsule catechin the (polyphenol) is present levels study arethan approximately the 50% values to listed on 75% the lower labels of these products. phylline. The data show that (a) thealkaloids amounts extracted of with individual both and solvents did total not differ significantly;values (b) (in mg/g) for caffeine(c) ranged corresponding from theobromine 16.7 levels (C) ranged0.4 to from (C) 78.5 approximately to (F); approximately and 2.5 (G,approximately K) 0.1 and (C) of to theophylline levels, 2.2 from (D). There is a 3-fold variation in the C, ◦ Teas also contain 3 Vol. 71, Nr. 6, 2006 — C for 15 min to amounts extracted with boiled ◦ C for 15 min was more effective than extracting with ◦ Extraction of the 7 catechins and 4 theaflavins with 80% JOURNAL OF FOOD SCIENCE Purine (methylxanthine) tea alkaloids. Factors that may affect extraction of tea compounds from The sum of 7 catechins (total CATS column in Table 1) for the 32 The sum of 7 catechins for the 24 green teas (in mg/g dry tea) The sum of 7 catechins for the 14 specialty teas (in mg/g tea) A statistical profile using one-way analyses of variance (ANOVA, As mentioned in the Introduction, to extract biologically active 334 C ranged from 19.8 (#4) to 115.9 (#31)6.5 and (#1) for to the 72.5 water (#32). extracts, Most from blacktheaflavins. teas contained both catechins and black teas (in mg/g tea) extracted with(#3) 80% to ethanol 111.0 ranged from (#29) 9.6 and for waterFor extracts, the from sum 5.4 (#1) of to the 69.5values 4 (#32). for theaflavins the 80% (total ethanol extracts TFS ranged column fromand 3.7 in (#27) for to Table 20.7 1), the (#3) the water extracts,levels from in some 0 of to the 8.8 black teas (#18).the appear published Such not studies to high mentioned have catechin above. been reported in extracted with 80% ethanol ranged from 12.3for (#1) water to 136.3 extracts, (#56) from and 4.4 (#33) totained 100.0 no (#56). theaflavins. The green teas con- extracted with 80% ethanol ranged from 4.9for (#59) to the 118.5 (#70) water and extracts,catechins from for 3.4 the (#57) 7 toethanol herbal 83.1 ranged from (#70). teas 0 to The (in 46.0 sum (#77)1.2 mg/g and (#71) of tea) for to the 7 26.4 extracted water (#77). extracts, with The from flavonoids data 80% are extracted show by that 80% greater ethanol total than amounts by of water. Dunnet’s one-tailed test) betweensums of 77 7 catechins, teas 4 theaflavins, among andwasusedtodefineasubsetof10teascontainingthehighestamounts 11 the catechins and respective theaflavins of catechins and theaflavins extracted withnote both b solvents. to See Table foot- 1. Efficient extraction of tea compounds . . . leaves. water for 5 min at an average temperature of approximately 90 ethanol at 60 purine alkaloids: theobromine, theophylline, andcompares caffeine. the Table 1 levels of these80% alkaloids ethanol at after 65 extraction with either conditions used worldwide to prepareual tea and infusions. total Both levels individ- of catechinsethanol and theaflavins differed extracted significantly with 80% from amountsPossible reasons extracted for with these water. differences arecept not to readily apparent, suggest ex- thatences geographical in the origin, composition of different soil leaves, postharvest treatments, composition,and differ- physical structure of the different leaves mayceptibilities influence of the sus- dry tea leavesAstill to extraction and (Wang others and 2001; otherspositively 2000; Lin charged and metal ions others (minerals) 2003).(Ferrara also and others It present 2001) chemically in is chelate tea to also phenolic leaves of OH likely groups flavonoids and that that the fiber matrixselectively of binds the leaves or preferentially physically or occludestheaflavins. some Such of the physicochemical catechins forces and maycult make to extract it tea more compounds diffi- fromis leaves. that Still levels another of possibility high-molecularties weight in theaflavins water but exceed not solubili- in themay aqueous govern ethanol. Similar the considerations extraction ofthe potato potato plant glycoalkaloids (Brown from and others leaves 1999). of compounds from tea leaves, other investigatorsof used solvents a and wide conditions. range The previouslycompounds reported also levels of vary these widely.ethanol compare The favorably values with we thepublished highest studies. obtained In levels addition, with this reported is in 80% theof the first all report 14 on tea the analysis compounds in a single HPLC run.
C: Food Chemistry & Toxicology re e leaf-BRM tea Green M re e xrc 1 g10cpue aua hl eb aslscnan60m re tea green mg 630 contain capsules 2 herb; whole Natural capsules 100 mg 315 beverage tea green Instant extract tea Green L K re e ope 00m 0cpes70m re e xrc ( extract tea green mg 790 caplets 60 mg 1000 complex tea Green J re e ope asls10 g5 alt tnadzdgentaetat(evs:70m efextract leaf mg 790 (leaves): extract tea green Standardized caplets 50 supplement dietary Mega-T mg 1000 capsules complex tea Green I H re xrc asls35m 0 aslsNtrlwoeherb, whole Natural capsules 100 (leaf) extract tea Green 50% (leaf); extract tea mg green 315 contains capsule Each capsules 90 capsules 60 capsules mg extract 315 Green mg 100 G capsules tea Green capsules tea Green C B ie nti td ifrdfo h aao h ae.W found We ( label. of amount the the ( on of data amount the the twice than from more differed study this in mined n 94 o h ae xrc oprdwt 22 eotdby reported 52.2% with compared extract ChromaDex water extract ethanol the 80% for the 49.4% for and (52.5% reporting are we catechins total fteaon hw ntelbl h nltcldt rvddby provided ChromaDex data the analytical of The supplier label. the the 69% on to shown corresponds determined amount serving The the per g. of mg 2.2 206.5 of of amount serving catechin per total antioxidants of mg 300 vides variation. 3.5-fold a (N), from 85 ranged approximately alkaloids to of (L) vari- 24 7.3-fold Levels approximately a value. lowest (O), 696.9 to to highest (L) from mg/g) 96.0 ation (in from levels ranged products catechin be 4 the to the that for tended shows with solvents 3 case 2 Table the similar. the is generally with As extracted powders. amounts tea the green capsules, commercial 4 of levels loid RsadEmi drse r cielnsat links active are addresses E-mail and URLs study. merits aspect This (excipients)? fillers as catechins othercapsuleconstituentssuchascellulose,starch,andlactoseused Are with labels. physically or the chemically interacting by on storage during degraded listed amounts differ the levels these from why significantly and capsules the among of variation show wide matrices levels such catechin the why know from not catechins do do We products. the commercial solvents the dissolve the rather speaking, but Strictly extract already leaves. not have tea that from alkaloids extracted and catechins been be with may dealing significantly are differ we not that do powders and capsules both from theophylline. and theobromine of levels 20 than approximately greater caffeine times with capsules, the among levels alkaloid a mg labels 50 from (polyphenols), Comments catechins polyphenols mg; 90% 100 extract. extract, flower tea and Green leaf White capsules 120 capsules 90 mg 100 mg 315 tea Size white and Green capsules tea Green capsules tea White Label F E supplement, dietary D Mega-T product of Name A powders and gums, capsules, as Product sold extracts tea green --- Commercial 2 Table . . . compounds tea of extraction Efficient re e oyhnl1 odrStorage: Powder g 10 polyphenol tea Green leaf-XRM tea Green O N ausfrterceia opsto n hsclpoete ln ihtemtosue ooti hs values. these obtain to used methods the with along properties physical and composition chemical their for values h hrceiaindt fBRMs of data characterization The h ae ntetabvrg i Li al )sae hti pro- it that states 2) Table in (L mix beverage tea the on label The osberao h h mut xrce ihte2solvents 2 the with extracted amounts the why reason possible A re e powders. tea Green TM .Hwvr niiulctci nteetat deter- extracts the in catechin individual However, ). + mix re tea green asls organic capsules, gum chewing tea green -pctci oprdt hi nlss u anal- Our analysis. their to compared )-epicatechin eas eemndtectci n alka- and catechin the determined also We TM TM − Btnclrfrnemtra)fo pcfi eu n pce fpat XRM plant. of species and genus specific a from material) reference (Botanical a a www.ift.org -pgloaehnadaothalf about and )-epigallocatechin R odr()arewl with well agree (M) powder XRM . 2tbs30m fatoiat e evn rmfehgentea green fresh from serving per antioxidants of mg 300 tubes 32 g 2.2 0 g3 alt eaoi upr ln rvds9 gEC n 0mg 50 and EGCG mg 90 provides blend support Metabolic caplets 30 mg 600 0 g6 cp ht en n re ecata(ef.Mnmm40% Minimum (leaf). tea sencha green and peony White Vcaps 60 and powder, (leaf) tea white powder, (leaf) tea green mg of 500 Blend pieces 24 mg 120 odrSoea omtemperature room at Store temperature room at Store Powder Powder g 5 g 5 esadtefaisdrvdfo lc teas. black from derived theaflavins and green teas from derived catechins both containing supplements new need for a is there theaflavins, beneficial contained supplements uated for supplements dietary consumers of flavonoid(polyphenol)content.Moreover,becausenoneoftheeval- that labeling suggest accurate more data by our benefit labels, could the on listed amounts than lower the significantly were solvents 2 the with extracted plements study. merits also further batches tea or retailers tea different same from the originating of brands composition the in variability ethanol/water possible and The water extracts. both evaluate should teas and of and effects composition health between Friedman relationship 2005; the on Lamb studies and 2006), others Cooper Cushnie 2004; 2005b; others 2005a, and others Xu and 2003; others and (Cabrera widely vary flavonoids tea individual of individual potencies the biological of Because structure flavonoids. chemical the ex- as well greater as by tea influenced of The type be the alone. both to seems water ethanol hot aqueous with with efficiency teas traction same the of extraction od rmtalae.Etato ftacmonsfo h leaves the 60 from at compounds ethanol 80% tea with of Extraction alka- leaves. 3 tea and from theaflavins, loids 4 catechins, tea 7 of HPLC by determination etakD.BueE akyfrsaitclanalysis. statistical for Mackey E. Bruce Dr. thank We T ssas eeldtepeec fsalaonso gallocatechin- of amounts catechin-3-gallate. small and of 3-gallate presence the revealed also ysis eas h mut ftacmonsi re e itr sup- dietary tea green in compounds tea of amounts the Because sa xeln ovn o h xrcinadaayi nasingle a in analysis and extraction the for ethanol solvent aqueous excellent an that is indicate study this in obtained results he o.7,N.6 2006 6, Nr. 71, Vol. leaves xrc ( extract tea green mg ( 210 powder caffeine); 5% EGCG, 8.5% polyphenols, 5 oyhnl,9 mg) 95 polyphenols, 15% ldewakkl,adgt oawoeplant) whole kola seed, gotu guarana and kelp, fruit, bladderwrack gacinia root, ti herbal (fo several extracts and tea green contains caffeine/capsule; e odr(ef,20mg 210 green (leaf), plus powder caffeine) tea 5% EGCG, 8.5% polyphenols, oz.) (25% (5 cup 1 tea of caffeine green 1/5 of than cups less 3 with of catechins polyphenol the contains aehn (polyphenols) catechins o9 afie(5t 5mg) and 45 mg), to 30 (25 to caffeine (15 9% theanine to 6% 5 to 3 mg), (200 polyphenols EGCG + aelasinensis Camellia 4 aelasinensis) Camellia ◦ C Acknowledgment ◦ a eeal oeefcetta reported than efficient more generally was C Conclusions aelasinensis Camellia — TM ORA FFO SCIENCE FOOD OF JOURNAL = eeec aeilcmswt determined with comes material reference 4 polyphenols 14% aelasinensis Camellia ara)(tnadzdt contain to (standardized (aerial) ) (leaf) ahcapsule each ; = (25% ) 4mg 44 = 8. mg 283.5 C 335
C: Food Chemistry & Toxicology
www.ift.org
e al o ae fteproducts. the of names for 2 Table See
b
o eetd haaiswr o eetdi n ftesamples. the of any in detected not were Theaflavins detected. not nd trace; tr 3); (n SD mg/g in Values
= = = ± a
. 87.5 0.2 21.5 0.5 85.4 water O .221.8 0.02 2.8 0.03 1.4 0.3 17.6 671.8 0.1 11.7 1.9 169.4 0.4 27.5 2.8 268.8 0.9 ± ± ± ± ± ± ± ± ± ±
.122.6 0.01 2.9 0.02 1.5 0 18.2 696.9 0.1 12.0 1.2 175.4 0.1 27.7 1.6 278.6 0.5 88.9 0.02 23.3 0.7 91.0 ethanol O ± ± ± ± ± ± ± ± ± ±
.181.2 0.01 1.0 0.04 0.9 0.4 79.3 493.7 0.03 6.0 0.5 103.8 0.1 12.0 1.5 287.8 0.3 31.4 0.1 9.0 0.3 43.7 water N ± ± ± ± ± ± ± ± ± ±
.184.8 0.01 1.1 0.03 1.0 0.4 82.7 522.3 0.03 6.3 0.5 109.0 0.1 12.3 1.7 302.9 0.2 32.5 0.02 9.8 1.6 49.5 ethanol N ± ± ± ± ± ± ± ± ± ±
.345.5 0.03 0.3 0.02 4.3 0.2 40.9 116.0 0.4 5.8 0.3 16.1 0.4 6.7 1.5 58.8 1.1 6.2 0.1 6.8 0.5 15.6 water M ± ± ± ± ± ± ± ± ± ±
.147.7 0.01 0.2 0.01 4.2 0.3 43.3 140.8 0.1 4.1 0.4 23.9 0.03 . 4.1 0.7 77.8 0.1 7.6 0.1 4.4 0.1 18.9 ethanol M ± ± ± ± ± ± ± ± ± ±
.12. 52.4 24.4 0.01 0.6 0.04 1.1 0.1 22.7 187.6 87.2 0.01 3.1 0.02 15.2 0.2 4.3 0.4 18.8 0.2 17.8 0.1 9.7 0.1 ae 18.3 water L URLs and E-mail addresses are active links at ± ± ± ± ± ± ± ± ± ±
.22. 51.2 23.8 0.02 0.4 0.03 1.0 0.4 22.4 206.5 96.0 0.1 4.1 0.4 23.9 0.02 3.6 0.7 19.4 0.7 18.5 0.2 8.7 0.2 17.8 ethanol L ± ± ± ± ± ± ± ± ± ±
.34. 23.4 44.1 0.03 0.7 0.03 2.5 0.7 40.9 30.9 57.9 0.1 3.0 0.1 4.3 0.1 4.9 0.2 19.4 0.3 5.3 0.3 4.9 0.2 16.1 water K ± ± ± ± ± ± ± ± ± ±
.14. 23.8 44.7 0.01 0.7 0.03 2.4 0.9 41.6 31.2 58.8 0.04 3.2 0.3 5.2 0.1 5.0 0.7 19.4 0.1 5.1 0.2 4.8 0.7 16.1 ethanol K ± ± ± ± ± ± ± ± ± ±
. 3.0 0.1 16.3 0.2 9.6 0.03 46.2 0.03 4.6 0.02 5 0.6 11.2 water J .25. 71.0 55.3 0.02 0.5 0.03 0.8 0.5 54.0 123.3 95.9 0.1 ± ± ± ± ± ± ± ± ± ±
.15. 75.1 58.5 0.01 0.4 0 0.8 0.4 57.3 143.6 111.8 0.5 4.1 0.9 18.5 0.2 7.1 0.9 58.4 0.6 5.2 0.01 5.0 1.9 13.5 ethanol J ± ± ± ± ± ± ± ± ± ±
. 5963.5 55.9 0.1 0.7 0.04 1.2 0.3 54.0 116.5 102.6 0.3 3.3 0.6 15.9 0.9 16 3.5 46.0 0.1 5.5 0 6.7 0.7 9.2 water I ± ± ± ± ± ± ± ± ± ±
.26. 69.2 61.0 0.02 0.4 0.01 1.5 0.6 59.1 136.8 120.4 0.2 5.8 0.4 15.6 0.2 6.7 1.3 69.7 0.2 4.9 0.1 6.2 0.1 11.5 ethanol I ± ± ± ± ± ± ± ± ± ±
.14. 54.1 44.2 0.01 0.4 0 1.1 0.5 42.7 135.0 110.3 0.1 2.3 0.3 24.7 0.4 9.2 0.4 51.3 0.7 5.5 0.01 5.0 0.1 12.3 water H ± ± ± ± ± ± ± ± ± ±
5655.8 45.6 0 0.3 0.01 . 1.1 0.9 44.2 150.7 123.2 0.01 2.0 0.5 28.8 0.1 6.6 0.8 62.7 0.5 5.3 0.1 4.9 0.1 12.9 ethanol H ± ± ± ± ± ± ± ± ± ±
.14. 23.8 45.0 0.01 0.6 0 2.5 0.2 41.9 30.4 57.3 0.01 3.0 0.04 4.8 0.1 4.7 0.1 18.7 0.04 5.0 0.1 5.0 0.1 16.1 water G ± ± ± ± ± ± ± ± ± ±
.34. 24.6 46.3 0.03 0.6 0.1 2.4 1.2 43.3 30.7 57.8 0.03 3.3 0.3 5.1 0.2 5.1 0.8 20.2 0.3 3.6 0.01 5.4 0.8 15.1 ethanol G ± ± ± ± ± ± ± ± ± ±
.17. 41.7 79.2 0.01 1.7 0 2.2 0.4 75.3 99.7 189.2 0.2 7.4 0.2 18.7 0.1 11.4 0.6 71.3 0.1 16.9 0.1 11.2 0.9 52.3 water F ± ± ± ± ± ± ± ± ± ±
.48. 43.2 82.0 0.04 1.3 0.02 2.2 0.7 78.5 101.1 191.6 0.1 7.5 0.1 19.9 0 8.6 0.7 78.2 0.04 15.2 0.2 10.0 0.04 52.2 ethanol F ± ± ± ± ± ± ± ± ± ±
.11. 8.2 18.1 0.01 0.2 0.1 0.5 0.02 17.4 16.2 35.5 0.04 1.7 0.3 5.3 0.1 4.8 0.3 12.5 0 2.1 0 3.6 0.1 5.5 water E ± ± ± ± ± ± ± ± ± ±
tao 5.3 ethanol E . 161. 18.5 18.9 41.6 0.1 2.2 0.01 7.0 0 5.3 0.1 15.7 0.04 2.3 0.04 3.8 0.01 928.7 19.2 0 0.3 0 0.4 0.2 ± ± ± ± ± ± ± ± ± ±
ae 44.2 water D . 7. 7. 70.0 174.2 375.8 0.8 12.4 0.4 84.2 2.4 31.3 1.6 147 0.7 40.5 0.6 16.2 0.2 . 3634.1 73.6 0.1 2.2 0.02 1.4 0.9 ± ± ± ± ± ± ± ± ± ±
tao 41.2 ethanol D . 7. 7. 71.6 176.1 379.9 0.4 10.1 2.7 89.2 0.2 30.9 1.2 154 0.4 38.4 0.1 16.1 0.04 .27. 34.8 75.2 0.02 2.2 0.01 1.4 0.6 ± ± ± ± ± ± ± ± ± ±
. r3.6 tr 0.2 . 481. 16.0 16.6 34.8 0.1 1.5 0.2 4.0 0.01 4.9 0.1 14.1 0.2 .11. 7.9 16.6 0.01 0.2 0.01 0.4 0.2 ae 6.7 water C ± ± ± ± ± ± ± ± ±
tao 8.2 ethanol C .34. 1516.7 21.5 45.2 0.03 1.6 0.1 6.0 0.02 3.8 0.1 19.7 0.04 2.7 0.1 3.2 0 728.2 17.2 0 0.1 0.01 0.4 0 ± ± ± ± ± ± ± ± ± ±
ae 7.9 water B 912. 21.7 20.6 49.1 0 1.8 0.2 5.8 0.3 6.0 1.2 20.6 0.8 3.2 0.3 3.8 0.1 .32. 9.5 22.7 0.03 0.3 0.02 0.7 0.02 ± ± ± ± ± ± ± ± ± ±
tao 9.5 ethanol B . 912. 22.3 24.7 59.1 0.1 2.1 0.1 8.4 0.1 6.5 0.4 25.8 0.1 2.9 0.1 3.9 0.2 .12. 9.8 23.3 0.01 0.3 0.04 0.7 0.2 ± ± ± ± ± ± ± ± ± ±
ae 5.0 water A . d0.1 nd 0.1 .1781. 2.3 10.0 7.8 0.01 0.1 0.01 0.1 0.01 1.6 0.04 0.9 0.01 . 3.1 2.4 0 0 0.01 0.1 0.1
± ± ± ± ± ± ± ±
± Vol. 71, Nr. 6, 2006
tao 1.2 ethanol A .3n 0.2 nd 0.03 .168882.1 8.8 6.8 0.01 0.2 0.03 0.6 0 1.7 0.2 2.9 0.03 .4n . 3.1 2.4 nd 0.04 0.3 0.1
± ± ± ± ± ± ± ± —
ovn G CEC C C GCT asl A BT laod capsule alkaloids TP TB CAF capsule CATS CG ECG GCG EGCG EC C EGC Solvent Sample
b
oa oa/TtlTotal/ Total Total/ Total
T) n hohlie(P,tersm(oa laod)i omrilgentacpue n odr xrce ih8%ehnlwtro water or ethanol/water 80% with extracted powders and capsules tea green commercial in alkaloids) (total sum their (TP), theophylline and (TB),
a
alctci--alt GG,( (GCG), gallocatechin-3-gallate -pctci--alt EG,ad( and (ECG), )-epicatechin-3-gallate -aehn3glae(G] hi u TtlCT)ado afie(A) theobromine (CAF), caffeine of and CATS) (Total sum their (CG)], )-catechin-3-gallate − −
+ al - otn f7idvda aehn [( catechins individual 7 of Content --- 3 Table -pgloaehn(G) ( (EGC), )-epigallocatechin -aehn() ( (C), )-catechin -pctci E) ( (EC), )-epicatechin -pgloaehn3glae(GG,( (EGCG), )-epigallocatechin-3-gallate )- − − − − JOURNAL OF FOOD SCIENCE 336 C Efficient extraction of tea compounds . . .
C: Food Chemistry & Toxicology RsadEmi drse r cielnsat links active are addresses E-mail and URLs activ- Antimicrobial 2006. N. Kozukue RE, Mandrell CE, Levin PR, Henika M, Friedman polyphenols. FriedmanM,KimS-Y,LeeS-J,HanG-P,HanJ-S,LeeR-K,KozukueN.2005.Distribution potato of role dietary and biochemistry, Chemistry, 1997. flavonoids M. and Friedman minerals of distribution The 2001. A. Senatore D, Montesno L, Ferrara xanthine and catechin of Study 2002. AG. Gonzalez MJ, Martin F, Pablos PL, Fernandez HPLC- 2004. A. Crozier F, Brighenti ME, Lean J, Burns W, Mullen AJ, Stewart D, Rio Del Review II. CushnieTP,LambAJ.2005.Antimicrobialactivityofflavonoids.IntJAntimicrobAgents part tea: green of benefits Medicinal 2005b. DM. Morre Review DJ, I. Morre part R, tea: Cooper green of benefits Medicinal 2005a. J DM. Morre foods. DJ, in Morre species R, oxygen Cooper reactive of reactions and tea Chemistry of 2006. DB. effects Min Protective E, 2005. Choe ED. Baron EP, Conrad an- KK, with Hanneman components MM, tea Camouse of Determination 2003. potato MC. Lopez young R, Gimenez of C, leaves Cabrera Sampling 1999. M. Friedman GM, McDonald MS, Brown determination Fast 2003. G. Lercker T, Toschi Gallina M, Pelillo P, Colabufalo M, Bonoli Chemopre- 2006. A. Corti G, Peracchia G, Castagnetti F, Rizzi M, Brausi S, Bettuzzi green encapsulated of Effects 2005. A. Tremblay J, 1):S297–303. Dore 147(Suppl C, Pharmacol Pelletier J S, Br Berube-Parent asthma. for Drugs 2006. PJ. Barnes caf- catechins, tea of analysis Simultaneous 2000. Z. Apostolides Y, Hara JP, Aucamp the affecting Factors 2001. PT. Martin PG, Humphrey C, Dacombe MR, Birch R, Astill . . . compounds tea of extraction Efficient hka ,Mgudti G 02 oa hnl aehn n afiecnet of contents caffeine and catechin, phenol, Total 2002. SG. Food Magnusdottir Nutr S, Mol diabetes. Khokhar and obesity, Tea, 2006. CL. Chen MJ, Lee HH, Chang YH, Kao JP, Battikha RM, Gallagher TR, Smith AH, Elkind JR, Saper SD, Silberstein J, Goldstein an for trial controlled Randomized 2005. H. Iso T, Okubo N, Aoki M, Shimbo Y, Fukino te ftactcisadtefaisadtaetat against extracts tea and theaflavins and catechins tea the of in ities consumed teas 77 70:C550–9. in Sci Food theobromine J and States. United caffeine, theaflavins, catechins, of 45:1523–40. Chem Food Agric J review. A ( plant tea the in 50:1833–9. Chem Food Agric J tracers. geographical as profiles tea tea. black and green 52:2807–15. in Chem alkaloids Food purine Agric and J compounds phenolic of analysis MSn 26:343–56. 11:639–52. Med Complement Altern J properties. anticancer of 11:521–8. Med Complement Altern J benefits. health noncancer of 70:R142–59. Sci Food 5:1061–8. Ther Anticancer Rev Expert caffeine. and polyphenols 51:4427–35. Chem Food Agric J activity. tioxidant 4. ( chromatog- electrokinetic 51:1141–7. micellar Chem by Food beverages Agric tea J raphy. in xanthines and catechins of 66:1234–40. Res Cancer study. report proof-of-principle in preliminary one-year catechins a a tea neoplasia: from green intraepithelial of prostate administration high-grade oral with by volunteers cancer 94:432–6. prostate Nutr human J of Br vention men. in and oxidation epigallocatechin-3-gallate fat and of expenditure mixture energy h a 24 on containing caffeine extracts Guarana and tea capillary electrokinetic micellar by acid 876:235–42. ascorbic A Chromatogr and J chromatography. theanine Food acid, Agric gallic J feine, infusions. tea green and black of 49:5340–7. Chem contents polyphenol and caffeine escmol osmdi h ntdKndm gi odCe 50:565–70. Chem Food Agric J Kingdom. United the in consumed commonly teas 50:188–210. trial. Res ASSET the from results suma- migraine: versus of treatment caffeine 45:973–82. early and Headache the aspirin, in Acetaminophen, succinate 2005. triptan J. Baggish H, Hoffman J markers. inflammation 51:335–42. (Tokyo) and Vitaminol resistance Sci insulin Nutr on consumption tea green of effect 69:354–61. Prot oau tuberosum Solanum aelasinensis) Camellia lnsfrgyolaodaayi.JArcFo hm47:2331– Chem Food Agric J analysis. glycoalkaloid for plants ) References amc 56:397–401. Farmaco . www.ift.org ailscereus Bacillus Food J . agC,La ,Yn Y uG 05 niiino ugtmrgnssb e.EpLung Exp tea. by tumorigenesis lung of Inhibition 2005. G. Lu GY, ac- Yang J, antioxidant Liao CS, of Yang Comparison 2004. ZY. Chen Y, flavanols Huang on Q, storage Chang and SY, processing Yeung heat JZ, of Xu Effect 2000. CY. Lee DM, Kim LF, Wang Derma- future. and fiction, fact, herbs: containing Cosmeceuticals 2005. C. Thornfeldt SeeleyD,MillsEJ,WuP,VermaS,GuyattGH.2005.Theeffectsofgreenteaconsumption brady- of treatment the for theophylline small-dose of use The 2005. S. Schulz-Stubner treat- of evaluation prematurity: of apnea for therapy Methylxanthine Institute. 2005. SAS B. Schmidt NC: Cary, 9.1.3. Release 2000. SAS. de- Simultaneous 2003. K. Kanazawa H, Ashida S, Nakagawa Y, Honda H, lower Sakakibara a with associated are consumption tea and Coffee 2005. on JE. drinks Everhart glucose CE, and caffeine Ruhl combined of effects The 2005. AC. Nobre H, Hu A, Rao extrac- of means by catechins of Determination 2004. Antioxidative CG. Barroso 2006. M, Palma M. Z, Pineiro Friedman N, Kozukue HJ, Koh MY, Kang SP, Choi SH, Nam antimu- Antioxidative, 2005b. M. Friedman N, Kozukue MY, Kang SP, extracts Choi Bran SH, 2005a. Nam M. Friedman N, Kozukue HJ, Koh MY, diet- Kang SP, of Choi Reduction SH, Nam 2006. I. Tokimitsu and A, Shimotoyodome theaflavins of S, Analysis Haramizu 2004. T, RT. Murase Rosen CT, Ho CS, Yang S, Sang MC, CaffeineMenet 2005. D. Johnson KG, Cole DG, Bell DM, J. Voss Zhao GH, BC, Kamimori Wouters TM, XJ, Jin McLellan JQ, Zhu H, Chen YH, Li ZG, tea Wu green NS, commercial Cai GP, of Lu content DJ, catechin Maron of Analysis 2003. JC. Roberts and polyphenols J, tea of Manning levels the affecting Factors 2003. JK. Lin JS, Tsay YJ, Tsai YS, Lin high- by theaflavins and catechins tea of analysis Comparative 2000. CN. Ong BL, Lee spices. and herbs of properties chemopreventive and Antimicrobial 2004. J. Roy PK, Lai e 31:135–44. 91:873– Res Nutr J Br epimers. their with epicatechins tea 81. of bioavailability and 48:4227–32. tivity Chem Food Agric J beverage. tea green of qualities sensory and 31:873–80. Surg tol review systematic a 4:144–55. cancer: Ther breast Cancer Integr of recurrence meta-analysis. and and cancer breast of incidence on 101:1809–11. Analg Anesth injury. of cord Apnea spinal with for patients Caffeine in cardia international the in years 88:208–13. 5 Neonate Biol age trial. at (CAP) Prematurity risks and benefits ment Chem Food Agric J teas. and fruits, vegetables, in 51:571–81. polyphenols all of termination 129:1928– Gastroenterology States. United the 36. in disease liver chronic of incidence 8:141–53. Neurosci Nutr brain. human the in attention 1026:19–23. A Chromatogr J liquids. pressurized with Chem tion Food cultivars. rice pigmented one twenty from 94:613–20. extracts bran of cell activities and chemical in extracts 53:816–22. Chem bran Food rice Agric J of assays. activities anticarcinogenic and tagenic, by cells B lymphoblastoid 43:741–5. in Toxicol Chem promotion Food tumor ester. inhibit phorbol seeds rice pigmented from swimming. regular and intake 30:561–8. tea-catechin (Lond) of Obes J combination Int a by obesity induced Food Agric J spectrometry. 52:2455–61. mass Chem MALDI-TOF by extract tea black from Special thearubigins for operations night during 76:647–54. Med times Environ Space run Aviat Forces. improves and vigilance maintains ran- 163:1448–53. a Med Intern extract: Arch tea trial. green controlled theaflavin-enriched domized a of effect Cholesterol-lowering 2003. 3:19–32. Pharmacother Herb J products. 51:1864–73. Chem Food Agric J leaves. tea in caffeine A Chromatogr J 881:439–47. electrophoresis. capillary and chromatography liquid performance 11:1451–60. Chem Med Curr o.7,N.6 2006 6, Nr. 71, Vol. — ORA FFO SCIENCE FOOD OF JOURNAL C 337
C: Food Chemistry & Toxicology