Comprehensive Investigation of the Effects of Brewing Conditions in Sample Preparation of Green Tea Infusions
Abstract
:1. Introduction
2. Results and Discussion
2.1. Effects of Brewing Conditions on Antioxidant Activity
2.2. Effects of Brewing Conditions on Metabolic Profiles—Investigation via PCA and OPLS-DA Studies
2.3. Effects of Brewing Conditions on Metabolic Profiles—Investigation via HCA Studies
2.4. Effects of Brewing Conditions on Catechin Compositions
3. Materials and Methods
3.1. Chemicals and Reagents
3.2. Preparation of Tea Infusions
3.3. Antioxidant Assay
3.4. Instruments and Operation Conditions
3.5. Data Processing and Statistical Analysis
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Conflicts of Interest
References
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Sample Availability: Samples of the compounds may be available from the authors. |
No. | tR (min) | Compounds | Formula | Monoisotopic Molecular Mass | Detected Mass | Mass Error (mDa) |
---|---|---|---|---|---|---|
1 | 0.79 | Glutamine 1 | C5H10N2O3 | 146.0691 | 147.0761 a | 0.8 |
2 | 0.79 | Glycerophosphocholine 1 | C8H20NO6P | 257.1028 | 258.1079 a | 2.7 |
3 | 0.8 | Ribonic acid 2 | C5H10O6 | 166.0477 | 165.0399 b | 0.0 |
4 | 0.8 | Maltose 1 | C12H22O11 | 342.1162 | 341.1081 b | 0.3 |
5 | 0.81 | Quinic acid 1 | C7H12O6 | 192.0634 | 191.0555 b | 0.1 |
6 | 0.83 | Ascorbic acid 2 | C6H8O6 | 176.0321 | 175.0241 b | 0.2 |
7 | 0.83 | Glutathione 2 | C10H17N3O6S | 307.0838 | 308.0853 a | 6.3 |
8 | 0.84 | Galloyl glucose isomer 1 2, d | C13H16O10 | 332.0743 | 331.0660 b | 0.5 |
9 | 0.84 | 2-O-p-Coumaroylhydroxycitric acid 2 | C15H14O10 | 354.0587 | 355.0668 a | −0.3 |
10 | 1.15 | Theanine 1 | C7H14N2O3 | 174.1004 | 173.0922 b | 0.4 |
11 | 1.15 | Cysteinylglycine 2 | C5H10N2O3S | 178.0412 | 179.0480 a | 1.0 |
12 | 1.15 | Galloyl glucose isomer 2 2, d | C13H16O10 | 332.0743 | 331.0663 b | 0.2 |
13 | 1.19 | Pyroglutamic acid 2 | C5H7NO3 | 129.0426 | 128.0350 b | −0.2 |
14 | 1.19 | Neuraminic acid 2 | C9H17NO8 | 267.0954 | 268.1043 a | −1.1 |
15 | 1.4 | Galloyl glucose isomer 3 2, d | C13H16O10 | 332.0743 | 331.0661 b | 0.4 |
16 | 1.64 | Theogallin 2 | C14H16O10 | 344.0743 | 345.0809 a | 1.2 |
17 | 1.69 | Gallic acid 1 | C7H6O5 | 170.0215 | 171.0285 a; 169.0135 b | 0.8; 0.2 |
18 | 2.19 | Vanillic acid 2 | C8H8O4 | 168.0423 | 169.0497 a | 0.4 |
19 | 2.25 | Gallocatechin 1 | C15H14O7 | 306.0740 | 307.0813 a; 305.0660 b | 0.5; 0.2 |
20 | 3.16 | Epigallocatechin 1 | C15H14O7 | 306.0740 | 307.0815 a; 305.0663 b | 0.3; −0.1 |
21 | 3.44 | p-Coumaroylquinic acid isomer 1 2, d | C16H18O8 | 338.1002 | 361.0886 c; 337.0925 b | 1.4; −0.1 |
22 | 3.78 | Catechin 1 | C15H14O6 | 290.0790 | 291.0863 a; 289.0711 b | 0.5; 0.1 |
23 | 4.9 | p-Coumaroylquinic acid isomer 2 2, d | C16H18O8 | 338.1002 | 361.0897 c; 337.0923 b | 0.3; 0.1 |
24 | 5.36 | Epicatechin 1 | C15H14O6 | 290.0790 | 291.0867 a; 289.0712 b | 0.1; 0.0 |
25 | 5.57 | p-Coumaroylquinic acid isomer 3 2, d | C16H18O8 | 338.1002 | 361.0889 c; 337.0922 b | 1.1; 0.2 |
26 | 5.66 | Epigallocatechin gallate 1 | C22H18O11 | 458.0849 | 459.0921 a; 457.0766 b | 0.6; 0.5 |
27 | 6.43 | Gallocatechin gallate 1 | C22H18O11 | 458.0849 | 459.0920 a; 457.0767 b | 0.7; 0.4 |
28 | 7.03 | p-Coumaroylquinic acid isomer 4 2, d | C16H18O8 | 338.1002 | 361.0905 c; 337.0941 b | −0.5; −1.7 |
29 | 7.33 | Myricetin-3-O-glucoside 2 | C21H20O13 | 480.0904 | 479.0814 b | 1.2 |
30 | 9.42 | Epicatechin gallate 1 | C22H18O10 | 442.0900 | 443.0972 a; 441.0814 b | 0.6; 0.8 |
31 | 9.8 | Catechin gallate 1 | C22H18O10 | 442.0900 | 443.0977 a; 441.0824 b | 0.1; −0.2 |
32 | 10.39 | Kaempferol 7-galactoside 3-rutinoside 2 | C33H40O20 | 756.2113 | 755.2025 b | 1.0 |
33 | 11.61 | (−)-Epiafzelechin 3-gallate 2 | C22H18O9 | 426.0951 | 425.0863 b | 1.0 |
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Jin, Y.; Zhao, J.; Kim, E.M.; Kim, K.H.; Kang, S.; Lee, H.; Lee, J. Comprehensive Investigation of the Effects of Brewing Conditions in Sample Preparation of Green Tea Infusions. Molecules 2019, 24, 1735. https://doi.org/10.3390/molecules24091735
Jin Y, Zhao J, Kim EM, Kim KH, Kang S, Lee H, Lee J. Comprehensive Investigation of the Effects of Brewing Conditions in Sample Preparation of Green Tea Infusions. Molecules. 2019; 24(9):1735. https://doi.org/10.3390/molecules24091735
Chicago/Turabian StyleJin, Yan, Jing Zhao, Eun Mi Kim, Ki Hyun Kim, Seulgi Kang, Heesoo Lee, and Jeongmi Lee. 2019. "Comprehensive Investigation of the Effects of Brewing Conditions in Sample Preparation of Green Tea Infusions" Molecules 24, no. 9: 1735. https://doi.org/10.3390/molecules24091735