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2022Journal articleFree to read

Organic Acid Analysis in Green Tea Leaves Using High-performance Liquid Chromatography.

Shirai N

Journal of oleo science

Read at the publisher →Free full text →PubMed

Abstract

Green tea is a popular refreshing drink with several functional properties attributed to its bioactive compounds. The bioactive content and composition vary with several factors. Several advances in chromatographic studies have facilitated the study of chemical composition of green tea leaves; however, the content of organic acids, particularly quinic acid, has not been explored fully. Therefore, changes in the content of organic acids, including quinic acid, in green tea leaves, were investigated in this study. All the studied varieties contained large amounts of quinic and oxalic acids. Kukicha and Matcha contained the highest and lowest amounts of quinic acid, respectively. Furthermore, high-grade Matcha had a significantly lower quinic acid content than low-grade Matcha. The Asatsuyu sample had the lowest quinic acid content in 2018 and 2019 compared with the other green tea varieties. The content of quinic acid increased with maturity, but that of oxalic, malic, succinic, and citric acids decreased after a slight increase. Shading cultivation in Saeakari significantly lowered the quinic acid content and slightly increased the content of malic, citric, and oxalic acids. Malic acid and citric acid content in Yabukita changed with sunrise and sunset, but that of other organic acids did not show any considerable change. These results show that using an appropriate plucking time could lead to further improvement in the quality of green tea leaves. Overall, green tea is a good source of quinic acid, which will attract attention in future functional research on this drink.

Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.

Study type

Chemical / analytical

Measuring what is in matcha, or how to detect it.

Assigned automatically from the title, abstract and subject terms.

Topics

Authenticity and analytical methodsCognition, mood and stressCultivation and shadingProcessing, milling and quality

Matcha is a main subject here (named in the keywords).

Keywords and subject terms

citric acidgreen teaorganic acidoxalic acidquinic acidgreen tea leavesorganic acidsmalic acidsuccinic acidmatchaYabukitaleaf maturityAcidsChromatography, High Pressure LiquidCitric AcidOxalatesPlant ExtractsPlant LeavesQuinic AcidTea

Cite this study

Shirai N. (2022). Organic Acid Analysis in Green Tea Leaves Using High-performance Liquid Chromatography. Journal of oleo science. https://doi.org/10.5650/jos.ess22135

DOI: 10.5650/jos.ess22135 · PubMed ID: 35965093 · Cited by 18 (OpenAlex)

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