Profiling of volatile and non-phenolic metabolites—Amino acids, organic acids, and sugars of green tea extracts obtained by different extraction techniques
•Profile of green tea extract volatiles was determined by SPME-GC–MS analysis.•Non-phenolic metabolites of green tea extracts were determined by HPLC analysis.•Multivariate analysis was performed on metabolite yields and volatile profiles.•Green tea volatiles are positively correlated with other met...
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| Veröffentlicht in: | Food chemistry 2019-10, Vol.296, p.69-77 |
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| creator | Das, Protiva Rani Kim, Youngmok Hong, Seong-Jin Eun, Jong-Bang |
| description | •Profile of green tea extract volatiles was determined by SPME-GC–MS analysis.•Non-phenolic metabolites of green tea extracts were determined by HPLC analysis.•Multivariate analysis was performed on metabolite yields and volatile profiles.•Green tea volatiles are positively correlated with other metabolite yields.
Volatile compounds and non-phenolic metabolites (amino acids, organic acids, and sugars) of aqueous green tea extracts obtained by ultrasonic extraction (UE), agitation extraction (AE), hot water extraction (HWE), and conventional extraction (CE) were determined using SPME-GC–MS and HPLC, respectively. Significantly higher (P |
| doi_str_mv | 10.1016/j.foodchem.2019.05.194 |
| format | Article |
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Volatile compounds and non-phenolic metabolites (amino acids, organic acids, and sugars) of aqueous green tea extracts obtained by ultrasonic extraction (UE), agitation extraction (AE), hot water extraction (HWE), and conventional extraction (CE) were determined using SPME-GC–MS and HPLC, respectively. Significantly higher (P < 0.05) yields of volatiles and non-phenolic metabolites were obtained via UE and AE than via HWE and CE. UE, AE, HWE, and CE released 212, 201, 103, and 65 volatiles, respectively. Sum total of amino acid and organic acid in extracts was 54.57, 54.35, 27.11, and 12.67 (mg/100 g), and 5.96, 6.19, 3.81, and 1.68 (mg/100 g) for UE, AE, HWE, and CE, respectively. Volatiles except nitrogen-containing compounds had higher positive correlations with l-theanine, sucrose, malic acid, and catechins yields. Findings of the current study suggest that an efficient extraction technique may significantly increase volatile and non-phenolic metabolite yields in aqueous green tea extract.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2019.05.194</identifier><identifier>PMID: 31202308</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Amino Acids - analysis ; Amino Acids - isolation & purification ; Amino Acids - metabolism ; Camellia sinensis - chemistry ; Camellia sinensis - metabolism ; Chromatography, High Pressure Liquid ; Discriminant Analysis ; Green tea amino acids ; Green tea organic acids ; Green tea sugars ; Green tea volatiles ; Least-Squares Analysis ; Malates - analysis ; Malates - isolation & purification ; Non-phenolic metabolites ; Plant Extracts - chemistry ; Principal Component Analysis ; Solid Phase Microextraction ; Sonication ; Sugars - analysis ; Sugars - isolation & purification ; Sugars - metabolism ; Volatile Organic Compounds - analysis</subject><ispartof>Food chemistry, 2019-10, Vol.296, p.69-77</ispartof><rights>2019 Elsevier Ltd</rights><rights>Copyright © 2019 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c405t-327abc31fb91766f0ce4c069b1e79c4e217b40a1e3eeda07faebcee2fb56af733</citedby><cites>FETCH-LOGICAL-c405t-327abc31fb91766f0ce4c069b1e79c4e217b40a1e3eeda07faebcee2fb56af733</cites><orcidid>0000-0002-2917-4923</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814619310076$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65534</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31202308$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Das, Protiva Rani</creatorcontrib><creatorcontrib>Kim, Youngmok</creatorcontrib><creatorcontrib>Hong, Seong-Jin</creatorcontrib><creatorcontrib>Eun, Jong-Bang</creatorcontrib><title>Profiling of volatile and non-phenolic metabolites—Amino acids, organic acids, and sugars of green tea extracts obtained by different extraction techniques</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•Profile of green tea extract volatiles was determined by SPME-GC–MS analysis.•Non-phenolic metabolites of green tea extracts were determined by HPLC analysis.•Multivariate analysis was performed on metabolite yields and volatile profiles.•Green tea volatiles are positively correlated with other metabolite yields.
Volatile compounds and non-phenolic metabolites (amino acids, organic acids, and sugars) of aqueous green tea extracts obtained by ultrasonic extraction (UE), agitation extraction (AE), hot water extraction (HWE), and conventional extraction (CE) were determined using SPME-GC–MS and HPLC, respectively. Significantly higher (P < 0.05) yields of volatiles and non-phenolic metabolites were obtained via UE and AE than via HWE and CE. UE, AE, HWE, and CE released 212, 201, 103, and 65 volatiles, respectively. Sum total of amino acid and organic acid in extracts was 54.57, 54.35, 27.11, and 12.67 (mg/100 g), and 5.96, 6.19, 3.81, and 1.68 (mg/100 g) for UE, AE, HWE, and CE, respectively. Volatiles except nitrogen-containing compounds had higher positive correlations with l-theanine, sucrose, malic acid, and catechins yields. Findings of the current study suggest that an efficient extraction technique may significantly increase volatile and non-phenolic metabolite yields in aqueous green tea extract.</description><subject>Amino Acids - analysis</subject><subject>Amino Acids - isolation & purification</subject><subject>Amino Acids - metabolism</subject><subject>Camellia sinensis - chemistry</subject><subject>Camellia sinensis - metabolism</subject><subject>Chromatography, High Pressure Liquid</subject><subject>Discriminant Analysis</subject><subject>Green tea amino acids</subject><subject>Green tea organic acids</subject><subject>Green tea sugars</subject><subject>Green tea volatiles</subject><subject>Least-Squares Analysis</subject><subject>Malates - analysis</subject><subject>Malates - isolation & purification</subject><subject>Non-phenolic metabolites</subject><subject>Plant Extracts - chemistry</subject><subject>Principal Component Analysis</subject><subject>Solid Phase Microextraction</subject><subject>Sonication</subject><subject>Sugars - analysis</subject><subject>Sugars - isolation & purification</subject><subject>Sugars - metabolism</subject><subject>Volatile Organic Compounds - analysis</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkc9uEzEQxi0EoqHwCpWPHNhl7P3j7I2qgoJUCQ5wtmzvOHG0awfbqdobD8G1L8eT4FUSrpzGM_P75pP1EXLFoGbA-ve72oYwmi3ONQc21NDVbGifkRVbi6YSIPhzsoIG1tWatf0FeZXSDgAKu35JLhrGgZflijx9i8G6yfkNDZbeh0llNyFVfqQ--Gq_RR8mZ-iMWenyypj-_Pp9PTsfqDJuTO9oiBvlC3JqF2k6bFRMy8VNRPQ0o6L4kKMyuUx1Vs7jSPUjHZ21GNHn89qFhTZb734eML0mL6yaEr451Uvy49PH7zefq7uvt19uru8q00KXq4YLpU3DrB6Y6HsLBlsD_aAZisG0yJnQLSiGDeKoQFiF2iByq7teWdE0l-Tt8e4-hsU3y9klg9OkPIZDkpy3nHWCi76g_RE1MaQU0cp9dLOKj5KBXKKRO3mORi7RSOhkiaYIr04eBz3j-E92zqIAH44Alp_eO4wyGYfe4OgimizH4P7n8RcsR6i-</recordid><startdate>20191030</startdate><enddate>20191030</enddate><creator>Das, Protiva Rani</creator><creator>Kim, Youngmok</creator><creator>Hong, Seong-Jin</creator><creator>Eun, Jong-Bang</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-2917-4923</orcidid></search><sort><creationdate>20191030</creationdate><title>Profiling of volatile and non-phenolic metabolites—Amino acids, organic acids, and sugars of green tea extracts obtained by different extraction techniques</title><author>Das, Protiva Rani ; Kim, Youngmok ; Hong, Seong-Jin ; Eun, Jong-Bang</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c405t-327abc31fb91766f0ce4c069b1e79c4e217b40a1e3eeda07faebcee2fb56af733</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Amino Acids - analysis</topic><topic>Amino Acids - isolation & purification</topic><topic>Amino Acids - metabolism</topic><topic>Camellia sinensis - chemistry</topic><topic>Camellia sinensis - metabolism</topic><topic>Chromatography, High Pressure Liquid</topic><topic>Discriminant Analysis</topic><topic>Green tea amino acids</topic><topic>Green tea organic acids</topic><topic>Green tea sugars</topic><topic>Green tea volatiles</topic><topic>Least-Squares Analysis</topic><topic>Malates - analysis</topic><topic>Malates - isolation & purification</topic><topic>Non-phenolic metabolites</topic><topic>Plant Extracts - chemistry</topic><topic>Principal Component Analysis</topic><topic>Solid Phase Microextraction</topic><topic>Sonication</topic><topic>Sugars - analysis</topic><topic>Sugars - isolation & purification</topic><topic>Sugars - metabolism</topic><topic>Volatile Organic Compounds - analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Das, Protiva Rani</creatorcontrib><creatorcontrib>Kim, Youngmok</creatorcontrib><creatorcontrib>Hong, Seong-Jin</creatorcontrib><creatorcontrib>Eun, Jong-Bang</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Das, Protiva Rani</au><au>Kim, Youngmok</au><au>Hong, Seong-Jin</au><au>Eun, Jong-Bang</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Profiling of volatile and non-phenolic metabolites—Amino acids, organic acids, and sugars of green tea extracts obtained by different extraction techniques</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2019-10-30</date><risdate>2019</risdate><volume>296</volume><spage>69</spage><epage>77</epage><pages>69-77</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•Profile of green tea extract volatiles was determined by SPME-GC–MS analysis.•Non-phenolic metabolites of green tea extracts were determined by HPLC analysis.•Multivariate analysis was performed on metabolite yields and volatile profiles.•Green tea volatiles are positively correlated with other metabolite yields.
Volatile compounds and non-phenolic metabolites (amino acids, organic acids, and sugars) of aqueous green tea extracts obtained by ultrasonic extraction (UE), agitation extraction (AE), hot water extraction (HWE), and conventional extraction (CE) were determined using SPME-GC–MS and HPLC, respectively. Significantly higher (P < 0.05) yields of volatiles and non-phenolic metabolites were obtained via UE and AE than via HWE and CE. UE, AE, HWE, and CE released 212, 201, 103, and 65 volatiles, respectively. Sum total of amino acid and organic acid in extracts was 54.57, 54.35, 27.11, and 12.67 (mg/100 g), and 5.96, 6.19, 3.81, and 1.68 (mg/100 g) for UE, AE, HWE, and CE, respectively. Volatiles except nitrogen-containing compounds had higher positive correlations with l-theanine, sucrose, malic acid, and catechins yields. Findings of the current study suggest that an efficient extraction technique may significantly increase volatile and non-phenolic metabolite yields in aqueous green tea extract.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>31202308</pmid><doi>10.1016/j.foodchem.2019.05.194</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0002-2917-4923</orcidid></addata></record> |
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| subjects | Amino Acids - analysis Amino Acids - isolation & purification Amino Acids - metabolism Camellia sinensis - chemistry Camellia sinensis - metabolism Chromatography, High Pressure Liquid Discriminant Analysis Green tea amino acids Green tea organic acids Green tea sugars Green tea volatiles Least-Squares Analysis Malates - analysis Malates - isolation & purification Non-phenolic metabolites Plant Extracts - chemistry Principal Component Analysis Solid Phase Microextraction Sonication Sugars - analysis Sugars - isolation & purification Sugars - metabolism Volatile Organic Compounds - analysis |
| title | Profiling of volatile and non-phenolic metabolites—Amino acids, organic acids, and sugars of green tea extracts obtained by different extraction techniques |
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