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Food Science and Technology

Print version ISSN 0101-2061


OLIVEIRA, Rafaela Macedo Mendes De. Quantification of catechins and caffeine from green tea (Camellia sinensis) infusions, extract, and ready-to-drink beverages. Ciênc. Tecnol. Aliment. [online]. 2012, vol.32, n.1, pp.163-166.  Epub Jan 31, 2012. ISSN 0101-2061.

This study aimed to quantify the levels of catechins and caffeine in various forms of presentation of green tea: infusion tea bags, extract, and ready-to-drink beverage and, based on their content, identify the most suitable for consumption. High Performance Liquid Chromatography (HPLC) analytical method was used for the quantification of catechins and caffeine. The tea bags had the highest concentration of total catechins with 5 to 9.5% followed by the extract with 3.64 to 4.88%, and ready-to-drink green tea beverage showed low levels of catechins, from 0.14 to 0.26%. As for caffeine content, green tea extract had higher concentration (1.96 to 3.54%) compared to the tea bags (1.39 to 1.57%). Tea bags were found the most suitable for consumption because it contains higher amounts of catechins and smaller amounts of caffeine.

Keywords : green tea; catechins; caffeine; high performance liquid chromatography (HPLC).

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