Simultaneous Determination of Caffeine and Phenolic Compounds in Tea and Coffee - Caffeine: Chemistry, Analysis, Function and Effects - page 136

Table 8.2 (Continued)

Sample Operational conditions Compounds analyzed Reference

Tea (green) 1) m 5 stirring; s 5 water, acetone : water (25 : 75-100 : 0, v/v),

methanol : water (25 : 75-100 : 0, v/v), ethanol : water (25 : 75-100
: 0, v/v), acetonitrile : water (50 : 50-100 : 0, v/v); So/Sa 5 20 (v/
w); T 5 70-100 uC for water and boiling point for other solvents; t
5 2h;h5 3.96%

(KAEM), (CAF), (EGCG), (EC),
(ECG), (EGC), (MYR), (QCE)

Perva-
Uzunalic et
al 2006

2) m 5 stirring; s 5 water; So/Sa 5 40-100 (v/w); T 5 80-95 uC; t
5 10-240 min; h 5 3.96%
3) m 5 stirring; s 5 water; So/Sa 5 4 6 40 (v/w); T 5 95 uC; t 5 4
6 10 min; h 5 3.96%
4) m 5 supercritical fluid extraction; s 5 CO 2 ;h5 15-50% (w/w); T
5 50-80 uC; P 5 225-350 bar; h 5 3.96%

Tea (green) 1) m 5 infusion; s 5 distilled water; So/Sa 5 100 (v/w); T 5 85 uC;

t 5 15 min

(CAF), polyphenols Xia et al 2006

2) m 5 ultrasound-assisted extraction; s 5 distilled water; So/Sa 5
100 (v/w); T 5 60 uC; t 5 40 min; PW 5 250 W

Tea (Oolong) m 5 ultrasound-assisted extraction; s 5 acetonitrile : water (1 : 1, v/

v); So/Sa 5 100 (v/w); T 5 RT; t 5 20 min; PW 5 250 W, f 5 40
kHz

(CAF), (+)-(C), (-)-(CG), (-)-(EC),
(-)-(ECG), (-)-(EGC), (-)-
(EGCG), (-)-(GC), (-)-(GCG),
(TB)

Wang et al
2008

Teas (green,
green and
herbal blend)

m 5 stirring; s 5 water; So/Sa 5 1-3 6 100 (v/w); T 5 60-100 uC;
t 5 3-30 min

(CAF), (+)-(C), (CHLA), (p-
CMA), (-)-(EC), (-)-(ECG), (-)-
(EGCG), (FA), (GA), (+)-(GC),
(-)-(GCG), (PCCA), (TB), (TP),
(VA)

Komes et al
2010

Teas (green,
fermented,
blend)

1) m 5 maceration with mild stirring; s 5 water; So/Sa 5 100 (v/w);
T 5 90 uC; t 5 5 min

(CA), (CAF), (C), (CG), (CHLA),
(EC), (ECG), (EGC), (EGCG),
(FA), (GA), (GC), (GCG),
(PCCA), (QCI), (RUT), (VA)

Nov´ kov´ et
al 2010

2) m 5 ultrasound assisted extraction; s 5 methanol; So/Sa 5 50 (v/
w); t 5 20 min