Rapid chromatographic method for separation of green tea proanthocyanidins

A rapid chromatographic method for the separation of proanthocyanidins from the phenolic extract of green tea was described. A crude catechin mixture from green tea was applied onto a Toyopearl HW-40S column (TosoHaas). Six fractions (I-VI) were eluted from the column using ethanol as a mobile phase...

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Published inPolish journal of food and nutrition sciences Vol. 14
Main Authors Karamac, M.E-mail:magda@pan.olsztyn.pl, Kosinska, A.(Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research, Div. of Food Science), Chavan, U.D.(Mahatma Phule Agricultural University, Rahuri (India). Biotechnology Centre)
Format Journal Article
LanguageEnglish
Subjects
CATECHIN
CATECHINE
CATEQUINA
COMPOSICION APROXIMADA
COMPOSITION GLOBALE
FLAVONOIDE
FLAVONOIDES
FLAVONOIDS
HPLC
METHODE
METHODS
METODOS
PROXIMATE COMPOSITION
TEA
THE
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Summary:A rapid chromatographic method for the separation of proanthocyanidins from the phenolic extract of green tea was described. A crude catechin mixture from green tea was applied onto a Toyopearl HW-40S column (TosoHaas). Six fractions (I-VI) were eluted from the column using ethanol as a mobile phase. Fractions I-III were free of catechins. Catechins (EC, ECG, EGC, EGCG) were present in fractions IV-VI. Two proanthocyanidin fractions (VII-VIII) were eluted from the column with acetone-water (1:1, v/v). Proanthocyanidins present in these fractions exhibited a strong positive vanillin reaction. The absence of catechins in the proanthocyanidin fractions was confirmed by means of thin layer chromatography
Bibliography:Q04
2005000825
ISSN:1230-0322
2083-6007