Journal article

Publication year: 2021

Pages: 596-604

Journal: ACS Food Science & Technology

Volume number: 1

Issue number: 4

eISSN: 2692-1944

DOI Link: https://doi.org/10.1021/acsfoodscitech.1c00003

Publisher: American Chemical Society

Abstract: 

The popularity and increasing demand for botanicals are correlated with the growth of nutraceuticals and new functional products on the market. Unfortunately, also fraudulent practices are increasing. In quality control, standardized powdered tea extracts (Camellia sinensis L. Kuntze) are usually analyzed by colorimetry or liquid chromatography. A complementary gas chromatographic method was explored for its potential to deliver characteristic volatile profiles. Nineteen commercially available powdered tea extracts of different standardizations were compared with certified tea leaves. Experiments under different preprocessing and processing conditions showed that raw material temperature and storage can affect the volatile composition. Severe adulteration and falsification issues were identified. Some commercial products did not show the characteristic Camellia sinensis profile at all. Unexpected compounds, such as organic solvents, synthetic antioxidants, and intermediates of the catechin synthesis, were found in considerable amounts. The demonstrated volatile profiling of powdered tea extracts provided information on safety, authenticity, and product quality.

Harvard Citation style: Inarejos-Garcia, A., Helbig, I., Klette, P., Weber, S., Maeder, J. and Morlock, G. (2021) Authentication of Commercial Powdered Tea Extracts (Camellia sinensis L.) by Gas Chromatography, ACS food science & technology, 1(4), pp. 596-604. https://doi.org/10.1021/acsfoodscitech.1c00003

APA Citation style: Inarejos-Garcia, A., Helbig, I., Klette, P., Weber, S., Maeder, J., & Morlock, G. (2021). Authentication of Commercial Powdered Tea Extracts (Camellia sinensis L.) by Gas Chromatography. ACS food science & technology. 1(4), 596-604. https://doi.org/10.1021/acsfoodscitech.1c00003