International Journal of Biology and Chemistry 11, № 1, 142 (2018)

IRSTI 31.19.29

1
A.M. Tuiebayeva, 2M.M. Sergazina, 1*M.B. Alimzhanova,
3
Zh.S. Mukataeva
1
Al-Farabi Kazakh National University, Almaty, Kazakhstan
2
Center of Physico-Chemical Methods of Research and Analysis, Almaty, Kazakhstan
3
Abai Kazakh National Pedagogical University, Almaty, Kazakhstan
*
e-mail: mukhamiedinkyzy@mail.ru

Determination of the chemical composition

of tea by modern physico-chemical methods: a review

Abstract. Tea is internationally one of the most favored and inexpensive beverages, next only to water.
More than three billion cups of tea are consumed daily worldwide and considered to be a part of the
huge beverage market, not to be seen in isolation just as a ‘commodity’. Tea active ingredients are of
interest to functional foods markets. Tea is a complex substance, which consists of many components and
composition of tea has been researched in a wide range in the last few years. Most of the studies were
performed by using chromatography methods. The review presents a summary of the latest information
concerning the chemical composition of large variety of tea by different chromatographic methods,
which has not previously been reviewed. Qualitative and quantitative analyses of volatile compounds,
that contribute to flavor and aroma in tea composition were executed by gas chromatography (GC) and
gas chromatography-mass spectrometry (GC/MS). Low volatility organic compounds were carried out by
using high-performance liquid chromatography (HPLC) methods and GC/MS. Determination of catechins
and coffein in different types of tea (green, black, oolong, pu-erh) were investigated by HPLC of the most
current published researches. Exploration of tea chemical composition helps in evaluating its quality and
helps to control and manage its growing, processing and storage conditions. Consequently, evaluation of tea
quality does not only depend on subjective organoleptic appraisement, but also on objective physical and
chemical methods with additional determination of tea components most beneficial to human health. The
findings of this review are meaningful for the production of healthier teas and to help increase nutritional
value of tea, ameliorate quality by supplying through developing of the growing, processing, and storage
conditions.
Key words: tea, chemical composition, catechin, high-performance liquid chromatography, gas
chromatography.

Introduction kaloids, sugars, amino acids, vitamins, dicarboxylic

acids, cations, metal, and etc. [3].
Tea is the most widely consumed, popular bev- Tea takes off fatigue and dizziness, enhances
erage in the world next to water and prepared from mental and physical activity, stimulates the brain,
Camellia sinensis plant. Composition of tea con- heart and breathing. Biological valuable substances
sists large amount of compounds, that significantly in tea have a positive effect on the human body, cre-
affect to human organism [1-2]. Tea is obtained by ating a single complex. It also releases harmful sub-
special treatment of evergreen tea tree leaves of Ca- stances (heavy metals, radionuclides) from the body
mellia sinensis. It has a very complex composition through adsorption. The compounds of biological
and tea leaves contain thousands of chemical com- value in tea affect the counteracting effects on the me-
pounds. Tea is typically divided into six subdivisions tabolism of fats and cholesterol [5-6]. The benefits of
or types: white, green, yellow, oolong, black teas. tea, which we mentioned above, only apply to high-
The composition of ready-made tea depends on the quality and properly maintained types of tea. And the
origin, quality and types of fermentation. The main tea we consume daily is not of high quality. Currently
constituents of tea are catechins, hydroxyaromatic in our country there are 11 companies that supply tea.
acids, flavonols, teaflavine, theogallins, pigments, al- Due to the lack of production of tea in the country
© 2018 al-Farabi Kazakh National University Printed in Kazakhstan
 A.M. Tuiebayeva et al. 143

will be purchased about 2,500 tons of raw materials tion of tea, which is used to protect tea plantation
from abroad annually. The countries that import tea from birds. It was established that tea contains heavy
to Kazakhstan are India, Kenya and Russia. Almost metals such as Al, As, Pb, Cd. These metals can pen-
all kinds of tea are imported from abroad and must be etrate into tea from contaminated soil and depending
checked for compliance with standard requirements. on their concentrations, can have a wide range of ef-
Most people do not care about harmful substances fects on the human body.
contained in low-quality beverages, and consume
them in large quantities. The most useful green tea
become harmful and not healthy if it is made from
poor quality raw materials and is not well processed.
Proper collection of high quality raw materials en-
sures that the consumer receives the highest quality
products. While collecting tea leaves, only top of the
leaves is collected, leaves at the bottom are solid and
can not be used as food. But over the past decades they
are also being gathered. Tea of poor quality leaves is
sold to third countries. Unfortunately, it is impossible
to purchase tea from the best leaves in our country.
A high price is not a measure of quality, on the con-
trary can be a source of substandard product sales
at very high prices. An important part of tea leaves,
as well as in finished tea, is a phenolic compound
or called tannin. They not only reveal organoleptic
qualities, but also show the physiological value of the
drink. There are an approximately 30 000 polyphe- Figure 1 – The chart of chemical composition of tea [4]
nolic compounds in tea, flavonoids are conceivably
the most important group of polyphenols in tea and
are the source of the many health claims surrounding Determination of some tea components, group of
tea, and specifically tea antioxidants [7; 8]. The most phenolic compounds – tannin and caffeine accord-
common flavonoids in the group are flavanols (or ing with government standards, the method based on
flavan-3-ols). Flavanoids are also referred tannins, GOST 19885-74 allows to determine in the presence
and during oxidation are changed to theaflavins and of an indoxin indicator, with an oxidizer potassium
thearubigins–the compounds responsible for the dark permanganate. In the caffeine separation process, the
color and strong flavors notably present in black teas. material is pretreated with an aqueous ammonia solu-
The major flavanols in tea are: catechin, epicatechin, tion and then heated and separated with chloroform
epicatechin gallate, gallocatechin, epigallocatechin, [20]. A method for determining caffeine with HPLC
and epigallocatechin gallate [9-12]. Conventional from tea is also shown in GOST 10727-2013. From
tea brands have been shown to contain high levels of tea samples, caffeine is extracted with water in the
toxic substances such as fluoride and pesticides. Tea presence of magnesium oxide and filtered, then de-
plants are capable of assembling large amounts of F termined by HPLC method equipped with an ultra-
in their mature leaves when grown on soils contain- violet detector [21].
ing normal F concentrations, without showing toxic-
ity symptoms. Therefore, older leaves contain a high Methods
content of fluorine, by contrast the amount of antioxi-
dants, which increase its healing properties, decrease High-performance liquid chromatography
[13-16]. Low-priced tea products are made from such High-performance liquid chromatography or
old tea leaves. It is known that a high content of fluo- high-pressure liquid chromatography is a perspective
ride in the human body can damage the bone, teeth analytical version of modern classical colonial chro-
and kidneys. Many tea leaves are not washed after matographic devices. HPLC can simultaneously de-
leaf harvesting, thus pesticides remain in tea [17-19]. tect complex samples in components, detect several
Also anthraquinone has been found in the composi- components and measure the concentration of one or

International Journal of Biology and Chemistry 11, № 1, 142 (2018)

144 Determination of the chemical composition of tea by modern physico-chemical methods: a review

more compounds (depending on the specific analyti- chemical interactions between the milk fat globule
cal task and standard samples). The HPLC method membrane and green tea catechins was provided. In
is used in ecological quantitative chemical analysis, this study catechin concentrations were measured
sanitary-hygienic and veterinary studies, control and (in triplicate) by HPLC on a system equipped with
certification of food products and agricultural prod- a diode array detector [27]. more than 30 phenolics
ucts, medicine, pharmaceutics, petrochemistry and in tea were described by high-performance liquid
criminology. The determination of phenolic com- chromatography-mass spectrometry methods for the
pounds in green tea was carried out by HPLC in less rapid and routine analysis. Green and black tea in-
than 3 minutes by rapid gradient separation. Rapid fusions were injected directly onto a reversed phase
chromatographic separation was used to determine HPLC column, and the phenolics eluted using two
the phenolic compound and catechins in green tea different mobile phase gradients, one optimized to
and tea infusions prepared by hot water at tempera- resolve catechin derivatives and the other, flavonols
tures, respectively at 90 °C, 80 °C and 70 °C, and and theaflavins [28]. 16 tea pesticides were found by
the influence of temperature on the reduction of the the method based on matrix solid phase dispersion
main compounds in tea was examined. Together with coupled with liquid chromatography-tandem mass
an HPLC/MS analysis, the antioxidant capacity and spectrometry was established for the determination
total polyphenol content were measured using spec- and the quantification of 16 pesticides in various tea
trophotometric techniques. However, the spectropho- [29]. Amino acids were also determined by high per-
tometric techniques did not expose the degradation formance liquid chromatography with ultraviolet ra-
of catechins during staying of infusion probably due diation for the rapid extraction of amino acids from
to significant antioxidant properties of degradation tea. An accurate HPLC-UV method after derivatiza-
products [22]. Advanced glycation end products tion using 9-fluorenylmethyloxycarbonyl chloride
such as N-ε-(carboxymethyl)lysine (CML) and N-ε- has been developed, validated and used to accurately
(carboxyethyl)lysine (CEL) in tea and tea infusions and simultaneously determine 19 amino acids [30].
were determined by liquid chromatography-tandem Green tea polyphenols extraction yield was deter-
mass spectrometry and the data showed that the lev- mined using different extraction times from 10 to 60
els of CML and CEL are related to the manufactur- min at 70°C, and also at different temperatures from
ing processes. Withering, fermentation (oxidation), 50°C to 100°C, keeping the extraction time constant.
and pile fermentation may facilitate the formation of Also the aroma composition of different green tea
CML and CEL [23]. Caffeine and catechins in tea samples was compared using the SPME/GC head-
were absorbed by a montmorillonite clay mineral space methodology [31]. The effect of saccharides
adsorbent, then the concentration was determined by on sediment formation in green tea concentrate was
HPLC. This work presented that the montmorillon- investigated. The results show that the amount of tea
ite adsorbent is good for caffeine and is not effective sediment significantly decreased with the addition of
for catechin [24]. Also caffeine and catechins were fructose or sucrose and that the ratios of polyphenols
allocated by sequential supercritical fluid extraction and caffeine in the sediment sharply decreased while
and then the concentration was determined by HPLC. the proportion of total sugars markedly increased in
The experiment was conducted at different times, the sediment [32].
pressure, temperatures, and method was optimized. Gas chromatography
However, it is not good for caffein extraction from tea Gas chromatography is used to separate several
waste, but more promising for extraction of catechins organic and inorganic gas mixtures, a very small
[25]. Theophylline imprinted monolithic columns number of components from the mixture can be de-
were designed and prepared for rapid separation of a tected and extracted. Due to the automation of the
homologous series of xanthine derivatives, caffeine, method and the shorter analysis time, gas chromatog-
and theophylline by an in situ thermal-initiated co- raphy is widely used in the continuous process in the
polymerization technique. Caffeine and theophylline chemical and petrochemical industries. Gas chroma-
were fully separated both under isocratic and gradi- tography is also used in medicine, biochemistry, ag-
ent elutions on this kind of monolithic molecularly rochemistry, geology, pharmacology, food produc-
imprinted polymers column. Separation characteris- tion. Tea contains a large amount of volatile aromatic
tic of monolithic MIP column was performed with compounds, and the most effective way to detect
a HPLC system [26]. The determination of putative these compounds are gas chromatography methods.

International Journal of Biology and Chemistry 11, № 1, 142 (2018)

 A.M. Tuiebayeva et al. 145

Phthalate esters (PAE), a group of environ- the two aforementioned extraction methods. SDE
mental pollutants, in teas and tea infusions were technique achieved higher percentages of high mo-
quantitatively determined by a modified simulta- lecular weight alcohols, acids, and esters of low
neous distillation extraction (SDE) coupled with volatility, whereas SPME technique was found
gas chromatography–mass spectrometry. SDE useful for analyzing low molecular weight alco-
was employed as the proper extraction method for hols, methoxy-phenolic compounds, aldehydes, ke-
PAEs from tea samples and the extraction condi- tones, and hydrocarbons of high volatility that were
tions had been optimized [33]. First information closely related to the characteristics of pu-erh tea
concerning (E)-nerolidol formation in tea leaves aroma and its sensory perception. Therefore, SPME
and (E)-nerolidol accumulation in oolong tea was technique was a reliable extraction method for
provided [34]. A novel approach for the quantita- controlling pu-erh tea quality flavor [41]. A novel
tive determination of nerolidol in teas has been strategy for objective discrimination/classification
developed using a headspace solid phase microex- of oolong tea varieties, based on potential volatile
traction and a gas chromatography-flame ioniza- compounds analysed by HSSPME/ GC/MS was de-
tion detector. The experimental parameters relat- veloped. [42]. Volatile compounds from Pu-erh tea
ing to the extraction efficiency of the HS-SPME were extracted using a headspace-solid phase mi-
such as fibre types, extraction temperature, extrac- croextraction (HS-SPME), and analysed with a GC/
tion time, stirring rate were investigated and op- MS and a gas chromatography olfactometry. The
timized [35]. Potent odorants in roasted stem tea most abundant aroma components in Pu-erh tea are
was determined by using GC/MS and gas chroma- 1,2,3-trimethoxybenzene, followed by a-terpineol,
tography-olfactometry with aroma extract dilution 1,2-dimethoxybenzene and linalool oxide II in or-
analysis [36]. Various instant teas produced differ- der [43]. A method for determining eight pesticide
ently from black tea were compared for their dif- residues in made green tea as well as a tea infusion
ferences in volatile compounds as well as descrip- (under various brewing water temperatures: 60, 80,
tive sensory analysis. Volatile compounds in tea and 100ºC) using gas chromatography (GC) micro-
samples were analysed by HS/GC/MS [37]. Aroma electron capture detector was developed and vali-
compounds from the tea infusions were detected dated. The extraction method adopted the relatively
and quantified using HS-SPME coupled with GC/ commonly used approach of solid sample hydration,
MS. Sensory evaluation was also made for char- with the green tea hydrated before being extracted
acteristic tea flavor [38]. Volatile collection, iden- through salting out with acetonitrile followed by a
tification and quantification were conducted using cleanup procedure. The analytes were confirmed us-
headspace solid-phase microextraction coupled ing GC-coupled to tandem mass spectrometry (GC/
with GC/MS with some minor modifications [39]. MS/MS) with a triple quadrupole [44]. A method
This method is a simple method of detecting vi- for analysis of 101 pesticide residues in tea leaves
tamin K in green tea using SPME and a flame ion- was developed and validated for the firsttime. Pure
izing detector with a small amount of solvent and acetonitrile was used as extraction solvent rather
fast results. The best analytical conditions were ob- than acetonitrile after matrix hydration basedon the
tained using polydimethylsiloxane fiber [40]. Also amount of co-extracts and recoveries performance
analysis of green tea aroma compounds has been [45]. Linalool is a major volatile component of tea
performed using the SPME/GC methodology, on aroma was determined. A method based on HS-
a polydimethylsiloxane-coated fibre [31]. Two ex- SPME combined with chiral GC wasdeveloped to
traction methods, namely, solid-phase microextrac- determine R-(−)- and S-(+)-linalool in teas for the-
tion (SPME) and simultaneous distillation–extrac- first time. To optimize the technique, the effects of
tion both followed by gas chromatography–mass various parameters on the extraction efficiency were
spectrometry were applied for the determination studied comprehensively;the best extraction condi-
of a wide range of volatile compounds in pu-erh tions were as follows: HS-SPME fiber, Car-boxen/
tea. The conditions of solid-phase microextraction divinylbenzene/polydimethylsiloxane CAR–DVB–
including fiber selections and sampling condition PDMS, extraction time, 60 min; extractiontempera-
optimization have been previously investigated. ture, 60◦C. Under optimal conditions, the method
Qualitative and quantitative differences of pu-erh showed satis-factory linearity, repeatability, detec-
tea volatile profiles were observed by applying tion limits, and recoveries [46].

International Journal of Biology and Chemistry 11, № 1, 142 (2018)

146 Determination of the chemical composition of tea by modern physico-chemical methods: a review

Table

Link to
№ Analyte Sample preparation Equipment
reference
HPLC/MS
Column: C18, 50 mm x 2.1 mm x 2 μm;
The extracts were prepared from one 1 g of tea
40°C 22
1 Catechins bag + 200 ml hot water at: 70°C, 80°C, 90°C.
Solvents: 0.1% HCOOH in water + 0.1%
The leaching time: 4 min.
HCOOH in methanol
UV/VIS spectrophotometer 750 nm
40 mg of sample + n-hexane. Centrifuged at
Nε- 5000g, 10 min and the n-hexane layer was
LC–MS/MS
(carboxymethyl) removed. The residue was dried with N2 and
Column: 2.1 x 100 mm, 3.5 μm; 35°C.
2 lysine and Nε- reduced overnight at 4 °C in a mixture of 1.5 23
Solvents:Acetonitrile+5 mM NFPA in
(carboxyethyl) mL of sodium borate buffer (0.2 M, pH 9.2) and
Ultrapure water.
lysine 1 mL of sodium borohydride (1.0 M in 0.1 M
NaOH).
HPLC
100 g of sample + 1000 mL water at
Column: C18, 4.6 mm × 150 mm, 3 μm;
80°C extracted for 8 min.160-2000 mg of
40 °C
montmorillonite or 32-200mg of activated carbon 24
3 Caffeine, catechins Solvents: water+acetonitrile+phosphoric
was added to 40 mL of the diluted green tea
acid and water+methanola+cetonitrile+
extract. Suspension was centrifuged 10 min, and
phosphoric acid+methanol+acetonitrile+
filtered.
phosphoric acid
10 g of sample was placed in supercritical fluid
extraction vessel (10, 20, 25, 30 MPa), (30, HPLC
40, 50, 60 °C) and extraction periods (1, 2, 3, Column: C18 5 mm, 4.6×250 mm; 35 °C 25
4 Caffeine, catechins
5 h) Supercritical CO2 fluid contained different Solvents :water+DMF-methanolacetic
amount of ethanol as modifier (0.2; 0.3; 0.4 and acid mixture, 20:1:0.5
0.5 mL/min. flow rate) in 10 g/min.
5g of green tea was extracted by 150mL doubly
distilled water at 50 ◦C, 8 h. HPLC
Caffeine,
5 The obtained extraction was filtered with 0.2 Column: 150mm×4.0mm 26
theophylline
mm,25mmsyringe filter, then it was stored in
4 °C for further work.
Centrifugation of raw milk at 1030xg, 10 min,
HPLC
and 20 °. The raw cream was then washed three
6 Catechins Solvents: 0.1% trifluoroacetic acid in 27
times with deionized water for
deionized water + methanol.
10 min, at 20 °C
18 mL of boiling water + 1 g of leaves. After
Catechins, HPLC
3min, the brew was filtered to remove particulate
7 flavonols, Column: C12, 4 μm 250 mm×4.6 mm; 28
matter prior to analysis
theaflavins 40 °C
of the filtrate.
0.5 g tea +100μL 2μg/g TPP, D6-dimethoate,
LC–MS/MS
D10-chlorpyrifos and D6-trans-cypermethrin
Column: C18100 mm×2.1 mm
8 16 pesticides in methanol. Homogenized with a pestle with 29
Solvents : water+10 mmol/L ammonium
0.75 g C18 and 0.75 g FLS for 5 min to obtain a
acetate and methanol
homogeneous mixture.
100 mL boiling water + 1 g sample. Tea was
HPLC
brewed for 10 min on a magnetic stirrer and then
Column: C18, 2.6 μm, 100×2.10 mm,
filtered. For steeping time experiments, 1 g of
9 Amino acids 100 A°, C18 pre-column 4×2 mm 30
ungrounded tea leaves was brewed up in 100 mL
Solvents :M sodium acetate buffer 0.1 M
of hot water (90 °C) for 30, 60, 90, 120, 180, 240
+ ACN/H2O (80:20, v/v)
and 300 s.

International Journal of Biology and Chemistry 11, № 1, 142 (2018)

 A.M. Tuiebayeva et al. 147

Table continuation
Link to
№ Analyte Sample preparation Equipment
reference
1 g of dried leaves was extracted with 20 ml of HPLC
water at 70°C for 40 min. 100 mg of green tea Column: C18,4 μm 3.9 mm x 15 cm
Catechins, aroma
10 was dissolved in 10 ml of hot water (70°C), and 2±3 μm 4.6 mm × 10 cm 35°C 31
compounds
methylxanthines and pigments were extracted GC/MS
with 10 ml of chloroform. Column: 25 m × 0.32 mm x 0.52 μm
Green tea powder+ distilled water at 60 °C. HPLC
Polyphenols, total
Sugar (maltose, glucose, sucrose, or fructose) Column: C18, 250×4.6 mm 5 μm; 40 °C.
sugar, catechins 32
11 was added to the tea concentrate to a given Solvents: acetonitrile+acetic acid+water
and caffeine
concentration under magnetic stirring. and acetonitrile+acetic acid+water
10 g sample + 500 mL ultrapure water at 100°C.
GC/MS
12 Phthalates After 5 min of infusion, the solution was filtered 33
Column: 60 m × 0.32 mm x 0.25 μm
through a stainless steel filter.
1 g of tea leaves were extracted with 4 mL of GC/MS
CH2Cl2 containing 5 nmol of ethyl ndecanoate Column: 30 m × 0.25 mm × 0.25 μm
13 (E)-nerolidol 34
as an internal standard for 8 h under dark
condition. Then the solution was filtered.
Ground tea powder + 20 mL boiled. Commercial
HS-SPME–GC
14 Nerolidol SPME fibres were used 35
Column: 30 m × 0.25 mm x 0.25 μm
in the extraction.
HPLC/MS
Odorants, amino 260 mL boiling distilled water +6 g of sample. Column: C18, 250 x 4.6 mm, 5 μm
15 36
acids and catechins After standing for 45 s, the mixture was filtered. Solvents: 0.1% formic acid+water
tetrahydro furan and acetonitrile.
The operational conditions for continuous
extractor were as follows: water inlet temperature HS/GC/MS
Volatile
16 (80-85°C), jacket temperature (80-85 ºC), tea Column: 60 m × 0.25 mm × 0.25 μm 37
Compounds
feed rate (12 kg/h), water feed rate (42 L/h), and
the slope of the extractor (3-5°).
3 g tea + 150 mL distilled water for 5 min. By
Volatile GC/MS
17 using a sieve, infused leaves were removed and 38
Compounds Column:30m × 0.25 mm × 0.25 mm
tea infusions were transferred to glasses.
HPLC
3 g tea + 150 mL distilled water for 5 min. By Column: C18, 5 μm × 4.6 mm × 250 mm
Volatile
18 using a sieve, infused leaves were removed and Solvents: ethanoic acid+water and 39
Compounds
tea infusions were transferred to glasses. acetonitrile
Column: 30 m x 0.25 mm x 0.25 μm
1.5 g tea leaf + 250 mL of boiling
bidistilleddeionized water. Then defined for 10
19 Vitamin K SPME–GC-FID 40
min. After this period, the tea infusions were
filtered.
4 g pu-erh tea+4.8 g NaCl+16 mL of distilled
Volatile water + a magnetic rotor into a 100 mL vial GC/MS
20 41
compounds sealed with silicone septa, which was incubated Column: 60 × 0.32 mm, 0.25 μm
at 60 °C.
10 g of dry tea sample was transferred to a 100
ml glass septum flask, and SPME fibre coated GC/MS
Volatile 42
21 with 65 lmpolydimethylsiloxane/ Column: 30 m × 0.25 mm × 0.25 μm
compounds
divinylbenzene was rapidly inserted into the
headspace of the flask.
10.00 g of tea+ 30 ml boiling water,
Volatile the vial was sealed with tetrafluoroethylene and GC/MS
22 43
compounds immediately kept at 60°C to equilibrate for 5 min Column: 0.25 mm 0.25 μm
in a water bath.

International Journal of Biology and Chemistry 11, № 1, 142 (2018)

148 Determination of the chemical composition of tea by modern physico-chemical methods: a review

Table continuation
Link to
№ Analyte Sample preparation Equipment
reference
A 20 g samples + 20 ml of water. After 2 h,
acetonitrile was added and the samples were
GC/MS/MS
23 8 pesticides homogenized at 10,000 rpm for 5 min. +20 g 44
Column: 30 m×0.25 mm
sodium chloride and shaken for 30 min. Then
was centrifuged for 10 min at 3000 rpm.
5 g + 20 ml MeCN. The solution was then
vortexed for 1 min. 4 g anhy-drous MgSO4,
GC/MS/MS
1 g NaCl, 1 g tri-sodium citrate dehydrate and
24 101 pesticides Column: 30 m × 0.25 mm x 0.25mm 45
disodium hydrogencitrate sesquihydrate was
added, and the tube was vortexed to prevent
coagulation of MgSO4 for 1 min.
1 g of tea + 6 mL of boiling water + 10 μL of
GC
ethyl decanoate(0.2 mg/mL, IS). The vial was
25 Linalool Column: 30 m × 0.25 mm × 0.12 μm 46
immediately placed in a water bath to equilibrate
for 5 min at 60°C.
ABTS [2,20-azinobis-(3
0.5 g of tea + 50 ml of mineral water at 90°C
ethylbenzothiazoline-6-sulphonic acid)
and gently agitating under magnetic stirring for 7
26 Polyphenols diammonium salt] assay 47
min. Infusions were then filtered (43–38 lm) and
DMPD (N,N-dimethylp-phenylenediami
diluted.
nedihydrochloride)
0.5 g samples were microwave-digested for
30 min in a closed quartz vessel with 4 mL of
As, Cd, Cr, Cu,
HNO3, 2 mL of H2O2 and 1 mL of HCl mixture. Analyst 800 atomic absorption
27 Hg, Fe, Pb, Mn, 48
The digested solution (7 ml) was then transferred spectrometer
Zn.
to a 10 mL decontaminated tube for its later
analysis.
2 g of sample + 100 ml boiling water and was 1,1-diphenyl-2-picryl hydrazyl radical
filtered after1 min. using filter paper. 2 g tea + 4 (DPPH)
28 Polyphenols 49
g sugar +100 ml boiling water and boiling was used widely to evaluate the free radical
continued for 2 min. scavenging ability of various extracts
For sample preparations, dilutions of the
samples were carried out using deionized The fluorescent probe binding method
50
29 Polyphenols water and phosphate buffer (50 mM, pH 6.8) (fluorimetry analysis) and isothermal
for reconstituted milk (RS) and casein (Cn), titration calorimetry (ITC) analysis
respectively.
2000-mg sample +200 ml deionized water,
boiled for 15 min, filtered after cooling. An ion-
Ion-selective electrode standard curve 51
30 Fluorine selective electrode measured the fluorine content
technique
in the four filtrates separately with the standard
curve method.
Mg, Ni, Rb, Sr, Tea leaves were dried in oven at 70 °C for
Cd, Cs, Ba, Pb, Al, 12 h to constant weight. The dried samples were
31 ICP-MS 52
Cu, U, Na, V, As, crushed to obtain fine powder using a mortar and
Se, Sn pestle and sieved using a 75-μm nylon mesh.
10.0 g + 300 mL boiling water for 3 min. After
FTIR spectroscopic measurements
filtering through the siliconetreated filter paper,
32 Catechins UV–vis spectroscopy analysis 53
the tea infusions were centrifuged at 10,000 g
Fluorescence spectroscopy
and 20 °С for 45 min.
ABTS [2,20-azinobis-(3
1.00 g of +250 mL of boiling ultra-filtered
ethylbenzothiazoline-6-sulphonic acid)
water. Infusions were allowed to steep for 1
Antioxidants, color diammonium salt] assay
33 h with continuous swirling and thencooled. 54
parameters DMPD (N,N-dimethylp-
Subsequently, the infusions were filtered and
phenylenediamine dihydrochloride)
stored at 4◦Cfor further analysis within 8 h.
ColorQuest XE

International Journal of Biology and Chemistry 11, № 1, 142 (2018)

 A.M. Tuiebayeva et al. 149

Table continuation
Link to
№ Analyte Sample preparation Equipment
reference
2.0 g+100 ml of boiling water for 3 min. It was
34 Theophylline Square-wave voltammetry 55
then diluted by a factor of 1:20.
0.5000 g of tea was heated for 10 min at 90 ◦C in
Turbidimetric method
35 Tannins about 50 mL of deionized water, the mixture 56
Photometric method
was filtered.
5 g + 60 mL of boiling double distilled deionised
Electrochemical method based on CdSe
water for 30 min. After filtration, the filtrate was
36 Theophylline microparticles modified glassy carbon 57
collected into a 100 mL volumetric flask and
electrode
diluted to marker.
The method involves fusion of tea samples with
8 M NaOH at 600 °C for 30 min. The fused SPADNS colorimetric method
37 Fluoride 58
samples were extracted with USEPA Method 13A
boiling distilled water.
2.000 g sample + 150 ml 100 °C deionized
38 Fluoride water and kept in a 100 °C bath for 10 min. Fluoride ion selective electrode method 59
After filtration, the volume was determined.
2 g of sample + 200 ml of de-ionized water
(100 °C) and kept on water bath (100 °C) for 10
Fluoride ion selective electrode and
39 Fluoride min, then cooled to room temperature,filtered, 60
spectrometry.
and the filtrate was brought back to 200 ml with
de-ionized water.
Tea bag + 100 mL boiled water. After 5 min of
infusion, tea bag was taken out and cooled to
Fluoride ion selective electrode and
40 Fluoride room temperature. 0.5 mL of total ionic strength 61
spectrometry.
adjustment buffer was pipetted per 5 mL standard
fluoride solutions.
Amino acids, Na, 1 g of sample +hot distilled water(100 ml)
K, P, Mg, Fe, Cu, was added to each beaker and the leaves were Flame photometry
41 62
Zn, Mn, Al, Ni, allowed to infuse for 10 min. The infusions were Spectrophotometer AAS
Cd, Pb filtered.

All the scientific articles above are taken from grades. Volatile compounds of green, black, oolong
the ScienceDirect database. Summarizing these sci- and white teas by dispersive liquid-liquid microex-
entific works, the composition of tea can be formed traction coupled with GC have been reported. The
depending on the place of its cultivation (nature, aroma of Pu-erth tea characterized using headspace
climate, altitude, etc.). In the articles 80% of tea – solid phase microextraction, combined with GC-
in the study was Asian tea. Identified important MS and GC-olfactometry. HPLC is the most fre-
constant components of tea mass, product of sec- quently used methods to determine catechins, alka-
ondary metabolism and constitutes the bulk of tea loids, theaflavins, and thearubigins in teas. HPLC is
polyphenols – catechins and their types. Also types also used to determine phenolic acids (such as gallic
of caffeine and amino acids, natural or artificial and caffeic acids, etc.), flavonols (such as quercetin,
types of volatile compounds that affect the smell kaempferol, and myracetin), lignans, triterpenoid
and taste of tea were determined. Analyzed harmful saponins, pigments (chlorophyll and carotenoids)
compounds, that reduce the quality of tea, such as in tea. The detection of heavy metals and fluorine
pesticides, fluorine, heavy metals. Several volatile was carried out using electrochemical methods and
compounds contribute to the aroma of tea bever- atomic absorption spectroscopy (AAS), flame AAS,
ages, and are identified by GC-MS in conjunction inductively coupled plasma mass spectrometry.
with head-space analysis or solid-phase microex- Methods for analytical analysis have been devel-
traction (SPME). GC-MS was initially used for de- oped and optimized methods have been shown for
termining the difference in aromas of different tea sample preparation.

International Journal of Biology and Chemistry 11, № 1, 142 (2018)

150 Determination of the chemical composition of tea by modern physico-chemical methods: a review

Conclusion struktura, aktivnost, primenenie] – 2008. – Vol. 3. –

P. 25-36.
This paper presents chromatographic methods for 10. Wang H., Helliwell K. (2000) Epimerisation
determining the composition of the tea component of catechins in green tea infusions. Food Chemistry,
and shows several useful aspects of this technique. vol. 70, pp. 337-344.
New modern methods for studying the chemical com- 11. Goh R., Jing G. (2015) Green tea catechins
position of several species of tea were analyzed and reduced the glycaemic potential of bread: an in vi-
generalized using various chromatographic methods. tro digestibility study. Food Chemistry, vol. 180,
The review presents a summary of the latest infor- pp.  203-210.
mation concerning the chemical composition of large 12. Chen J., Jun X. (2015) Epigallocatechin-
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