2022Journal articleFree to read

HPLC-MS2 Analysis of Chlorophylls in Green Teas Establishes Differences among Varieties.

Herrera M, Viera I, Roca M

Molecules (Basel, Switzerland)

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Abstract

Green teas are nonfermented teas, the quality of which is measured by the green color. However, this category encompasses a high number of tea varieties that differ in cultivation and processing. For example, leaf or stem/bubble tea, plants cultivated under a light or shadow regime, powdered or unpowdered tea, etc. These variables determine the different qualities among green teas (Matcha, Sencha, Gyokuro, etc.) and consequently their different values on the market. Our purpose is to determine if these variables can exert an influence on the chlorophyll profile and to establish a characteristic profile for specific green teas. With such an aim, we analyzed the chlorophyll profiles of 6 different green tea varieties via HPLC-hr ESI/APCI-MS2 and identified up to 17 different chlorophyll compounds. For the first time, 132-hydroxy-chlorophylls, 132-hydroxy-pheophytins, and 151-hydroxy-lactone-pheophytins have been identified in green teas. Shadow teas (Matcha and Sencha) and light-regimen green teas can be statistically differentiated by the total chlorophyll content and the a/b ratio. However, only Matcha tea contains a higher proportion of chlorophylls a and b among the green tea varieties analyzed, justifying the higher quality and price of this variety. Other chlorophyll metabolites (pheophytins, pyropheophytins, and oxidized chlorophylls) are indicative of the various processing and storage conditions.

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Study type

Chemical / analytical

Measuring what is in matcha, or how to detect it.

Assigned automatically from the title, abstract and subject terms.

Topics

Processing, milling and quality Authenticity and analytical methods Metabolism and weight Cultivation and shading

Matcha is a main subject here (named in the keywords).

Keywords and subject terms

Gyokuro HPLC Matcha Sencha chlorophyll green tea mass spectrometry oxidized chlorophyll pheophorbide pheophytin matcha sencha Chlorophyll Chromatography, High Pressure Liquid Lactones Pheophytins Tea

Cite this study

Herrera M, Viera I, Roca M. (2022). HPLC-MS2 Analysis of Chlorophylls in Green Teas Establishes Differences among Varieties. Molecules (Basel, Switzerland). https://doi.org/10.3390/molecules27196171

DOI: 10.3390/molecules27196171 · PubMed ID: 36234707 · Cited by 11 (OpenAlex)

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