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What is Proanthocyanidin Profiling in Teas about?

This document describes a study that uses HPLC-MS/MS to profile and compare proanthocyanidins (PAs) in green, oolong, and black tea extracts as well as a grape seed extract. The method is able to separate, detect, and provide qualitative information about PAs in crude tea extracts through full scan MS2 spectra. Using this methodology, the study reports detecting PA tetramers for the first time in black tea extracts and PA trimers and tetramers in oolong tea extracts. The method provides advantages over prev

Author

Kimberly Gutièrrez

Language

EN