The U.S. Food and Drug Administration allows a maximum of 72 mg of caffeine per 12 oz. serving (6 mg/oz). Consuming 400 mg of caffeine 3 times daily for 7 days may develop sleep disruption effects. However, it is still very hard for people to estimate how much caffeine is intake daily. Moreover, (-)epigallocatechin gallate (EGCG) is studied a potent antioxidant that may have therapeutic properties for anti-aging and cancer. Conventionally, both caffeine and EGCG could be measured by the protocols of high performance liquid chromatography; however, high precision instruments are required. In this work, the caffeine and EGCG are used as the template molecules and imprinted into poly(ethylene-co-vinyl alcohol), EVAL, via solvent evaporation. The EVAL membrane is then used as the sensing element for electrochemical analysis after templates removal. From the cyclic voltammetry measurement of the caffeine, the peak oxidation potential is shifted from 0.36 to 0.46 V when the final concentration of caffeine is from 0.01 to 1 mg/mL, and the highest current density is about 0.18 microA/cm2. The caffeine and EGCG concentrations measured in three real samples are about 0.10-0.13 mg/mL and 0.49-1.74 mg/mL, respectively. This molecularly imprinted polymeric coated electrode is potential employed as a home-care system.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1166/jnn.2011.3938 | DOI Listing |
Sci Rep
January 2025
Department of Veterinary Physiology, College of Veterinary Medicine, Gyeongsang National University, Gazwa, Jinju, 52828, Republic of Korea.
Atopic dermatitis (AD) is a chronic inflammatory skin disease characterized by immune dysregulation and excessive cytokine production. This study aimed to explore the potential of Camellia sinensis L. water extract (CSE) as a treatment for AD by the impact of CSE on inflammatory responses in keratinocytes, particularly concerning the production of inflammatory cytokines and the modulation of signaling pathways relevant to AD pathogenesis.
View Article and Find Full Text PDFFoods
January 2025
Tea Science Center, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan.
The major components of tea leaves and their infusions were analyzed for various types of green tea available in Japan in 2022. Almost all the green teas used were from the first crop, known for their high amino acid content. The amino acids theanine and arginine in green tea have been shown to reduce stress.
View Article and Find Full Text PDFFoods
December 2024
College of Horticulture, South China Agricultural University, Guangzhou 510642, China.
Different origins and qualities can lead to differences in the taste and aroma of tea; however, the impacts of origin and quality on the taste and aroma characteristics of Wuyi rock tea and Huizhou rock tea have rarely been studied. In this study, high-performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS), and sensory evaluation methods were used to compare the quality components of Wuyi rock tea and Huizhou rock tea. The sensory evaluation showed that they each have their own characteristics, but the overall acceptability of Wuyi rock tea is ahead of Huizhou rock tea ( < 0.
View Article and Find Full Text PDFFood Chem
March 2025
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China. Electronic address:
Green tea made from the albino tea plant cultivar 'Huangjinya' is highly popular due to its umami taste. However, its cultivation and economic value are restricted by late sprouting, low yields, and insufficient aroma. In this study, we sprayed 0, 0.
View Article and Find Full Text PDFJ Agric Food Chem
December 2024
Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
Understanding the impacts of pile-fermentation on the taste quality of dark tea (DT) is crucial. Although the large-leaf DT, Yinghong 9 DT, was successfully developed, its taste quality was not systematically studied. This research aims to analyze how pile-fermentation affects taste.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!