PreprintArticleVersion 1Preserved in Portico This version is not peer-reviewed
Determination of Vitamin B2 contents in Black, Green, Sage, and Rosemary Tea Infusions by Capillary Electrophoresis with Laser-Induced Fluorescence Detection
Tezcan, F.; Erim, F.B. Determination of Vitamin B2 Content in Black, Green, Sage, and Rosemary Tea Infusions by Capillary Electrophoresis with Laser-Induced Fluorescence Detection. Beverages2018, 4, 86.
Tezcan, F.; Erim, F.B. Determination of Vitamin B2 Content in Black, Green, Sage, and Rosemary Tea Infusions by Capillary Electrophoresis with Laser-Induced Fluorescence Detection. Beverages 2018, 4, 86.
Tezcan, F.; Erim, F.B. Determination of Vitamin B2 Content in Black, Green, Sage, and Rosemary Tea Infusions by Capillary Electrophoresis with Laser-Induced Fluorescence Detection. Beverages2018, 4, 86.
Tezcan, F.; Erim, F.B. Determination of Vitamin B2 Content in Black, Green, Sage, and Rosemary Tea Infusions by Capillary Electrophoresis with Laser-Induced Fluorescence Detection. Beverages 2018, 4, 86.
Abstract
Vitamin B2, also known as riboflavin (RF) is an essential micronutrient for human health and must be obtained from dietary sources. Plants biosynthesize riboflavin and are important dietary sources of vitamin B2 for humans. Our present study reports sensitive detection of Vitamin B2 in widely consumed for tea infusions, namely black, green, sage and rosemary tea infusions, by a capillary electrophoresis method combined with laser induced fluorescence detection. Moreover, the correlation between Vitamin B2 contents of tea plants with their total phenolics (TPs) and antioxidant capacity are evaluated in this study. Whereas green teas have the highest TPs and antioxidant capacity, the highest RF contents are in sage infusions. The RF contents range between 0.34 and 10.36 µg/g for all tea samples studied. Comparing RF contents of tea samples found in this study to the RF contents of known RF sources, tea infusions are proposed as important dietary sources of Vitamin B2.
Keywords
Tea; Salvia officinalis; Rosmarinus officinalis; Total phenolic; Antioxidant
Subject
Chemistry and Materials Science, Analytical Chemistry
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
