By a News Reporter-Staff News Editor at Life Science Weekly -- Research findings on Amino Acids are discussed in a new report. According to news originating from Ankara, Turkey, by NewsRx correspondents, research stated, "This study aimed to investigate free amino acid profiles of black and green tea infusions. Hydrophilic interaction liquid chromatography (HILIC) coupled to tandem mass spectrometry was used to analyze free amino acids in tea without any pre-column or post-column derivatization."
Our news journalists obtained a quote from the research from Hacettepe University, "A total 20 amino acids (18 proteinogenic and 2 non-proteinogenic) were determined in black and green tea samples. Sum of the concentrations of free amino acids in tea infusion after 2 min of brewing process was 220.53 mg/l and 21121 mg/l for black and green tea, respectively. It linearly increased reaching to 311.17 mg/l and 277.43 mg/l for black and green tea, respectively, within 15 min of brewing at 85 degrees C. Leaching rates were differed significantly for different individual amino acids. In general, hydrophilic amino acids leached into infusion faster than hydrophobic amino acids. Approximately 30% of total free amino acids in tea infusions after 15 min of brewing was theanine."
According to the news editors, the research concluded: "Partial decaffeination (>50%) of tea by means of supercritical carbon dioxide extraction resulted in 22% of reduction in total free amino acids in tea when water was used as co-solvent."
For more information on this research see: Effects of infusion conditions and decaffeination on free amino acid profiles of green and black tea. Food Research International, 2013;53(2):720-725. Food Research International can be contacted at: Elsevier Science Bv, PO Box 211, 1000 Ae Amsterdam, Netherlands. (Elsevier - www.elsevier.com; Food Research International - www.elsevier.com/wps/product/cws_home/422970)
The news correspondents report that additional information may be obtained from T. Kocadagli, Hacettepe University, Dept. of Food Engn, TR-06800 Ankara, Turkey. Additional authors for this research include K.S. Ozdemir and V. Gokmen (see also Amino Acids).
Keywords for this news article include: Ankara, Turkey, Eurasia, Peptides, Proteins, Amino Acids
Our reports deliver fact-based news of research and discoveries from around the world. Copyright 2013, NewsRx LLC