Quantification of Catechins in Tea Using Cyclic Voltammetry

Abstract

Flavonoids have been studied extensively for their antioxidant properties. Specifically, the flavonoids in tea, such as catechin and epigallocatechin gallate, have been shown to have positive health effects. These compounds are also oxidizable, so the concentrations of these compounds in a given kind of tea can be determined using cyclic voltammetry. Green, black, oolong, and herbal teas were each diluted using pH 7.0 phosphate buffer, analyzed using cyclic voltammetry, and compared to the standards of epigallocatechin gallate, catechin hydrate, and catechol. The effect of brewing temperature on the concentration of catechins was also examined. Students learned about the common flavonoids in tea and the effect of brewing temperature on the concentration of catechins in solution.