A RP-HPLC method for the determination of tea catechins

S. Khokhar, D. Venema, P.C.H. Hollman, M. Dekker, W.M.F. Jongen

Research output: Contribution to journalArticleAcademicpeer-review

94 Citations (Scopus)


An HPLC method with gradient elution for the quantification of catechins ((−)-epigallocatechin (EGC), ( )-catechin (C), (−)-epicatechin (EC), (−)-epigallocatechingallate (EGCg) and (−)-epicatechingallate (ECg)) in tea was developed. The method was used to determine catechins in black tea, green tea and oolong tea. Sample preparation was simple because only filtration and adjustment of pH was required. The levels of catechins in different teas varied between <5 and 287 (EGC), 17 and 94 (EC), 18 and 408 (EGCg), and 8 and 85 mg/l (ECg). ( )-Catechin was not present in any of these teas.
Original languageEnglish
Pages (from-to)171-172
JournalCancer Letters
Issue number1-2
Publication statusPublished - 1997


  • Analysis
  • Antioxidant
  • Catechins
  • HPLC
  • Tea


Dive into the research topics of 'A RP-HPLC method for the determination of tea catechins'. Together they form a unique fingerprint.

Cite this