Determination of Vitamin B2 Content in Black, Green, Sage, and Rosemary Tea Infusions by Capillary Electrophoresis with Laser-Induced Fluorescence Detection


Tezcan F., Erim F. B.

BEVERAGES, vol.4, no.4, 2018 (ESCI) identifier

  • Publication Type: Article / Article
  • Volume: 4 Issue: 4
  • Publication Date: 2018
  • Doi Number: 10.3390/beverages4040086
  • Journal Name: BEVERAGES
  • Journal Indexes: Emerging Sources Citation Index (ESCI), Scopus
  • Keywords: tea, Salvia officinalis, Rosmarinus officinalis, total phenolic, antioxidant, RIBOFLAVIN, POLYPHENOLS, HEALTH, POWER
  • Istanbul Technical University Affiliated: Yes

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 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 the vitamin B2 content 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 content is in sage infusions. The RF content ranged between 0.34 and 10.36 mu g/g for all tea samples studied. Comparing the RF content of tea samples found in this study to the RF content of known RF sources, tea infusions are proposed as important dietary sources of vitamin B2.