Simultaneous estimation of total phenolic and alkaloid contents in the tea samples by utilizing the catechin and caffeine oxidation signals through the square-wave voltammetry technique

Saadi Ali H., Yardım Y.

Food Chemistry, vol.441, 2024 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 441
  • Publication Date: 2024
  • Doi Number: 10.1016/j.foodchem.2023.138262
  • Journal Name: Food Chemistry
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Keywords: Alkaloid content, Boron-doped diamond electrode, Caffeine, Catechin, Phenolic content, Tea samples, Voltammetry
  • Van Yüzüncü Yıl University Affiliated: Yes


This work outlines the simultaneous estimation of the total phenolic and alkaloid contents in the tea samples by using catechin (C) and caffeine (CAF) oxidation signals at a non-modified boron-doped diamond (BDD) electrode. Two irreversible oxidation peaks, about + 1.03 (for C) and + 1.45 V (for CAF) vs Ag/AgCl in acetate buffer solution at pH 4.7, were seen in the cyclic voltammetric profile of the binary mixtures of C and CAF. In optimal conditions and utilizing the square-wave mode, the BDD electrode allows for simultaneous quantification of C and CAF within the concentration ranges of 5.0–100.0 µg mL−1 (1.72 × 10-5 − 3.45 × 10-3 mol/L) and 1.0–50.0 µg mL−1 (5.15 × 10-6 − 2.57 × 10-4 mol/L) respectively. The corresponding detection limits are 1.22 µg mL−1 (4.21 × 10-6 mol/L) for C and 0.11 µg mL−1 (5.66 × 10-7 mol/L) for CAF. Other phenolic compounds (like tannic acid, gallic acid, epicatechin, and epigallocatechin gallate) and other alkaloids (theophylline and theobromine) present in tea samples were examined for selectivity assessment. Ultimately, the applicability of the proposed approach was demonstrated by estimating the total phenolic and alkaloid contents in the black and green tea samples, expressed as C and CAF equivalents. The results obtained were contrasted against those acquired using UV–Vis spectrometry.