Quantitative Estimation of <i>γ</i>-Glutamylethylamide in Commercially Available Made Teas [<i>Camellia sinensis</i> (L.) O. Kuntze, Theaceae] in Kenya — Oak Academic Publishing
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Quantitative Estimation of <i>γ</i>-Glutamylethylamide in Commercially Available Made Teas [<i>Camellia sinensis</i> (L.) O. Kuntze, Theaceae] in Kenya
Department of Chemistry, Egerton University, Njoro, Kenya
,
Kenya Agricultural and Livestock Research Organization, Tea Research Institute, Kericho, Kenya
,
Department of Chemistry, Egerton University, Njoro, Kenya
,
Kenya Agricultural and Livestock Research Organization, Tea Research Institute, Kericho, Kenya
,
Association for Strengthening Agricultural Research in East and Central Africa, Entebbe, Uganda
1 Department of Chemistry, Egerton University, Njoro, Kenya
2 Kenya Agricultural and Livestock Research Organization, Tea Research Institute, Kericho, Kenya
3 Department of Chemistry, Egerton University, Njoro, Kenya
4 Kenya Agricultural and Livestock Research Organization, Tea Research Institute, Kericho, Kenya
5 Association for Strengthening Agricultural Research in East and Central Africa, Entebbe, Uganda
A study was carried out to quantitatively estimate the L-theanine content in 19 teas commercially available in the Kenyan market by High Performance Liquid Chromatography (HPLC). The test tea samples analyzed were green ( n = 4), black ( n = 8) and flavored ( n = 7) teas from different origins viz. , Kenya ( n = 4), Uganda ( n = 2), Tanzania ( n = 5), Rwanda ( n = 4), Cameroon ( n = 1) and Sri-Lanka ( n = 2) commercially available in the Kenyan market. The estimated Limit of Detection (LOD) of the current method was 0.01% L-theanine. The L-theanine content ranged from below the detection limit (<0.01% L-theanine) to 1.60% L-theanine on a dry weight (d.w) basis. Statistically significant differences (p < 0.05) were observed in the L-theanine contents of black, green and flavoured teas. Rwandan green tea contained the highest L-theanine content with 1.60% d.w. whereas six of the seven flavoured teas had very low theanine levels (<0.01%) that could not be quantified by the current method.
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