Abstract
L-theanine involves a great number of health benefits and dietary supplements containing this molecule are becoming increasingly popular. There is, therefore, a growing need to find ways to discriminate between natural L-theanine extracted from tea leaves and the cheaper, synthetic one obtained using specific bacterial enzymes. A first attempt of stable isotope ratio analysis characterization of the possible synthetic adulterant L-theanine (δ13C of -14.3±1.5‰), obtained from vegetable substrates with C4 photosynthetic cycle, and of the more expensive natural L-theanine (δ13C of -24.4±1.3‰), extracted from Camellia sinensis plants with C3 photosynthetic cycle, is reported here .
Recommended Citation
Perini, Matteo; Pianezze, Silvia; Ziller, Luca; and Camin, Federica
(2021)
"Characterization of L-theanine in tea extracts and synthetic products using Stable Isotope Ratio Analysis,"
Journal of Food and Drug Analysis: Vol. 29
:
Iss.
2
, Article 10.
Available at: https://doi.org/10.38212/2224-6614.3349
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