Quantitative analysis of phenolic acid composition and antioxidant capacity in different tea varieties using HPLC-MS/MS methods

Phenolic acids constitute a major class of bioactive compounds in tea contributing to both sensory attributes and health-promoting properties. This research developed and validated an HPLC-MS/MS method for simultaneous quantification of twelve phenolic acids in tea samples and correlated these with antioxidant capacity measurements. Six tea varieties representing green, black, oolong, and white processing types were analyzed: Longjing and Sencha (green), Assam and Darjeeling (black), Tieguanyin (oolong), and Silver Needle (white). Chromatographic separation employed a C18 column with gradient elution achieving baseline resolution within 25 minutes. Method validation demonstrated linearity (R²>0.998), precision (RSD