Evidence map›Paper›PMID 29567230›Full record

ArticleJournal of food and drug analysis2018

Relative content of gallic acid over 5-galloylquinic acid as an index for the baking intensity of oolong teas.

Miki Mei-Chi Wang, Yun Yeh, Yu-En Shih, Jason Tze-Cheng Tzen

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food and drug analysis, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

4 authors.

Miki Mei-Chi WangGraduate Institute of Biotechnology, National Chung-Hsing University, Taichung, Taiwan.
Yun YehGraduate Institute of Biotechnology, National Chung-Hsing University, Taichung, Taiwan.
Yu-En ShihGraduate Institute of Biotechnology, National Chung-Hsing University, Taichung, Taiwan.
Jason Tze-Cheng TzenGraduate Institute of Biotechnology, National Chung-Hsing University, Taichung, Taiwan.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Phenolic compounds in a series of old oolong teas prepared by baking annually were monitored and compared. The results showed that the relative content of gallic acid over 5-galloylquinic acid was subsequently elevated during this preparatory process. To reveal the effect was mainly resulted from baking or aging, two sets of oolong teas were collected and examined; one set was generated from fresh oolong tea via continually daily baking and the other set was composed of aged oolong teas with no or light baking in the storage period. The relative content of gallic acid over 5-galloylquinic acid was observed to be subsequently elevated when oolong tea was continually baked at 90, 100, 110, and 120 °C for 8 h day after day. In contrast, the relative contents of gallic acid over 5-galloylquinic acid in aged oolong teas with no or light baking were found to be similar to or slightly higher than that in fresh oolong tea. The results suggest that the relative content of gallic acid over 5-galloylquinic acid seems to be a suitable index for the baking intensity of oolong tea in different preparations.

Indexed as

Camellia sinensisCookingGallic AcidHot TemperaturePhenolsPlant LeavesQuinic Acid5-galloylquinic acidGallic AcidPhenolsQuinic Acid5-Galloylquinic acidAgingBakingGallic acidOolong tea

Identifiers

PMID29567230
PMCPMC9322233

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.