Table 4.
Comparative analysis of flavonol levels in six different types of teas (n = 121), including rutin (RUT), myricetin (MYR), quercetin (QUE), and kaempferol (KAE).
| Flavonol | GT (n = 29) | YT (n = 7) | DT (n = 14) | WT (n = 12) | OT (n = 42) | BT (n = 17) | F Value | p Value |
|---|---|---|---|---|---|---|---|---|
| Rutin | 2.82 ± 1.49 (0.12–6.91) |
1.31 ± 1 (0.28–3.00) |
1.52 ± 1.21 (0.18–3.49) |
2.29 ± 1.89 (0.38–5.62) |
1.86 ± 2.43 (0.15–15.25) |
2.34 ± 1.25 (0.31–4.00) |
1.586 | 0.169 |
| Percentage of total flavonols | 75.14% | 79.54% | 77.98% | 59.99% | 57.68% | 74.91% | ||
| Myricetin | 0.67 ± 0.78 (0.01–3.74) |
0.29 ± 0.24 (0.01–0.66) |
0.24 ± 0.25 (0–0.68) |
1.46 ± 1.67 (0.04–4.76) |
1.22 ± 3.15 (0–14.95) |
0.59 ± 0.64 (0.05–2.22) |
0.958 | 0.446 |
| Percentage of total flavonols | 17.99% | 17.30% | 12.30% | 38.24% | 37.98% | 18.76% | ||
| Quercetrin | 0.19 ± 0.86 (0–4.66) |
0.02 ± 0.01 (0–0.03) |
0.13 ± 0.19 (0.01–0.55) |
0.06 ± 0.03 (0–0.10) |
0.06 ± 0.10 (0–0.66) |
0.11 ± 0.12 (0.01–0.50) |
0.372 | 0.866 |
| Percentage of total flavonols | 5.00% | 1.12% | 6.78% | 1.45% | 2.00% | 3.47% | ||
| Kampferol | 0.07 ± 0.08 (0–0.25) |
0.03 ± 0.03 (0.01–0.07) |
0.06 ± 0.11 (0–0.40) |
0.01 ± 0.01 (0–0.03) |
0.08 ± 0.08 (0–0.34) |
0.09 ± 0.12 (0.01–0.39) |
1.631 | 0.157 |
| Percentage of total flavonols | 1.87% | 2.04% | 2.94% | 0.31% | 2.34% | 2.86% |
Tea type: OT, oolong tea; GT, green tea; WT, white tea; DT, dark tea; YT, yellow tea. Note: Data expressed as mean ± standard deviation and range (min-max). ANOVA and Tukey post hoc tests were used to detect no significant differences in the levels of the four flavonols among the six types of tea. The results were reported in mg/g to indicate the concentration of compounds in 1 g of tea leaves after conversion.