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has been cited by the following article:

• TITLE: Variation in Levels of Flavonols Myricetin, Quercetin and Kaempferol—In Kenyan Tea (Camellia sinensis L.) with Processed Tea Types and Geographic Location

  AUTHORS: Simon Mwangi Kingori, Simon Oduor Ochanda, Robert Kipyegon Koech

  KEYWORDS: Samples, Extracted, Chromatographic, Separations

  JOURNAL NAME: Open Journal of Applied Sciences, Vol.11 No.6, June 29, 2021

  ABSTRACT: The aim of this study was to determine the levels of myricetin, quercetin, and kaempferol in green and black Kenyan types in relation to geographic location of production. Tea samples were extracted before chromatographic separations with a Shimadzu 20A HPLC coupled with PDA. Flavonol levels were quercetin > kaempferol > myricetin. Teas from east of rift, had quercetin 1.25-1.83 mg/g and 1.29-1.71 mg/g for green and black types, respectively. Kaempferol levels were between 1.28-1.72 mg/g in green and 1.36-1.76 mg/g in black tea. Myricetin ranged at 0.40-0.79 mg/g green and 0.12-0.38 mg/g black tea types. Total flavonols in green tea were highest at 4.28 mg/g while black tea was 3.83 mg/g. These trends agree well with those observed in teas west of the rift. For tea types, myricetin and kaempferol showed a significant difference (P ≤ 0.05) between green and black teas. Total flavonols showed no significant difference. Kenyan teas are a potential dietary source of flavonols myricetin, quercetin, and kaempferol as evidenced by the significant quantities recorded in this study.