Total polyphenols, total catechins and EGCG are different figures measured by different methods. How to read each one on a green tea extract specification and COA.
A buyer's checklist for comparing botanical extract suppliers: specification, analytical evidence, COA review, traceability, quality system, consistency and commercial terms.
A formulator's guide to natural food colors: anthocyanins, carotenoids, betalains, chlorophylls, phycocyanins and curcuminoids, how they behave, and how to test and source them.
A COA reports batch results but not a lot's full history. This guide walks through six traceability stages, batch genealogy, a hypothetical investigation and a supplier verification checklist for B2B buyers.
Why a marker percentage is an analytical result, not proof of potency — and how buyers should read marker assays, methods and COAs when comparing botanical extracts.
Flavonols, flavones, flavanones, flavan-3-ols, anthocyanins and isoflavones explained for ingredient buyers — sources, commercial grades, TFC vs HPLC assays and formulation challenges.
Polyphenol classes and plant sources, how standardized extracts define their markers, how total-phenolic and HPLC assays differ, and what affects formulation performance.
Two extracts can report similar percentages while measuring different things. This guide compares HPLC, UV-Vis, titration and other assay methods, with green tea, milk thistle and boswellia examples.
A single marker assay can miss substitution. This guide explains how HPLC fingerprints work, how to read them, what makes them reliable, and two published adulteration case studies (bilberry, ginkgo).
A passing COA is only part of the picture. This guide covers contaminant risks in botanical ingredients, ICP-MS and LC/GC-MS/MS testing, microbial limits, sampling, US/EU frameworks and COA review.