The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Reaction Kinetics of Degradation and Epimerization of Epigallocatechin Gallate (EGCG) in Aqueous System over a Wide Temperature Range
Abstract
(-)-Epigallocatechin gallate (EGCG) is the most abundant catechin in green tea, which has been linked with many health benefits. To ensure the conceivable health benefits from thermally processed products, a kinetic study on the stability of (-)-EGCG in aqueous system was carried out using a HPLC-UV system and Matlab programming. Simultaneous degradation and epimerization of (-)-EGCG were characterized during isothermal reactions at low temperatures (25-100 degrees C) combined with previously conducted experimental results at high temperature (100-165 degrees C); the degradation and epimerization complied with first-order reaction and their rate constants followed Arrhenius equation. Mathematical models for the stability of (-)-EGCG were established and validated by the reactions at 70 degrees C and with varied concentrations from different catechin sources. Two specific temperature points in the reaction kinetics were identified, at 44 and 98 degrees C, respectively. Below 44 degrees C, the degradation was more profound. Above 44 degrees C, the epimerization from (-)-gallocatechin gallate (GCG) to (-)-EGCG was faster than degradation. When temperature increased to 98 degrees C and above, the epimerization from (-)-GCG to (-)-EGCG became prominent. Our results also indicated that the turning point of 82 degrees C reported in the literature for the reaction kinetics of catechins would need to be re-examined.
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Citations
Cites
Tea catechins and polyphenols: Health effects, metabolism, and antioxidant functions
Higdon, J. V., & Frei, B. (2003) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408690390826464 · Cited by 1,854
Cited by
Anti‐infective properties of epigallocatechin‐3‐gallate (EGCG), a component of green tea
Steinmann, J., Buer, J., Pietschmann, T., & Steinmann, E. (2013) · British Journal of Pharmacology · doi:10.1111/bph.12009 · Cited by 559
The chemistry and biotransformation of tea constituents
Sang, S., Lambert, J. D., Ho, C.-T., & Yang, C. S. (2011) · Pharmacological Research · doi:10.1016/j.phrs.2011.02.007 · Cited by 492
Classification and antioxidant assays of polyphenols: a review
Lang, Y., Gao, N., Zang, Z., Meng, X., Lin, Y., Yang, S., Yang, Y., Jin, Z., & Li, B. (2024) · Journal of Future Foods · doi:10.1016/j.jfutfo.2023.07.002 · Cited by 334
Available technologies on improving the stability of polyphenols in food processing
Cao, H., Saroglu, O., Karadag, A., Diaconeasa, Z., Zoccatelli, G., Conte‐Junior, C. A., Gonzalez‐Aguilar, G. A., Ou, J., Bai, W., Zamarioli, C. M., et al. (2021) · Food Frontiers · doi:10.1002/fft2.65 · Cited by 323
Catechins: Sources, extraction and encapsulation: A review
Gadkari, P. V., & Balaraman, M. (2015) · Food and Bioproducts Processing · doi:10.1016/j.fbp.2013.12.004 · Cited by 279
Metadata
- Authors
- Wang, R., Zhou, W., & Jiang, X.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2008-03-25
- Volume
- 56
- Issue
- 8
- Pages
- 2694-2701
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2088320437
- Cited by
- 257
- References
- 1
- FWCI
- 3.58
- Type
- journal article
- Language
- en
- Open access
- closed
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