The DOI matches its Crossref record; 21 of the 21 references it cites were found in a registry or an index.
Kinetic Study of Catechin Stability: Effects of pH, Concentration, and Temperature
Abstract
The degradation behaviors of catechins in dilute aqueous systems, including tea beverages and catechin solutions, have been documented; however, their reaction kinetics in green tea concentrated solutions, and impacts of pH, concentration, and temperature thereon, have not yet been established. In this study, reactions were conducted at pH levels ranging from 1.5 to 7, concentrations ranging from 1 to 1666.7 mg/mL, and temperatures ranging from 25 to 120 °C. Catechin contents were determined using high-performance liquid chromatography. Catechins were found to be more stable at high concentrations around pH 4. An empirical model for catechin content was established as a function of pH and temperature and showed good correlation between green tea concentrated solutions and previous reports of catechin stability in powder systems. These results provide useful approaches for shelf life calculations and catechin loss predictions at given temperature and pH conditions in green tea concentrates.
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Cites
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Intraluminal pH of the human gastrointestinal tract.
Fallingborg, J. (1999) · PubMed · Cited by 630
Degradation of Green Tea Catechins in Tea Drinks
Chen, Z.-Y., Zhu, Q. Y., Tsang, D., & Huang, Y. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf000877h · Cited by 473
Stability of Green Tea Catechins
Zhu, Q. Y., Zhang, A., Tsang, D., Huang, Y., & Chen, Z.-Y. (1997) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9706080 · Cited by 437
Sang, S., Lee, M.-J., Hou, Z., Ho, C.-T., & Yang, C. S. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0519055 · Cited by 369
Stability of tea theaflavins and catechins
Lun Su, Y., Leung, L. K., Huang, Y., & Chen, Z.-Y. (2003) · Food Chemistry · doi:10.1016/s0308-8146(03)00062-1 · Cited by 310
Wang, R., Zhou, W., & Jiang, X. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0730338 · Cited by 257
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Stabilizing Effect of Ascorbic Acid on Green Tea Catechins
Chen, Z.-Y., Zhu, Q. Y., Wong, Y. F., Zhang, Z., & Chung, H. Y. (1998) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf971022g · Cited by 182
Degradation Kinetics of Catechins in Green Tea Powder: Effects of Temperature and Relative Humidity
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Cited by
Bioavailability of Tea Catechins and Its Improvement
Cai, Z.-Y., Li, X.-M., Liang, J.-P., Xiang, L.-P., Wang, K.-R., Shi, Y.-L., Yang, R., Shi, M., Ye, J.-H., Lu, J.-L., et al. (2018) · Molecules · doi:10.3390/molecules23092346 · Cited by 328
Scientific opinion on the safety of green tea catechins
(ANS), E. P. O. F. A. A. N. S. A. T. F., Younes, M., Aggett, P., Aguilar, F., Crebelli, R., Dusemund, B., Filipič, M., Frutos, M. J., Galtier, P., Gott, D., et al. (2018) · EFSA Journal · doi:10.2903/j.efsa.2018.5239 · Cited by 317
Jeong, K. M., Ko, J., Zhao, J., Jin, Y., Yoo, D. E., Han, S. Y., & Lee, J. (2017) · Journal of Cleaner Production · doi:10.1016/j.jclepro.2017.03.038 · Cited by 235
Yarovaya, L., Waranuch, N., Wisuitiprot, W., & Khunkitti, W. (2021) · Journal of Cosmetic Dermatology · doi:10.1111/jocd.13711 · Cited by 40
Metadata
- Authors
- Li, N., Taylor, L. S., Ferruzzi, M. G., & Mauer, L. J.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2012-12-14
- Volume
- 60
- Issue
- 51
- Pages
- 12531-12539
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2005915615
- Cited by
- 258
- References
- 21
- FWCI
- 4.57
- Type
- journal article
- Language
- en
- Open access
- closed
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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