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Cited by 258

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

Li, Na, Taylor, Lynne S., Ferruzzi, Mario G., Mauer, Lisa J.·2012·Journal of Agricultural and Food Chemistry

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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Metadata

Authors
Li, N., Taylor, L. S., Ferruzzi, M. G., & Mauer, L. J.
Venue
Journal of Agricultural and Food Chemistry
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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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.