Quantification of ascorbyl adducts of epigallocatechin gallate and gallocatechin gallate in bottled tea beverages

W.-L. Hung, S. Wang, S. Sang, X. Wan, Y. Wang, C.-T. Ho

Research output: Contribution to journalArticle

12 Citations (Scopus)

Abstract

Catechins are the major bioactive compounds existing in tea leaves (Camellia sinensis). Dehydroascorbic acid is (DHAA) a reactive dicarbonyl species and previous studies have demonstrated that catechins could effectively trap DHAA to form ascorbyl adducts of catechins, especially epigallocatechin gallate (EGCG). Since catechins in the aqueous solution are unstable due to their structural features, ascorbic acid (AA) is usually added to bottled tea beverages to protect catechins. However, whether ascorbyl adducts of catechins are formed in bottled tea beverages remains unclear. In this study, formation of ascorbyl adducts of EGCG increased along with increased incubation time when EGCG and AA were dissolved in the aqueous solution. Next, 6C-DHAA-EGCG and 8C-DHAA-EGCG were detected in both green tea and oolong tea beverages, and their concentrations ranged from 0.23 to 1.95 µM and 0.28 to 1.97 µM, respectively. Furthermore, an 8C-ascorbyl adduct derived from gallocatechin gallate was also found in some tea beverages. © 2018 Elsevier Ltd
Original languageEnglish
Pages (from-to)246-252
Number of pages7
JournalFood Chemistry
Volume261
DOIs
Publication statusPublished - 2018
Externally publishedYes

Keywords

  • Ascorbic acid
  • Ascorbyl adducts
  • Epigallocatechin gallate
  • Gallocatechin gallate
  • Tea beverages
  • Beverages
  • Flavonoids
  • Phenols
  • Solutions
  • Bioactive compounds
  • Camellia sinensis
  • Dehydroascorbic acid
  • Gallate
  • Incubation time
  • Structural feature
  • ascorbic acid
  • catechin
  • epigallocatechin gallate
  • gallocatechin gallate
  • unclassified drug
  • aqueous solution
  • Article
  • drug determination
  • high performance liquid chromatography
  • incubation time
  • tea

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