@article{37196b390505402fb4a243a5a64beb28,
title = "Quantification of ascorbyl adducts of epigallocatechin gallate and gallocatechin gallate in bottled tea beverages",
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. {\textcopyright} 2018 Elsevier Ltd",
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",
author = "W.-L. Hung and S. Wang and S. Sang and X. Wan and Y. Wang and C.-T. Ho",
note = "Export Date: 19 September 2018 CODEN: FOCHD 通訊地址: Wang, Y.; Department of Food Science, Rutgers University, 65, Dudley Rd., United States; 電子郵件: yu.wang@ufl.edu 化學物質/CAS: ascorbic acid, 134-03-2, 15421-15-5, 50-81-7; catechin, 13392-26-2, 154-23-4; epigallocatechin gallate, 989-51-5 參考文獻: Ananingsih, V.K., Sharma, A., Zhou, W., Green tea catechins during food processing and storage: A review on stability and detection (2013) Food Research International, 50 (2), pp. 469-473; Bianchi, A., Marchetti, N., Scalia, S., Photodegradation of EGCG in topical cream formulations and its photostabilization (2011) Journal of Pharmaceutical and Biomedical Analysis, 56 (4), pp. 692-697; Butt, M.S., Sultan, M.T., Green tea: Nature's defense against malignancies (2009) Critical Reviews in Food Science and Nutrition, 49 (5), pp. 463-473; Chen, Z.Y., Zhu, Q.Y., Tsang, D., Huang, Y., Degradation of green tea catechins in tea drinks (2001) Journal of Agricultural and Food Chemistry, 49 (1), pp. 477-482; Chen, Z.Y., Zhu, Q.Y., Wong, Y.F., Zhang, Z., Chung, H.Y., Stabilizing effect of ascorbic acid on green tea catechins (1998) Journal of Agricultural and Food Chemistry, 46 (7), pp. 2512-2516; Cheng, R., Lin, B., Lee, K.W., Ortwerth, B.J., Similarity of the yellow chromophores isolated from human cataracts with those from ascorbic acid-modified calf lens proteins: Evidence for ascorbic acid glycation during cataract formation (2001) Biochemica et Biophysica Acta – Molecular Basis of Disease, 1537 (1), pp. 14-26; Dube, A., Ng, K., Nicolazzo, J.A., Larson, J., Effective use of reducing agents and nanoparticle encapsulation in stabilizing catechins in alkaline solution (2010) Food Chemistry, 122, pp. 662-667; Graham, H.N., Green tea composition, consumption and polyphenol chemistry (1992) Preventive Medicine, 21 (3), pp. 334-350; Hashimoto, F., Nonaka, G., Nishioka, I., Tannins and related compounds XC. 8-C-ascorbyl epigallocatechin 3-gallate and novel dimeric flavan-3-ols, oolonghomogisflavans A and B, from oolong tea (1989) Chemical & Pharmaceutical Bulletin, 37 (12), pp. 3255-3263; Hayat, K., Iqbal, H., Malik, U., Bilal, U., Mushtaq, S., Tea and its consumptions: Benefits and risks (2015) Critical Reviews in Food Science and Nutrition, 55 (7), pp. 939-994; Ho, C.T., Chen, Q., Shi, H., Zhang, K.Q., Rosen, R.T., Antioxidant effect of polyphenol extract prepared from various Chinese teas (1992) Preventive Medicine, 21 (4), pp. 520-525; Murakami, I., Nakamura, T., Ishibashi, Y., Shibuya, R., Ayano, E., Morita-Murase, Y., Kanazawa, H., Simultaneous determination of catechins and procyanidins in bottled tea drinks by LC/MS (2006) Chromatography, 27 (1), pp. 27-33; Ortwerth, B.J., Feather, M.S., Olesen, P.R., The precipitation of cross-linking of lens crystallins by ascorbic acid (1988) Experimental Eye Research, 47 (1), pp. 155-168; Sang, S., Lambert, J.D., Ho, C.T., Yang, C.S., The chemistry and biotransformation of tea constituents (2011) Pharmacological Research, 64, pp. 87-99; Sang, S., Lee, M.J., Hou, Z., Ho, C.T., Yang, C.S., Stability of tea polyphenol EGCG and formation of dimers and epimers under common experimental conditions (2005) Journal of Agricultural and Food Chemistry, 53 (24), pp. 9478-9484; Schimidt, H.L., Garcia, A., Martins, A., Mello-Carpes, P.B., Carpes, F.P., Green tea supplementation produces better neuroprotective effects than red and black tea in Alzheimer's-like rat model (2017) Food Research International, 100, pp. 442-448; Shpigelman, A., Israeli-Ler, G., Livney, Y.D., Thermally-induced protein-polyphenol co-assemblies; beta-lactoglobulin-based nanocomplexes as protective nanovehicles for EGCG (2010) Food Hydrocolloid, 24, pp. 735-743; Stewart, A.J., Mullen, W., Crozier, A., 0. 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year = "2018",
doi = "10.1016/j.foodchem.2018.04.050",
language = "English",
volume = "261",
pages = "246--252",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier Ltd",
}