Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Interaction of Flavanols in Green Tea Extract during Heat Processing and Storage

Wang, Li-Fei;Kim, Dong-Man;Lee, Chang-Y.

  • Published : 20021200
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Abstract

Epigallocatechin gallate (EGCG) is the most abundant but least stable flavanol in green tea extract. In this study, EGCG and ascorbic acid, the most common reducing agent used in foods, were respectively added to the green tea extract to investigate the chemical nature of EGCG and its interrelationship with other flavanols during processing and storage. Added with 0.65 mg EGCG/mL, the green tea extract turned much darker than the control after heat processing and 12 days of storage, but more other epicatechins were detected in the sample with additional EGCG. This could be due to the degradation of EGCG or the direct antioxidant effect of EGCG on the autooxidation of other epicatechins. On the other hand, ascorbic acid (0.4%) played some level of antioxidant function against the autooxidation of green tea flavanols, and also significantly inhibited the isomerization between epicatechins and catechins caused by heat treatment. However, the extra color problems resulting from the oxidation of ascorbic acid itself as well as its reactions with other green tea compounds prevents it being a proper antibrowning agent for the production of green tea beverage.

Keywords

References

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