Green tea catechins during food processing and storage: A review on stability and detection
TLDR
In this paper, a pseudo first-order kinetic model has been developed and validated for the epimerization and degradation of tea catechins in several food systems, whereas the rate constant of reaction kinetics followed Arrhenius equation.About:
This article is published in Food Research International.The article was published on 2013-03-01 and is currently open access. It has received 284 citations till now. The article focuses on the topics: Catechin.read more
Citations
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Green tea extract: Chemistry, antioxidant properties and food applications – A review
TL;DR: Green tea is one of the most popular and extensively used dietary supplement in the United States as discussed by the authors, which contains several polyphenolic components with antioxidant properties, but the predominant active components are the flavanol monomers known as catechins.
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Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods
TL;DR: The fundamental bases for non-covalent interactions, their occurrence in food and beverage systems and their impact on the physico-chemical, organoleptic and some nutritional properties of food are reviewed.
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Processing and chemical constituents of Pu-erh tea: A review
TL;DR: Modern processing techniques and their effects on the transformation of the chemical constituents and the major chemical components of Pu-erh tea are reviewed and discussed.
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Catechins: Sources, extraction and encapsulation: A review
TL;DR: In this article, a review of various sources of catechin, their health and physico-chemical properties, extraction and various methods of encapsulation to produce stable deliverable form is presented.
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Multi-functioning deep eutectic solvents as extraction and storage media for bioactive natural products that are readily applicable to cosmetic products
TL;DR: In this paper, the authors applied deep eutectic solvents (DESs) as green-vivant solvent for extraction of green tea ( Camellia sinensis) as a model.
References
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Stabilizing effect of ascorbic acid on flavan-3-ols and dimeric procyanidins from cocoa.
TL;DR: It is suggested that ascorbic acid may stabilize cocoa flavanols and procyanidins in the intestine where the pH is neutral, or alkaline, before absorption.
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Decrease in concentration of free catechins in tea over time determined by micellar electrokinetic chromatography.
Dirk Stach,Oliver J. Schmitz +1 more
TL;DR: Micellar electrokinetic chromatography is used to determine the real concentration of catechins between 0 and 60 min after the tea was brewed to help in cancer chemoprevention research.
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Determination of catechins and catechin gallates in biological fluids by HPLC with coulometric array detection and solid phase extraction
TL;DR: In this paper, the main polyphenols of green tea are favan-3-ols (catechins) and their corresponding gallate compounds, which constitute about one third of the dry weight of tea leaves.
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Capillary liquid chromatography/electrospray mass spectrometry for the separation and detection of catechins in green tea and human plasma
TL;DR: The separation and detection of biologically active green tea catechins has been accomplished using capillary liquid chromatography/electrospray mass spectrometry (cLC/ESI-MS), and the most extensively studied catechin, (-)epigallocatechin gallate (EGCG), in human plasma is demonstrated.
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Comparison of (+)-catechin determination in human plasma by high-performance liquid chromatography with two types of detection: fluorescence and ultraviolet.
TL;DR: A high-performance liquid chromatography method for the determination of (+)-catechin in human plasma, using both fluorescence and UV detection, which provides a simple, accurate, precise and specific method.