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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Phytochemical stability in dried apple and green tea functional products as related to moisture properties
TL;DR: In this article, apple products made with and without added green tea extract were freeze-dried and stored for up to 45 days at 30°C in low and intermediate moisture environments.
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Simultaneous Analysis of Individual Catechins, Caffeine, and Ascorbic Acid in Commercial Canned Green and Black Teas by Micellar Electrokinetic Chromatography
TL;DR: In this article, the authors performed simultaneous analysis of individual catechins, caffeine, and ascorbic acid in commercial canned green and black teas by micellar electrokinetic chromatography (MEKC), which has further extended the application of CE to the separation of neutral substances.
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The separation of green tea catechins by micellar electrokinetic chromatography
TL;DR: A micellar electrokinetic chromatographic (MEKC) separation system was developed for the efficient separation of biologically and clinically important green tea catechins using a tetraborate/sodium dodecyl sulfate (SDS)/β-cyclodextrin mice-llar buffer system.
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Optimization and validation of a method for the direct determination of catechin and epicatechin in red wines by HPLC/fluorescence
Fabio de S. Dias,Fabio de S. Dias,Miguel Palma Lovillo,Carmelo García Barroso,Jorge Mauricio David +4 more
TL;DR: In this article, a reverse-phase high performance liquid chromatography (RP HPLC) and detection by fluorescence was performed using a sample volume of 10µL without dilution.
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Enhanced Separation and Elution of Catechins in HPLC Using Mixed-Solvents of Water, Acetonitrile and Ethyl Acetate as the Mobile Phase
TL;DR: In this paper, the authors conducted a study for the separation of four catechins in tea by HPLC with an electrochemical detector at different temperatures (25 - 50°C).