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Open AccessJournal ArticleDOI

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.
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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.

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Journal ArticleDOI

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.
Journal ArticleDOI

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.
Journal ArticleDOI

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.
Journal ArticleDOI

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.
Journal ArticleDOI

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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BookDOI

Handbook of Nutraceuticals and Functional Foods

TL;DR: Modification of Atherogenesis and Heart Disease by Grape Wine and Tea Polyphenols, Olive Oil and Health Benefits, Anti-Cancer and Cholesterol-Lowering Activities of Tocotrienols, Dietary Fiber and Coronary Heart Disease, Omega-3 Fish Oils and Lipoprotein Metabolism and Stability Testing of Nutraceuticals and Functional Foods.
Journal ArticleDOI

Separation of phenolic compounds by high-performance liquid chromatography with absorbance and fluorimetric detection.

TL;DR: Phenolic compounds including phenolic aldehydes, acids and flavonoids are separated by high-performance liquid chromatography (HPLC) with analysis time shorter than described in the literature.
Journal ArticleDOI

Factors affecting the caffeine and polyphenol contents of black and green tea infusions.

TL;DR: In this paper, a comprehensive study was conducted to determine the contributions of product and preparation variables on the total soluble solids, caffeine, and polyphenol contents of tea extracts, and the results showed that the variety, growing environment, manufacturing conditions, and grade of the tea leaves each influence the tea leaf and final infusion compositions.
Journal ArticleDOI

Stability of tea polyphenol (-)-epigallocatechin-3-gallate and formation of dimers and epimers under common experimental conditions

TL;DR: The results demonstrated that auto-oxidation and epimerization are the two major reactions causing the instability of EGCG.
Journal ArticleDOI

Dose-dependent Incorporation of Tea Catechins, (–)-Epigallocatechin-3-gallate and (–)-Epigallocatechin, into Human Plasma

TL;DR: It is suggested that drinking green tea daily would contribute to maintain plasma catechin levels sufficient to exert antioxidant activity against oxidative modification of lipoproteins in blood circulation systems.
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