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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Comparative analysis of tea catechins and theaflavins by high-performance liquid chromatography and capillary electrophoresis.
Bee-Lan Lee,Choon Nam Ong +1 more
TL;DR: Both HPLC and CE were found to be reliable and compatible and the reproducibility of the within-day assay using both methods was generally >90%.
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Determination of tea catechins
TL;DR: An overview of analytical methods for the measurement of biologically important tea catechins is presented; liquid chromatography and capillary electrophoresis are the most cited techniques for catechin separation, identification and quantitation.
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Stability of Tea Catechins in the Breadmaking Process
Rong Wang,Weibiao Zhou +1 more
TL;DR: The results obtained showed that green tea catechins were relatively stable in dough during freezing and frozen storage at -20 degrees C for up to 9 weeks, and it was revealed that (-)-epigallocatechin gallate (EGCG) and (--epigalocatechin (EGC) were more susceptible to degradation than (-)-ecG and (-)-ECG.
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Chemiluminescence-high-performance liquid chromatographic determination of tea catechin, (-)-epigallocatechin 3-gallate, at picomole levels in rat and human plasma.
Kiyotaka Nakagawa,Teruo Miyazawa +1 more
TL;DR: The results indicated that tea catechin, E GCg, is absorbed from the digestive tract into the rat and human body and that the CL-HPLC method should be a powerful tool for studying the metabolic fate and bioavailability of EGCg.
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Effect of different lipid systems on antioxidant activity of rosemary constituents carnosol and carnosic acid with and without α-tocopherol
TL;DR: In this paper, the effect of oxidizing lipid substrate on the antioxidant activity of carnosol and carnosic acid were evaluated in bulk and emulsified systems, and α-tocopherol consistently exhibited more antioxidant activity than carnosolic acid.