Quantification of ascorbyl adducts of epigallocatechin gallate and gallocatechin gallate in bottled tea beverages

doi:10.1016/j.foodchem.2018.04.050

. 2018 Sep 30:261:246-252.

doi: 10.1016/j.foodchem.2018.04.050. Epub 2018 Apr 18.

Quantification of ascorbyl adducts of epigallocatechin gallate and gallocatechin gallate in bottled tea beverages

Wei-Lun Hung¹, Siyu Wang², Shengmin Sang³, Xiaochun Wan⁴, Yu Wang⁵, Chi-Tang Ho⁶

Affiliations

¹ Citrus Research and Education Center, Department of Food Science and Human Nutrition, University of Florida, Lake Alfred, FL 33850, USA.
² Department of Food Science, Rutgers University, 65, Dudley Rd., New Brunswick, NJ 08901, USA.
³ Laboratory for Functional Foods and Human Nutrition, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, North Carolina Research Campus, Kannapolis, NC, USA.
⁴ State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science, Anhui Agricultural University, Hefei, Anhui, China; International Joint Research Laboratory of Tea Chemistry and Health Effects, Hefei, Anhui, China.
⁵ Citrus Research and Education Center, Department of Food Science and Human Nutrition, University of Florida, Lake Alfred, FL 33850, USA. Electronic address: yu.wang@ufl.edu.
⁶ Department of Food Science, Rutgers University, 65, Dudley Rd., New Brunswick, NJ 08901, USA; International Joint Research Laboratory of Tea Chemistry and Health Effects, Hefei, Anhui, China. Electronic address: ho@aesop.rutgers.edu.

PMID: 29739590
DOI: 10.1016/j.foodchem.2018.04.050

Quantification of ascorbyl adducts of epigallocatechin gallate and gallocatechin gallate in bottled tea beverages

Wei-Lun Hung et al. Food Chem. 2018.

. 2018 Sep 30:261:246-252.

doi: 10.1016/j.foodchem.2018.04.050. Epub 2018 Apr 18.

Authors

Wei-Lun Hung¹, Siyu Wang², Shengmin Sang³, Xiaochun Wan⁴, Yu Wang⁵, Chi-Tang Ho⁶

Affiliations

¹ Citrus Research and Education Center, Department of Food Science and Human Nutrition, University of Florida, Lake Alfred, FL 33850, USA.
² Department of Food Science, Rutgers University, 65, Dudley Rd., New Brunswick, NJ 08901, USA.
³ Laboratory for Functional Foods and Human Nutrition, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, North Carolina Research Campus, Kannapolis, NC, USA.
⁴ State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science, Anhui Agricultural University, Hefei, Anhui, China; International Joint Research Laboratory of Tea Chemistry and Health Effects, Hefei, Anhui, China.
⁵ Citrus Research and Education Center, Department of Food Science and Human Nutrition, University of Florida, Lake Alfred, FL 33850, USA. Electronic address: yu.wang@ufl.edu.
⁶ Department of Food Science, Rutgers University, 65, Dudley Rd., New Brunswick, NJ 08901, USA; International Joint Research Laboratory of Tea Chemistry and Health Effects, Hefei, Anhui, China. Electronic address: ho@aesop.rutgers.edu.

PMID: 29739590
DOI: 10.1016/j.foodchem.2018.04.050

Abstract

Catechins are the major bioactive compounds existing in tea leaves (Camellia sinensis). Dehydroascorbic acid is (DHAA) a reactive dicarbonyl species and previous studies have demonstrated that catechins could effectively trap DHAA to form ascorbyl adducts of catechins, especially epigallocatechin gallate (EGCG). Since catechins in the aqueous solution are unstable due to their structural features, ascorbic acid (AA) is usually added to bottled tea beverages to protect catechins. However, whether ascorbyl adducts of catechins are formed in bottled tea beverages remains unclear. In this study, formation of ascorbyl adducts of EGCG increased along with increased incubation time when EGCG and AA were dissolved in the aqueous solution. Next, 6C-DHAA-EGCG and 8C-DHAA-EGCG were detected in both green tea and oolong tea beverages, and their concentrations ranged from 0.23 to 1.95 µM and 0.28 to 1.97 µM, respectively. Furthermore, an 8C-ascorbyl adduct derived from gallocatechin gallate was also found in some tea beverages.

Keywords: Ascorbic acid; Ascorbyl adducts; Epigallocatechin gallate; Gallocatechin gallate; Tea beverages.

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Quantification of ascorbyl adducts of epigallocatechin gallate and gallocatechin gallate in bottled tea beverages

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Quantification of ascorbyl adducts of epigallocatechin gallate and gallocatechin gallate in bottled tea beverages

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