Browning of Epicatechin (EC) and Epigallocatechin (EGC) by Auto-Oxidation.

ABSTRACT: Green tea catechins are well known for their health benefits. However, these compounds can easily be oxidized, resulting in brown color formation, even in the absence of active oxidative enzymes. Browning of catechin-rich beverages, such as green tea, during their shelf life is undesired. The mechanisms of auto-oxidation of catechins and the brown products formed are still largely unknown. Therefore, we studied auto-oxidative browning of epicatechin (EC) and epigallocatechin (EGC) in model systems. Products of EC and EGC auto-oxidation were analyzed by reversed-phase ultra-high-performance liquid chromatography with photodiode array detection coupled to mass spectrometry (RP-UHPLC-PDA-MS). In the EC model system, 11 δ-type dehydrodicatechins (DhC₂s) and 18 δ-type dehydrotricatec

SUBMITTER: Tan J 

PROVIDER: S-EPMC7705966 | biostudies-literature | 2020 Nov

REPOSITORIES: biostudies-literature