Degradation kinetics of (-)-epigallocatechin gallate as a function of pH and dissolved oxygen in a liquid model system

Journal of Food Science

Volumn 64, Issue 5, 1999, Pages 753-758

  Zimeri, J ^a   Tong, C H ^b  

^a RUTGERS UNIVERSITY   (United States)

^b Testrite Baparoma Intl LLC   (United States)

Author keywords

Activation energy; Dissolved oxygen; Epigallocatechin gallate; Kinetics; Modeling; PH

Indexed keywords

ARRHENIUS;

EID: 0032700342     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb15905.x     Document Type: Review

References (27)

1. Amarowicz, R. and Shahidi, F. 1996. A rapid chromatographic method for separation of individual catechins from green tea. Food Research Intl. 29: 71-76.
2. Cao, G., Sofic, E., and Prior, R. L. 1996. Antioxidant capacity of tea and common vegetables. J. Agric. Food Chem. 44: 3426-3431.
3. Chen, J. 1992. The effects of Chinese tea on the occurrence of esophageal tumors induced by N-nitrosomethylbenzylamine in rats. Prev. Med. 21: 385-391.
4. Fujiki, H., Yoshizawa, S., Horiuchi, T., Suganuma, M., Yatsunami, J., Nishiwaki, S., Okabe, S., Nishiwaki-Matsushima, R., Okuda, T., and Sugimura, T. 1992. Anticarcinogenic effects of (-)-epigallocatechin gallate. Prev. Med. 21: 503-509.
5. Fujita, Y., Yamane, T., Tanaka, M., Kuwata, K., Okuzumi, J., Takahashi, T., Fujiki, H., and Okuda, T. 1989. Inhibitory effect of (-)-epigallocatechin gallate on carcinogenesis with N-ethyl-N′-nitro-N-nitrosoguanidine in mouse duodenum. Jpn. J. Cancer Res. 80: 503-505.
6. Guhr, G. and Lachance, P. 1997. Role of phytochemicals in chronic disease prevention. In Nutraceuticals: Designer Foods III Garlic, Soy and Licorice. P. A. Lachance (Ed.). p. 311-364. Food & Nutrition Press Inc., Westport, CT.
7. Guyot, S., Cheynier, V., Souquet, J. M., and Moutounet, M. 1995. Influence of pH on the enzymatic oxidation of (+)-catechin in model systems. J. Agric. Food Chem. 43: 2458-2462.
8. Hemington, N. and Dawson, R. M. C. 1986. pH, buffers and physiological media. In Data for Biochemical Research. R.M.C. Dawson, D. C. Elliott, W. H. Elliot, and K. M. Jones (Ed.), p. 428. Clarendon Press, Oxford, U.K.
9. Ho, C.T., Chen, Q., Shi, H., Zhang, K.Q., and Rosen, R. 1992. Antioxidative effect of polyphenol extract prepared form various Chinese teas. Prev. Med. 21: 520-525.
10. Huang, S.W. and Frankel, E.N. 1997. Antioxidant activity of tea catechins in different lipid systems. J. Agric. Food Chem. 45: 3033-3038.
11. Klaunig, J. 1992. Chemopreventive effects of green tea components on hepatic carcinogenesis. Prev. Med. 21: 510-519.
12. Komatsu, Y., Suematsu, S., Hisanobu, Y., Saigo, H., Matsuda, R., and Hara, K. 1993. Effects of pH and temperature on reaction kinetics of catechins in green tea infusion. Biosci. Biotech. Biochem. 57: 907-910.
13. Lide, D.R. (Ed). 1993-94. Handbook of Chemistry and Physics, 74th ed. CRC Press, Boca Raton, FL.
14. Levenspiel, O. 1972. Chemical Reaction Engineering, 2nd ed. John Wiley & Sons Inc., New York, NY.
15. Mukai, K., Oka, W., Watanabe, K., Egawa, Y., Nagaoka, S., and Terao, J. 1997. Kinetic study of free-radical-scavenging action of flavonoids in homogeneous and aqueous Triton X-100 micellar solutions. J. Phys. Chem. 101: 3746-3753.
16. Nanjo, F., Goto, K., Seto, R., Suzuki, M., Sakai, M., and Hara, Y. 1996. Scavenging effects of tea catechins and their derivatives on 1,1-diphenyl-2-picrylhydrazyl radical. Free Radical Biol. & Med. 21: 895-902.
17. Pszczola, D.E. 1998. The ABC's of nutraceutical ingredients. Food Tech. 52(3): 30-37.
18. Rizvi, A.F. and Tong, C.H. 1997. Fractional conversion for determining texture degradation kinetics of vegetables. J. Food Sci. 62: 1-7.
19. Roedig-Penman, A. and Gordon, M.H. 1997. Antioxidant properties of catechins and green tea extracts in model food emulsions. J. Agric. Food Chem. 45: 4267-70.
20. Salah, N., Miller, N.J., Paganga, G., Tijburg, L., Bolwell, G.P., and Rice-Evans, C. 1995. Polyphenolic flavanols as scavengers of aqueous phase radicals and as chain-breaking antioxidants. Arch. Biochem. and Biophys. 322: 339-346.
21. Schuler, P. 1990. Natural antioxidants exploited commercially. In Food Antioxidants. B.J.F. Hudson (Ed.), p. 140-141, Elsevier Science Pu. Ltd., London.
22. Stoner, G. and Mukhtar, H. 1995. Polyphenols as cancer chemopreventive agents. J. Cell. Biochem., Supp. 22:169-180.
23. Wang, Z.Y., Hong, J.Y., Huang, M.T., Reuhl, K., Conney, A., and Yang, C.S. 1992. Inhibition of N-nitrosodiethylamine- and 4-(methylnitrosamino)-1-(3-pyridyl)-1-butanone-induced tumorigenesis in A/J mice by green tea and black tea. Canc. Res. 52: 1943-1947.
24. Yoshioka, H., Sugiura, K., Kawahara, R., Fujita, T., Makino, M., Kamiya, M. and Tsuyumu, S. 1991. Formation of radicals and chemiluminescence during the autooxidation of tea catechins. Agric. Biol. Chem. 11: 2717-2723.
25. Yoshizawa, S., Horiuchi, T., Fujiki, H., Yoshida, T., Okuda, T., and Sugimura, T. 1987. Antitumor promoting activity of (-)-epigallocatechin gallate, the main constituent of "tannin" in green tea. Phytotherapy Res. 1: 44-47.
26. Zhao, B., Li, X., He, R., Cheng, S., and Wenjuan, X. 1989. Scavenging effect of extracts of green tea and natural antioxidants on active oxygen radicals. Cell. Biophys. 14: 175-185.
27. Zhu, Q.Y., Zhang, A., Tsang, D., Huang, Y., and Chen, Z.Y. 1997. Stability of green tea catechins. J. Agric. Food Chem. 45: 4624-4628.