Redox properties of catechins and enriched green tea extracts effectively preserve l-5-methyltetrahydrofolate: Assessment using cyclic voltammetry analysis

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 1982-1991

  Rozoy, Elodie ^a   Araya Farias, Monica ^a   Simard, Stéphan ^b   Kitts, David ^c   Lessard, Jean ^d   Bazinet, Laurent ^a  

^a LAVAL UNIVERSITY   (Canada)

^b UNIVERSITÉ DU QUÉBEC À RIMOUSKI   (Canada)

^c UNIVERSITY OF BRITISH COLUMBIA   (Canada)

^d UNIVERSITÉ DE SHERBROOKE   (Canada)

Author keywords

Catechins; Green tea enriched extracts; l 5 Methyltetrahydrofolic acid; LC MS; Voltammetric study

Indexed keywords

AMBIENT AIR CONDITIONS; BRITTON-ROBINSON BUFFER; CATECHINS; COVALENT LINK; ENHANCED STABILITY; GREEN TEA; GREEN TEA EXTRACTS; LC-MS; OXIDATION PEAK; REDOX POTENTIALS; REDOX PROPERTY; ROOM TEMPERATURE; TEA EXTRACTS; VOLTAMMETRIC STUDIES;

CYCLIC VOLTAMMETRY; FLAVONOIDS; HYDROGEN BONDS; REDOX REACTIONS; VITAMINS;

PHENOLS;

5 METHYLTETRAHYDROFOLIC ACID; CATECHIN; EPIGALLOCATECHIN GALLATE; GREEN TEA EXTRACT;

AMBIENT AIR; ARTICLE; CONTROLLED STUDY; CYCLIC POTENTIOMETRY; DRUG EFFICACY; DRUG MECHANISM; DRUG STABILITY; HYDROGEN BOND; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MOLECULAR STABILITY; OXIDATION REDUCTION POTENTIAL; PH; ROOM TEMPERATURE;

ANTIOXIDANTS; CAMELLIA SINENSIS; CATECHIN; MOLECULAR STRUCTURE; OXIDATION-REDUCTION; PLANT EXTRACTS; TETRAHYDROFOLATES;

EID: 84873722276     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.09.135     Document Type: Article

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