ArticleJournal of food science and technology2017
Effect of interaction of epigallocatechin gallate and flavonols on color alteration of simulative green tea infusion after thermal treatment.
Article in Journal of food science and technology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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12 citing papers in PubMed, 35 citations in OpenAlex.
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- Non-volatile and volatile metabolite analyses and objective quantitative technique reveal the effect of fixation methods on the flavor quality and metabolites of green tea.Current research in food science · 2025Article
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- Predicting the storage time of green tea by myricetin based on surface-enhanced Raman spectroscopy.NPJ science of food · 2023Article
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- The Catechins Profile of Green Tea Extracts Affects the Antioxidant Activity and Degradation of Catechins in DHA-Rich Oil.Antioxidants (Basel, Switzerland) · 2022Article
- The Influence of Hop Phenolic Compounds on Dry Hopping Beer Quality.Molecules (Basel, Switzerland) · 2022Article
- Variation of the Polyphenolic Composition and Antioxidant Capacity of Freshly Prepared Pomegranate Leaf Infusions over One-Day Storage.Antioxidants (Basel, Switzerland) · 2021Article
- Comprehensive Investigation of the Effects of Brewing Conditions in Sample Preparation of Green Tea Infusions.Molecules (Basel, Switzerland) · 2019Article
- Mechanisms of Phytonutrient Modulation of Cyclooxygenase-2 (COX-2) and Inflammation Related to Cancer.Nutrition and cancer · 2018Review
Corrections and comments
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Authors and funding
8 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Epigallocatechin gallate (EGCG) and flavonols are important phenolic compounds in green tea. These compounds are sensitive to thermal condition and their structural alteration results in making browning the green tea infusion. This study aimed to research the interaction between EGCG and flavonols during thermal infusion. EGCG and flavonols model solutions were prepared based on concentration in green tea infusion, and their colors appearance and attributes were analyzed in 10 h by thermal treatment. Results showed that kaempferol, quercetin, and myricetin accelerated the oxidation of EGCG and made the model solution browning. HPLC analysis revealed there was an obvious shift of a broaden peak in the mixed model solution of EGCG and flavonols after thermal treatment. This broaden peak was further purified on HPLC and solid phase extraction methods to yield colored complexes. The complexes showed the maximal absorption around 424, 442, and 482 nm. MS/MS analysis revealed that the complexes possessed of three components those were consisted of the interaction between EGCG and myricetin. These results indicated that the interaction between EGCG and flavonols might form complexes during thermal treatment, The complexes were contributed to make green tea infusion browning.
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