ArticleFoods (Basel, Switzerland)2021
Efficient Concentration of Functional Polyphenols Using Their Interaction with Gelatin.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed, 5 citations in OpenAlex.
- Modulatory role of terminal monomeric flavan-3-ol units in the viscoelasticity of dentin.Journal of biomedical materials research. Part B, Applied biomaterials · 2024Article
- Behavioral and Metabolic Effects of a Calorie-Restricted Cafeteria Diet and Oleuropein Supplementation in Obese Male Rats.Nutrients · 2021Article
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5 authors at 1 institution in 1 country.
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Abstract
Among polyphenol compounds, the flavan-3-ol structure, which is the basic unit of green tea catechins and the galloyl groups contained in green tea catechins are known to exhibit various functions. In this paper, we discuss how to concentrate highly functional polyphenol compounds by exploiting the interaction between gelatin and the catechol structures. First, we confirmed the interaction between heat-stabilized gelatin and flavan-3-ol derivatives, including synthesized compounds. When green tea leaf extract containing a large amount of flavan-3-ol derivatives was incubated with gelatin, most of the polyphenol compounds it contained were adsorbed. Because the compounds adsorbed on gelatin could not be eluted, DPPH radical and ABTS radical scavenging activity tests were conducted using the as-prepared gelatin-polyphenol complex. Radical scavenging activity was observed when the compounds were adsorbed on gelatin and heating at 90 °C for 5 min did not have a significant effect on their activity. These results suggest that functional polyphenols can be efficiently concentrated using heat-stabilized gelatin and retain their functionality while adsorbed.
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