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Stability of tea catechins in the breadmaking process.
J Agric Food Chem. 2004 Dec 29; 52(26):8224-9.JA

Abstract

A green tea extract (GTE) was incorporated into bread as a source of tea catechins. The stability of tea catechins in the breadmaking process including unfrozen and frozen dough was studied. A method was developed for the separation and quantification of tea catechins in GTE, dough, and bread samples using a RP-HPLC system. The separation system consisted of a C18 reversed-phase column, a gradient elution system of water/methanol and formic acid, and a photodiode array UV detector. Tea catechins were detected at 275 nm. GTEs at 50, 100, and 150 mg per 100 g of flour were formulated. The results obtained showed that green tea catechins were relatively stable in dough during freezing and frozen storage at -20 degrees C for up to 9 weeks. There were no further detectable losses of tea catechins in bread during a storage of 4 days at room temperature. It was also revealed that (-)-epigallocatechin gallate (EGCG) and (-)-epigallocatechin (EGC) were more susceptible to degradation than (-)-epicatechin gallate (ECG) and (-)-epicatechin (EC). (-)-EGCG and (-)-ECG were normally selected as the quality indices of green tea catechins, and their retention levels in freshly baked bread were ca. 83 and 91%, respectively. One piece of bread (53 g) containing 150 mg of GTE/100 g of flour will provide 28 mg of tea catechins, which is approximately 35% of those infused from one green tea bag (2 g).

Authors+Show Affiliations

Food Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 4, 117543, Singapore.No affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

15612821

Citation

Wang, Rong, and Weibiao Zhou. "Stability of Tea Catechins in the Breadmaking Process." Journal of Agricultural and Food Chemistry, vol. 52, no. 26, 2004, pp. 8224-9.
Wang R, Zhou W. Stability of tea catechins in the breadmaking process. J Agric Food Chem. 2004;52(26):8224-9.
Wang, R., & Zhou, W. (2004). Stability of tea catechins in the breadmaking process. Journal of Agricultural and Food Chemistry, 52(26), 8224-9.
Wang R, Zhou W. Stability of Tea Catechins in the Breadmaking Process. J Agric Food Chem. 2004 Dec 29;52(26):8224-9. PubMed PMID: 15612821.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Stability of tea catechins in the breadmaking process. AU - Wang,Rong, AU - Zhou,Weibiao, PY - 2004/12/23/pubmed PY - 2005/1/27/medline PY - 2004/12/23/entrez SP - 8224 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 52 IS - 26 N2 - A green tea extract (GTE) was incorporated into bread as a source of tea catechins. The stability of tea catechins in the breadmaking process including unfrozen and frozen dough was studied. A method was developed for the separation and quantification of tea catechins in GTE, dough, and bread samples using a RP-HPLC system. The separation system consisted of a C18 reversed-phase column, a gradient elution system of water/methanol and formic acid, and a photodiode array UV detector. Tea catechins were detected at 275 nm. GTEs at 50, 100, and 150 mg per 100 g of flour were formulated. The results obtained showed that green tea catechins were relatively stable in dough during freezing and frozen storage at -20 degrees C for up to 9 weeks. There were no further detectable losses of tea catechins in bread during a storage of 4 days at room temperature. It was also revealed that (-)-epigallocatechin gallate (EGCG) and (-)-epigallocatechin (EGC) were more susceptible to degradation than (-)-epicatechin gallate (ECG) and (-)-epicatechin (EC). (-)-EGCG and (-)-ECG were normally selected as the quality indices of green tea catechins, and their retention levels in freshly baked bread were ca. 83 and 91%, respectively. One piece of bread (53 g) containing 150 mg of GTE/100 g of flour will provide 28 mg of tea catechins, which is approximately 35% of those infused from one green tea bag (2 g). SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15612821/Stability_of_tea_catechins_in_the_breadmaking_process_ L2 - https://doi.org/10.1021/jf048655x DB - PRIME DP - Unbound Medicine ER -