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Molecular interactions between caffeine and catechins in green tea.
J Agric Food Chem. 2014 Jul 16; 62(28):6777-83.JA

Abstract

Migration of green tea components from an active packaging material containing green tea extract was performed in water and 3% acetic acid in water. The migration values for acid simulant were much higher than the values obtained in water. The influence of the acidic media in solutions of catechin standards and green tea extract was evaluated by liquid chromatography. Catechin, epicatechin, and caffeine from the green tea extract exhibited major variation in their concentrations values, with increases of 29.90, 20.75, and 15.95%, respectively, in acidic medium. The results suggested that catechins and caffeine form complexes through intermolecular interactions in neutral media and that these interactions are broken in acidic media. The continuous variation method was also performed to confirm the stoichiometry of the complexes between catechins and caffeine. Finally, a computer simulation was applied by Chem Pro 12.0, and the energies involved were calculated to confirm the experimental results obtained.

Authors+Show Affiliations

Department of Analytical Chemistry, Aragon Institute of Engineering Research I3A, CPS-University of Zaragoza , Torres Quevedo Building, Marı́a de Luna St. 3, E-50018 Zaragoza, Spain.No affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24980214

Citation

Colon, Marta, and Cristina Nerin. "Molecular Interactions Between Caffeine and Catechins in Green Tea." Journal of Agricultural and Food Chemistry, vol. 62, no. 28, 2014, pp. 6777-83.
Colon M, Nerin C. Molecular interactions between caffeine and catechins in green tea. J Agric Food Chem. 2014;62(28):6777-83.
Colon, M., & Nerin, C. (2014). Molecular interactions between caffeine and catechins in green tea. Journal of Agricultural and Food Chemistry, 62(28), 6777-83. https://doi.org/10.1021/jf5011287
Colon M, Nerin C. Molecular Interactions Between Caffeine and Catechins in Green Tea. J Agric Food Chem. 2014 Jul 16;62(28):6777-83. PubMed PMID: 24980214.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Molecular interactions between caffeine and catechins in green tea. AU - Colon,Marta, AU - Nerin,Cristina, Y1 - 2014/07/08/ PY - 2014/7/2/entrez PY - 2014/7/2/pubmed PY - 2015/4/10/medline SP - 6777 EP - 83 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 62 IS - 28 N2 - Migration of green tea components from an active packaging material containing green tea extract was performed in water and 3% acetic acid in water. The migration values for acid simulant were much higher than the values obtained in water. The influence of the acidic media in solutions of catechin standards and green tea extract was evaluated by liquid chromatography. Catechin, epicatechin, and caffeine from the green tea extract exhibited major variation in their concentrations values, with increases of 29.90, 20.75, and 15.95%, respectively, in acidic medium. The results suggested that catechins and caffeine form complexes through intermolecular interactions in neutral media and that these interactions are broken in acidic media. The continuous variation method was also performed to confirm the stoichiometry of the complexes between catechins and caffeine. Finally, a computer simulation was applied by Chem Pro 12.0, and the energies involved were calculated to confirm the experimental results obtained. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/24980214/Molecular_interactions_between_caffeine_and_catechins_in_green_tea_ L2 - https://doi.org/10.1021/jf5011287 DB - PRIME DP - Unbound Medicine ER -