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Effect of Water Hardness on Catechin and Caffeine Content in Green Tea Infusions.
Molecules. 2021 Jun 08; 26(12)M

Abstract

The health benefits of green tea are associated with its high catechin content. In scientific studies, green tea is often prepared with deionized water. However, casual consumers will simply use their local tap water, which differs in alkalinity and mineral content depending on the region. To assess the effect of water hardness on catechin and caffeine content, green tea infusions were prepared with synthetic freshwater in five different hardness levels, a sodium bicarbonate solution, a mineral salt solution, and deionized water. HPLC analysis was performed with a superficially porous pentafluorophenyl column. As water hardness increased, total catechin yield decreased. This was mostly due to the autoxidation of epigallocatechin (EGC) and epigallocatechin gallate (EGCG). Epicatechin (EC), epicatechin gallate (ECG), and caffeine showed greater chemical stability. Autoxidation was promoted by alkaline conditions and resulted in the browning of the green tea infusions. High levels of alkaline sodium bicarbonate found in hard water can render some tap waters unsuitable for green tea preparation.

Authors+Show Affiliations

Department of Chemistry and Biochemistry, California State University East Bay, Hayward, CA 94542, USA.Department of Chemistry and Biochemistry, California State University East Bay, Hayward, CA 94542, USA.Department of Chemistry and Biochemistry, California State University East Bay, Hayward, CA 94542, USA.Department of Chemistry and Biochemistry, California State University East Bay, Hayward, CA 94542, USA.Department of Chemistry and Biochemistry, California State University East Bay, Hayward, CA 94542, USA.Department of Chemistry and Biochemistry, California State University East Bay, Hayward, CA 94542, USA.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

34201178

Citation

Cabrera, Mica, et al. "Effect of Water Hardness On Catechin and Caffeine Content in Green Tea Infusions." Molecules (Basel, Switzerland), vol. 26, no. 12, 2021.
Cabrera M, Taher F, Llantada A, et al. Effect of Water Hardness on Catechin and Caffeine Content in Green Tea Infusions. Molecules. 2021;26(12).
Cabrera, M., Taher, F., Llantada, A., Do, Q., Sapp, T., & Sommerhalter, M. (2021). Effect of Water Hardness on Catechin and Caffeine Content in Green Tea Infusions. Molecules (Basel, Switzerland), 26(12). https://doi.org/10.3390/molecules26123485
Cabrera M, et al. Effect of Water Hardness On Catechin and Caffeine Content in Green Tea Infusions. Molecules. 2021 Jun 8;26(12) PubMed PMID: 34201178.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of Water Hardness on Catechin and Caffeine Content in Green Tea Infusions. AU - Cabrera,Mica, AU - Taher,Faizah, AU - Llantada,Alendre, AU - Do,Quyen, AU - Sapp,Tyeshia, AU - Sommerhalter,Monika, Y1 - 2021/06/08/ PY - 2021/04/30/received PY - 2021/05/26/revised PY - 2021/06/05/accepted PY - 2021/7/2/entrez PY - 2021/7/3/pubmed PY - 2021/7/15/medline KW - HPLC KW - epigallocatechin gallate (EGCG) KW - green tea KW - green tea catechins KW - water hardness JF - Molecules (Basel, Switzerland) JO - Molecules VL - 26 IS - 12 N2 - The health benefits of green tea are associated with its high catechin content. In scientific studies, green tea is often prepared with deionized water. However, casual consumers will simply use their local tap water, which differs in alkalinity and mineral content depending on the region. To assess the effect of water hardness on catechin and caffeine content, green tea infusions were prepared with synthetic freshwater in five different hardness levels, a sodium bicarbonate solution, a mineral salt solution, and deionized water. HPLC analysis was performed with a superficially porous pentafluorophenyl column. As water hardness increased, total catechin yield decreased. This was mostly due to the autoxidation of epigallocatechin (EGC) and epigallocatechin gallate (EGCG). Epicatechin (EC), epicatechin gallate (ECG), and caffeine showed greater chemical stability. Autoxidation was promoted by alkaline conditions and resulted in the browning of the green tea infusions. High levels of alkaline sodium bicarbonate found in hard water can render some tap waters unsuitable for green tea preparation. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/34201178/Effect_of_Water_Hardness_on_Catechin_and_Caffeine_Content_in_Green_Tea_Infusions_ L2 - https://www.mdpi.com/resolver?pii=molecules26123485 DB - PRIME DP - Unbound Medicine ER -