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https://scholarbank.nus.edu.sg/handle/10635/77045
Title: | Stability of tea catechins in the breadmaking process | Authors: | Wang, R. Zhou, W. |
Keywords: | Bread Breadmaking Epimerization Green tea extract HPLC Stability Tea catechins Tea polyphenols |
Issue Date: | 29-Dec-2004 | Citation: | Wang, R.,Zhou, W. (2004-12-29). Stability of tea catechins in the breadmaking process. Journal of Agricultural and Food Chemistry 52 (26) : 8224-8229. ScholarBank@NUS Repository. | 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 °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 ∼35% of those infused from one green tea bag (2 g). | Source Title: | Journal of Agricultural and Food Chemistry | URI: | http://scholarbank.nus.edu.sg/handle/10635/77045 | ISSN: | 00218561 |
Appears in Collections: | Staff Publications |
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