Please use this identifier to cite or link to this item:
https://doi.org/10.1021/jf0730338
DC Field | Value | |
---|---|---|
dc.title | Reaction kinetics of degradation and epimerization of epigallocatechin gallate (EGCG) in aqueous system over a wide temperature range | |
dc.contributor.author | Wang, R. | |
dc.contributor.author | Zhou, W. | |
dc.contributor.author | Jiang, X. | |
dc.date.accessioned | 2014-06-23T05:47:59Z | |
dc.date.available | 2014-06-23T05:47:59Z | |
dc.date.issued | 2008-04-23 | |
dc.identifier.citation | Wang, R., Zhou, W., Jiang, X. (2008-04-23). Reaction kinetics of degradation and epimerization of epigallocatechin gallate (EGCG) in aqueous system over a wide temperature range. Journal of Agricultural and Food Chemistry 56 (8) : 2694-2701. ScholarBank@NUS Repository. https://doi.org/10.1021/jf0730338 | |
dc.identifier.issn | 00218561 | |
dc.identifier.uri | http://scholarbank.nus.edu.sg/handle/10635/76861 | |
dc.description.abstract | (-)-Epigallocatechin gallate (EGCG) is the most abundant catechin in green tea, which has been linked with many health benefits. To ensure the conceivable health benefits from thermally processed products, a kinetic study on the stability of (-)-EGCG in aqueous system was carried out using a HPLC-UV system and Matlab programming. Simultaneous degradation and epimerization of (-)-EGCG were characterized during isothermal reactions at low temperatures (25-100°C) combined with previously conducted experimental results at high temperature (100-165°C); the degradation and epimerization complied with first-order reaction and their rate constants followed Arrhenius equation. Mathematical models for the stability of (-)-EGCG were established and validated by the reactions at 70°C and with varied concentrations from different catechin sources. Two specific temperature points in the reaction kinetics were identified, at 44 and 98°C, respectively. Below 44°C, the degradation was more profound. Above 44°C, the epimerization from (-)-gallocatechin gallate (GCG) to (-)-EGCG was faster than degradation. When temperature increased to 98°C and above, the epimerization from (-)-GCG to (-)-EGCG became prominent. Our results also indicated that the turning point of 82°C reported in the literature for the reaction kinetics of catechins would need to be re-examined. © 2008 American Chemical Society. | |
dc.description.uri | http://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1021/jf0730338 | |
dc.source | Scopus | |
dc.subject | Degradation | |
dc.subject | Epigallocatechin gallate | |
dc.subject | Epimerization | |
dc.subject | Kinetic model | |
dc.subject | Stability | |
dc.type | Article | |
dc.contributor.department | CHEMISTRY | |
dc.description.doi | 10.1021/jf0730338 | |
dc.description.sourcetitle | Journal of Agricultural and Food Chemistry | |
dc.description.volume | 56 | |
dc.description.issue | 8 | |
dc.description.page | 2694-2701 | |
dc.description.coden | JAFCA | |
dc.identifier.isiut | 000255106500024 | |
Appears in Collections: | Staff Publications |
Show simple item record
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.