Dual effects of ascorbic acid on the stability of EGCG by the oxidation product dehydroascorbic acid promoting the oxidation and inhibiting the hydrolysis pathway

Chen, Lin; Wang, Weiwei; Zhang, Jianyong; Cui, Hongchun; Ni, Dejiang; Jiang, Heyuan

doi:10.1016/j.foodchem.2020.127639

Cited by 24 publications

(15 citation statements)

References 28 publications

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“…Vitamin C has an extremely unstable nature and thus is greatly affected by temperature [ 16 ]. The main cause of vitamin C degradation is that AA can first be degraded to DHAA by oxidation reaction, and then DHAA can be hydrolyzed to 2,3-diketogulonic acid (DKG) before DKG is further oxidized to over 50 substances [ 37 ].…”

Section: Resultsmentioning

confidence: 99%

Comparison of the Effects of High Pressure Processing, Pasteurization and High Temperature Short Time on the Physicochemical Attributes, Nutritional Quality, Aroma Profile and Sensory Characteristics of Passion Fruit Purée

Niu

Yuan

Zhou

et al. 2022

Foods

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The study investigated the effects of high-pressure processing (HPP) (600 MPa/5 min), pasteurization (PT) (85 °C/30 s), and high-temperature short time (HTST) (110 °C/8.6 s) on physicochemical parameters (sugar, acid, pH, TSS), sensory-related attributes (color, aroma compounds), antioxidants (phenolics, vitamin C, carotenoids, antioxidant capacity), and sensory attributes of yellow passion fruit purée (PFP). Compared to the PT and HTST, HPP obtained the PFP with better color, sugar, and organic acid profiles. Although PT was equally effective preservation of antioxidants and antioxidant capacity of PFP compared to HPP, high temperature inevitable resulted in the greater degradation of the aroma profile. The amounts of esters, alcohols, and hydrocarbon in PFP were significantly increased by 11.3%, 21.3%, and 30.0% after HPP, respectively. All samples were evaluated by a panel comprising 30 panelists according to standard QDA (quantitative descriptive analysis) procedure, and the result showed that HPP-treated PFP was rated the highest overall intensity score with 7.06 for its sensory attributes, followed by control (6.96), HTST (6.17), and PT (6.16). Thus, HPP is a suitable alternative technology for achieving the good sensory quality of PFP without compromising their nutritional properties.

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Section: Resultsmentioning

confidence: 99%

Comparison of the Effects of High Pressure Processing, Pasteurization and High Temperature Short Time on the Physicochemical Attributes, Nutritional Quality, Aroma Profile and Sensory Characteristics of Passion Fruit Purée

Niu

Yuan

Zhou

et al. 2022

Foods

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“…At pH 9.22, the protection of VC on 5-CQA improved with the increasing concentration both with and without ultrasound. Some studies have shown that VC can inhibit the isomerization of flavanol and prevent phenolic acids from degradation ( Chen et al, 2021 , Nardini et al, 2002 ). The antioxidant potential of VC is useful in reducing free radicals, which helps dimmish 5-CQA degradation caused by the chemical effect of ultrasound ( Tariq, 2007 ).…”

Section: Resultsmentioning

confidence: 99%

Degradation kinetics and isomerization of 5-O-caffeoylquinic acid under ultrasound: Influence of epigallocatechin gallate and vitamin C

Wang

Sun

et al. 2021

Food Chemistry: X

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“…Therefore, the concentrated antioxidants may influence slower rate of catechin degradation in EF than that in CE by preventing or delaying auto‐oxidations during storage. The addition of ascorbic acid to tea extracts exerted dual functions on EGCG stability, where a low ascorbic acid concentration protected the degradation, but a high concentration promoted (Chen et al., 2021). Therefore, one of unknown compounds contributing to catechin (C) stability in EF could be ascorbic acid.…”

Section: Resultsmentioning

confidence: 99%

Validated HPTLC and antioxidant activities for quality control of catechin in a fermented tea (Camellia sinensis var. assamica)

Thammarat

Sirilun

Phongpradist

et al. 2021

Food Science & Nutrition

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Miang, a Thai traditional fermented tea (Camellia sinensis var. assamica), is exploited as nutraceutical and cosmeceutical ingredients despite limited standardization studies. Thus, this research aimed to develop a simple and rapid method for miang quality control using catechin and high‐performance thin‐layer chromatography (HPTLC) validated according to the International Council for Harmonisation of Technical Requirements for Pharmaceuticals for Human Use (ICH) and the Association of Official Analytical Collaboration (AOAC). The developing solvent consisting of toluene: ethyl acetate: acetone: formic acid (6:6:6:1 v/v/v/v) showed acceptable specificity with Rf value of 0.54 ± 0.02 and linearity with correlation coefficient of 0.9951. The recovery was 98.84%–103.53%, and the RSD of intra‐ and inter‐day precision was 0.70%–3.00% and 1.93%–4.94%, respectively. Miang ethyl acetate fraction is suggested to be attractive ingredient due to rich catechin (25.78 ± 0.53%), prolonged stability at 40 ◦C, and strong antioxidants determined by the assays of ABTS (IC50 = 3.32 ± 0.74 mg/ml), FRAP (89.05 ± 15.49 mg equivalent of FeSO4/g), and inhibition of lipid peroxidation (IC50 = 4.36 ± 0.67 mg/ml).

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Dual effects of ascorbic acid on the stability of EGCG by the oxidation product dehydroascorbic acid promoting the oxidation and inhibiting the hydrolysis pathway

Cited by 24 publications

References 28 publications

Comparison of the Effects of High Pressure Processing, Pasteurization and High Temperature Short Time on the Physicochemical Attributes, Nutritional Quality, Aroma Profile and Sensory Characteristics of Passion Fruit Purée

Comparison of the Effects of High Pressure Processing, Pasteurization and High Temperature Short Time on the Physicochemical Attributes, Nutritional Quality, Aroma Profile and Sensory Characteristics of Passion Fruit Purée

Degradation kinetics and isomerization of 5-O-caffeoylquinic acid under ultrasound: Influence of epigallocatechin gallate and vitamin C

Validated HPTLC and antioxidant activities for quality control of catechin in a fermented tea (Camellia sinensis var. assamica)

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