Preparation and Antioxidant Activity of Green Tea Extract Enriched in Epigallocatechin (EGC) and Epigallocatechin Gallate (EGCG)

被引：70
作者：
Hu, Jianhui [1 ]
Zhou, Danrong [1 ]
Chen, Yuqiong [1 ]
机构：
[1] Huazhong Agr Univ, Coll Hort & Forestry Sci, Key Lab Hort Plant Biol, Minist Educ, Wuhan 430070, Hubei Province, Peoples R China
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2009年 / 57卷 / 04期
关键词：
Green tea; extract; EGCG; EGC; antioxidant activity; CATECHINS; CAFFEINE; TEMPERATURE; EPIMERIZATION; CONSTITUENTS; DEGRADATION; POLYPHENOLS; FLAVANOLS; KINETICS; QUALITY;
D O I：
10.1021/jf803143n
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
The present study investigated effects of solvents, temperature, and duration on extracting efficiency of catechins from green tea by an orthogonal test. The results suggested that extraction of epigallocatechin gallate (EGCG) was highly dependent on these factors, whereas that of epigallocatechin (EGC) was significantly affected by duration and solvent (P < 0.05). Effects of these factors on epicatechin (EC), catechin (C), and epicatechin gallate (ECG) were not significant. A two-step preparation was adopted to produce green tea extract enriched in EGC (GTE-EGC) and green tea extract enriched in EGCG (GTE-EGCG). The optimum conditions for GTE-EGC were that green tea was brewed in 75% ethanol at 30 degrees C for 10 min, whereas for GTE-EGCG the same tea was brewed in 35% ethanol at 90 degrees C for 60 min. Compared with GTE-EGC, GTE-EGCG had EGCG increased by 110.42%, whereas EGC decreased by 40.38% with EC and ECG being unchanged. Most importantly, GTE-EGCG possessed greater antioxidant activity (in vitro) than GTE-EGC.
引用
收藏
页码：1349 / 1353
页数：5
相关论文
共 29 条
[1]   Catechin contents of foods commonly consumed in The Netherlands. 2. Tea, wine, fruit juices, and chocolate milk [J].
Arts, ICW ;
van de Putte, B ;
Hollman, PCH .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2000, 48 (05) :1752-1757
[2]   Production of green tea EGC- and EGCG-enriched fractions by a two-step extraction procedure [J].
Bazinet, Laurent ;
Labbe, David ;
Tremblay, Angelo .
SEPARATION AND PURIFICATION TECHNOLOGY, 2007, 56 (01) :53-56
[3]   Degradation of green tea catechins in tea drinks [J].
Chen, ZY ;
Zhu, QY ;
Tsang, D ;
Huang, Y .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2001, 49 (01) :477-482
[4]   Tea and cancer prevention: Studies in animals and humans [J].
Chung, FL ;
Schwartz, J ;
Herzog, CR ;
Yang, YM .
JOURNAL OF NUTRITION, 2003, 133 (10) :3268S-3274S
[5]   THE DEOXYRIBOSE METHOD - A SIMPLE TEST-TUBE ASSAY FOR DETERMINATION OF RATE CONSTANTS FOR REACTIONS OF HYDROXYL RADICALS [J].
HALLIWELL, B ;
GUTTERIDGE, JMC ;
ARUOMA, OI .
ANALYTICAL BIOCHEMISTRY, 1987, 165 (01) :215-219
[6]   Impact of heating on chemical compositions of green tea liquor [J].
Kim, E. S. ;
Liang, Y. R. ;
Jin, J. ;
Sun, Q. F. ;
Lu, J. L. ;
Du, Y. Y. ;
Lin, C. .
FOOD CHEMISTRY, 2007, 103 (04) :1263-1267
[7]   Separation of catechin constituents from five tea cultivars using high-speed counter-current chromatography [J].
Kumar, NS ;
Rajapaksha, M .
JOURNAL OF CHROMATOGRAPHY A, 2005, 1083 (1-2) :223-228
[8]   Effect of brewing temperature and duration on green tea catechin solubilization:: Basis for production of EGC and EGCG-enriched fractions [J].
Labbé, D ;
Tremblay, A ;
Bazinet, L .
SEPARATION AND PURIFICATION TECHNOLOGY, 2006, 49 (01) :1-9
[9]   Tea extraction methods in relation to control of epimerization of tea catecnins [J].
Liang, Huiling ;
Liang, Yuerong ;
Dong, Junjie ;
Lu, Jianliang .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2007, 87 (09) :1748-1752
[10]   Factors affecting the levels of tea polyphenols and caffeine in tea leaves [J].
Lin, YS ;
Tsai, YJ ;
Tsay, JS ;
Lin, JK .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2003, 51 (07) :1864-1873
123