Dehydroascorbic Acid Affects the Stability of Catechins by Forming Conjunctions
Although tea catechins in green tea and green tea beverages must be stable to deliver good sensory quality and healthy benefits, they are always unstable during processing and storage. Ascorbic acid (AA) is often used to protect catechins in green tea beverages, and AA is easily oxidized to form deh...
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MDPI AG
2020-09-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/25/18/4076 |
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| author | Lin Chen Wei Wang Jianyong Zhang Weiwei Wang Dejiang Ni Heyuan Jiang |
| author_facet | Lin Chen Wei Wang Jianyong Zhang Weiwei Wang Dejiang Ni Heyuan Jiang |
| author_sort | Lin Chen |
| collection | DOAJ |
| description | Although tea catechins in green tea and green tea beverages must be stable to deliver good sensory quality and healthy benefits, they are always unstable during processing and storage. Ascorbic acid (AA) is often used to protect catechins in green tea beverages, and AA is easily oxidized to form dehydroascorbic acid (DHAA). However, the function of DHAA on the stability of catechins is not clear. The objective of this study was to determine the effects of DHAA on the stability of catechins and clarify the mechanism of effects by conducting a series of experiments that incubate DHAA with epigallocatechin gallate (EGCG) or catechins. Results showed that DHAA had a dual function on EGCG stability, protecting its stability by inhibiting hydrolysis and promoting EGCG consumption by forming ascorbyl adducts. DHAA also reacted with (−)-epicatechin (EC), (−)-epicatechin gallate (ECG), and (−)-epigallocatechin (EGC) to form ascorbyl adducts, which destabilized them. After 9 h of reaction with DHAA, the depletion rates of EGCG, ECG, EC, and EGC were 30.08%, 22.78%, 21.45%, and 13.55%, respectively. The ability of DHAA to promote catechins depletion went from high to low: EGCG, ECG, EGC, and EC. The results are important for the processing and storage of tea and tea beverages, as well as the general exploration of synergistic functions of AA and catechins. |
| first_indexed | 2024-03-10T16:31:35Z |
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| id | doaj.art-32a86bd98f9b4ddc9f74acdfcca13142 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T16:31:35Z |
| publishDate | 2020-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-32a86bd98f9b4ddc9f74acdfcca131422023-11-20T12:47:03ZengMDPI AGMolecules1420-30492020-09-012518407610.3390/molecules25184076Dehydroascorbic Acid Affects the Stability of Catechins by Forming ConjunctionsLin Chen0Wei Wang1Jianyong Zhang2Weiwei Wang3Dejiang Ni4Heyuan Jiang5Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou 310008, ChinaKey Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou 310008, ChinaKey Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou 310008, ChinaKey Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou 310008, ChinaDepartment of Tea Science, College of Horticulture and Forestry Science, Huazhong Agricultural University, Wuhan 430070, ChinaKey Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou 310008, ChinaAlthough tea catechins in green tea and green tea beverages must be stable to deliver good sensory quality and healthy benefits, they are always unstable during processing and storage. Ascorbic acid (AA) is often used to protect catechins in green tea beverages, and AA is easily oxidized to form dehydroascorbic acid (DHAA). However, the function of DHAA on the stability of catechins is not clear. The objective of this study was to determine the effects of DHAA on the stability of catechins and clarify the mechanism of effects by conducting a series of experiments that incubate DHAA with epigallocatechin gallate (EGCG) or catechins. Results showed that DHAA had a dual function on EGCG stability, protecting its stability by inhibiting hydrolysis and promoting EGCG consumption by forming ascorbyl adducts. DHAA also reacted with (−)-epicatechin (EC), (−)-epicatechin gallate (ECG), and (−)-epigallocatechin (EGC) to form ascorbyl adducts, which destabilized them. After 9 h of reaction with DHAA, the depletion rates of EGCG, ECG, EC, and EGC were 30.08%, 22.78%, 21.45%, and 13.55%, respectively. The ability of DHAA to promote catechins depletion went from high to low: EGCG, ECG, EGC, and EC. The results are important for the processing and storage of tea and tea beverages, as well as the general exploration of synergistic functions of AA and catechins.https://www.mdpi.com/1420-3049/25/18/4076catechinsascorbic aciddehydroascorbic acidstabilitymechanism |
| spellingShingle | Lin Chen Wei Wang Jianyong Zhang Weiwei Wang Dejiang Ni Heyuan Jiang Dehydroascorbic Acid Affects the Stability of Catechins by Forming Conjunctions Molecules catechins ascorbic acid dehydroascorbic acid stability mechanism |
| title | Dehydroascorbic Acid Affects the Stability of Catechins by Forming Conjunctions |
| title_full | Dehydroascorbic Acid Affects the Stability of Catechins by Forming Conjunctions |
| title_fullStr | Dehydroascorbic Acid Affects the Stability of Catechins by Forming Conjunctions |
| title_full_unstemmed | Dehydroascorbic Acid Affects the Stability of Catechins by Forming Conjunctions |
| title_short | Dehydroascorbic Acid Affects the Stability of Catechins by Forming Conjunctions |
| title_sort | dehydroascorbic acid affects the stability of catechins by forming conjunctions |
| topic | catechins ascorbic acid dehydroascorbic acid stability mechanism |
| url | https://www.mdpi.com/1420-3049/25/18/4076 |
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