Effects of epigallocatechin gallate, epigallocatechin and epicatechin gallate on the chemical and cell-based antioxidant activity, sensory properties, and cytotoxicity of a catechin-free model beverage
Effects of epigallocatechin gallate, epigallocatechin and epicatechin gallate on the chemical and cell-based antioxidant activity, sensory properties, and cytotoxicity of a catechin-free model beverage
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表没食子儿茶素没食子酸酯、表没食子儿茶素和表儿茶素没食子酸酯对不含儿茶素模型饮料的化学和细胞抗氧化活性、感官特性和细胞毒性的影响
DOI：
10.1016/j.foodchem.2020.128060
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发表时间：
2021-03-01
期刊：
影响因子：
8.8
通讯作者：
Granato, Daniel
中科院分区：
文献类型：
--
作者：
Xu, Yong-Quan;Gao, Ying;Granato, Daniel
表没食子儿茶素没食子酸酯（EGCG），表没食子儿茶素（EGC）和表儿茶素没食子酸酯（ECG）的化学和细胞为基础的抗氧化活性，感官特性和细胞毒性的无儿茶素模型饮料的影响，采用响应面法建模。结果表明，ECG的还原能力最强，而EGCG的螯合能力最强。二元相互作用（EGCG/EGC和EGCG/ECG）对CUPRAC、DPPH和Cu ~（2+）的螯合能力有相加效应。黄烷醇类（OPC）的最佳配比为67.4%ECG +32.6%EGCG。在饮料模型中-菊花茶- OPC增强了与OVCAR-3，HEK 293和HFL 1细胞相关的抗增殖活性，并减少了细胞内活性氧的产生。OPC增强了饮料模型的苦味和涩味，影响了整体接受度的降低。巴氏杀菌过程没有降低饮料的抗氧化活性和黄烷醇浓度。
The effects of epigallocatechin gallate (EGCG), epigallocatechin (EGC) and epicatechin gallate (ECG) on the chemical and cell-based antioxidant activity, sensory properties, and cytotoxicity of a catechin-free model beverage were modeled using response surface methodology. Results showed that ECG presented the highest reducing capacity while EGCG presented the highest Cu2+ chelating ability. Binary interactions (EGCG/EGC and EGCG/ECG) had an additive effect on CUPRAC, DPPH and Cu2+ chelating ability. The mixture containing 67.4% ECG and 32.6% EGCG was the optimal combination of flavanols (OPC). In a beverage model - chrysanthemum tea - OPC enhanced the anti-proliferative activity in relation to OVCAR-3, HEK293 and HFL1 cells and decreased the intracellular generation of reactive oxygen species. OPC enhanced the bitterness and astringency of the beverage models impacting in a decrease in overall acceptance. The pasteurization process did not decrease the antioxidant activity and the flavanol concentration of the beverages.