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

文献类型： 外文期刊

第一作者： Xu, Yong-Quan

作者： Xu, Yong-Quan;Gao, Ying;Granato, Daniel

作者机构：

关键词： Flavanols; Reactive oxygen species; Bitterness; Response surface methodology; Functional beverage; Phenolic compounds

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 339 卷

页码：

收录情况： SCI

摘要： 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.

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