The influence of pH on auto-oxidative browning of flavan-3-ols and gallic acid as a promising browning inhibitor
文献类型： 外文期刊
第一作者： Tan, Junfeng
作者： Tan, Junfeng;Vincken, Jean-Paul;Sanders, Mark G.;de Bruijn, Wouter J. C.;Tan, Junfeng;Lin, Zhi
作者机构：
关键词： Tea; Catechins; oxidation; Yellow; Brown; Color; Discoloration
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 473 卷
页码：
收录情况： SCI
摘要： The effect of pH and of flavan-3-ols' structural features on undesired auto-oxidative browning of ready-to-drink green tea is still largely unknown. Thus, we investigated auto-oxidative browning of epicatechin (EC), epicatechin gallate (ECg), epigallocatechin (EGC), epigallocatechin gallate (EGCg) in pH-regulated aqueous model systems. In the typical pH range of green tea infusions (pH 5-7), the brown color intensity of flavan-3-ols after auto-oxidation was found to be EC > ECg > EGCg > EGC. Characterization of brown auto-oxidation products by RP-UHPLC-ESI-HRMSn revealed that most of these can only be formed through multi-step reactions. Therefore, oxidation potentials of the starting flavan-3-ols are unsuitable for predicting browning. Browning inhibition in real green tea can be achieved by maintaining a pH below 4 with either conventional additives (i.e. ascorbic or citric acid) or with gallic acid, a compound naturally abundant in tea. In conclusion, gallic acid is a promising candidate for clean-label auto-oxidative browning inhibition.
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