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Albumin causes a synergistic increase in the antioxidant activity of green tea catechins in oil-in-water emulsions

Almajano, M.P., Delgado, M.E. and Gordon, M.H. (2007) Albumin causes a synergistic increase in the antioxidant activity of green tea catechins in oil-in-water emulsions. Food Chemistry, 102 (4). pp. 1375-1382. ISSN 0308-8146

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To link to this item DOI: 10.1016/j.foodchem.2006.06.067

Abstract/Summary

Model oil-in-water emulsions containing epicatechin (EC) and epigallocatechin gallate (EGCG) showed a synergistic increase in stability in emulsions containing added albumin. EGCG showed a stronger synergy (35%) with ovalbumin than did EC. Oxidation of the oil was monitored by determining peroxide values and hexanal contents. The effect of bovine serum albumin (BSA) on model oil-in-water emulsions containing each of the green tea catechins [epicatechin gallate (ECG), EGCG, EC and epigallocatechin (EGC)] was studied during storage at 30 degrees C. The green tea catechins showed moderate antioxidant activity in the emulsions with the order of activity being ECG approximate to EGCG > EC > EGC. Although BSA had very little antioxidant activity in the absence of phenolic antioxidants, the combination of BSA with each of the catechins showed strong antioxidant activity. BSA, in combination with EC, EGCG or EGC, showing the strongest antioxidant activity with good stability after 45 days storage. Model experiments with the catechins stored with BSA in aqueous solutions confirmed that protein-catechin adducts with antioxidant activity were formed between the catechins and protein. The antioxidant activity of the separated protein-catechin adducts increased strongly with storage time and was stronger for EGCG and ECG than for EC or EGC. (c) 2006 Elsevier Ltd. All rights reserved.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13589
Uncontrolled Keywords:antioxidant, bovine serum albumin, catechins, emulsion, green tea, MODEL FOOD EMULSIONS, BLACK TEA, OXIDATION, POLYPHENOLS, BIOAVAILABILITY, FLAVONOIDS, MICELLES, CAPACITY, EXTRACTS, LIPIDS

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