Effect of Brewing Water on the Antioxidant Capacity of Green Tea Infusion with DPPH Assay

被引：3

作者：

Cao, Qing-Qing ^{[1
,2
]}

Fu, Yan-Qing ^{[1
]}

Zhang, Cheng-Bin ^{[1
,3
]}

Zhu, Yan ^{[1
]}

Yin, Jun-Feng ^{[1
]}

Granato, Daniel ^{[4
]}

Putnik, Predrag ^{[5
]}

Xu, Yong-Quan ^{[1
]}

机构：

[1] Chinese Acad Agr Sci, Key Lab Tea Biol & Resources Utilizat, Minist Agr, Tea Res Inst, Hangzhou 310008, Peoples R China

[2] Chinese Acad Agr Sci, Grad Sch, Beijing 100081, Peoples R China

[3] Hangzhou Normal Univ, Coll Life & Environm Sci, Hangzhou 310036, Peoples R China

[4] Univ Limerick, Dept Biol Sci, Fac Sci & Engn, Limerick V94 T9PX, Ireland

[5] Univ North, Dept Food Technol, Koprivnica 48000, Croatia

来源：

JOURNAL OF CHEMISTRY | 2022年 / 2022卷

关键词：

EPIGALLOCATECHIN GALLATE EGCG; METAL-IONS; REACTION-KINETICS; PH; EXTRACTION; CATECHINS; STABILITY; TEMPERATURE; POLYPHENOLS; DEGRADATION;

D O I：

10.1155/2022/7736117

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Brewing water plays a crucial role in flavor and potential healthy functions of tea infusion. In this study, seven water samples with different physicochemical properties were selected to brew green tea. Results showed that the brewing water with higher minerals level and pH value would reduce the yield of catechins in tea infusion, which in turn caused the decrease of antioxidant activity to a large extent. Besides, it was found that EGCG, as a major contributor to the antioxidant activity of green tea infusion, was influenced differently by different metal ions, among which Ca2+/Mg2+ could enhance the antioxidant activity of EGCG solutions with different concentration through synergistic effect, particularly Ca2+, and the effect was more markable at a higher EGCG concentration. These results offered theoretical direction to the selection of tea brewing water for consumers and gave a new sight to the effects of metal ions on the antioxidant capacity of EGCG.

引用

页数：8

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