title: Kinetic study of catechin stability: effects of pH, concentration, and temperature.
abstract: The degradation behaviors of catechins in dilute aqueous systems, including tea beverages and catechin solutions, have been documented; however, their reaction kinetics in green tea concentrated solutions, and impacts of pH, concentration, and temperature thereon, have not yet been established. In this study, reactions were conducted at pH levels ranging from 1.5 to 7, concentrations ranging from 1 to 1666.7 mg/mL, and temperatures ranging from 25 to 120 °C. Catechin contents were determined using high-performance liquid chromatography. Catechins were found to be more stable at high concentrations around pH 4. An empirical model for catechin content was established as a function of pH and temperature and showed good correlation between green tea concentrated solutions and previous reports of catechin stability in powder systems. These results provide useful approaches for shelf life calculations and catechin loss predictions at given temperature and pH conditions in green tea concentrates.
authors.affiliation: Department of Food Science, Purdue University , 745 Agriculture Mall Drive, West Lafayette, Indiana 47907, United States.
authors.forename: Na
authors.initials: N
authors.lastname: Li
authors.forename: Lynne S
authors.initials: LS
authors.lastname: Taylor
authors.forename: Mario G
authors.initials: MG
authors.lastname: Ferruzzi
authors.forename: Lisa J
authors.initials: LJ
authors.lastname: Mauer
mesh_terms: D002392:Catechin / Q000031:analogs & derivatives / Q000737:chemistry*; D004355:Drug Stability; D005519:Food Preservation; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D012996:Solutions / Q000737:chemistry*; D013662:Tea / Q000737:chemistry; D013696:Temperature
chemical_list: D012996:Solutions; D013662:Tea; D002392:Catechin; C045651:epigallocatechin gallate