A stability study of green tea catechins during the biscuit making process

• Published in: Food chemistry Vol. 126; no. 2; pp. 568 - 573
• Main Authors: Sharma, Amber, Zhou, Weibiao
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15.05.2011; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: antioxidants; Baking; baking quality; Biological and medical sciences; Biscuit; biscuits; Cereal and baking product industries; Coffee, tea and other stimulative beverage industries; Dough; ECG; EGCG; flavanols; food additives; food analysis; food composition; Food industries; Fundamental and applied biological sciences. Psychology; green tea; HPLC; oxidation; physicochemical properties; polyphenols; Stability; Tea catechins; Tea polyphenols; Biscuit; Stability; EGCG; Tea polyphenols; ECG; Tea catechins; Dough; HPLC; Flavanol; Bakery product; Catechin; HPLC chromatography; Flavonoid; Polyphenol; Cereal product; Quality; Green tea
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2010.11.044

► A RP-HPLC method was developed for the separation and quantification of tea catechins in green tea extract, biscuit dough, and biscuit samples. ► Green tea catechins were relatively stable in the biscuit dough. ► The relative stability of catechins in the biscuit system can be sequenced as (−)-CG>(−)-GCG>(−)-ECG>(−)-EGCG. ► Percentages of (−)-EGCG and (−)-ECG in the dough and biscuit increased as the initial concentration of GTE was increased. ► Retention rates of green tea catechins were improved by reducing the pH of the dough. A green tea extract (GTE) was incorporated into biscuit as a source of tea catechins. The stability of tea catechins in the biscuit making process was studied. A method was developed for the separation and quantification of tea catechins in GTE, dough, and biscuit samples using a RP-HPLC system. GTEs at 150, 200, and 300mg per 100g of flour were formulated. The results obtained showed that green tea catechins were relatively stable in dough. The stability of (−)-EGCG and (−)-ECG was determined at an interval of every 2min during baking. Their stability decreased as the baking progressed and increased as the concentration of GTE was increased in the biscuit dough. The stability of (−)-EGCG also increased as pH of the dough was reduced and made less alkaline.