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Tea formulation modulates recovery of catechins following simulated digestion
Author(s) -
Green Rodney James,
Ferruzzi Mario G
Publication year - 2006
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.20.4.a153-b
Subject(s) - digestion (alchemy) , chemistry , food science , chromatography
Epidemiological evidence suggests a role for tea catechins in reduction of chronic disease risk. The objective of this study was to characterize the effect of common food additives on digestive recovery of tea catechins. Green tea water extracts were formulated in beverages providing 8, 46, 51, and 9 mg/250 mL of epicatechin (EC), epigallocatechin (EGC), epigallocatechin gallate (EGCG) and epicatechin‐gallate (ECG) respectively. Common beverage inclusions were added in incremental doses including citric acid (CA), BHT, EDTA, ascorbic acid (AA), milk (bovine, soy and rice), and juice (orange, grapefruit, lemon and lime). Samples were subjected to an in vitro digestion designed to simulate in vivo gastric and small intestinal conditions. Pre‐ and post‐digestion catechin profiles were assessed by C18 HPLC‐PDA. Catechin stability in green tea was poor with 20% total catechin remaining post‐digestion. EGC and EGCG were most sensitive with ≤ 10% recovery. Only bovine milk, AA and juices increased recovery of catechins in dose dependent fashion (p<0.05). 50% bovine milk increased total catechin recovery from 20 to 50%. 60 mg AA /250 mL significantly (p<0.01) increased catechin recovery of EGC, EGCG, EC, and ECG to 100, 49, 102, and 48% respectively. Juice addition resulted in the highest recovery for ECG and EGCG (56–76%) and EC and EGC (92–113%). AA content did not account for all observed recovery in juice. These data provide evidence that food formulation factors likely impact catechin digestive recovery and may impact physiological catechin profiles.