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Prevention of the Deterioration of Polyphenol-rich Beverages by H. Aoshima; S. Ayabe is a Agricultural and Biological Sciences article available to read on EtoBox.

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Only a small amount of H 2 O 2 was detected in beverages, such as tea or coffee, immediately after opening caps of bottles, but H 2 O 2 was gradually produced in the beverages after opening the caps, i.e. exposure to air. The beverages with high concentrations of polyphenols showed high 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activities, but produced relatively high concentrations of H 2 O 2 when they were exposed to air, possibly due to oxygen. The production of H 2 O 2 increased both with duration of the exposure to air and rise in temperature. Since H 2 O 2 is toxic, ways to prevent the deterioration of catechin-enriched green tea, i.e. H 2 O 2 production, were studied. The addition of catalase, which is an enzyme decomposing H 2 O 2 , reduced the H 2 O 2 concentration, but it was inactivated at a high temperature. The addition of L-cysteine or glutathione (reduced form), with a thiol residue, reduced the H 2 O 2 concentration. Addition of citric acid, malic acid, succinic acid, fumaric acid, L-ascorbic acid, L-glutamic acid and L-aspartic acid also reduced it, possibly because they lower the pH of the tea.

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Author

H. Aoshima; S. Ayabe

Publisher

Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)

Published

2007

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)