Green Tea Catechins during Food Processing and Storage: A Review on Stability and Detection

ANANINGSIH, VICTORIA KRISTINA and Sharma, Amber and Zhou, Weibiao (2013) Green Tea Catechins during Food Processing and Storage: A Review on Stability and Detection. Food Research International, 50 (2). pp. 469-479. ISSN 0963-9969

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Abstract

Green tea catechins can undergo degradation, oxidation, epimerization and polymerization during food processing. Many factors could contribute to the chemical changes of green tea catechins, such as temperature,pH of the system, oxygen availability, the presence of metal ions as well as the ingredients added. Several detection methods have been developed for tea catechin analysis, which are largely based on liquid chromatography (LC) and capillary electrophoresis (CE) methods for getting a good separation, identification and quantification of the catechins. Stability of green tea catechins is also influenced by storage conditions such as temperature and relative humidity. The stability of each catechin varies in different food systems and products. Pseudo first order kinetic model has been developed and validated for the epimerization and degradation of tea catechins in several food systems, whereas the rate constant of reaction kinetics followed Arrhenius equation.

Item Type:	Article
Subjects:	600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology > Food Processing
Divisions:	Faculty of Agricultural Technology > Department of Food Technology
Depositing User:	Ms Kristina Ananingsih
Date Deposited:	09 May 2018 22:07
Last Modified:	15 Oct 2020 06:42
URI:	http://repository.unika.ac.id/id/eprint/15899

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