Abstract
The antidiscoloring activity of green tea polyphenols and catechins on β-carotene was investigated. The residual ratio of β-carotene added in beverages and margarine was measured. Green tea polyphenols showed dose-dependent antidiscoloring activity of β-carotene on both the beverage and the margarine. The antidiscoloring effect of (−)-epigallocatechin 3-gallate (EGCg) and l-ascorbate (Vc) in a buffer solution (pH 4.0) containing β-carotene was compared under fluorescence irradiation. At 1000 μM, EGCg and Vc maintained residual β-carotene amounts of 85.4% and 78.5% and at 100 μM 79.6% and 2.9%, respectively. The strength of the antidiscoloring activity of the catechins, gallic acid (GA), and Vc was as follows: (−)-gallocatechin 3-gallate, (−)-epigallocatechin, EGCg, (+)-gallocatechin ≫ GA > Vc, (−)-epicatechin, (+)-catechin. It was suggested that the hydroxyl group at the 5‘-position of the B ring of the catechin skeleton mostly contributed to the antidiscoloring activity. Keywords: Green tea; catechins; ...
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