Thiamine in Lipid Systems vs. the Antioxidant Activity of Epigallocatechin Gallate and Caffeine

Justyna Piechocka,Krystyna Szymandera-Buszka

doi:10.3390/su13094644

Justyna Piechocka, Krystyna Szymandera-Buszka

Open Access

https://doi.org/10.3390/su13094644

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Journal: Sustainability	Publication Date: Apr 22, 2021
Citations: 1	License type: CC BY 4.0

Affiliation: University of Life Sciences in Poznań

Abstract

The aim of this study was to determine correlations between the concentration of thiamine hydrochloride or thiamine pyrophosphate and the antioxidant activity of epigallocatechin gallate (EGCG) and caffeine, as well as thiamine stability. The study was conducted in model systems. Oxidation degree indices of soybean oil (peroxide value and anisidine value LAN) and concentrations of total thiamine were determined. To compare the dynamics of the changes in thiamine content during storage, half-life T1/2 was determined. There was a strong correlation between the stability of thiamine and the stability of the oil. Thiamine was particularly sensitive to secondary oxidation products. Higher losses of thiamine introduced in the form of thiamine pyrophosphate were found (4–6%). The addition of tea components increased fat stability and thus reduced thiamine losses. The dynamics of thiamine loss were found to be lower with EGCG than caffeine. The antioxidant activity of these components was significantly reduced when the content of thiamine (1.0–20.0 mg/100 g) was higher than the natural level in foods. In order to maintain thiamine stability and the high activity of the active tea ingredients, it is necessary to consider their simultaneous addition to the systems in concentrations that limit their interactions.

Highlights

Antioxidative Effect of epigallocatechin gallate (EGCG) and Caffeine in the Presence of Thiamine Hydrochloride an Thiamine Pyrophosphate analysis showed that the higher the concentration of EGCG and caffeine was, 3.The
The analysis showed that the higher the concentration of EGCG and caffeine was, the lower the decrease was in the protection factor of both EGCG and caffeine in the presence of a high concentration of thiamine
It was found that the concentration of thiamine and antioxidant activity of epigallocatechin gallate (EGCG) and caffeine are related to each other

Summary

Introduction

The addition of tea components increased fat stability and reduced thiamine losses. In addition to its crucial role in energy metabolism, is known for its catalytic activity in hexose-monophosphate pathways [3]. Thiamine is widely distributed in plant and animal products. This vitamin is found in high concentrations in yeast, cereal products (especially whole wheat), legume seeds (especially fermented), and meat (especially pork). Analyses of cooked meals has shown a 50% loss of thiamine on average. This instability of thiamine was confirmed by previous studies related to both high temperature processing and storage [15,16]. Clinical symptoms develop within the following three weeks of a deficient thiamine intake [17,18]

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