effects of thermally modified green tea catechins on the oxidative and hydrolytic stability of butter热改性的影响绿茶儿茶素的氧化和水解稳定性上黄油.pdfVIP

Vol.1, No.3, 192-196 (2009) Health doi:10.4236/health.2009.13032 Effects of thermally modified green tea catechins on the oxidative and hydrolytic stability of butter * Magdalena Mika , Agnieszka Wikiera, Krzysztof Żyła Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland; mmika@ar.krakow.pl Received 15 September 2009; revised 9 October 2009; accepted 10 October 2009 ABSTRACT molecule comprises two stereogenic centres situated on the C-ring and constituted by the C2 and C3 carbon atoms. Green tea catechins are classified as (-)-epi- Tea catechins always have an R configuration at the C3 forms (2R, 3R) or (-)-forms (2S, 3R) with respect carbon atom. Based on configuration at the C2 carbon to stereoisomerism. The (-)-forms (2S, 3R) in atom, catechins can be classified into two groups: (-) catechin preparations obtained from green tea epiforms (2R, 3R) and (-) forms (2S, 3R) [6]. In catechin amounts to approximately 10% of total catechins, preparations obtained from tea the main components are whereas the other 90% are (-)-epiforms (2R, 3R). (-) epiforms (2R, 3R): (-) epigallocatechin gallate (EG- High temperature induces the conversion of CG), (-) epicatechin gallate (ECG), and (-) epicatechin (-)-epiforms (2R, 3R) to (-)-forms (2S, 3R). This (EC). At high temperatures and in anaerobic conditions study investigated the effect of catechin prepa- the epimerization reaction re