| Residential College | false |
| Status | 已發表Published |
| Stability and antioxidant capacity of epigallocatechin gallate in Dulbecco's modified eagle medium | |
Wang, Minglong1; Zhang, Haolin1; Yi, Lunzhao2; Högger, Petra3; Arroo, Randolph4; Bajpai, Vivek K.5; Prieto, Miguel Angel6; Simal-Gandara, Jesus6; Wang, Shengpeng1 ; Cao, Hui6,7
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| 2021-07-05 | |
| Source Publication | Food Chemistry
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| ISSN | 0308-8146 |
| Volume | 366Pages:130521 |
| Abstract | Though the instability of polyphenols in cell culture experiment has been investigated previously, the underlying mechanism is not completely clear yet. Therefore, in this study, the stability of epigallocatechin gallate (EGCG) in cell culture medium DMEM was investigated at 4 °C and 37 °C via UPLC-MS-MS analysis followed by determination of the antioxidant capacity of EGCG. EGCG was instable in DMEM and formed various degradation products derived from its dimer with increasing incubation time with many isomers being formed at both temperatures. The dimer products were more stable at 4 °C than at 37 °C. The structure and formation mechanism of five products were analyzed with four unidentified. Ascorbic acid significantly improved the stability of EGCG by protecting EGCG from auto-oxidation in DMEM, particularly at 4 °C. The antioxidative activity of EGCG in DMEM was determined by DPPH, ABTS and FRAP assay. The antioxidative properties of EGCG continuously decreased over 8 h in DMEM, which was consistent with its course of degradation. |
| Keyword | Antioxidant Capacity Ascorbic Acid Dmem Egcg Quinones Stability |
| DOI | 10.1016/j.foodchem.2021.130521 |
| URL | View the original |
| Indexed By | SCIE |
| Language | 英語English |
| WOS Research Area | Chemistry ; Food Science & Technology ; Nutrition & Dietetics |
| WOS Subject | Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics |
| WOS ID | WOS:000696945100014 |
| Publisher | Elsevier Ltd |
| Scopus ID | 2-s2.0-85111051540 |
| Fulltext Access | |
| Citation statistics | |
| Document Type | Journal article |
| Collection | Institute of Chinese Medical Sciences THE STATE KEY LABORATORY OF QUALITY RESEARCH IN CHINESE MEDICINE (UNIVERSITY OF MACAU) |
| Corresponding Author | Cao, Hui |
| Affiliation | 1.State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macao, China 2.Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming, 650500, China 3.Institut für Pharmazie und Lebensmittelchemie, Universität Würzburg, Würzburg, 97074, Germany 4.De Montfort University – Leicester School of Pharmacy, Leicester, The Gateway, LE1 9BH, United Kingdom 5.Department of Energy and Materials Engineering, Dongguk University-Seoul, Seoul, 30 Pildong-ro 1-gil, 04620, South Korea 6.Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, E-32004, Spain 7.College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, 524088, China |
| First Author Affilication | Institute of Chinese Medical Sciences |
| Recommended Citation GB/T 7714 | Wang, Minglong,Zhang, Haolin,Yi, Lunzhao,et al. Stability and antioxidant capacity of epigallocatechin gallate in Dulbecco's modified eagle medium[J]. Food Chemistry, 2021, 366, 130521. |
| APA | Wang, Minglong., Zhang, Haolin., Yi, Lunzhao., Högger, Petra., Arroo, Randolph., Bajpai, Vivek K.., Prieto, Miguel Angel., Simal-Gandara, Jesus., Wang, Shengpeng., & Cao, Hui (2021). Stability and antioxidant capacity of epigallocatechin gallate in Dulbecco's modified eagle medium. Food Chemistry, 366, 130521. |
| MLA | Wang, Minglong,et al."Stability and antioxidant capacity of epigallocatechin gallate in Dulbecco's modified eagle medium".Food Chemistry 366(2021):130521. |
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