Synthesis and characterization of a (+)-catechin and L-(+)-ascorbic acid cocrystal as a new functional ingredient for tea drinks
| Autor: | Donatella Restuccia, Francesca Scarpelli, Gabriele Carullo, Francesca Aiello, L. De Cicco, Alessandra Crispini, Umile Gianfranco Spizzirri |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
0301 basic medicine
(+)-catechin Antioxidant Food processing medicine.medical_treatment Context (language use) Cocrystal Article Antioxidants Food science 03 medical and health sciences chemistry.chemical_compound Ingredient 0302 clinical medicine Chemical characterization of food medicine Camellia sinensis lcsh:Social sciences (General) Solubility Fruit juice lcsh:Science (General) Multidisciplinary Chemistry food and beverages Catechin Ascorbic acid Coordination chemistry 030104 developmental biology L-(+)-ascorbic acid lcsh:H1-99 Pharmaceutical chemistry 030217 neurology & neurosurgery lcsh:Q1-390 Food quality |
| Zdroj: | Heliyon Heliyon, Vol 5, Iss 8, Pp e02291-(2019) |
| ISSN: | 2405-8440 |
| Popis: | Tea (Camellia Sinensis) is one of the most popular drink, consumed as infusion or bottled ready to drink beverages. Although tea leaves contain many antioxidants compounds, after processing they can drastically decrease, sometimes up to a full degradation, as in the case of catechin, a very healthy flavan-3-ol. In this context, the synthesis of a cocrystal between (+)-catechin and L-(+)-ascorbic acid, was proved to be a useful strategy to make a new ingredient able to ameliorate the antioxidant profile of both infusions and bottled teas. The obtained cocrystal showed a three-fold higher solubility than (+)catechin and its formation was elucidated unambiguously by FT-IR, thermal (DSC) and diffraction (PXRD) analyses. Antioxidant characteristics of the samples were evaluated by colorimetric assays. As expected, infusions showed much better antioxidant features than ready-to-use lemon and peach teas. The same trend was confirmed after the addition of the cocrystal at two concentration levels. In particular, supplementation at concentration of 2 mg mL−1 improved the bottled tea antioxidant values to the level showed by the not-added infusion tea. |
| Databáze: | OpenAIRE |
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