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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
2022-01
Source PublicationFood Chemistry
ISSN0308-8146
Volume366
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.

KeywordAntioxidant Capacity Ascorbic Acid Dmem Egcg Quinones Stability
DOI10.1016/j.foodchem.2021.130521
URLView the original
Indexed BySCIE
Language英語English
WOS Research AreaChemistry ; Food Science & Technology ; Nutrition & Dietetics
WOS SubjectChemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
WOS IDWOS:000696945100014
Scopus ID2-s2.0-85111051540
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Cited Times [WOS]:3   [WOS Record]     [Related Records in WOS]
Document TypeJournal article
CollectionInstitute of Chinese Medical Sciences
Corresponding AuthorWang, Shengpeng; Cao, Hui
Affiliation1.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 AffilicationInstitute of Chinese Medical Sciences
Corresponding Author AffilicationInstitute 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,2022,366.
APA Wang, Minglong,Zhang, Haolin,Yi, Lunzhao,Högger, Petra,Arroo, Randolph,Bajpai, Vivek K.,Prieto, Miguel Angel,Simal-Gandara, Jesus,Wang, Shengpeng,&Cao, Hui.(2022).Stability and antioxidant capacity of epigallocatechin gallate in Dulbecco's modified eagle medium.Food Chemistry,366.
MLA Wang, Minglong,et al."Stability and antioxidant capacity of epigallocatechin gallate in Dulbecco's modified eagle medium".Food Chemistry 366(2022).
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