The Effect of Vitamin C Addition on Epigallocatechin Gallate (EGCG) Stability in Green Tea Solution

Alief Putriana Rahman, Djoko Agus Purwanto, Isnaeni Isnaeni

= http://dx.doi.org/10.20473/jfiki.v6i22019.62-68
Abstract views = 182 times | downloads = 157 times

Abstract


Background: Epigallocatechin gallate (EGCG) is the most abundant green tea catechin with a powerful antioxidant effect to prevent cancer cells. EGCG in green tea solution is highly susceptible to degradation, this it is urgent to  increase the stability of EGCG by vitamin C addition. Vitamin C can regenerate radical EGCG to be normal EGCG. Objective: This research aim was to determine percent of decreased level of EGCG before and after vitamin C addition. Methods: This paper was focused on enhancing the stability of EGCG by 1 mg (GTVC1), 1.5 mg (GTVC2), 2 mg (GTVC3), 2.5 mg (GTVC4) and 3 mg (GTVC5) of vitamin C addition to 10 g/L of green tea solution concentration. Evaluations of EGCG were conducted at 0 days, 1 day, 2 days, 3 days, and 4 days of storage time. EGCG was analyzed using thin layer chromatography (TLC) densitometry methods. The stability of EGCG was determined by % of decreased EGCG. Results: Percent of loss of EGCG in GT, GTVC1, GTVC2, GTVC3, GTVC4 and GTVC5 after 4 days storage were 19.93%, 10.89%, 21.08%, 18.18%, 28.56%, and 9.76%, respectively. Conclusion: This study showed that in 4 days storage, the decreased level of EGCG in green tea solution with 3 mg of vitamin C addition (GTVC5) was 9.76% which was smaller than green tea solution without vitamin C addition (GT) which EGCG decreasing 19.93%.

Keywords


EGCG, vitamin C, stability, green tea, TLC

Full Text:

PDF

References


Abdelsalam, H. H., Al-ghobashy, M. A., Zaazaa, H. E. & Ibrahim, M. A. (2014). Stability of Catechins in Green Tea Nutraceutical Products: Application of Solid Phase Extraction – Thin Layer Chromatography Densitometry. Food Chemistry; 156; 94–99.

AOAC International. (2013). AOAC Official Methods of Analysis - Appendix K: Guidelines for Dietary Supplements and Botanicals. Rockville: AOAC International.

Dai, F., Chen, W. & Zhou, B. (2008). Antioxidant Synergism of Green Tea Polyphenols with A-Tocopherol and L-Ascorbic Acid in SDS Micelles. Biochimie; 90; 1499-1505.

Das, P. R. & Eun, J. B. (2018). A Comparative Study of Ultra-sonication and Agitation Extraction Techniques on Bioactive Metabolites of Green Tea Extract. Food Chemistry; 253; 22–29.

Fangueiro, J. F., Parra, A., Silva, A. M., Egea, M. A., Souto, E. B., Garcia, M. L. & Calpena, A. C. (2014). Validation of a High Performance Liquid Chromatography Method for the Stabilization of Epigallocatechin Gallate. International Journal of Pharmaceutics; 475; 181-190.

Kosugi, Y. Green Tea Consumption. http://www.o-cha.net/english/teacha/distribution/greentea3.html. Accessed: 25 January 2019.

Krupkova, O., Ferguson, S. J. & Wuertz-Kozak, K. (2016). Stability of (-)-Epigallocatechin Gallate and Its Activity in Liquid Formulations and Delivery Systems. Journal of Nutritional Biochemistry; 37; 1–12.

Lung, J. K. S. & Destiani, D. P. (2014). Uji Aktivitas Antioksidan Vitamin A, C, E dengan Metode DPPH. Farmaka; 14; 1–10.

Rady, I., Mohamed, H., Rady, M., Siddiqui, I. A. & Mukhtar, H. (2018). Cancer Preventive and Therapeutic Effects of EGCG, the Major Polyphenol in Green Tea. Egyptian Journal of Basic and Applied Sciences; 5; 1–23.

Truffault, V., Fry, S. C., Stevens, R. G. & Gautier, H. (2017). Ascorbate Degradation in Tomato Leads to Accumulation of Oxalate, Threonate and Oxalyl Threonate. Plant Journal; 89; 996–1008.

Tsao, R. (2015). Synergistic Interactions Between Antioxidants Used in Food Preservation. In: Handbook of Antioxidants for Food Preservation. Sawston: Woodhead Publishing.

Wu, J., Chiang, M., Chang, Y., Chen, J., Yang, H., Lii, C. & Yao, H. (2011). Correlation of Major Components and Radical Scavenging Activity of Commercial Tea Drinks in Taiwan. Journal of Food and Drug Analysis; 19; 289–300.

Zeng, L., Ma, M., Li, C. & Luo, L. (2017). Stability of Tea Polyphenols Solution with Different pH at Different Temperatures. International Journal of Food Properties; 20; 1–18.


Refbacks

  • There are currently no refbacks.


Copyright (c) 2020 JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA

View JFIKI Stats

                

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License