Thermal stability of catechin and epicatechin upon disaccharides addition

Lončarić, Ante; Lamas, J. Pablo; Guerra, Eugenia; Kopjar, Mirela; Lores, Marta

doi:10.1111/ijfs.13696

Cited by 29 publications

(15 citation statements)

References 35 publications

(72 reference statements)

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“…Consequently, this compound showed very low stability in grape stem extracts. Flavonoids can undergo oxidation, epimerization, hydrolysis and polymerization when subjected to high temperatures [ 23 ]. Rocha-Parra et al [ 14 ] also reported that catechin was one of the most unstable phenolic compounds in an encapsulated wine extract.…”

Section: Resultsmentioning

confidence: 99%

Stability of Phenolic Compounds in Grape Stem Extracts

et al. 2020

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Grape stem is rich in phenolic compounds, especially stilbenes. These antioxidants can be degraded during the storage of grape stem extracts for long periods of time. The aim of this work was to analyze the stability of Mazuelo stem extracts during storage at 25 and 40 °C, in two different light conditions (amber and transparent vials). The stability of the antioxidants was studied after 2, 4 and 6 months of conservation. Gallic acid and the quercetin derivative concentration were stable throughout the storage period. In contrast, catechin disappeared from all the extracts in just two months of storage. Anthocyanins were significantly affected by temperature, and light enhanced their degradation when the extracts were kept at 40 °C. Resveratrol and viniferin showed a similar behavior. Their concentration decreased from the beginning of storage, and in both cases, they were significantly affected by both temperature and light.

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Section: Resultsmentioning

confidence: 99%

Stability of Phenolic Compounds in Grape Stem Extracts

et al. 2020

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“…The most important reactions occurring with catechins under thermal processing are epimerization, hydrolysis, oxidation, and polymerization; catechin epimerization takes place on two asymmetric carbon atoms in the C ring [53]. In Table 1, catechin shows a particular behavior due to the increase in its concentration (formation) at the beginning of the roasting.…”

Section: Discussionmentioning

confidence: 99%

“…When cocoa beans are progressively roasted at conditions described as low, medium, and high roast conditions (160 • C at 13, 20, and 25 min), there is a progressive loss of epicatechin and an increase in catechin with higher roast levels [36,55]. The high temperature-short time (HTST) process induces higher epicatechin epimerization than does the low temperature-long-time (LTLT) process, generating greater amounts of catechin [16,53].…”

Section: Discussionmentioning

confidence: 99%

The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa

et al. 2020

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Cocoa beans are the main raw material for the manufacture of chocolate and are currently gaining great importance due to their antioxidant potential attributed to the total phenolic content (TPC) and the monomeric flavan-3-ols (epicatechin and catechin). The objective of this study was to determine the degradation kinetics parameters of TPC, epicatechin, and catechin during the roasting process of Criollo cocoa for 10, 20, 30, 40, and 50 min at 90, 110, 130, 150, 170, 190, and 200 • C. The results showed a lower degradation of TPC (10.98 ± 6.04%) and epicatechin (8.05 ± 3.01%) at 130 • C and 10 min of roasting, while a total degradation of epicatechin and a 92.29 ± 0.06% degradation of TPC was obtained at 200 • C and 50 min. Reaction rate constant (k) and activation energy (E a ) were 0.02-0.10 min −1 and 24.03 J/mol for TPC and 0.02-0.13 min −1 and 22.51 J/mol for epicatechin, respectively. Degradation kinetics of TPC and epicatechin showed first-order reactions, while the catechin showed patterns of formation and degradation.Antioxidants 2020, 9, 146 2 of 12 concentrations of polyphenols as antioxidants [12]. These health effects have been assumed to be associated with the presence of polyphenols, among which are monomeric flavan-3-ols: epicatechin and catechin [5,[13][14][15][16]. The beneficial effects of cocoa polyphenols to human health are, among others, the scavenge of free radicals and prevention of damage to DNA, the chelation of metals, vasoprotective effects, improvements in endothelial function, anti-inflammatory effects, the amelioration of insulin resistance, and anticarcinogenic effects, among others [13,[17][18][19][20][21]. Cocoa is a rich source of polyphenolic compounds and may account for 12-18% of the dry mass of the beans [5]. Typically, polyphenols are sensitive to heat during the process, especially under a high temperature environment, i.e., roasting and drying [22,23]. Additionally, roasting influences the alteration of bioactive compounds [24]. In particular, the roasting process leads to the loss or modification of flavanols, which leads to a 14% loss of the total phenolic content (TPC), as well as the epimerization of epicatechin to catechin [25][26][27][28][29][30][31][32].Kinetic modeling can provide a deeper understanding of the changes that occur during thermal processing controlling and food quality optimization [33,34]. Since these roasting techniques were introduced to the chocolate industry, the roasting time and temperature have been studied, applying designs or models that allow for a proper assessment of the process [35]. Various studies have been reported on the effect of roasting on cocoa nibs' coloration, physical/chemical changes [4,5,8,16,23,25,36], flavor changes [37], and the kinetics of polyphenol degradation during drying [12,28,38]; however, studies on the kinetics of the polyphenol and monomeric flavan-3-ol degradation of Criollo cocoa during the roasting process are scarce, so the aim of the present study was to understand this degradation and determine the ki...

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“…The main heat‐induced chemical changes of the epicatechin are epimerization, hydrolysis, oxidation, and polymerization . According to Loncaric et al ., heating between 80 and 100 °C enables the degradation of epicatechin to protocatechuic acid, a phenolic acid that increased significantly post‐cooking of the breadfruit.…”

Section: Discussionmentioning

confidence: 99%

Effects of cooking on the phytochemical profile of breadfruit as revealed by high‐resolution UPLC–MS^E

et al. 2020

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BACKGROUND This study evaluated the impact of cooking on the profile of bioactive compounds in unripe breadfruit. To this end, the accessibility of bioactive compounds by various solvents was assessed through total phenolic content and antioxidant capacity analyses. The most efficient solvent was applied to extract the metabolites, which were evaluated by ultra‐performance liquid chromatography coupled with high‐resolution quadrupole time‐of‐flight mass spectrometry in MSE mode. RESULTS Cooked and raw breadfruit presented total phenolic content and antioxidant capacities in almost all extracts, and pure water proved to be the best extractor. Globally, 146 bioactive compounds have been identified for both raw and cooked fruits’ aqueous extracts. Most of these compounds were stable to the heat treatment applied (121 °C/10 min). However, results revealed that 22 metabolites contributed to significantly distinguishing the raw from the cooked samples. Among those, 15 compounds, such as pyrogallol, 1‐acetoxypinoresinol, and scopolin, evidenced higher relative abundance in the cooked extracts. On the other hand, only seven metabolites, such as 4‐hydroxyhippuric acid, epicatechin, and leptodactylone, decreased post‐heating. CONCLUSIONS Cooking promoted little alteration in the bioactive compounds profile of immature breadfruit and thus appears to be an exploitation alternative for this perishable fruit, which seems to be a source of a large range of bioactive compounds. © 2019 Society of Chemical Industry

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Thermal stability of catechin and epicatechin upon disaccharides addition

Cited by 29 publications

References 35 publications

Stability of Phenolic Compounds in Grape Stem Extracts

Stability of Phenolic Compounds in Grape Stem Extracts

The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa

Effects of cooking on the phytochemical profile of breadfruit as revealed by high‐resolution UPLC–MS^E

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Thermal stability of catechin and epicatechin upon disaccharides addition

Cited by 29 publications

References 35 publications

Stability of Phenolic Compounds in Grape Stem Extracts

Stability of Phenolic Compounds in Grape Stem Extracts

The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa

Effects of cooking on the phytochemical profile of breadfruit as revealed by high‐resolution UPLC–MSE

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Effects of cooking on the phytochemical profile of breadfruit as revealed by high‐resolution UPLC–MS^E