Spizzirri U G, Carullo G, De Cicco L, Crispini A, Scarpelli F, Restuccia D, Aiello F
Dipartimento di Farmacia e Scienze della Salute e della Nutrizione, Università della Calabria, Rende (CS), Italy.
Dipartimento di Chimica e Tecnologie Chimiche, Laboratorio MAT_IN LAB, Università della Calabria, Rende (CS), Italy.
Heliyon. 2019 Aug 20;5(8):e02291. doi: 10.1016/j.heliyon.2019.e02291. eCollection 2019 Aug.
Tea () 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 improved the bottled tea antioxidant values to the level showed by the not-added infusion tea.
茶（）是最受欢迎的饮品之一，可冲泡饮用或作为瓶装即饮饮料。尽管茶叶含有许多抗氧化化合物，但经过加工后，它们可能会大幅减少，有时甚至完全降解，比如儿茶素这种非常有益健康的黄烷 - 3 - 醇就是如此。在这种情况下，（+） - 儿茶素与L - （+） - 抗坏血酸之间共晶体的合成被证明是一种有用的策略，可制造出一种新成分，改善冲泡茶和瓶装茶的抗氧化特性。所得到的共晶体的溶解度比（+） - 儿茶素高三倍，通过傅里叶变换红外光谱（FT - IR）、热分析（DSC）和衍射分析（PXRD）明确阐明了其形成过程。通过比色法测定评估了样品的抗氧化特性。正如预期的那样，冲泡茶显示出比即饮柠檬茶和蜜桃茶更好的抗氧化特性。在添加两个浓度水平的共晶体后，同样的趋势得到了证实。特别是，浓度为2 mg/mL的添加量将瓶装茶的抗氧化值提高到了未添加共晶体的冲泡茶所显示的水平。
