Science Research Center, Organization for Research Initiatives, Yamaguchi University, Yoshida 1677-1, Yamaguchi 753-8515, Japan.
Graduate School of Sciences and Technologies for Innovation, Yamaguchi University, Yoshida 1677-1, Yamaguchi 753-8515, Japan.
Food Chem. 2021 Sep 1;355:129403. doi: 10.1016/j.foodchem.2021.129403. Epub 2021 Mar 15.
Lipid peroxidation-derived reactive carbonyl species (RCS) such as acrolein and 4-hydroxynonenal pose health risks. We characterized the RCS-scavenging reactions of tea catechins in an aqueous solution and in baked cake. Acrolein's reaction with each of the major tea catechins (epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate) resulted in the formation of mono-, di-, and tri-acrolein conjugates of each catechin as revealed by our LC-linear ion trap MS analysis. The formation of the acrolein-conjugates of the four catechins was confirmed in the reaction of acrolein with green tea powder (matcha) extract. The addition of matcha tea powder to cake dough significantly suppressed the accumulation of RCS during cake baking. The mono-acrolein conjugates of the four major catechins were detected in the baked cake. The RCS-scavenging capability of tea catechins offers a new functionality of matcha tea powder, and its heat stability demonstrates the usefulness of matcha as a food additive.
脂质过氧化衍生的活性羰基化合物（RCS），如丙烯醛和 4-羟基壬烯醛，对健康构成威胁。我们在水溶液和烘焙蛋糕中对茶儿茶素的 RCS 清除反应进行了表征。通过我们的 LC-线性离子阱 MS 分析表明，丙烯醛与主要儿茶素（表儿茶素、表没食子儿茶素、表儿茶素没食子酸酯和表没食子儿茶素没食子酸酯）中的每一种反应都会形成每种儿茶素的单、二和三丙烯醛缀合物。在丙烯醛与绿茶粉（抹茶）提取物的反应中，证实了这四种儿茶素的丙烯醛缀合物的形成。在蛋糕面团中添加抹茶粉可显著抑制蛋糕烘烤过程中 RCS 的积累。在烘焙蛋糕中检测到了四种主要儿茶素的单丙烯醛缀合物。茶儿茶素的 RCS 清除能力为抹茶粉提供了新的功能，其热稳定性证明了抹茶作为食品添加剂的有用性。
