Evaluation for Long-term Stability of EGCG Rich Green Tea Extract (EGTE)
2018
Cheon, S.I., AlnO Food Inc., Jeonju, Republic of Korea | Heo, E.J., AlnO Food Inc., Jeonju, Republic of Korea | Yoon, M.J., AlnO Food Inc., Jeonju, Republic of Korea | Choi, S.U., Korea Research Institute of Chemical Technology, Daejeon, Republic of Korea | Ryu, G.S., AlnO Food Inc., Jeonju, Republic of Korea | Ryu, S.Y., Chungnam National University, Daejeon, Republic of Korea
'EGCG(epigallocatechin gallate) rich Green Tea extract(EGTE)' was prepared by a convenient chromatographical manner using water and alcohol which was regarded as the most suitable and appropriate process for food manufacturing. The EGCG content in EGTE was estimated above 97%. Analysis of polyphenol components in green tea, i.e., catechin(C), epigallocatechin(EGC), epicatechin(EC), epigallocatechin gallate(EGCG), epicatechin gallate(ECG) and caffeine was performed by HPLC. The optimized HPLC method exhibited a good linearity of calibration curve, accuracy and precision. The long-term stability evaluation of EGTE was carried out with a powdered formulation and solution formulation by estimating the color change and measuring the EGCG content by HPLC analysis for one year. The EGCG content of the powdered EGTE stored in a transparent bottle at room temperature was retained over 97% at the end of the experimental period. The EGCG content of 0.1% water solution of EGTE stored in a transparent bottle at RT were observed to decrease below 30%, whereas that stored at 2o C retained over 70%, respectively. These results suggested that a powdered formulation could be recommended for the commercialized nutraceutical product of EGTE rather than a solution formulation.
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