Suppressive Effect of Various Saccharides on the Decrease in (-)-Epigallocatechin Gallate by Heat during Cooking

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  • 糖質化合物による加熱調理下でのエピガロカテキンガレートの減少を抑制する効果
  • トウシツ カゴウブツ ニ ヨル カネツ チョウリ カ デ ノ エピガロカテキンガレート ノ ゲンショウ オ ヨクセイ スル コウカ

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Abstract

The suppressive effect by various saccharides such as glucose, fructose and sucrose on the decrease in (-)-epigallocatechin gallate (EGCg), the major component of tea catechins, during the heating process was studied by using a mixed model.<br>Wet heating, one of the external heating operations, resulted in various saccharides showing a suppressive effect on the radical scavenging activity and the remaining amounts of EGCg. Of the internal heating, microwave heating also showed various saccharides having a suppressive effect on the radical scavenging activity, whereas no significant effect on the remaining amounts was observed.<br>The relationship between the amounts of EGCg and the radical scavenging activity suggested that various saccharides possess suppressive effect on the decrease in EGCg by heat during cooking.

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