Title of article :
Aqueous extract of citrus peel reduces production of hydrogen peroxide in catechin-enriched green tea
Author/Authors :
Ayabe، نويسنده , , S. and Aoshima، نويسنده , , H.، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2007
Pages :
5
From page :
1594
To page :
1598
Abstract :
Hydrogen peroxide (H2O2) is gradually produced in bottle-packed beverages, including tea and coffee, after the cap has been opened, i.e, through exposure to air, though only a small amount of H2O2 is detected in the beverage immediately after the bottle is opened. Since, H2O2 is toxic, it is necessary to develop safe and simple ways of reducing its production in bottled beverages. The addition of an aqueous extract of citrus peel reduced the concentration of H2O2 in green tea. To characterise the active constituents in the citrus peel, the aqueous extract of the peel was fractionated using chloroform, ethyl acetate, and butanol, in that order, and subjected to gel chromatography. The active constituents in the citrus peel were water-soluble compounds of various molecular weights.
Keywords :
Citrus peel , antioxidant , Catechin , Polyphenol , Hydrogen peroxide , TEA
Journal title :
Food Chemistry
Serial Year :
2007
Journal title :
Food Chemistry
Record number :
1955686
Link To Document :
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