Structure, stability and antioxidant activity of dialdehyde starch grafted with epicatechin, epicatechin gallate, epigallocatechin and epigallocatechin gallate
BACKGROUND Catechins, a member of the flavonoids, exist widely in teas, and have health benefits. However, catechins have poor stability, which greatly limits their application. In order to improve the stability of catechins, different catechins including (−)‐epicatechin (EC), (−)‐epicatechin gallat...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2022-11, Vol.102 (14), p.6373-6386 |
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| creator | Yong, Huimin Hu, Huixia Wang, Zhihao Yun, Dawei Kan, Juan Liu, Jun |
| description | BACKGROUND
Catechins, a member of the flavonoids, exist widely in teas, and have health benefits. However, catechins have poor stability, which greatly limits their application. In order to improve the stability of catechins, different catechins including (−)‐epicatechin (EC), (−)‐epicatechin gallate (ECG), (−)‐epigallocatechin (EGC) and (−)‐epigallocatechin gallate (EGCG) were conjugated onto dialdehyde starch by acid‐mediated coupling method. The structure, stability and antioxidant activity of dialdehyde starch–catechin conjugates were determined.
RESULTS
Thin‐layer chromatography and ultraviolet–visible spectroscopy, fluorescence, nuclear magnetic resonance and infrared spectra revealed that catechins were successfully conjugated onto dialdehyde starch, coupling between 6−H/8−H of catechins’ A ring and dialdehyde starch's aldehyde groups. The conjugates presented an amorphous structure and sheet‐like and/or blocky morphologies. As compared to dialdehyde starch, the conjugates showed enhanced thermal stability. Furthermore, the stability of catechins in pH 7.4 phosphate‐buffered saline was improved after conjugating onto dialdehyde starch. The conjugates exhibited significantly higher antioxidant activities than dialdehyde starch, decreasing in the following order: dialdehyde starch–ECG, dialdehyde starch–EGCG, dialdehyde starch–EC, dialdehyde starch–EGC and dialdehyde starch.
CONCLUSION
Dialdehyde starch–catechin conjugates have great potential as stable antioxidant agents. © 2022 Society of Chemical Industry. |
| doi_str_mv | 10.1002/jsfa.12003 |
| format | Article |
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Catechins, a member of the flavonoids, exist widely in teas, and have health benefits. However, catechins have poor stability, which greatly limits their application. In order to improve the stability of catechins, different catechins including (−)‐epicatechin (EC), (−)‐epicatechin gallate (ECG), (−)‐epigallocatechin (EGC) and (−)‐epigallocatechin gallate (EGCG) were conjugated onto dialdehyde starch by acid‐mediated coupling method. The structure, stability and antioxidant activity of dialdehyde starch–catechin conjugates were determined.
RESULTS
Thin‐layer chromatography and ultraviolet–visible spectroscopy, fluorescence, nuclear magnetic resonance and infrared spectra revealed that catechins were successfully conjugated onto dialdehyde starch, coupling between 6−H/8−H of catechins’ A ring and dialdehyde starch's aldehyde groups. The conjugates presented an amorphous structure and sheet‐like and/or blocky morphologies. As compared to dialdehyde starch, the conjugates showed enhanced thermal stability. Furthermore, the stability of catechins in pH 7.4 phosphate‐buffered saline was improved after conjugating onto dialdehyde starch. The conjugates exhibited significantly higher antioxidant activities than dialdehyde starch, decreasing in the following order: dialdehyde starch–ECG, dialdehyde starch–EGCG, dialdehyde starch–EC, dialdehyde starch–EGC and dialdehyde starch.
CONCLUSION
Dialdehyde starch–catechin conjugates have great potential as stable antioxidant agents. © 2022 Society of Chemical Industry.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.12003</identifier><identifier>PMID: 35535559</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Aldehydes ; antioxidant activity ; Antioxidants ; Catechin ; catechins ; Cocoa ; conjugate ; Conjugates ; Coupling ; dialdehyde starch ; Epicatechin ; Epigallocatechin gallate ; Epigallocatechin-3-gallate ; Flavonoids ; Fluorescence ; Infrared spectra ; NMR ; Nuclear magnetic resonance ; Spectroscopy ; Spectrum analysis ; stability ; Starch ; Structural stability ; Thermal stability</subject><ispartof>Journal of the science of food and agriculture, 2022-11, Vol.102 (14), p.6373-6386</ispartof><rights>2022 Society of Chemical Industry.</rights><rights>Copyright © 2022 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3573-88adfba1f9cb6fadd29833e02aa8850440cbd1d83f92d5de114a31abcfa3c1fb3</citedby><cites>FETCH-LOGICAL-c3573-88adfba1f9cb6fadd29833e02aa8850440cbd1d83f92d5de114a31abcfa3c1fb3</cites><orcidid>0000-0002-4085-9237 ; 0000-0002-9437-7671</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.12003$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.12003$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1416,27923,27924,45573,45574</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/35535559$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Yong, Huimin</creatorcontrib><creatorcontrib>Hu, Huixia</creatorcontrib><creatorcontrib>Wang, Zhihao</creatorcontrib><creatorcontrib>Yun, Dawei</creatorcontrib><creatorcontrib>Kan, Juan</creatorcontrib><creatorcontrib>Liu, Jun</creatorcontrib><title>Structure, stability and antioxidant activity of dialdehyde starch grafted with epicatechin, epicatechin gallate, epigallocatechin and epigallocatechin gallate</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
Catechins, a member of the flavonoids, exist widely in teas, and have health benefits. However, catechins have poor stability, which greatly limits their application. In order to improve the stability of catechins, different catechins including (−)‐epicatechin (EC), (−)‐epicatechin gallate (ECG), (−)‐epigallocatechin (EGC) and (−)‐epigallocatechin gallate (EGCG) were conjugated onto dialdehyde starch by acid‐mediated coupling method. The structure, stability and antioxidant activity of dialdehyde starch–catechin conjugates were determined.
RESULTS
Thin‐layer chromatography and ultraviolet–visible spectroscopy, fluorescence, nuclear magnetic resonance and infrared spectra revealed that catechins were successfully conjugated onto dialdehyde starch, coupling between 6−H/8−H of catechins’ A ring and dialdehyde starch's aldehyde groups. The conjugates presented an amorphous structure and sheet‐like and/or blocky morphologies. As compared to dialdehyde starch, the conjugates showed enhanced thermal stability. Furthermore, the stability of catechins in pH 7.4 phosphate‐buffered saline was improved after conjugating onto dialdehyde starch. The conjugates exhibited significantly higher antioxidant activities than dialdehyde starch, decreasing in the following order: dialdehyde starch–ECG, dialdehyde starch–EGCG, dialdehyde starch–EC, dialdehyde starch–EGC and dialdehyde starch.
CONCLUSION
Dialdehyde starch–catechin conjugates have great potential as stable antioxidant agents. © 2022 Society of Chemical Industry.</description><subject>Aldehydes</subject><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>Catechin</subject><subject>catechins</subject><subject>Cocoa</subject><subject>conjugate</subject><subject>Conjugates</subject><subject>Coupling</subject><subject>dialdehyde starch</subject><subject>Epicatechin</subject><subject>Epigallocatechin gallate</subject><subject>Epigallocatechin-3-gallate</subject><subject>Flavonoids</subject><subject>Fluorescence</subject><subject>Infrared spectra</subject><subject>NMR</subject><subject>Nuclear magnetic resonance</subject><subject>Spectroscopy</subject><subject>Spectrum analysis</subject><subject>stability</subject><subject>Starch</subject><subject>Structural stability</subject><subject>Thermal stability</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNp9kdtO3DAQhq2KqiyHGx6gisRNVRGYsTfZ5BKhchISF8C1NfGB9Sq72doOdJ-mr1qHXRCiEpKtGc98_j3yz9gBwjEC8JNZsHSMHEB8YSOEepIDIGyxUWryvMAx32Y7IcwAoK7L8hvbFkWRVlGP2N-76HsVe2-OshCpca2Lq4wWOu3ouj9Op5iRiu5paHQ2045abaYrbYYLXk2zR082Gp09uzjNzNIpikZN3eLo_SF7pLZN-UtxyLu3zvDaf8UNvse-WmqD2d_EXfZw_uv-7DK_ub24Oju9yZUoJiKvKtK2IbS1akpLWvO6EsIAJ6qqAsZjUI1GXQlbc11ogzgmgdQoS0KhbcQu-7HWXfrud29ClHMXlEkzLEzXB8nLEuv0Y2WR0MMP6Kzr_SJNJ_kEEzEB5In6uaaU70Lwxsqld3PyK4kgB9vkYJt8sS3B3zeSfTM3-g199SkBuAaeXWtWn0jJ67vz07XoPyE6pvY</recordid><startdate>202211</startdate><enddate>202211</enddate><creator>Yong, Huimin</creator><creator>Hu, Huixia</creator><creator>Wang, Zhihao</creator><creator>Yun, Dawei</creator><creator>Kan, Juan</creator><creator>Liu, Jun</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-4085-9237</orcidid><orcidid>https://orcid.org/0000-0002-9437-7671</orcidid></search><sort><creationdate>202211</creationdate><title>Structure, stability and antioxidant activity of dialdehyde starch grafted with epicatechin, epicatechin gallate, epigallocatechin and epigallocatechin gallate</title><author>Yong, Huimin ; Hu, Huixia ; Wang, Zhihao ; Yun, Dawei ; Kan, Juan ; Liu, Jun</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3573-88adfba1f9cb6fadd29833e02aa8850440cbd1d83f92d5de114a31abcfa3c1fb3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Aldehydes</topic><topic>antioxidant activity</topic><topic>Antioxidants</topic><topic>Catechin</topic><topic>catechins</topic><topic>Cocoa</topic><topic>conjugate</topic><topic>Conjugates</topic><topic>Coupling</topic><topic>dialdehyde starch</topic><topic>Epicatechin</topic><topic>Epigallocatechin gallate</topic><topic>Epigallocatechin-3-gallate</topic><topic>Flavonoids</topic><topic>Fluorescence</topic><topic>Infrared spectra</topic><topic>NMR</topic><topic>Nuclear magnetic resonance</topic><topic>Spectroscopy</topic><topic>Spectrum analysis</topic><topic>stability</topic><topic>Starch</topic><topic>Structural stability</topic><topic>Thermal stability</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yong, Huimin</creatorcontrib><creatorcontrib>Hu, Huixia</creatorcontrib><creatorcontrib>Wang, Zhihao</creatorcontrib><creatorcontrib>Yun, Dawei</creatorcontrib><creatorcontrib>Kan, Juan</creatorcontrib><creatorcontrib>Liu, Jun</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yong, Huimin</au><au>Hu, Huixia</au><au>Wang, Zhihao</au><au>Yun, Dawei</au><au>Kan, Juan</au><au>Liu, Jun</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Structure, stability and antioxidant activity of dialdehyde starch grafted with epicatechin, epicatechin gallate, epigallocatechin and epigallocatechin gallate</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2022-11</date><risdate>2022</risdate><volume>102</volume><issue>14</issue><spage>6373</spage><epage>6386</epage><pages>6373-6386</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
Catechins, a member of the flavonoids, exist widely in teas, and have health benefits. However, catechins have poor stability, which greatly limits their application. In order to improve the stability of catechins, different catechins including (−)‐epicatechin (EC), (−)‐epicatechin gallate (ECG), (−)‐epigallocatechin (EGC) and (−)‐epigallocatechin gallate (EGCG) were conjugated onto dialdehyde starch by acid‐mediated coupling method. The structure, stability and antioxidant activity of dialdehyde starch–catechin conjugates were determined.
RESULTS
Thin‐layer chromatography and ultraviolet–visible spectroscopy, fluorescence, nuclear magnetic resonance and infrared spectra revealed that catechins were successfully conjugated onto dialdehyde starch, coupling between 6−H/8−H of catechins’ A ring and dialdehyde starch's aldehyde groups. The conjugates presented an amorphous structure and sheet‐like and/or blocky morphologies. As compared to dialdehyde starch, the conjugates showed enhanced thermal stability. Furthermore, the stability of catechins in pH 7.4 phosphate‐buffered saline was improved after conjugating onto dialdehyde starch. The conjugates exhibited significantly higher antioxidant activities than dialdehyde starch, decreasing in the following order: dialdehyde starch–ECG, dialdehyde starch–EGCG, dialdehyde starch–EC, dialdehyde starch–EGC and dialdehyde starch.
CONCLUSION
Dialdehyde starch–catechin conjugates have great potential as stable antioxidant agents. © 2022 Society of Chemical Industry.</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>35535559</pmid><doi>10.1002/jsfa.12003</doi><tpages>14</tpages><orcidid>https://orcid.org/0000-0002-4085-9237</orcidid><orcidid>https://orcid.org/0000-0002-9437-7671</orcidid></addata></record> |
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| source | Wiley Online Library All Journals |
| subjects | Aldehydes antioxidant activity Antioxidants Catechin catechins Cocoa conjugate Conjugates Coupling dialdehyde starch Epicatechin Epigallocatechin gallate Epigallocatechin-3-gallate Flavonoids Fluorescence Infrared spectra NMR Nuclear magnetic resonance Spectroscopy Spectrum analysis stability Starch Structural stability Thermal stability |
| title | Structure, stability and antioxidant activity of dialdehyde starch grafted with epicatechin, epicatechin gallate, epigallocatechin and epigallocatechin gallate |
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