Investigation of the interaction between soluble antioxidants in green tea and insoluble dietary fiber bound antioxidants

Investigation of the interaction between soluble antioxidants in green tea and insoluble dietary fiber bound antioxidants

Author: Ecem Evrim Çelik and Vural Gökmen

This work investigates the possibility of interaction between insoluble dietary fiber bound antioxidants, specifically of wheat bran, and soluble antioxidants like those provide by aqueous infusions of green tea. Solutions of pure catechins were also assayed for comparison with those naturally found in tea. To accomplish this, the aqueous and alcohol soluble fractions as well as the lipid components of wheat bran were firstly removed and the freeze-dried insoluble residue was then treated with different concentrations of green tea infusions or aqueous solutions of epicatechin (EC) and epigallocatechin-3-gallate (EGCG) for certain time. Treatment with EC (0–200 μM) had no significant effect on the antioxidant capacity of insoluble bran fraction. However, treatment with EGCG significantly (p < 0.05) increased linearly the antioxidant capacity as a function of concentration (0–100 μM). Treatment with great tea infusions (1–3 g/100 ml) also increased the resulting antioxidant capacity of insoluble bran fraction, but the effect was lesser at higher infusion concentrations. Liquid chromatography couple to mass spectrometry (LC–MS) analyses of aqueous phases after treatment indicated comparable levels of decrease in the concentrations of catechins confirming their reaction with the radical forms of antioxidants bound to insoluble bran matrix.

 

 

Get the whole article here