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


FOOD RESEARCH INTERNATIONAL, vol.63, pp.266-270, 2014 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 63
  • Publication Date: 2014
  • Doi Number: 10.1016/j.foodres.2014.02.026
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.266-270
  • Keywords: Green tea catechins, Bound antioxidants, Insoluble wheat bran, Interaction of antioxidants, CAMELLIA-SINENSIS, PREVENTION, CATECHINS
  • Hacettepe University Affiliated: Yes


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 mu M) 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 mu M). 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. (C) 2014 Elsevier Ltd. All rights reserved.