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Related Experiment Videos

Stability of tea catechins in the breadmaking process.

Rong Wang1, Weibiao Zhou

  • 1Food Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 4, 117543, Singapore.

Journal of Agricultural and Food Chemistry
|December 23, 2004
PubMed
Summary
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Green tea catechins are stable in bread dough during freezing and frozen storage. Baking and storage did not significantly degrade these beneficial compounds, with key catechins retained at high levels.

Area of Science:

  • Food Science
  • Nutritional Biochemistry

Background:

  • Green tea extract (GTE) is a source of beneficial tea catechins.
  • Incorporating GTE into bread offers a novel delivery method for these compounds.

Purpose of the Study:

  • To evaluate the stability of tea catechins during breadmaking.
  • To quantify catechin retention in dough and bread under various storage conditions.

Main Methods:

  • Developed a RP-HPLC method for tea catechin separation and quantification.
  • Incorporated GTE into bread formulations at different concentrations.
  • Assessed catechin stability in unfrozen and frozen dough, and baked bread.

Main Results:

  • Tea catechins demonstrated good stability in dough during freezing and frozen storage (-20°C for 9 weeks).

Related Experiment Videos

  • No significant catechin degradation occurred in bread during 4 days of room temperature storage.
  • (-)-Epigallocatechin gallate (EGCG) and (-)-epigallocatechin (EGC) were less stable than (-)-epicatechin gallate (ECG) and (-)-epicatechin (EC).
  • Retention levels for EGCG and ECG in freshly baked bread were approximately 83% and 91%, respectively.

    • Conclusions:

    • Green tea catechins are relatively stable throughout the breadmaking process, including freezing and storage.
    • Bread fortified with GTE can serve as a viable source of tea catechins, delivering significant amounts per serving.