Stability and antioxidant capacity of epigallocatechin gallate in Dulbecco’s modified eagle medium.

dc.cclicenceCC-BY-NC-NDen
dc.contributor.authorWang, Minglong
dc.contributor.authorZhang, Haolin
dc.contributor.authorYi, Lunzhao
dc.contributor.authorHögger, Petra
dc.contributor.authorArroo, R. R. J.
dc.contributor.authorBajpal, Vivek K.
dc.contributor.authorPrieto, Miguel-Angel
dc.contributor.authorSimel-Gandara, Jesus
dc.contributor.authorWang, Shengpeng
dc.contributor.authorCao, Hui
dc.date.acceptance2021-06-25
dc.date.accessioned2021-09-07T10:46:44Z
dc.date.available2021-09-07T10:46:44Z
dc.date.issued2021-07-05
dc.descriptionJoint publication by University of Macau (Macau), Kunming University of Science and Technology (China), Universität Würzburg (Germany), De Montfort University (UK), Dongguk University-Seoul (South Korea), University of Vigo (Spain), Guangdong Ocean University (China). The file attached to this record is the author's final peer reviewed version. The Publisher's final version can be found by following the DOI link.en
dc.description.abstractThough the instability of polyphenols in cell culture experiment has been investigated previously, the underlying mechanism is not completely clear yet. Therefore, in this study, the stability of epigallocatechin gallate (EGCG) in cell culture medium DMEM was investigated at 4 ◦C and 37 ◦C via UPLC-MS-MS analysis followed by determination of the antioxidant capacity of EGCG. EGCG was instable in DMEM and formed various degradation products derived from its dimer with increasing incubation time with many isomers being formed at both temperatures. The dimer products were more stable at 4 ◦C than at 37 ◦C. The structure and formation mechanism of five products were analyzed with four unidentified. Ascorbic acid significantly improved the stability of EGCG by protecting EGCG from auto-oxidation in DMEM, particularly at 4 ◦C. The antioxidative activity of EGCG in DMEM was determined by DPPH, ABTS and FRAP assay. The antioxidative properties of EGCG continuously decreased over 8 h in DMEM, which was consistent with its course of degradation.en
dc.funderOther external funder (please detail below)en
dc.funder.otherNational Natural Science Foundation of Chinaen
dc.identifier.citationWang, M., Zhang, H., Yi, L., Högger, P., Arroo, R., Bajpai, V.K., Prieto, M.A., Simal-Gandara, J., Wang, S., Cao, H. (2022) Stability and antioxidant capacity of epigallocatechin gallate in Dulbecco’s modified eagle medium. Food Chemistry, 366, 130521en
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2021.130521
dc.identifier.urihttps://dora.dmu.ac.uk/handle/2086/21241
dc.language.isoenen
dc.peerreviewedYesen
dc.projectid31972072en
dc.publisherElsevieren
dc.researchinstituteLeicester Institute for Pharmaceutical Innovation - From Molecules to Practice (LIPI)en
dc.subjectStabilityen
dc.subjectEGCGen
dc.subjectDMEMen
dc.subjectAscorbic aciden
dc.subjectQuinonesen
dc.subjectAntioxidant capacityen
dc.titleStability and antioxidant capacity of epigallocatechin gallate in Dulbecco’s modified eagle medium.en
dc.typeArticleen

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