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Green tea catechins suppress xanthine oxidase activity in dairy products: An improved HPLC analysis
- Source :
- Journal of Food Composition and Analysis. 48:120-127
- Publication Year :
- 2016
- Publisher :
- Elsevier BV, 2016.
-
Abstract
- A new rapid isocratic HPLC method was developed to quantify xanthine oxidase activity in several dairy products by determining both substrate (xanthine) and product (urate) concentrations at short retention times (6.76 min and 4.92 min, respectively) with high values for linearity and reliability. The impact of added green tea catechins (1000 ppm) on xanthine oxidase activity was also examined in dairy products containing fat globules using the developed HPLC method. The addition of (+)-catechin, (−)-epigallocatechin gallate (EGCG), and green tea extract significantly ( p ≤ 0.05) decreased the xanthine oxidase activity of these products. The effect of EGCG on decreasing xanthine oxidase activity of milk fat globules was stronger than for (+)-catechin, and can be attributed to different structures of green tea polyphenols, such as different numbers of OH groups in catechins. The results of this study suggest possible associations between milk fat globule surfaces and green tea catechins.
- Subjects :
- Chromatography
biology
0402 animal and dairy science
food and beverages
Substrate (chemistry)
04 agricultural and veterinary sciences
Green tea extract
Epigallocatechin gallate
Xanthine
complex mixtures
040401 food science
040201 dairy & animal science
High-performance liquid chromatography
Enzyme assay
chemistry.chemical_compound
0404 agricultural biotechnology
chemistry
biology.protein
Food science
Globules of fat
Xanthine oxidase
Food Science
Subjects
Details
- ISSN :
- 08891575
- Volume :
- 48
- Database :
- OpenAIRE
- Journal :
- Journal of Food Composition and Analysis
- Accession number :
- edsair.doi...........1e5a8dcab014cf7a8b76947553c357ee