TY - GEN
T1 - Stability of (-)- Epigallocatechin Gallate (EGCG) in Green Tea Instant Beverage Product Using High Performance Liquid Chromatography (HPLC) Method
AU - Azis, Fahmi Dimas Abdul
AU - Nurlaila, Hamidah
AU - Purwanto, Djoko Agus
AU - Taufiq, Ahmad
N1 - Publisher Copyright:
© 2023 American Institute of Physics Inc.. All rights reserved.
PY - 2023/1/24
Y1 - 2023/1/24
N2 - (-)Epigallocatechin gallate (EGCG), the higest phytochemical compound contained from tea leaf (Camellia sinensis), has been proven to improve blood flow, prevent cardiovascular disease, and eliminate various toxins, improving resistance to various diseases, by its anti-oxidant activity. Green tea catechins especially EGCG can undergo degradation and epimerization during storage conditions. Many factors could contribute to the stability of green tea catechins, including EGCG, such as temperature and duration of storage. The research focused on studying the duration stability of EGCG during storage in low temperature (8°C) using HPLC. HPLC conditions were as follows: C-18 reversed-phase μbondapak 10 urn, 3.9 × 300 mm used as the column, the mobile phase was methanol: water: acetic acid (2%) (30: 65: 5 v/v/v), the flow rate of 1.0 ml/min, and detection monitored at 276.0 nm with spectrophotometry UV-Vis. The levels of EGCG during 32 hours of storage using the refrigerator in 8°C decreased by 20.11%, and the levels of EGCG in 25°C decreased by 26,73%. It was proven that there were significant differences between the level decrease of EGCG in green tea instant beverage products in the refrigerator (8°C) and storage at 25°C.
AB - (-)Epigallocatechin gallate (EGCG), the higest phytochemical compound contained from tea leaf (Camellia sinensis), has been proven to improve blood flow, prevent cardiovascular disease, and eliminate various toxins, improving resistance to various diseases, by its anti-oxidant activity. Green tea catechins especially EGCG can undergo degradation and epimerization during storage conditions. Many factors could contribute to the stability of green tea catechins, including EGCG, such as temperature and duration of storage. The research focused on studying the duration stability of EGCG during storage in low temperature (8°C) using HPLC. HPLC conditions were as follows: C-18 reversed-phase μbondapak 10 urn, 3.9 × 300 mm used as the column, the mobile phase was methanol: water: acetic acid (2%) (30: 65: 5 v/v/v), the flow rate of 1.0 ml/min, and detection monitored at 276.0 nm with spectrophotometry UV-Vis. The levels of EGCG during 32 hours of storage using the refrigerator in 8°C decreased by 20.11%, and the levels of EGCG in 25°C decreased by 26,73%. It was proven that there were significant differences between the level decrease of EGCG in green tea instant beverage products in the refrigerator (8°C) and storage at 25°C.
UR - http://www.scopus.com/inward/record.url?scp=85147310120&partnerID=8YFLogxK
U2 - 10.1063/5.0113128
DO - 10.1063/5.0113128
M3 - Conference contribution
AN - SCOPUS:85147310120
T3 - AIP Conference Proceedings
BT - 4th International Conference on Life Science and Technology, ICoLiST 2023
A2 - Taufiq, Ahmad
A2 - Susanto, Hendra
A2 - Wang, I. Ching
A2 - Nur, Hadi
A2 - Aziz, Muhammad
A2 - Chang, Chuang-Rung
A2 - Elbers, Gereon
A2 - Lestari, Sri Rahayu
A2 - Diantoro, Markus
A2 - Mufti, Nandang
A2 - Ng, Chen Siang
A2 - Malek, Nik Ahmad Nizam Nik
A2 - Sunaryono, null
A2 - Chiu, Yu-Hsin
A2 - Zubaidah, Siti
A2 - Aulanni'am, null
A2 - Wibowo, Indra
A2 - Handaya, Adeodatus Yuda
PB - American Institute of Physics Inc.
T2 - 4th International Conference on Life Science and Technology, ICoLiST 2023
Y2 - 31 August 2021
ER -