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Food Chem. 2013 Jun 1;138(2-3):1503-9. doi: 10.1016/j.foodchem.2012.09.132. Epub 2012 Nov 15.

Antioxidant and pro-oxidant activity of (-)-epigallocatechin-3-gallate in food emulsions: Influence of pH and phenolic concentration.

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  • 1Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA.


Polyphenols have been observed to exert both antioxidant and pro-oxidant activity in lipid foods, and factors that influence that net effect include both polyphenol concentration and matrix pH. In this study, the effects of concentration (1-500 μM) of a model polyphenol, (-)-epigallocatechin-3-gallate (EGCG), and matrix pH (2-7) on the net anti-/pro-oxidant activity of EGCG in flaxseed oil-in-water (o/w) emulsions were systematically evaluated. After 24h, EGCG (5-100 μM) was observed to exhibit pro-oxidant activity in low pH (pH 2-4) emulsions, as determined by conjugated dienes (CDs) and thiobarbituric acid reactive substances (TBARSs) production. At the higher pH values studied (pH 5-7), lower CD and TBARS concentrations were detected in samples with 25-500 μM EGCG at 24h. Overall, EGCG concentration and pH both played significant roles in determining net antioxidant or pro-oxidant effects, with the largest antioxidant and pro-oxidant effects observed at the higher EGCG concentrations (100-500 μM) tested.

Copyright © 2012 Elsevier Ltd. All rights reserved.

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