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Evaluation for Long-term Stability of EGCG Rich Green Tea Extract (EGTE)  

Cheon, Se In (AlnO Food Inc.)
Heo, Eun Ji (AlnO Food Inc.)
Yoon, Min Ji (AlnO Food Inc.)
Choi, Sang Un (Korea Research Institute of Chemical Technology)
Ryu, Geon-Seek (AlnO Food Inc.)
Ryu, Shi Yong (Graduate School of New Drug Discovery and Development, Chungnam National University)
Publication Information
Korean Journal of Pharmacognosy / v.49, no.4, 2018 , pp. 328-335 More about this Journal
Abstract
'EGCG(epigallocatechin gallate) rich Green Tea extract(EGTE)' was prepared by a convenient chromatographical manner using water and alcohol which was regarded as the most suitable and appropriate process for food manufacturing. The EGCG content in EGTE was estimated above 97%. Analysis of polyphenol components in green tea, i.e., catechin(C), epigallocatechin(EGC), epicatechin(EC), epigallocatechin gallate(EGCG), epicatechin gallate(ECG) and caffeine was performed by HPLC. The optimized HPLC method exhibited a good linearity of calibration curve, accuracy and precision. The long-term stability evaluation of EGTE was carried out with a powdered formulation and solution formulation by estimating the color change and measuring the EGCG content by HPLC analysis for one year. The EGCG content of the powdered EGTE stored in a transparent bottle at room temperature was retained over 97% at the end of the experimental period. The EGCG content of 0.1% water solution of EGTE stored in a transparent bottle at RT were observed to decrease below 30%, whereas that stored at $2^{\circ}C$ retained over 70%, respectively. These results suggested that a powdered formulation could be recommended for the commercialized nutraceutical product of EGTE rather than a solution formulation.
Keywords
Camellia sinensis; EGCG; Green Tea Extract; HPLC; Stability;
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