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http://dx.doi.org/10.11002/kjfp.2013.20.2.242

Isolation of Antioxidative Products and Evaluation of the Pancreatic Lipase Inhibitory Activity of (+)-Catechin via Thermal Treatment  

Son, Ah Young (Department of Cosmetic Pharmacology, Daegu Haany University)
Lee, Jin Tae (Department of Cosmetic Pharmacology, Daegu Haany University)
Kwon, O Jun (Daegyeong Institute for Regional Program Evaluation)
Kim, Taewan (Department of Food Science and Biotechnology, Andong National University)
Kim, Tae Hoon (Department of Herbal Medicinal Pharmacology, Daegu Haany University)
Publication Information
Food Science and Preservation / v.20, no.2, 2013 , pp. 242-249 More about this Journal
Abstract
Thermal processing of (+)-catechin was carried out at $121^{\circ}C$ for different reaction times (1, 2, 3, 6, and 12 h). The reacted products, compounds (1) and (2), were isolated and quantified via HPLC analysis. The antioxidant properties of processed (+)-catechin and its isolated compounds for different reaction time was measured via radical scavenging assays using DPPH and $ABTS^+$ radicals. Additionally, the anti-obesity efficacy of the thermal treated (+)-catechin was evaluated via porcine pancreatic lipase assay. The reacted (+)-catechin for 3 h had a slightly higher antioxidant capacity than that the parent (+)-catechin. Products 1 and 2, which were isolated from the reacted mixture during 3 h, showed an antioxidant capacity, and these two compounds may be responsible for the antioxidant capacity of processed (+)-catechin. Simple thermal treatment of (+)-catechin can be used to produce (+)-epicatechin (1) and protocatechuic acid (2) with enhanced antioxidant and anti-adipogenic effects.
Keywords
(+)-catechin; thermal treatment; DPPH; $ABTS^+$; pancreatic lipase;
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