Catechins are the major bioactive compounds existing in tea leaves (<i>Camellia sinensis</i>). Dehydroascorbic acid is (DHAA) a reactive dicarbonyl species and previous studies have demonstrated that catechins could effectively trap DHAA to form ascorbyl adducts of catechins, especially epigallocatechin gallate (EGCG). Since catechins in aqueous solution are unstable due to their structural features, ascorbic acid is usually added to bottled tea beverages to protect catechins. However, whether ascorbyl adducts of catechins are formed in bottled tea beverages remains unclear. In this study, 6C-DHAA-EGCG and 8C-DHAA-EGCG were detected in both commercial green tea and oolong tea beverages, and their concentrations ranged from 0.23 to 1.95 µM and 0.28 to 1.97 µM, respectively. Furthermore, an 8C-ascorbyl adduct derived from gallocatechin gallate was also found in some tea beverages

Quantification of ascorbyl adducts of epigallocatechin gallate and gallocatechin gallate in bottled tea beverages

256th National Meeting (2018)

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