Effects of high temperature treatment on the stability and biological activity of catechins compounds

Abstract

Abstract The thermal stability and the transformation mechanism of five representative catechins compounds were studied using HPLC-QTOF-MS. The effects of high temperature treatment on the antioxidant, anti-glycation, and enzyme inhibitory activities of catechins compounds were evaluated in vitro. The thermal stability is as follows: ECG > EGCG > Cat > EC > EGC. The increase of hydroxyl groups in the B-ring is not conducive to the stability, while the substitution of Gallic acid is beneficial for the stability of catechins compounds. After heating treatment, the antioxidant activity decreased, while the anti-glycation activity and the inhibitory effects on three enzymes increased significantly. Molecular docking simulation analysis indicated that the degradation product Gallic acid had better binding effect with α-amylase, α-glucosidase, and tyrosinase than ECG, which was one of the reasons for the increased inhibitory activity on enzymes of catechins after heating treatment.