Aqueous extract of citrus peel reduces production of hydrogen peroxide in catechin-enriched green tea

Aqueous extract of citrus peel reduces production of hydrogen peroxide in catechin-enriched green tea

Author: S. Ayabe and H. Aoshima

Hydrogen peroxide (H2O2) is gradually produced in bottle-packed beverages, including tea and coffee, after the cap has been opened, i.e, through exposure to air, though only a small amount of H2O2 is detected in the beverage immediately after the bottle is opened. Since, H2O2 is toxic, it is necessary to develop safe and simple ways of reducing its production in bottled beverages. The addition of an aqueous extract of citrus peel reduced the concentration of H2O2 in green tea. To characterise the active constituents in the citrus peel, the aqueous extract of the peel was fractionated using chloroform, ethyl acetate, and butanol, in that order, and subjected to gel chromatography. The active constituents in the citrus peel were water-soluble compounds of various molecular weights.

 

 

Get the whole article here

Shipping Icon Free Shipping + Free Returns
Subscription Details Icon
We stand behind our teas and teaware, and want you to be not just satisfied with them, but thrilled. If for any reason you're not, just let us know and we'll do our best to make it right.

{property.value} {property.value} {property.value} Include jar: {property.value}
×
You definitely need tools!
Perfect coldbrew everytime
The ideal way to store your matcha
The ideal way to store your matcha