Abstract
The suppressive effect by various saccharides such as glucose, fructose and sucrose on the decrease in (-)-epigallocatechin gallate (EGCg), the major component of tea catechins, during the heating process was studied by using a mixed model.
Wet heating, one of the external heating operations, resulted in various saccharides showing a suppressive effect on the radical scavenging activity and the remaining amounts of EGCg. Of the internal heating, microwave heating also showed various saccharides having a suppressive effect on the radical scavenging activity, whereas no significant effect on the remaining amounts was observed.
The relationship between the amounts of EGCg and the radical scavenging activity suggested that various saccharides possess suppressive effect on the decrease in EGCg by heat during cooking.
