KUMAR ANIL (IN)
DAVID JOSE (IN)
MESHIYA BHARGAV (IN)
BARHALIKAR RAVINDRA (IN)
DATTA SILPI (IN)
TATA GLOBAL BEVERAGES LTD (IN)
| We claim: 370 1. A molecular complex comprising Epigallocatechin-3-gallate and a molecular complex former selected from Trehalose, Sucralose, Glutamic Acid, Glutamine, Glycine, Lipoic Acid, Carnosine, Maltose, Maltitol, Fructo-oligosaccharides and mixture thereof. 375 2. A molecular complex as claimed in claim 1 , wherein Epigallocatechin-3- gallate and molecular complex former is any molar ratios between 1 :48 to 4: 1 , preferably 1 :4 to 4: 1. A molecular complex as claimed in claim 1, wherein the molecular complex has improved stability in hot water. A molecular complex as claimed in claim 1, wherein the molecular complex has 15 % more stability in hot water compared to standard Epigallocatechin-3-gallate. A molecular complex as claimed in claim 1, wherein the molecular complex has improved taste. A molecular complex as claimed in claim 1, wherein the molecular complex does not show melting endotherm peak of Epigallocatechin-3- gallate at 238 °C. A process for preparing a molecular complex comprising of Epigallocatechin-3-gallate and a molecular complex former selected from Trehalose, Sucralose, Glutamic Acid, Glutamine, Glycine, Lipoic Acid, Carnosine, Maltose, Maltitol, Fructo-oligosaccharides (FOS) and mixture thereof, the process comprising: mixing Epigallocatechin-3-gallate and the molecular complex former in any molar ratios between 1 :48 to 4: 1 , followed by grinding to form a dry mixture; adding a solvent to the dry mixture followed by grinding to obtain a wet mixture; and air drying the wet mixture to obtain the molecular complex. A process as claimed in claim 7, wherein the wet mixture is heated to around 60 to 80°C prior to air drying. A process as claimed in claim 8, wherein the wet mixture is heated under a nitrogen atmosphere. A process as claimed in claim 7, wherein the solvent is added to the dry mixture in a range of 0.5 ml to 10 ml with respect to 1 to 10 gram of dry mixture. 1. A process as claimed in claim 7, wherein the solvent is selected from acetonitrile, ethanol and mixtures thereof. |
The present disclosure relates to molecular complex of Epigallocatechin-3- gallate and process for production thereof.
BACKGROUND
Epigallocatechin-3 -gallate (EGCG), the main and most important polyphenol in green tea {Camellia sinensis), has shown numerous health promoting effects. Epigallocatechin gallate belongs to the family of catechins. It contains 3 phenol rings and has very strong antixoidant properties. Unfortunately, EGCG lacks long-term stability and is very sensitive to light and heat and also possess a very astringent and bitter taste, which limits its use in food or in oral medications.
Major reactions causing the instability of EGCG are auto-oxidation and epimerization. The rates of these reactions are affected by the temperature, pH, the partial pressure of oxygen, the level of antioxidants, the concentration of EGCG, and other components of tea. This causes the reduction in bioactivity of EGCG. EGCG also get converted into other catechins like gallocatechin gallate (GCG), Epicatechin gallate (ECG), Epigallocatechin (EGC), Gallocatechin (GC) in solid form as well as in aqueous solutions.
For food, beverages and other oral applications we need stable and tastier EGCG. A stable and tasty variant of EGCG would allow higher incorporation in enhancing the polyphenolic or antioxidant content without affecting the organoleptic properties.
SUMMARY
A molecular complex of Epigallocatechin-3-gallate is disclosed. A molecular complex comprises Epigallocatechin-3-gallate and a molecular complex former selected from Trehalose, Sucralose, Glutamic Acid, Glutamine, Glycine, Lipoic Acid, Carnosine, Maltose, Maltitol, Fructo-oligosaccharides and mixture thereof. The molecular complex further comprises the improved stability in hot water.
A process for preparing a molecular complex of Epigallocatechin-3-gallate and a molecular complex comprises Epigallocatechin-3-gallate and a molecular complex former selected from Trehalose, Sucralose, Glutamic Acid, Glutamine, Glycine, Lipoic Acid, Carnosine, Maltose, Maltitol, Fructo-oligosaccharides and mixture thereof is disclosed. The process comprises mixing Epigallocatechin-3- gallate and the molecular complex former in any molar ratios between 1 :48 to 4: 1 , followed by grinding to form a dry mixture; adding a solvent to the dry mixture followed by grinding to obtain a wet mixture; and air drying the wet mixture to obtain the molecular complex.
BRIEF DESCRIPTION OF ACCOMPANYING FIGURES AND TABLES
Figure 1 illustrates the PXRD pattern of Epigallocatechin-3-gallate, Trehalose and Epigallocatechin-3-gallate : Trehalose molecular complex. Figure 2 illustrates the PXRD pattern of Epigallocatechin-3-gallate, Sucralose and Epigallocatechin-3-gallate : Sucralose molecular complex.
Figure 3 illustrates the PXRD pattern of Epigallocatechin-3-gallate, Glutamic acid and Epigallocatechin-3-gallate : Glutamic acid molecular complex.
Figure 4 illustrates the PXRD pattern of Epigallocatechin-3-gallate,
Glutamine and Epigallocatechin-3-gallate : Glutamine molecular complex.
Figure 5 illustrates the PXRD pattern of Epigallocatechin-3-gallate, Glycine and Epigallocatechin-3-gallate : Glycine Molecualr Complex.
Figure 6 illustrates the PXRD pattern of Epigallocatechin-3-gallate, Lipoic Acid and Epigallocatechin-3-gallate-Lipoic acid molecular complex.
Figure 7 illustrates the PXRD Pattern of Epigallocatechin-3-gallate, Carnosine and Epigallocatechin-3-gallate-Carnosine molecular complex.
. Figure 8 illustrates the PXRD Pattern of Epigallocatechin-3-gallate, Maltose and Epigallocatechin-3-gallate : Maltose molecular complex.
Figure 9 illustrates the PXRD pattern of Epigallocatechin-3-gallate,
Maltitol and Epigallocatechin-3-gallate : Maltitol molecular complex.
Figure 10 illustrates the PXRD pattern of Epigallocatechin-3-gallate, Nystose and Epigallocatechin-3-gallate : Nystose molecular complex.
Figure 11 illustrates the IR spectra of Epigallocatechin-3-gallate, Trehalose and Epigallocatechin-3-gallate : Trehalose molecular complex.
Figure 12 illustrates the IR Spectra of Epigallocatechin-3-gallate, Sucralose and Epigallocatechin-3-gallate : Sucralose molecular complex. Figure 13 illustrates the IR Spectra of Epigallocatechin-3-gallate, Glutamic acid and Epigallocatechin-3-gallate : Glutamic acid molecular complex.
Figure 14 illustrates the IR Spectra of Epigallocatechin-3-gallate,
Glutamine and Epigallocatechin-3-gallate : Glutamine molecular complex.
Figure 15 illustrates the IR Spectra of Epigallocatechin-3-gallate, Glycine and Epigallocatechin-3-gallate : Glycine molecular complex.
Figure 16 illustrates the IR Specra of Epigallocatechin-3-gallate, Lipoic Acid and Epigallocatechin-3-gallate : Lipoic acid molecular complex.
Figure 17 illustrates the IR Spectra of Epigallocatechin-3-gallate, Carnosine and Epigallocatechin-3-gallate : Carnosine molecular complex.
Figure 18 illustrates the IR Spectra of Epigallocatechin-3-gallate, Maltose and Epigallocatechin-3-gallate : Maltose molecular complex.
Figure 19 illustrates the IR Spectra of Epigallocatechin-3-gallate, Maltitol and Epigallocatechin-3-gallate : Maltitol molecular complex.
Figure 20 illustrates the IR Spectra of Epigallocatechin-3-gallate, Nystose and Epigallocatechin-3-gallate : Nystose molecular complex.
Figure 21 illustrates the DSC profile of. Epigallocatechin-3-gallate, Trehalose and Epigallocatechin-3-gallate : Trehalose molecular complex.
Figure 22 illustrates the DSC profile of Epigallocatechin-3-gallate, Sucralose and Epigallocatechin-3-gallate : Sucralose molecular complex.
Figure 23 illustrates the DSC profile of Epigallocatechin-3-gallate, Glutamic acid and Epigallocatechin-3-gallate : Glutamic acid molecular complex. Figure 24 illustrates the DSC profile of Epigallocatechin-3-gallate, Glutamine and Epigallocatechin-3-gallate : Glutamine molecular complex.
Figure 25 illustrates the DSC profile of Epigallocatechin-3-gallate, Glycine and Epigallocatechin-3-gallate : Glycine molecualr Complex.
Figure 26 illustrates the DSC profile of Epigallocatechin-3-gallate, Lipoic Acid and Epigallocatechin-3-gallate : Lipoic acid molecular complex.
Figure 27 illustrates the DSC profile of Epigallocatechin-3-gallate, Carnosine and Epigallocatechin-3-gallate : Carnosine molecular complex.
Figure 28 illustrates the DSC profile of Epigallocatechin-3-gallate, Maltose and Epigallocatechin-3-gallate : Maltose molecular complex.
Figure 29 illustrates the DSC profile of Epigallocatechin-3-gallate, Maltitol and Epigallocatechin-3-gallate : Maltitol molecular complex.
Figure 30 illustrates the DSC profile of Epigallocatechin-3-gallate, Nystose and Epigallocatechin-3-gallate : Nystose molecular complex.
Table 1 exhibits the IR stretching frequency of Epigallocatechin-3-gallate, Trehalose and Epigallocatechin-3-gallate: Trehalose molecular complex
Table 2 exhibits the IR stretching frequency of Epigallocatechin-3-gallate, Sucralose and Epigallocatechin-3-gallate: Sucralose molecular complex.
Table 3 exhibits the IR stretching frequency of Epigallocatechin-3-gallate, Glutamic acid and Epigallocatechin-3-gallate: Glutamic acid molecular complex.
Table 4 exhibits the IR stretching frequency of Epigallocatechin-3-gallate, Glutamine and Epigallocatechin-3-gallate: Glutamine molecular complex. Table 5 exhibits the IR stretching frequency of Epigallocatechin-3 -gallate, Glycine and Epigallocatechin-3-gallate: Glycine.
Table 6 exhibits the IR stretching frequency of Epigallocatechin-3 -gallate, 115 Lipoic acid and Epigallocatechin-3 -gallate: Lipoic acid molecular complex.
Table 7 exhibits the IR stretching frequency of Epigallocatechin-3 -gallate, Carnosine and Epigallocatechin-3 -gallate: Carnosine molecular complex.
Table 8 exhibits the IR stretching frequency of Epigallocatechin-3 -gallate, Maltose and Epigallocatechin-3 -gallate: Maltose molecular complex.
120 Table 9 exhibits the IR stretching frequency of Epigallocatechin-3 -gallate,
Maltitol and Epigallocatechin-3-gallate: Maltitol molecular complex.
Table 10 exhibits the IR stretching frequency of Epigallocatechin-3 - gallate, FOS (Nystose) and Epigallocatechin-3-gallate: FOS (Nystose) molecular complex.
125 Table 11 illustrates the HPLC profile of hot water stability of standard
Epigallocatechin-3 -gallate and Epigallocatechin-3 -gallate in molecular complexes.
Table 12 illustrates the HPLC profile oof standard Epigallocatechin-3 - gallate and Epigallocatechin-3-gallate in molecular complexes in beverages after storage condition.
130 Table 13 summarizes the organoleptic properties of standard
Epigallocatechin-3 -gallate and Epigallocatechin-3 -gallate in molecular complexes.
DETAILED DESCRIPTION For the purpose of promoting an understanding of the principles of the invention, reference will now be made to embodiments and specific language will be used to describe the same. It will nevertheless be understood that no limitation of the scope of the invention is thereby intended, such alterations and further modifications in the disclosed process, and such further applications of the principles of the invention therein being contemplated as would normally occur to one skilled in the art to which the invention relates.
It will be understood by those skilled in the art that the foregoing general description and the following detailed description are exemplary and explanatory of the invention and are not intended to be restrictive thereof.
Reference throughout this specification to "one embodiment" "an embodiment" or similar language means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, appearances of the phrase "in one embodiment", "in an embodiment" and similar language throughout this specification may, but do not necessarily, all refer to the same embodiment.
The disclosure relates to molecular complexes of Epigallocatechin-3- gallate and a molecular complex former selected from Trehalose, Sucralose, Glutamic Acid, Glutamine, Glycine, Lipoic Acid, Carnosine, Maltose, Maltitol, Fructo-oligosaccharides (FOS) and mixture thereof.
"Molecular complex" herein refers to a substance which is solid form or solid formulations, which comprises in its with at least two substances which interact with each other through hydrogen bonding or any other non- covalent interactions to form molecular complex including co-crystals, solvates, hydrates, eutectic combinations or solid solutions, in which at least one of the substance is present in the solid form.
Epigallocatechin-3-gallate refers to all polymorphs, solvates, and hydrates of the substance having the formula (I):
(I)
The molecular complex former compound selected from Trehalose, Sucralose, Glutamic Acid, Glutamine, Glycine, Lipoic Acid, Carnosine, Maltose, Maltitol and FOS (Nystose) refers to all polymorphs, solvates, and hydrates of the substance having the formula (II):
Trehalose
170 Sucralose
Glutamic A
Glutamine
Glycine
175 Lipoic acid
Carnosine
Maltose
Maltitol
Fructo-oligosaccharides: n=l : kestose (GF2), n=2: nystose (GF3), n=3:
fructofuranosylnystose (GF4)
(II)
Fructo-oligosaccharides (FOS) are oligomers of fructose having degree of
185 polymerization 3-10 with a terminal glucose moiety where the fructose are linked by beta 2-1 linkage. It includes kestose (GF2), nystose (GF3) and fructofuranosylnystose (GF4).
In accordance with an aspect of the invention the powder X-ray diffraction profile of molecular complex of Epigallocatechin-3-gallate with molecular
190 complex former selected from Trehalose, Sucralose, Glutamic Acid, Glutamine, Glycine, Lipoic acid, Carnosine, Maltose, Maltitol and/or FOS (Nystose) is illustrated in figures 1 to 10.
In accordance with an aspect of the invention the infrared absorption profile of molecular complex of Epigallocatechin-3-gallate with molecular 195 complex former selected from Trehalose, Sucralose, Glutamic Acid, Glutamine,
Glycine, Lipoic acid, Carnosine, Maltose, Maltitol and/or FOS (Nystose) is illustrated in figures 1 1 to 20.
In accordance with an aspect of the invention the thermal behavior upon heating of molecular complex of Epigallocatechin-3-gallate with molecular 200 complex former selected from Trehalose, Sucralose, Glutamic Acid, Glutamine,
Glycine, Lipoic acid, Carnosine, Maltose, Maltitol and/or FOS (Nystose) was measured through endothermic/exothermic transition by differential scanning calorimetry is given in figures 21 to 30.
In accordance with an aspect, the stoichiometric ratio of Epigallocatechin- 205 3-gallate: molecular complex former selected from Trehalose, Sucralose,
Glutamic Acid, Glutamine, Glycine, Lipoic acid, Carnosine, Maltose, Maltitol and/or FOS (Nystose) in the molecular complex of Epigallocatechin-3-gallate and molecular complex former is any molar ratios between 1 :48 to 4: 1, preferably 1 :4 to 4: l .
210 In accordance with an aspect of the invention the molecular complex of
Epigallocatechin-3-gallate with molecular complex former selected from Trehalose, Sucralose, Glutamic Acid, Glutamine, Glycine, Lipoic acid, Carnosine, Maltose, Maltitol and/or FOS (Nystose) has improved hot water stability. In an aspect of the invention the molecular complex is at least 15% more stable than the
215 standard Epigallocatechin-3-gallate.
In accordance with an aspect of the invention the molecular complex of Epigallocatechin-3-gallate with molecular complex former selected from Trehalose, Sucralose, Glutamic Acid, Glutamine, Glycine, Lipoic acid, Carnosine, Maltose, Maltitol and/or FOS (Nystose) has improved taste. In an aspect of the
220 invention the molecular complex has the masking effect on the bitterness of the standard Epigallocatechin-3-gallate.
In accordance with an aspect of the invention the molecular complex of Epigallocatechin-3-gallate with molecular complex former selected from Trehalose, Sucralose, Glutamic Acid, Glutamine, Glycine, Lipoic acid, Carnosine,
225 Maltose, Maltitol and/or FOS (Nystose) does not show melting endotherm peak of Epigallocatechin-3-gallate at 238 °C.
In accordance with an aspect, the invention provides a pharmaceutical, foodstuff, nutritional supplement, and nutritional composition comprising molecular complex of Epigallocatechin-3-gallate and molecular complex former
230 selected from Trehalose, Sucralose, Glutamic Acid, Glutamine, Glycine, Lipoic acid, Carnosine, Maltose, Maltitol and/or FOS (Nystose) as described herewith.
The process comprises of preparing a mixture of Epigallocatechin-3- gallate and molecular complex former selected from Trehalose, Sucralose, Glutamic Acid, Glutamine, Glycine, Lipoic acid, Carnosine, Maltose, Maltitol
235 and/or FOS (Nystose) in different molar stoichiometric ratios, grinding the mixture, heating the ground mixture, cooling the heated mixture and grinding it to obtain molecular complex of Epigallocatechin-3-gallate and molecular complex former.
The grinding may be carried out in any suitable apparatus for grinding 240 solids. Such apparatus includes but is not limited to mortar mills, vibrator mills or ball mills.
In accordance with an embodiment the ground mixture is heated at 60 to 80°C using but not limited to temperature control water bath with or without vacuum. The heating may be carried out under an inert atmosphere.
245 Any known method may be used for preparing molecular complex of
Epigallocatechin-3-gallate and molecular complex former selected from Trehalose, Sucralose, Glutamic Acid, Glutamine, Glycine, Lipoic acid, Carnosine, Maltose, Maltitol and/or FOS (Nystose). By way of a specific example the process comprises of admixing Epigallocatechin-3-gallate and molecular complex
250 former selected from Trehalose, Sucralose, Glutamic Acid, Glutamine, Glycine, Lipoic acid, Carnosine, Maltose, Maltitol and/or FOS (Nystose) in a 1 : 1 stoichiometric ratio to form a dry mixture, grinding said dry mixture for a predetermined period of time, adding few drops of solvent to make it wet and grinding the wet mixture for a predetermined period of time under inert condition,
255 heating this ground mixture at around 75 °C temperature water bath for a period 10 to 15 minutes under inert condition and cooling the back the heated ground mixture to room temperature to obtain the molecular complex of Epigallocatechin- 3-gallate with molecular complex former selected from Trehalose, Sucralose, Glutamic Acid, Glutamine, Glycine, Lipoic acid, Carnosine, Maltose, Maltitol 260 and/or FOS (Nystose).
In accordance with an aspect of the invention the wet grinding and heating is carried out under nitrogen atmosphere.
In accordance with an aspect of the invention the grinding of the dry mixture is carried out for 1 to 20 minutes. The grinding of the wet mixture may be 265 carried out for 1-20 minutes.
In accordance with an aspect of the invention the grinding is carried out in any suitable apparatus for grinding solids. Such apparatus includes but is not limited to mortar mills, vibrator mills or ball mills.
In accordance with an embodiment the solvent is any suitable solvent 270 including but not limited to water, acetonitrile, ethanol, methanol, ethyl acetate, acetone or their mixture. The amount of solvent added is in a range of 0.1 ml to 10 ml per 1 to 10 gram of combined weight of Epigallocatechin-3-gallate and molecular complex former selected from Trehalose, Sucralose, Glutamic Acid, Glutamine, Glycine, Lipoic acid, Carnosine, Maltose, Maltitol and/or FOS 275 (Nystose).
EXAMPLES
Example 1: Molecular Complex preparation:
Epigallocatechin-3-gallate and molecular complex former selected from 280 Trehalose, Sucralose, Glutamic Acid, Glutamine, Glycine, Lipoic acid, Carnosine, Maltose, Maltitol and/or FOS (Nystose) were weighed in a 1 : 1 molar ratio for different experiments and ground using mortar and pestle for 5 minutes to make a homogenous mixture followed making paste under inert condition (Nitrogen atmosphere) with few drops of water added to it. Heating the mixture around 70- 285 75 °C temperature control water bath for 15-20 min under vacuum in a rotary evaporator. The resulted material was cooled to room temperature to obtain the molecular complex.
Example 2: Powder X-ray Diffraction
Technical Details:
290 Powder X-ray Diffraction (PXRD) profiles were obtained using
PANalytical "X"pertPRO diffractometer. PXRD profile data presented for the region where significant peaks were observed.
Analysis:
Molecular complexes of Epigallocatechin-3-gallate and molecular 295 complex former selected from Trehalose, Sucralose, Glutamic Acid, Glutamine, Glycine, Lipoic acid, Carnosine, Maltose, Maltitol and/or FOS (Nystose) gave different PXRD profile than pure Epigallocatechin-3-gallate and molecular complex former. Figures 1 to 10 illustrate a comparative PXRD profile of samples of molecular complexes of Epigallocatechin-3-gallate with molecular complex 300 former along with pure Epigallocatechin-3-gallate and pure molecular complex former.
Example 3: Infrared Spectroscopy
Technical Details: Fourier transformed infrared spectra (FT-IR) were collected on a Bruker 305 Vertex 70 model.
Analysis:
FT-IR spectra of all the molecular complexes' obtained from examples 1 were compared with individual compounds and it was found that there are significant changes in IR spectral band of functional group regions to confirm the formation
310 novel molecular complexes. Table 1 to 10 exhibit the major IR peaks of the samples of molecular complexes of Epigallocatechin-3-gallate and molecular complex former selected from Trehalose, Sucralose, Glutamic Acid, Glutamine, Glycine, Lipoic acid, Carnosine, Maltose, Maltitol and/or FOS (Nystose).
Example 4: Differential Scanning Calorimetry
315 Technical Details:
Differential Scanning Calorimetric (DSC) thermograms of all the samples including samples from Example 1 were recorded on a Mettler DSC1 instrument. Analysis:
Molecular complexes of Epigallocatechin-3-gallate with molecular complex 320 former selected from Trehalose, Sucralose, Glutamic Acid, Glutamine, Glycine, Lipoic acid, Carnosine, Maltose, Maltitol and/or FOS (Nystose) gave completely different DSC profile. Figures 21 to 30 illustrate the comparative DSC profile of samples of molecular complexes of Epigallocatechin-3-gallate with molecular complex former selected from Trehalose, Sucralose, Glutamic Acid, Glutamine, 325 Glycine, Lipoic acid, Carnosine, Maltose, Maltitol and/or FOS (Nystose) along with pure Epigallocatechin-3-gallate and molecular complex former. Example 5: Stability of Epigallocatechin-3-galIate in hot water:
Epigallocatechin-3-gallate standard and molecular complex of Epigallocatechin-3 - gallate and Trehalose (1 : 1) and molecular complex of Epigallocatechin-3-gallate
330 and Sucralose (1 : 1) were weighed as 5 mg equivalent of Epigallocatechin-3 - gallate separately and taken in 10 ml of water in separate flask as a separate experiment sample followed by flasks were kept on shaker at 100 strokes per minute for 10 minutes to dissolve the samples. An aliquot of 1 ml from each flask was taken separately to determine the initial concentration of Epigallocatechin-3 -
335 gallate and the remaining samples were kept on water bath having set temperature of 85 °C for two hours. 1 ml aliquot from each sample was withdrawn separately from the flasks kept on water bath at the time interval of 30 minutes, 60 minutes and 120 minutes and the remaining Epigallocatechin-3 -gallate concentration was analyzed as per ISO 14502-2 standard using high performance liquid
340 chromatography (HPLC). The HPLC profile of hot water stability of Epigallocatechin-3 -gallate is illustrated in Table 1 1.
Example 6: Shelf life study:
To study the shelf life of Epigallocatechin-3 -gallate in various molecular complexes the beverage was prepared using 1 gram equivalent of 345 Epigallocatechin-3-gallate. Epigallocatechin-3-gallate standard and molecular complex of Epigallocatechin-3 -gallate and Trehalose (1 : 1), molecular complex of Epigallocatechin-3-gallate and Sucralose (1 : 1) and molecular complex of Epigallocatechin-3 -gallate and Carnosine (1 : 1) were weighed as 1 gm equivalent of Epigallocatechin-3 -gallate separately and taken in in separate flask as a 350 separate experiment sample. 80 gm of sugar was also added in each flask and final volume was made to 1 litre by adding water, followed by The pH of the solution was adjusted to 3.3 using citric acid and sodium acetate to make the beverage. Beverages were stored as per ICH guidelines at 38°C and 90% relative humidity for four weeks. Followed by the Epigallocatechin-3-gallate content was analyzed
355 using HPLC in each beverage sample. The HPLC profile of Epigallocatechin-3- gallate in beverages after storage condition has been mentioned in Table 12.
Example 7: Organoleptic Study:
To study the organoleptic property of the various molecular complexes in water was tasted by the expert taste panel of 10 people was formed and their finding has 360 been summarized in below Table 13.
INDUSTRIAL APPLICABILITY
The molecular complex of Epigallocatechin-3-gallate has better stability, lesser bitterness and is tastier. A stable and tasty variant of EGCG would allow higher 365 incorporation in enhancing the polyphenolic or antioxidant content without affecting the organoleptic properties in food, beverages and other oral applications.