New degradation mechanism of black tea pigment theaflavin involving condensation with epigallocatechin-3-O-gallate

doi:10.1016/j.foodchem.2021.131326

KIB OpenIR

	New degradation mechanism of black tea pigment theaflavin involving condensation with epigallocatechin-3-O-gallate
	Tanaka,Takashi ; Yasumatsu,Miho ; Hirotani,Mayu ; Matsuo,Yosuke ; Li,Na ; Zhu,Hong-Tao ; Saito,Yoshinori ; Ishimaru,Kanji ; Zhang,Ying-Jun
	2022
发表期刊	FOOD CHEMISTRY
ISSN	0308-8146
卷号	370 页码:131326
摘要	Theanaphthoquinone (TNQ) is the initial and main oxidation product of theaflavin, a representative black tea pigment. Nevertheless, TNQ is virtually undetected in the high-performance liquid chromatography analysis of black tea leaves using photodiode array detection. To elucidate the degradation mechanism of theaflavin in the black tea production process, this study investigated the reaction of TNQ with epigallocatechin-3-O-gallate (EGCg), which is the most abundant polyphenol in tea leaves. In citrate-phosphate buffer solution at pH 6 and room temperature, TNQ reacted nonenzymatically with EGCg to afford three products, whose structures were determined on the basis of spectroscopic data. The results indicated that the double bond of the ortho-naphthoquinone moiety in TNQ reacted with the autoxidation product of EGCg. This study demonstrates novel reactions occurring in the process of theaflavin degradation, which might be involved in the formation of thearubigins, the major black tea pigments composing oligomeric catechin oxidation products.
关键词	Black tea Theaflavin Epigallocatechin-3-O-gallate Theanaphthoquinone Thearubigin EPICATECHIN GALLATE ENZYMATIC OXIDATION THEASINENSIN-A THEARUBIGINS POLYPHENOL EXTRACT CATECHINS FRACTION TANNINS DIMERS
DOI	10.1016/j.foodchem.2021.131326
WOS记录号	WOS:000710508700011
引用统计
文献类型	期刊论文
条目标识符	http://ir.kib.ac.cn/handle/151853/73282
专题	中国科学院昆明植物研究所
作者单位	1.Nagasaki Univ, Grad Sch Biomed Sci, 1-14 Bunkyo Machi, Nagasaki 8528521, Japan 2.Nagasaki Univ, Sch Pharmaceut Sci, 1-14 Bunkyo Machi, Nagasaki 8528521, Japan 3.Chinese Acad Sci, Kunming Inst Bot, State Key Lab Phytochem & Plant Resources West Ch, Kunming 650201, Yunnan, Peoples R China 4.Saga Univ, Fac Agr, Dept Appl Biol Sci, 1 Honjo, Saga 8408502, Japan
推荐引用方式 GB/T 7714	Tanaka,Takashi,Yasumatsu,Miho,Hirotani,Mayu,et al. New degradation mechanism of black tea pigment theaflavin involving condensation with epigallocatechin-3-O-gallate[J]. FOOD CHEMISTRY,2022,370:131326.
APA	Tanaka,Takashi.,Yasumatsu,Miho.,Hirotani,Mayu.,Matsuo,Yosuke.,Li,Na.,...&Zhang,Ying-Jun.(2022).New degradation mechanism of black tea pigment theaflavin involving condensation with epigallocatechin-3-O-gallate.FOOD CHEMISTRY,370,131326.
MLA	Tanaka,Takashi,et al."New degradation mechanism of black tea pigment theaflavin involving condensation with epigallocatechin-3-O-gallate".FOOD CHEMISTRY 370(2022):131326.