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
Source PublicationFOOD CHEMISTRY
ISSN0308-8146
Volume370Pages:131326
AbstractTheanaphthoquinone (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.
KeywordBlack tea Theaflavin Epigallocatechin-3-O-gallate Theanaphthoquinone Thearubigin EPICATECHIN GALLATE ENZYMATIC OXIDATION THEASINENSIN-A THEARUBIGINS POLYPHENOL EXTRACT CATECHINS FRACTION TANNINS DIMERS
DOI10.1016/j.foodchem.2021.131326
WOS IDWOS:000710508700011
Citation statistics
Document Type期刊论文
Identifierhttp://ir.kib.ac.cn/handle/151853/73282
Collection中国科学院昆明植物研究所
Affiliation1.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
Recommended Citation
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.
Files in This Item:
There are no files associated with this item.
Related Services
Recommend this item
Bookmark
Usage statistics
Export to Endnote
Google Scholar
Similar articles in Google Scholar
[Tanaka,Takashi]'s Articles
[Yasumatsu,Miho]'s Articles
[Hirotani,Mayu]'s Articles
Baidu academic
Similar articles in Baidu academic
[Tanaka,Takashi]'s Articles
[Yasumatsu,Miho]'s Articles
[Hirotani,Mayu]'s Articles
Bing Scholar
Similar articles in Bing Scholar
[Tanaka,Takashi]'s Articles
[Yasumatsu,Miho]'s Articles
[Hirotani,Mayu]'s Articles
Terms of Use
No data!
Social Bookmark/Share
All comments (0)
No comment.
 

Items in the repository are protected by copyright, with all rights reserved, unless otherwise indicated.