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

doi:10.1016/j.foodchem.2021.131326

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	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 Publication	FOOD CHEMISTRY
ISSN	0308-8146
Volume	370 Pages:131326
Abstract	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.
Keyword	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 ID	WOS:000710508700011
Citation statistics
Document Type	期刊论文
Identifier	http://ir.kib.ac.cn/handle/151853/73282
Collection	中国科学院昆明植物研究所
Affiliation	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
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.

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