A new catechin oxidation product and polymeric polyphenols of post-fermented tea

He Yuan Jiang; Takuya Shii; Yosuke Matsuo; Takashi Tanaka; Zhi Hong JIANG; Isao Kouno

doi:10.1016/j.foodchem.2011.05.031

A new catechin oxidation product and polymeric polyphenols of post-fermented tea

He Yuan Jiang, Takuya Shii, Yosuke Matsuo, Takashi Tanaka^*, Zhi Hong JIANG, Isao Kouno

^*Corresponding author for this work

School of Chinese Medicine

Research output: Contribution to journal › Journal article › peer-review

78 Citations (Scopus)

Abstract

A new epicatechin oxidation product with a 3,6-dihydro-6-oxo-2H-pyran-2- carboxylic acid moiety was isolated from a commercially available post-fermented tea that is produced by microbial fermentation of green tea. The structure of this product was determined by spectroscopic methods. A production mechanism that includes the oxygenative cleavage of the catechol B-ring of (-)-epicatechin is proposed. In addition, polymeric polyphenols were separated from the post-fermented tea and partially characterised by ¹³C NMR spectroscopy and gel-permeation chromatography. The polymers appear to be primarily composed of epigalloacetechin-3-O-gallate and the molecular weight (Mn) of the acetylated form was estimated to be ∼3500.

Original language	English
Pages (from-to)	830-836
Number of pages	7
Journal	Food Chemistry
Volume	129
Issue number	3
DOIs	https://doi.org/10.1016/j.foodchem.2011.05.031
Publication status	Published - 1 Dec 2011

Scopus Subject Areas

Analytical Chemistry
Food Science

User-Defined Keywords

Catechin
Oxidation
Polyphenol
Post-fermented tea
Tea

Access to Document

10.1016/j.foodchem.2011.05.031

Cite this

@article{3787519a22434921adef0313814fde3e,

title = "A new catechin oxidation product and polymeric polyphenols of post-fermented tea",

abstract = "A new epicatechin oxidation product with a 3,6-dihydro-6-oxo-2H-pyran-2- carboxylic acid moiety was isolated from a commercially available post-fermented tea that is produced by microbial fermentation of green tea. The structure of this product was determined by spectroscopic methods. A production mechanism that includes the oxygenative cleavage of the catechol B-ring of (-)-epicatechin is proposed. In addition, polymeric polyphenols were separated from the post-fermented tea and partially characterised by 13C NMR spectroscopy and gel-permeation chromatography. The polymers appear to be primarily composed of epigalloacetechin-3-O-gallate and the molecular weight (Mn) of the acetylated form was estimated to be ∼3500.",

keywords = "Catechin, Oxidation, Polyphenol, Post-fermented tea, Tea",

author = "Jiang, {He Yuan} and Takuya Shii and Yosuke Matsuo and Takashi Tanaka and JIANG, {Zhi Hong} and Isao Kouno",

year = "2011",

month = dec,

day = "1",

doi = "10.1016/j.foodchem.2011.05.031",

language = "English",

volume = "129",

pages = "830--836",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier Ltd.",

number = "3",

}

TY - JOUR

T1 - A new catechin oxidation product and polymeric polyphenols of post-fermented tea

AU - Jiang, He Yuan

AU - Shii, Takuya

AU - Matsuo, Yosuke

AU - Tanaka, Takashi

AU - JIANG, Zhi Hong

AU - Kouno, Isao

PY - 2011/12/1

Y1 - 2011/12/1

N2 - A new epicatechin oxidation product with a 3,6-dihydro-6-oxo-2H-pyran-2- carboxylic acid moiety was isolated from a commercially available post-fermented tea that is produced by microbial fermentation of green tea. The structure of this product was determined by spectroscopic methods. A production mechanism that includes the oxygenative cleavage of the catechol B-ring of (-)-epicatechin is proposed. In addition, polymeric polyphenols were separated from the post-fermented tea and partially characterised by 13C NMR spectroscopy and gel-permeation chromatography. The polymers appear to be primarily composed of epigalloacetechin-3-O-gallate and the molecular weight (Mn) of the acetylated form was estimated to be ∼3500.

AB - A new epicatechin oxidation product with a 3,6-dihydro-6-oxo-2H-pyran-2- carboxylic acid moiety was isolated from a commercially available post-fermented tea that is produced by microbial fermentation of green tea. The structure of this product was determined by spectroscopic methods. A production mechanism that includes the oxygenative cleavage of the catechol B-ring of (-)-epicatechin is proposed. In addition, polymeric polyphenols were separated from the post-fermented tea and partially characterised by 13C NMR spectroscopy and gel-permeation chromatography. The polymers appear to be primarily composed of epigalloacetechin-3-O-gallate and the molecular weight (Mn) of the acetylated form was estimated to be ∼3500.

KW - Catechin

KW - Oxidation

KW - Polyphenol

KW - Post-fermented tea

KW - Tea

UR - http://www.scopus.com/inward/record.url?scp=79960169752&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2011.05.031

DO - 10.1016/j.foodchem.2011.05.031

M3 - Journal article

AN - SCOPUS:79960169752

SN - 0308-8146

VL - 129

SP - 830

EP - 836

JO - Food Chemistry

JF - Food Chemistry

IS - 3

ER -

A new catechin oxidation product and polymeric polyphenols of post-fermented tea

Abstract

Scopus Subject Areas

User-Defined Keywords

Access to Document

Other files and links

Fingerprint

Cite this