DSpace university logo mark
Advanced Search
Japanese | English 

NAOSITE : Nagasaki University's Academic Output SITE > School of Pharmaceutical Sciences > Articles in academic journal >

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

File Description SizeFormat
FooChe129_830.pdf677.48 kBAdobe PDFView/Open

Title: A new catechin oxidation product and polymeric polyphenols of post-fermented tea
Authors: Jiang, He-yuan / Shii, Takuya / Matsuo, Yosuke / Tanaka, Takashi / Jiang, Zhi-Hong / Kouno, Isao
Issue Date: Dec-2011
Publisher: Elsevier
Citation: Food Chemistry, 129(3), pp.830-836; 2011
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
URI: http://hdl.handle.net/10069/25589
ISSN: 03088146
DOI: 10.1016/j.foodchem.2011.05.031
Rights: Copyright © 2011 Elsevier Ltd All rights reserved.
Type: Journal Article
Text Version: author
Appears in Collections:Articles in academic journal

Citable URI : http://hdl.handle.net/10069/25589

All items in NAOSITE are protected by copyright, with all rights reserved.


Valid XHTML 1.0! Copyright © 2006-2015 Nagasaki University Library - Feedback Powerd by DSpace