International Journal of Molecular Sciences | |
Chemistry of Secondary Polyphenols Produced during Processing of Tea and Selected Foods | |
Takashi Tanaka1  Yosuke Matsuo2  | |
[1] Laboratory of Natural Product Chemistry, Graduate School of Biomedical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan; | |
关键词: polyphenol; oxidation; black tea; catechin; proanthocyanidin; ellagitannin; | |
DOI : 10.3390/ijms11010014 | |
来源: mdpi | |
【 摘 要 】
This review will discuss recent progress in the chemistry of secondary polyphenols produced during food processing. The production mechanism of the secondary polyphenols in black tea, whisky, cinnamon, and persimmon fruits will be introduced. In the process of black tea production, tea leaf catechins are enzymatically oxidized to yield a complex mixture of oxidation products, including theaflavins and thearubigins. Despite the importance of the beverage, most of the chemical constituents have not yet been confirmed due to the complexity of the mixture. However, the reaction mechanisms at the initial stages of catechin oxidation are explained by simple quinone–phenol coupling reactions.
【 授权许可】
CC BY
© 2010 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland.
【 预 览 】
Files | Size | Format | View |
---|---|---|---|
RO202003190055498ZK.pdf | 404KB | download |