Oligomerization mechanism of tea catechins during tea roasting.


Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
01 Jul 2019
Historique:
received: 19 10 2018
revised: 29 12 2018
accepted: 24 01 2019
entrez: 25 2 2019
pubmed: 25 2 2019
medline: 12 4 2019
Statut: ppublish

Résumé

Roasting of green tea causes oligomerization of tea catechins, which decreases the astringency. The aim of this study was to elucidate the oligomerization mechanism. The

Identifiants

pubmed: 30797342
pii: S0308-8146(19)30238-9
doi: 10.1016/j.foodchem.2019.01.163
pii:
doi:

Substances chimiques

Carbon Isotopes 0
Sugars 0
Tea 0
Catechin 8R1V1STN48
epigallocatechin gallate BQM438CTEL
Carbon-13 FDJ0A8596D

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

252-259

Informations de copyright

Copyright © 2019 Elsevier Ltd. All rights reserved.

Auteurs

Hitomi Morikawa (H)

Department of Natural Product Chemistry, Graduate School of Biomedical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan.

Keita Okuda (K)

Department of Natural Product Chemistry, Graduate School of Biomedical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan.

Yuji Kunihira (Y)

Department of Natural Product Chemistry, Graduate School of Biomedical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan.

Aoi Inada (A)

Department of Natural Product Chemistry, Graduate School of Biomedical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan.

Chika Miyagi (C)

Department of Natural Product Chemistry, School of Pharmaceutical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan.

Yosuke Matsuo (Y)

Department of Natural Product Chemistry, Graduate School of Biomedical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan.

Yoshinori Saito (Y)

Department of Natural Product Chemistry, Graduate School of Biomedical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan.

Takashi Tanaka (T)

Department of Natural Product Chemistry, Graduate School of Biomedical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan. Electronic address: t-tanaka@nagasaki-u.ac.jp.

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Classifications MeSH