Differential behaviors of tea catechins under thermal processing: Formation of non-enzymatic oligomers

被引：113

作者：

Fan, Fang-Yuan ^{[1
]}

Shi, Meng ^{[1
]}

Nie, Ying ^{[1
]}

Zhao, Yue ^{[1
]}

Ye, Jian-Hui ^{[1
]}

Liang, Yue-Rong ^{[1
]}

机构：

[1] Zhejiang Univ, Res Inst, Hangzhou 310058, Zhejiang, Peoples R China

来源：

FOOD CHEMISTRY | 2016年 / 196卷

关键词：

Catechins; Steric configuration; Thermostability; Dimer; Low O-2; GREEN TEA; EPIGALLOCATECHIN GALLATE; ANTIOXIDANT ACTIVITY; BLACK TEA; STABILITY; DIMERS; EPIMERIZATION; DEGRADATION; (+)-CATECHIN; TEMPERATURE;

D O I：

10.1016/j.foodchem.2015.09.056

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Tea catechins as a member of flavan-3-ols subclass with the same skeleton may behave differentially. This study investigated the chemical conversions of 8 catechins under heat treatment with the involvement of epimerization, hydrolysis and oxidation/condensation reactions. Three reactions were enhanced as temperature increased from 30 degrees C to 90 degrees C. The epimerization of non-gallated catechins was favored by epi-configuration but hindered by pyrogallol moiety, and the hydrolysis reaction of gallated catechins was facilitated by pyrogallol moiety. Epicatechin and epigallocatechin had the lowest thermostabilities due to epimerization and oxidation/condensation reactions respectively. Sufficient O-2 was not a precondition for the occurrence of chemical conversions of catechins under heat treatment. Non-enzymatic oligomerization occurred to epi type catechins and catechin under heat treatment, and dehydrodicatechins A were mainly responsible for the browning of epicatechin and catechin solutions. The evidence of generation of catechin oligomers provides a novel way to explain sensory change of tea and relevant products during thermal processing. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：347 / 354

页数：8

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