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Increase of theaflavin gallates and thearubigins by acceleration of catechin oxidation in a new fermented tea product obtained by the tea-rolling processing of loquat (Eriobotrya japonica) and green tea leaves.
J Agric Food Chem. 2009 Jul 08; 57(13):5816-22.JA

Abstract

In a project to produce a new fermented tea product from non-used tea leaves harvested in the summer, we found that kneading tea leaves (Camellia sinensis) with fresh loquat leaves (Eriobotrya japonica) accelerated the enzymatic oxidation of tea catechins. The fermented tea obtained by tea-rolling processing of tea and loquat leaves had a strong, distinctive flavor and a plain aftertaste, which differed from usual black, green, and oolong teas. The phenolic constituents were similar to those of black tea. However, the concentrations of theaflavin 3-O-gallate, theaflavin 3,3'-di-O-gallate, and thearubigins were higher in the tea leaves kneaded with loquat leaves than in tea leaves kneaded without loquat leaves. The results from in vitro experiments suggested that acceleration of catechin oxidation was caused by the strong oxidation activity of loquat leaf enzymes and a coupled oxidation mechanism with caffeoyl quinic acids, which are the major phenolic constituents of loquat leaves.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Tanaka T
Graduate School of Biomedical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan. t-tanaka@nagasaki-u.ac.jp
Miyata Y
No affiliation info available
Tamaya K
No affiliation info available
Kusano R
No affiliation info available
Matsuo Y
No affiliation info available
Tamaru S
No affiliation info available
Tanaka K
No affiliation info available
Matsui T
No affiliation info available
Maeda M
No affiliation info available
Kouno I
No affiliation info available

MeSH

BiflavonoidsCamellia sinensisCatechinEriobotryaFermentationFood HandlingGallic AcidOxidation-ReductionPhenolsPlant LeavesPolyphenolsTasteTea

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19507893

Citation

Tanaka, Takashi, et al. "Increase of Theaflavin Gallates and Thearubigins By Acceleration of Catechin Oxidation in a New Fermented Tea Product Obtained By the Tea-rolling Processing of Loquat (Eriobotrya Japonica) and Green Tea Leaves." Journal of Agricultural and Food Chemistry, vol. 57, no. 13, 2009, pp. 5816-22.
Tanaka T, Miyata Y, Tamaya K, et al. Increase of theaflavin gallates and thearubigins by acceleration of catechin oxidation in a new fermented tea product obtained by the tea-rolling processing of loquat (Eriobotrya japonica) and green tea leaves. J Agric Food Chem. 2009;57(13):5816-22.
Tanaka, T., Miyata, Y., Tamaya, K., Kusano, R., Matsuo, Y., Tamaru, S., Tanaka, K., Matsui, T., Maeda, M., & Kouno, I. (2009). Increase of theaflavin gallates and thearubigins by acceleration of catechin oxidation in a new fermented tea product obtained by the tea-rolling processing of loquat (Eriobotrya japonica) and green tea leaves. Journal of Agricultural and Food Chemistry, 57(13), 5816-22. https://doi.org/10.1021/jf900963p
Tanaka T, et al. Increase of Theaflavin Gallates and Thearubigins By Acceleration of Catechin Oxidation in a New Fermented Tea Product Obtained By the Tea-rolling Processing of Loquat (Eriobotrya Japonica) and Green Tea Leaves. J Agric Food Chem. 2009 Jul 8;57(13):5816-22. PubMed PMID: 19507893.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Increase of theaflavin gallates and thearubigins by acceleration of catechin oxidation in a new fermented tea product obtained by the tea-rolling processing of loquat (Eriobotrya japonica) and green tea leaves. AU - Tanaka,Takashi, AU - Miyata,Yuji, AU - Tamaya,Kei, AU - Kusano,Rie, AU - Matsuo,Yosuke, AU - Tamaru,Shizuka, AU - Tanaka,Kazunari, AU - Matsui,Toshiro, AU - Maeda,Masamichi, AU - Kouno,Isao, PY - 2009/6/11/entrez PY - 2009/6/11/pubmed PY - 2009/9/24/medline SP - 5816 EP - 22 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 57 IS - 13 N2 - In a project to produce a new fermented tea product from non-used tea leaves harvested in the summer, we found that kneading tea leaves (Camellia sinensis) with fresh loquat leaves (Eriobotrya japonica) accelerated the enzymatic oxidation of tea catechins. The fermented tea obtained by tea-rolling processing of tea and loquat leaves had a strong, distinctive flavor and a plain aftertaste, which differed from usual black, green, and oolong teas. The phenolic constituents were similar to those of black tea. However, the concentrations of theaflavin 3-O-gallate, theaflavin 3,3'-di-O-gallate, and thearubigins were higher in the tea leaves kneaded with loquat leaves than in tea leaves kneaded without loquat leaves. The results from in vitro experiments suggested that acceleration of catechin oxidation was caused by the strong oxidation activity of loquat leaf enzymes and a coupled oxidation mechanism with caffeoyl quinic acids, which are the major phenolic constituents of loquat leaves. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/19507893/Increase_of_theaflavin_gallates_and_thearubigins_by_acceleration_of_catechin_oxidation_in_a_new_fermented_tea_product_obtained_by_the_tea_rolling_processing_of_loquat__Eriobotrya_japonica__and_green_tea_leaves_ L2 - https://doi.org/10.1021/jf900963p DB - PRIME DP - Unbound Medicine ER -