Abstract：
: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 °C to 90 °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 O2 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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Fan FY,Shi M,Nie Y,Zhao Y,Ye JH,Liang YRdoi
10.1016/j.foodchem.2015.09.056subject
Has Abstractpub_date
2016-04-01 00:00:00pages
347-54eissn
0308-8146issn
1873-7072pii
S0308-8146(15)01399-0journal_volume
196pub_type
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