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

Takashi Tanaka, Yuji Miyata, Kei Tamaya, Rie Kusano, Yosuke Matsuo, Shizuka Tamaru, Kazunari Tanaka, Toshiro Matsui, Masamichi Maeda, Isao Kouno

Research output: Contribution to journalArticle

26 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)5816-5822
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Volume57
Issue number13
DOIs
Publication statusPublished - Jul 8 2009

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Eriobotrya
tea (beverage)
theaflavins
Eriobotrya japonica
Catechin
green tea
Tea
catechin
oxidation
Oxidation
Processing
leaves
black tea
theaflavine gallate
kneading
Quinic Acid
Camellia sinensis
quinic acid
flavanols
Flavors

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

Cite this

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. / Tanaka, Takashi; Miyata, Yuji; Tamaya, Kei; Kusano, Rie; Matsuo, Yosuke; Tamaru, Shizuka; Tanaka, Kazunari; Matsui, Toshiro; Maeda, Masamichi; Kouno, Isao.

In: Journal of Agricultural and Food Chemistry, Vol. 57, No. 13, 08.07.2009, p. 5816-5822.

Research output: Contribution to journalArticle

Tanaka, Takashi ; Miyata, Yuji ; Tamaya, Kei ; Kusano, Rie ; Matsuo, Yosuke ; Tamaru, Shizuka ; Tanaka, Kazunari ; Matsui, Toshiro ; Maeda, Masamichi ; Kouno, Isao. / 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. In: Journal of Agricultural and Food Chemistry. 2009 ; Vol. 57, No. 13. pp. 5816-5822.
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