Polyphenol composition of a functional fermented tea obtained by tea-rolling processing of green tea and loquat leaves

Takuya Shii, Takashi Tanaka, Sayaka Watarumi, Yosuke Matsuo, Yuji Miyata, Kei Tamaya, Shizuka Tamaru, Kazunari Tanaka, Toshiro Matsui, Isao Kouno

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22 Citations (Scopus)

Abstract

Phenolic constituents of a new functional fermented tea produced by tea-rolling processing of a mixture (9:1) of tea leaves and loquat leaves were examined in detail. The similarity of the phenolic composition to that of black tea was indicated by high-performance liquid chromatography comparison with other tea products. Twenty-five compounds, including three new catechin oxidation products, were isolated, and the structures of the new compounds were determined to be (2R)-2-hydroxy-3-(2,4,6-trihydroxyphenyl)-1-(3,4,5- trihydroxyphenyl)-1-propanone 2-O-gallate, dehydrotheasinensin H, and acetonyl theacitrin A by spectroscopic methods. In addition, theacitrinin A and theasinensin H were obtained for the first time from commercial tea products. Isolation of these new and known compounds confirms that reactions previously demonstrated by in vitro model experiments actually occur when fresh tea leaves are mechanically distorted and bruised during the production process.

Original languageEnglish
Pages (from-to)7253-7260
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Volume59
Issue number13
DOIs
Publication statusPublished - Jul 13 2011

All Science Journal Classification (ASJC) codes

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

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