title: 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.
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.
authors.affiliation: Graduate School of Biomedical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan. t-tanaka@nagasaki-u.ac.jp
authors.forename: Takashi
authors.initials: T
authors.lastname: Tanaka
authors.forename: Yuji
authors.initials: Y
authors.lastname: Miyata
authors.forename: Kei
authors.initials: K
authors.lastname: Tamaya
authors.forename: Rie
authors.initials: R
authors.lastname: Kusano
authors.forename: Yosuke
authors.initials: Y
authors.lastname: Matsuo
authors.forename: Shizuka
authors.initials: S
authors.lastname: Tamaru
authors.forename: Kazunari
authors.initials: K
authors.lastname: Tanaka
authors.forename: Toshiro
authors.initials: T
authors.lastname: Matsui
authors.forename: Masamichi
authors.initials: M
authors.lastname: Maeda
authors.forename: Isao
authors.initials: I
authors.lastname: Kouno
mesh_terms: D044946:Biflavonoids / Q000032:analysis*; D028241:Camellia sinensis / Q000737:chemistry; D002392:Catechin / Q000031:analogs & derivatives* / Q000032:analysis / Q000378:metabolism*; D031983:Eriobotrya / Q000737:chemistry / Q000201:enzymology; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D005707:Gallic Acid / Q000031:analogs & derivatives* / Q000032:analysis; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis*; D018515:Plant Leaves / Q000737:chemistry / Q000201:enzymology*; D059808:Polyphenols; D013649:Taste; D013662:Tea / Q000737:chemistry
chemical_list: D044946:Biflavonoids; D010636:Phenols; D059808:Polyphenols; D013662:Tea; C086701:thearubigin; C088983:theaflavine gallate; D005707:Gallic Acid; D002392:Catechin