title: Polyphenol composition of a functional fermented tea obtained by tea-rolling processing of green tea and loquat leaves.
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.
authors.affiliation: Graduate School of Biomedical Sciences, Nagasaki University, Nagasaki, Japan.
authors.forename: Takuya
authors.initials: T
authors.lastname: Shii
authors.forename: Takashi
authors.initials: T
authors.lastname: Tanaka
authors.forename: Sayaka
authors.initials: S
authors.lastname: Watarumi
authors.forename: Yosuke
authors.initials: Y
authors.lastname: Matsuo
authors.forename: Yuji
authors.initials: Y
authors.lastname: Miyata
authors.forename: Kei
authors.initials: K
authors.lastname: Tamaya
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: Isao
authors.initials: I
authors.lastname: Kouno
mesh_terms: D028241:Camellia sinensis / Q000737:chemistry*; D002392:Catechin / Q000032:analysis / Q000737:chemistry; D031983:Eriobotrya / Q000737:chemistry*; D005285:Fermentation; D005419:Flavonoids / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D010636:Phenols / Q000032:analysis*; D018515:Plant Leaves / Q000737:chemistry*; D059808:Polyphenols; D013662:Tea / Q000737:chemistry*
chemical_list: D005419:Flavonoids; D010636:Phenols; D059808:Polyphenols; D013662:Tea; D002392:Catechin