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Chemistry of Secondary Polyphenols Produced during Processing of Tea and Selected Foods.
http://hdl.handle.net/10069/23018
http://hdl.handle.net/10069/230180505d1c7-3000-4e72-9ad8-9891c5bcd86a
名前 / ファイル | ライセンス | アクション |
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IJMS11_14.pdf (413.7 kB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2010-02-26 | |||||
タイトル | ||||||
タイトル | Chemistry of Secondary Polyphenols Produced during Processing of Tea and Selected Foods. | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Black tea | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Catechin | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Ellagitannin | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Oxidation | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Polyphenol | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Proanthocyanidin | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | journal article | |||||
著者 |
Tanaka, Takashi
× Tanaka, Takashi× Matsuo, Yosuke× Kouno, Isao |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | This review will discuss recent progress in the chemistry of secondary polyphenols produced during food processing. The production mechanism of the secondary polyphenols in black tea, whisky, cinnamon, and persimmon fruits will be introduced. In the process of black tea production, tea leaf catechins are enzymatically oxidized to yield a complex mixture of oxidation products, including theaflavins and thearubigins. Despite the importance of the beverage, most of the chemical constituents have not yet been confirmed due to the complexity of the mixture. However, the reaction mechanisms at the initial stages of catechin oxidation are explained by simple quinone-phenol coupling reactions. In vitro model experiments indicated the presence of interesting regio- and stereoselective reactions. Recent results on the reaction mechanisms will be introduced. During the aging of whisky in oak wood barrels, ellagitannins originating from oak wood are oxidized and react with ethanol to give characteristic secondary ellagitannins. The major part of the cinnamon procyanidins is polymerized by copolymerization with cinnamaldehyde. In addition, anthocyanidin structural units are generated in the polymer molecules by oxidation which accounts for the reddish coloration of the cinnamon extract. This reaction is related to the insolubilization of proanthocyanidins in persimmon fruits by condensation with acetaldehyde. In addition to oxidation, the reaction of polyphenols with aldehydes may be important in food processing. | |||||
書誌情報 |
International journal of molecular sciences 巻 11, 号 1, p. 14-40, 発行日 2010-01 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 14220067 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA12038549 | |||||
PubMed番号 | ||||||
関連タイプ | isIdenticalTo | |||||
識別子タイプ | PMID | |||||
関連識別子 | 20161999 | |||||
DOI | ||||||
関連タイプ | isIdenticalTo | |||||
識別子タイプ | DOI | |||||
関連識別子 | 10.3390/ijms11010014 | |||||
権利 | ||||||
権利情報 | © 2010 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland. This article is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/). | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
引用 | ||||||
内容記述タイプ | Other | |||||
内容記述 | International journal of molecular sciences, 11(1), pp.14-40; 2010 |