{"_buckets": {"deposit": "a47118a5-6ad1-4d7d-803b-d902b9a93f60"}, "_deposit": {"created_by": 6, "id": "2000733", "owner": "6", "owners": [6], "owners_ext": {"displayname": "学術コンテンツ担当(図書館員)", "username": "libcon_admin"}, "pid": {"revision_id": 0, "type": "depid", "value": "2000733"}, "status": "published"}, "_oai": {"id": "oai:nagasaki-u.repo.nii.ac.jp:02000733", "sets": ["11"]}, "author_link": [], "item_2_biblio_info_6": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2024-04-03", "bibliographicIssueDateType": "Issued"}, "bibliographicPageStart": "art. no. 139186", "bibliographicVolumeNumber": "449", "bibliographic_titles": [{"bibliographic_title": "Food Chemistry", "bibliographic_titleLang": "en"}]}]}, "item_2_description_4": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": "The autoxidation of tea catechins by dissolved oxygen proceeds in pH-neutral aqueous solutions, and the major products are oligomers. However, the reaction mechanisms have not been clarified. In this study, the autoxidation of (−)-epigallocatechin-3-O-gallate (1) was examined. The autoxidation with β-cyclodextrin, which includes the A-ring of 1, significantly suppressed oligomer production and increased the formation of products generated by the oxidative cleavage of the B-ring, indicating the participation of the A-ring in the oligomerization. Further, the autoxidation of 1 in the presence of phloroglucinol, a mimic of the catechin A-ring, yielded products via the nucleophilic addition of phloroglucinol to the B-ring quinone of 1. These results indicated that the oxidative A–B ring couplings accounted for the major oligomerization mechanism.", "subitem_description_language": "en", "subitem_description_type": "Abstract"}]}, "item_2_description_63": {"attribute_name": "引用", "attribute_value_mlt": [{"subitem_description": "Food Chemistry, 449, art. no. 139186; 2024", "subitem_description_language": "en", "subitem_description_type": "Other"}]}, "item_2_publisher_33": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "Elsevier Ltd", "subitem_publisher_language": "en"}]}, "item_2_relation_12": {"attribute_name": "DOI", "attribute_value_mlt": [{"subitem_relation_type": "isIdenticalTo", "subitem_relation_type_id": {"subitem_relation_type_id_text": "10.1016/j.foodchem.2024.139186", "subitem_relation_type_select": "DOI"}}]}, "item_2_rights_13": {"attribute_name": "権利", "attribute_value_mlt": [{"subitem_rights": "© 2024 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license https://creativecommons.org/licenses/by-nc-nd/4.0/.", "subitem_rights_language": "en"}]}, "item_2_source_id_7": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "03088146", "subitem_source_identifier_type": "ISSN"}]}, "item_2_version_type_16": {"attribute_name": "著者版フラグ", "attribute_value_mlt": [{"subitem_version_resource": "http://purl.org/coar/version/c_ab4af688f83e57aa", "subitem_version_type": "AM"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "Matsuo, Yosuke", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Katayama, Kohei", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Yamashita, Takako", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Saito, Yoshinori", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Tanaka, Takashi", "creatorNameLang": "en"}]}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2025-04-03"}], "download_preview_message": "Download / Preview is available from 2025/4/2.", "file_order": 0, "filename": "FC449_139186.pdf", "filesize": [{"value": "991 KB"}], "format": "application/pdf", "future_date_message": "Download is available from 2025/4/2.", "is_thumbnail": false, "mimetype": "application/pdf", "size": 991000.0, "url": {"url": "https://nagasaki-u.repo.nii.ac.jp/record/2000733/files/FC449_139186.pdf"}, "version_id": "93972123-1770-4a5a-824c-1d50c49619b9"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "Epigallocatechin gallate", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Autoxidation", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Oligomerization", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "β-Cyclodextrin", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Phloroglucinol", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Catechin", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}]}, "item_language": {"attribute_name": "言語", "attribute_value_mlt": [{"subitem_language": "eng"}]}, "item_resource_type": {"attribute_name": "資源タイプ", "attribute_value_mlt": [{"resourcetype": "journal article", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_title": "Oligomerization mechanism of epigallocatechin-3-O-gallate during autoxidation", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "Oligomerization mechanism of epigallocatechin-3-O-gallate during autoxidation", "subitem_title_language": "en"}]}, "item_type_id": "2", "owner": "6", "path": ["11"], "permalink_uri": "http://hdl.handle.net/10069/0002000733", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2024-04-18"}, "publish_date": "2024-04-18", "publish_status": "0", "recid": "2000733", "relation": {}, "relation_version_is_last": true, "title": ["Oligomerization mechanism of epigallocatechin-3-O-gallate during autoxidation"], "weko_shared_id": -1}
Oligomerization mechanism of epigallocatechin-3-O-gallate during autoxidation
http://hdl.handle.net/10069/0002000733
http://hdl.handle.net/10069/0002000733