Analysis of accumulation patterns and preliminary study on the condensation mechanism of proanthocyanidins in the tea plant [Camellia sinensis]

Jiang, Xiaolan; Liu, Yajun; Wu, Yahui; Tan, Huarong; Meng, Fan‐hao; Wang, Yun sheng; Li, Mingzhuo; Жао, Леи; Liu, Li; Qian, Yumei; Gao, Liping; Xia, Tao

doi:10.1038/srep08742

Cited by 63 publications

(67 citation statements)

References 70 publications

(131 reference statements)

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“…Peaks 9 and 12 (Figure ) corresponding to ESI − m/z 289 indicated catechin and epicatechin, respectively, and their structures were confirmed by HPLC spiking experiments with the respective standards (Table ). The wide separation of these 2 stereoisomers under HPLC has been reported before (Sun and others ; Jiang and others ).…”

Section: Resultssupporting

confidence: 64%

Characterization of Date (Deglet Nour) Seed Free and Bound Polyphenols by High‐Performance Liquid Chromatography‐Mass Spectrometry

Sirisena

Zabaras

et al. 2017

Journal of Food Science

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Date (Pheonix dactylifera L.) seeds are a valuable and abundant by-product with various potential food applications. Free polyphenols (FPPs) and bound polyphenols (BPPs) of date seeds from Deglet Nour variety grown in Australia were investigated using high-performance liquid chromatography-mass spectrometry. The FPP fraction contained the following main phenolic compounds per gram of date seed powder; procyanidin B1 (499.8 ± 7.8 μg), procyanidin B2 (288.6 ± 6.1 μg), catechin (167.6 ± 2.1 μg), epicatechin (39.44 ± 0.39 μg), and protocatechuic acid (1.77 ± 0.22 μg). Additionally, one of the 2 A-type dimers was confirmed as procyanidin A2 (24.05 ± 0.12 μg/g). A-type dimers have not been reported before in date seeds. The BPP fraction contained epicatechin (52.59 ± 0.76 μg/g) and procyanidin B2 (294.2 ± 3.7 μg/g), while several peaks exhibiting ESI m/z of 153 indicated dihydroxybenzoic acid isomers including protocatechuic acid (2.138 ± 0.025 μg/g). These findings contributed to our knowledge of date seed phytochemicals and understanding of their contribution to the reported bioactivities.

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Section: Resultssupporting

confidence: 64%

Characterization of Date (Deglet Nour) Seed Free and Bound Polyphenols by High‐Performance Liquid Chromatography‐Mass Spectrometry

Sirisena

Zabaras

et al. 2017

Journal of Food Science

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“…Therefore, these compounds are less detected in the full‐fermented or postfermented teas. By using liquid chromatography–mass spectrometry (LC–MS) analysis, the predominant compounds in various processed teas were shown to be flavan‐3‐ols, which provide the intrinsic taste of teas (Beecher, ; Jiang et al., ).…”

Section: Tea Chemistrymentioning

confidence: 99%

“…Flavonoid glycosides are the minor compounds of various teas, but also contribute to the color and taste of tea infusion. Total content of glycosylated flavonoids in green and black tea is about 2.32 to 5.67 g/kg, which is much less than those of catechins (Jiang et al., ).…”

Section: Tea Chemistrymentioning

confidence: 99%

Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review

Liang

Zhou

et al. 2019

Comp Rev Food Sci Food Safe

361

237

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Tea is a typical processed beverage from the fresh leaves of Camellia sinensis [Camellia sinensis (L.) O. Kuntze] or Camellia assamica [Camellia sinensis var. assamica (Mast.) Kitamura] through different manufacturing techniques. The secondary metabolites of fresh tea leaves are mainly flavan‐3‐ols, phenolic acids, purine alkaloids, condensed tannins, hydrolysable tannins, saponins, flavonols, and their glycoside forms. During the processing, tea leaves go through several steps, such as withering, rolling, fermentation, postfermentation, and roasting (drying) to produce different types of tea. After processing, theaflavins, thearubigins, and flavan‐3‐ols derivatives emerge as the newly formed compounds with a corresponding decrease in concentrations of catechins. Each type of tea has its own critical process and presents unique chemical composition and flavor. The components among different teas also cause significant changes in their biological activities both in vitro and in vivo. In the present review, the progress of tea chemistry and the effects of individual unit operation on components were comprehensively described. The health benefits of tea were also reviewed based on the human epidemiological and clinical studies. Although there have been multiple studies about the tea chemistry and biological activities, most of existing results are related to tea polyphenols, especially (‐)‐epigallocatechin gallate. Other compounds, including the novel compounds, as well as isomers of amino acids and catechins, have not been explored in depth.

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“…As a consequence, the average DP (degree of polymerization) is estimated to be around 4 and 5. It has been reported that procyanidin isolated from Camellia sinensis had 5.44 of average DP [22]. DP of the condensed tannins isolated from tea mangrove seems to be slightly lower than C. sinensis.…”

Section: Isolation and Structure Identificationmentioning

confidence: 99%

The Bioactive Compounds and Antioxidant Activity of Food Products of Rhizophora stylosa Fruit (Coffee and Tea Mangrove)

Miranti¹,

Ichiura²,

Ohtani³

2018

International Journal of Forestry Research

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The objective of this study is to investigate the bioactive compounds and antioxidant activity of coffee and tea mangrove (locally known in Indonesia) produced from the fruit of Rhizophora stylosa. Furthermore, three raw materials of coffee mangrove were also investigated to clarify their potencies. The crude extracts of five samples were subjected to antioxidant assay using DPPH. The results show that the extract of tea mangrove has the strongest activity; then, it was successfully fractionated using different polarity of solvents and yielded acetone and methanol fractions that had high antioxidant activity. The acetone fraction was purified and gave fractions A1, A2, A3, A4, A5, and A6, but only A2 and A3 indicated antioxidant activity and, therefore, they were subjected to further purification. Fractions A3 (caffeine) and A2 gave AS1 (N,N-dimethyl-L-alanine), AS2 (quercetin-3-O-galactopyranoside), AS3 (dodecanoic acid), and AS4 that had the similar 1 H-NMR spectrometric results with AS2, while the methanol fraction did not exhibit clear peaks on the chromatogram by HPLC. Therefore, the precipitation method was conducted to purify this fraction, and the precipitate was analyzed by NMR spectra. The results from 1 H and 13 C NMR indicate that this fraction is a typical polymer of condensed tannins, containing procyanidin and prodelphinidin units.

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Analysis of accumulation patterns and preliminary study on the condensation mechanism of proanthocyanidins in the tea plant [Camellia sinensis]

Cited by 63 publications

References 70 publications

Characterization of Date (Deglet Nour) Seed Free and Bound Polyphenols by High‐Performance Liquid Chromatography‐Mass Spectrometry

Characterization of Date (Deglet Nour) Seed Free and Bound Polyphenols by High‐Performance Liquid Chromatography‐Mass Spectrometry

Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review

The Bioactive Compounds and Antioxidant Activity of Food Products of Rhizophora stylosa Fruit (Coffee and Tea Mangrove)

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