Browning of Epicatechin (EC) and Epigallocatechin (EGC) by Auto-Oxidation
Junfeng Tan, Wouter J.C. de Bruijn, Annemiek van Zadelhoff, Zhi Lin, Jean‐Paul Vincken
Abstract
signature fragments. In the EGC model system, auto-oxidation led to the formation of 13 dihydro-indene-carboxylic acid derivatives and 2 theaflagallins that were related to browning. Based on the products formed, we propose mechanisms for the auto-oxidative browning of EC and EGC. Furthermore, our results indicate that dimers and oligomers that possess a combination of an extended conjugated system, fused rings, and carbonyl groups are responsible for the brown color formation in the absence of oxidative enzymes.
Topics & Concepts
BrowningChemistryCatechinOxidative phosphorylationFood scienceChromatographyPolyphenolOrganic chemistryBiochemistryAntioxidantTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesAntioxidant Activity and Oxidative Stress