Abstract
In our previous chemical study of the production mechanism of black tea polyphenols, we demonstrated that Japanese pear fruit homogenate oxidizes green tea catechins bearing pyrogallol-type and catechol-type B-rings to produce theaflavins and dehydrotheasinensins. In contrast, unripe fruit homogenate of Citrus unshiu selectively oxidizes pyrogallol-type catechins to yield only dehydrotheasinensins. The difference in the selectivity of the two homogenates is probably related to the lower redox potential of pyrogallol-type catechins. The oxidation of epigallocatechin with C. unshiu homogenate gave two new compounds, including an ethanol adduct of an oolongtheanin precursor and epigallocatechin 4′-O-rutinoside, together with theasinensin C, dehydrotheasinensin E, and desgalloyl oolongtheanin. The structure of desgalloyl oolongtheanin should be revised based on the spectroscopic and computational data collected in the current study, and a mechanism responsible for the production of oolongtheanins is also proposed.
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