2008年12月
Microwave Heating of Tea Residue Yields Polysaccharides, Polyphenols, and Plant Biopolyester
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- ,
- ,
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- 巻
- 56
- 号
- 23
- 開始ページ
- 11293
- 終了ページ
- 11299
- 記述言語
- 英語
- 掲載種別
- 研究論文(学術雑誌)
- DOI
- 10.1021/jf802253s
- 出版者・発行元
- AMER CHEMICAL SOC
Microwave heating was used to produce aqueous-soluble components from green, oolong, and black tea residues. Heating at 200-230 degrees C for 2 min extracted 40-50% of polysaccharides and 60-70% of the polyphenols. Solubilization of arabinose and galactose by autohydrolysis occurred with heating above 170 degrees C, whereas heating above 200 degrees C was necessary to solubilize xylose. Catechins were soluble in water by heating at low temperature (110 degrees C); however, new polyphenols having strong antioxidant activity were produced above 200 degrees C. The amount of solubilized materials and antioxidant activity increased with increased fermentation of harvested tea leaves (green tea < oolong tea < black tea). Cutin, a plant biopolyester, remained in the residue after heating as did cellulose and lignin/tannin. The predominant cutin monomer that was recovered was 9,10-epoxy-18-hydroxyoctadecanoic acid, followed by dihydroxyhexadecanoic acid and 9,10,18-trihydroxyoctadecanoic acid.
- リンク情報
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- DOI
- https://doi.org/10.1021/jf802253s
- J-GLOBAL
- https://jglobal.jst.go.jp/detail?JGLOBAL_ID=200902246728822725
- PubMed
- https://www.ncbi.nlm.nih.gov/pubmed/18998700
- Web of Science
- https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000261429000032&DestApp=WOS_CPL
- ID情報
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- DOI : 10.1021/jf802253s
- ISSN : 0021-8561
- J-Global ID : 200902246728822725
- PubMed ID : 18998700
- Web of Science ID : WOS:000261429000032