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Chemistry of black tea (Camellia sin...

Jhoo, Jin-Woo.

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Chemistry of black tea (Camellia sinensis) polyphenols and blue cohosh (Caulophyllum thalictroides) saponins.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Chemistry of black tea (Camellia sinensis) polyphenols and blue cohosh (Caulophyllum thalictroides) saponins./
作者:	Jhoo, Jin-Woo.
面頁冊數:	93 p.
附註:	Source: Dissertation Abstracts International, Volume: 64-09, Section: B, page: 4124.
Contained By:	Dissertation Abstracts International64-09B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3105458

Chemistry of black tea (Camellia sinensis) polyphenols and blue cohosh (Caulophyllum thalictroides) saponins.
Jhoo, Jin-Woo.

Chemistry of black tea (Camellia sinensis) polyphenols and blue cohosh (Caulophyllum thalictroides) saponins. - 93 p.

Source: Dissertation Abstracts International, Volume: 64-09, Section: B, page: 4124.

Thesis (Ph.D.)--Rutgers The State University of New Jersey - New Brunswick, 2003.

In this research, we have devised a simple method to synthesize individual black tea polyphenols via enzymatic oxidation with crude polyphenol oxidase obtained from banana fruit. Enzymatic synthesis of black tea polyphenols generated four major theaflavins: theaflavin, theaflavin-3-gallate, theaflavin-3<super> ′</super>-gallate, and theaflavin-3,3<super>′</super>-digallate, and epitheaflavic acids. Stability of theaflavin and theaflavin-3,3<super> ′</super>-digallate was examined in different pH conditions such as simulated gastric juice, pH 5.5, pH 7.4, and pH 8.5. The results indicated that black tea polyphenols are unstable in alkaline conditions. After 2 hours incubation in pH 8.5, 78.4% of theaflavin and 58.0% of theaflavin-3,3<super> ′</super>-digallate was degraded. In contrast, these compounds were stable in acidic condition, even after 24 hours incubation. A modified ORAC assay was carried out to examine antioxidant activity of individual theaflavins and epitheaflavic acid. The results were in the following order: theaflavin-3,3<super> ′</super>-digallate ≥ theaflavin-3-gallate > theaflavin-3<super> ′</super>-gallate ≥ theaflavin > epitheaflavic acid > EGCG > purpurogallin. Theaflavins and epitheaflavic acid were more effective at scavenging peroxyl radicals than tea catechin EGCG. A TPA-induced mice ear edema assay was carried out to examine the anti-inflammatory activity of four theaflavins.Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Chemistry of black tea (Camellia sinensis) polyphenols and blue cohosh (Caulophyllum thalictroides) saponins.
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100 1 $a Jhoo, Jin-Woo. $3 1943595
245 1 0 $a Chemistry of black tea (Camellia sinensis) polyphenols and blue cohosh (Caulophyllum thalictroides) saponins.
300 $a 93 p.
500 $a Source: Dissertation Abstracts International, Volume: 64-09, Section: B, page: 4124.
500 $a Director: Chi-Tang Ho.
502 $a Thesis (Ph.D.)--Rutgers The State University of New Jersey - New Brunswick, 2003.
520 $a In this research, we have devised a simple method to synthesize individual black tea polyphenols via enzymatic oxidation with crude polyphenol oxidase obtained from banana fruit. Enzymatic synthesis of black tea polyphenols generated four major theaflavins: theaflavin, theaflavin-3-gallate, theaflavin-3<super> ′</super>-gallate, and theaflavin-3,3<super>′</super>-digallate, and epitheaflavic acids. Stability of theaflavin and theaflavin-3,3<super> ′</super>-digallate was examined in different pH conditions such as simulated gastric juice, pH 5.5, pH 7.4, and pH 8.5. The results indicated that black tea polyphenols are unstable in alkaline conditions. After 2 hours incubation in pH 8.5, 78.4% of theaflavin and 58.0% of theaflavin-3,3<super> ′</super>-digallate was degraded. In contrast, these compounds were stable in acidic condition, even after 24 hours incubation. A modified ORAC assay was carried out to examine antioxidant activity of individual theaflavins and epitheaflavic acid. The results were in the following order: theaflavin-3,3<super> ′</super>-digallate ≥ theaflavin-3-gallate > theaflavin-3<super> ′</super>-gallate ≥ theaflavin > epitheaflavic acid > EGCG > purpurogallin. Theaflavins and epitheaflavic acid were more effective at scavenging peroxyl radicals than tea catechin EGCG. A TPA-induced mice ear edema assay was carried out to examine the anti-inflammatory activity of four theaflavins.
520 $a Blue cohosh (<italic>Caulophyllum thalictroides</italic>) has been used for treatment of women's disorders, however, limited research reports are available about bioactive compounds in this plant. Saponins in blue cohosh root are thought to be the main active components. We therefore carried out a systematic investigation to identify the chemical components on the blue cohosh root. We identified eleven compounds and have established their structures from chemical and spectral (<super>1</super>H NMR, <super>13</super>C NMR, 2D NMR, and APCI-MS) techniques to be as follows: hederagenin 3-<italic>O </italic>-α-L-arabinopyranoside (<bold>1</bold>); caulophyllogenin 3-<italic> O</italic>-α-L-arabinopyranoside (<bold>2</bold>); hederagenin 3-<italic> O</italic>-β-D-glucopyranosyl-(1→2)-α-L-arabinopyranoside (<bold>3</bold>); 3-<italic>O</italic>-α-L-arabinopyranosyl-hederagenin 28-<italic>O</italic>-α-L-rhamnopyranosyl-(1→4)-β-D-glucopyranosyl-(1→6)-β-D-glucopyranoside (<bold>4</bold>); 3-<italic>O</italic>-α-L-arabinopyranosyl-caulophyllogenin 28-<italic>O</italic>-α-L-rhamnopyranosyl-(1→4)-β-D-glucopyranosyl-(1→6)-β-D-glucopyranoside (<bold>5</bold>); 3-<italic>O</italic>-β-D-glucopyranosyl-(1→2)-α-L-arabinopyranosyl-echinocystic acid 28-<italic>O</italic>-α-L-rhamnopyranosyl-(1→4)-β-D-glucopyranosyl-(1→6)-β-D-glucopyranoside (<bold>6</bold>); 3-<italic>O</italic>-β-D-glucopyranosyl-(1→2)-α-L-arabinopyranosyl-hederagenin 28-<italic>O</italic>-α-L-rhamnopyranosyl-(1→4)-β-D-glucopyranosyl(1→6)-β-D-glucopyranoside (<bold>7</bold>); hederagenin (<bold>8</bold>); echinocystic acid (<bold> 9</bold>); oleanolic acid 3-<italic>O</italic>-α-L-arabinopyranoside (<bold>10</bold>); (3β, 16α, 23) trihydroxy-oleana-11,13(18)-dien-28-oic acid 3-<italic>O</italic>-α-L-arabinopyranoside (<bold>11</bold>). (Abstract shortened by UMI.)
590 $a School code: 0190.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Chemistry, Biochemistry. $3 1017722
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710 2 0 $a Rutgers The State University of New Jersey - New Brunswick. $3 1017590
773 0 $t Dissertation Abstracts International $g 64-09B.
790 1 0 $a Ho, Chi-Tang, $e advisor
790 $a 0190
791 $a Ph.D.
792 $a 2003
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3105458