Structures of enzymatic oxidation products of epigallocatechin

To understand the structures of uncharacterized black tea polyphenols, the oxidation products of (−)-epigallocatechin were investigated. Enzymatic oxidation and subsequent heating of the reaction mixture afforded four new oxidation products (6, and 9-11) along with theasinensins C (4) and E (5), dehydrotheasinensin E (12), epitheaflagallin, hydroxytheaflavin, and desgalloyl oolongtheanin. The structures of the new compounds were determined chemically and spectroscopically. Isotheasinensin E (6) is a C-2 epimer of 5, and compounds 9 and 10 are oxidation products of 12. Another new compound, 11, is a yellow pigment and presumed to be a degradation product of proepitheaflagallin. The results disclosed new oxidation mechanisms that occur during black tea production.

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