1957
DOI: 10.1042/bj0670239
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Enzymic oxidation of catechin to a polymer structurally related to some phlobatannins

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Cited by 77 publications
(21 citation statements)
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“…Studies on the effect of pH on the utilization of catechin by A. flavus (dicat) were carried out at acid pH levels, because at pH values above 6.0 catechin was found to undergo oxidative polymerization. The same phenomenon has been observed by Hathway and Seakins (1957), while studying the action of mushroom, potato, and tobacco polyphenol oxidases on catechin.…”
Section: Identification Of Degradation Products Of Cateclzin By a Jlsupporting
confidence: 71%
“…Studies on the effect of pH on the utilization of catechin by A. flavus (dicat) were carried out at acid pH levels, because at pH values above 6.0 catechin was found to undergo oxidative polymerization. The same phenomenon has been observed by Hathway and Seakins (1957), while studying the action of mushroom, potato, and tobacco polyphenol oxidases on catechin.…”
Section: Identification Of Degradation Products Of Cateclzin By a Jlsupporting
confidence: 71%
“…There are more positions available on the resorcinol ring to couple with 4-methyl-o-quinone, and thus more isomers might be expected. Based on data from the reaction between resorcinol and p-benzoquinone (18), the similar condensation reactions of pyrogallol and methyl gallate (5), the enzymatic oxidation of catechin (6), and the autoxidation of resorcinol (7) Figures 2 and 3. Its primary function is in the formation of 4-methyl-o-quinone, since nonenzymatically synthesized 4-methyl-o-quinone added to these compounds gave the same colored products with the same absorption spectra.…”
Section: Resultsmentioning
confidence: 99%
“…Evidence for the presence of esters (and possibly glycosides) of ferulic, protocatechuic and gallic acids in some chill hazes comes from the liberation of these acids when appropriate hazes undergo mild acid hydrolysis. [38][39][40][41][42][43][44][45][46][47][48][49] Catechins have also been emphasized as potential haze precursors by McFarlane.48>49 Just as anthocyanogens are immediate haze precursors only when in a polymeric form, so flavonol, catechin and phenolic and hydroxycinnamic ester residues are effective in the production of beer hazes only when incor porated into polymers or co-polymers. How ever, a small part of the polyphenolic moiety of hazes may be present in the form of simple polyphenols such as anthocyanogens, cate chins and flavonols.…”
Section: Resultsmentioning
confidence: 99%