Roasting Enhances Xanthine Oxidase Inhibition of Green Tea: Chemical Evidence from Inhibitor Identification

IF 3 Q2 FOOD SCIENCE & TECHNOLOGY

ACS food science & technology Pub Date : 2026-08-21 Epub Date: 2026-08-02 DOI:10.1021/acsfoodscitech.6c00490

Aiko Kano, Kazumi Kameda, Akiko Masuda, Toshiya Masuda

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Abstract

In this study, the effects of roasting on the xanthine oxidase (XO) inhibitory activity of green tea were investigated based on chemical analysis. It was found that XO inhibitory activity increased with roasting temperature, reaching a maximum of 91% inhibition at 200 °C, before declining at higher temperatures. High-performance liquid chromatography (HPLC) analysis revealed that major tea catechins, such as epigallocatechin gallate (EGCG), were eliminated upon roasting at 200 °C, while flavonols (myricetin, quercetin, and kaempferol) formed and exhibited strong XO inhibitory activity. A newly defined activity-contributing value (ACV) analysis indicated that these flavonols became the primary contributors to XO inhibition in roasted tea among the compounds identified by HPLC. Additionally, pyrogallol, likely generated from EGCG during roasting, was identified as another potent inhibitor with a high ACV. These results demonstrate that controlled roasting at approximately 200 °C enhances the XO inhibitory activity of green tea through the formation of flavonols and pyrogallol.

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焙烧增强绿茶黄嘌呤氧化酶抑制作用：来自抑制剂鉴定的化学证据

本研究以化学分析为基础，研究了焙烧对绿茶黄嘌呤氧化酶（XO）抑制活性的影响。研究发现，随着焙烧温度的升高，XO的抑制活性有所提高，在200℃时达到91%的最大值，在更高的温度下抑制活性下降。高效液相色谱（HPLC）分析显示，200℃烘烤后，茶中主要的儿茶素，如表没食子儿茶素没食子酸酯（EGCG）被消除，而黄酮醇（杨梅素、槲皮素和山奈酚）形成并表现出很强的XO抑制活性。新定义的活性贡献值（ACV）分析表明，在HPLC鉴定的化合物中，这些黄酮醇是抑制烤茶XO的主要贡献者。此外，邻苯三酚，可能是由EGCG在焙烧过程中产生的，被确定为另一种具有高ACV的有效抑制剂。这些结果表明，在200℃左右的温度下，通过黄酮醇和邻苯三酚的形成，提高了绿茶的XO抑制活性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

ACS food science & technology

CiteScore

3.30

自引率

0.00%

发文量