Relationship in between Chemical Oxidation and Browning of Flavanols

Abstract

Catechin, epicatechin and chlorogenic acid are widely distributed in the plant kingdom. At present, influencing factors of phenol chemical oxidation is little research. In order to study non-enzymatic browning factors, this research utilized catechin, epicatechin and chlorogenic acid to establish simulation systems. The browning degree and products of flavanols were investigated by transmittance and high-performance liquid chromatography (HPLC). The main results and conclusions were follows. The brown generation is increased after phenols of chemical oxidation at 50°C and at pH 3.7 phosphate buffered saline, the sequence of influencing factor of browning is pH > kind of phenol > temperature. Oxidation of compounds of catechin and epicatechin results in formation of their Methylene quinone or o -Quinones. In addition, oxidation products of catechin, epicatechin and chlorogenic acid were mixture of different molecular sizes. The research has showed that brown generation correlated well with chemical oxidation of phenols and chemical oxidation reaction generated larger molecular weight polymers.