ArticleFood chemistry: X2023
Structural insight into polyphenol oxidation during black tea fermentation.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
20 citing papers in PubMed, 58 citations in OpenAlex.
- Effect of Grape Variety and Storage Conditions on Polyphenols Stability and Antioxidant Capacities of Grape Seed Extracts.Molecules (Basel, Switzerland) · 2026Article
- Phenolic Acids and Their Derivatives in Tea: Chemical Diversity, Processing Changes, Sensory Contributions, and Health Implications-A Comprehensive Review.Comprehensive reviews in food science and food safety · 2026Review
- Elucidation of the key odorants contributing to the distinctive honey and sweet potato-like aroma in Wuyi black tea.Food chemistry: X · 2026Article
- Using comprehensive two-dimensional liquid chromatography to unveil and mitigate the bidirectional quantification biases of non-volatile compounds in Chinese black tea processing.Food chemistry: X · 2026Article
- Tea-inspired curing modulates chemical composition, volatile aroma, and sensory quality of flue-cured tobacco leaves.Scientific reports · 2026Article
- Seasonal and processing differences in nonvolatile compounds and volatile aroma of teas from Zhaoyuan, China: insight into "spring green, summer black, autumn dark" quality pattern.Food chemistry: X · 2026Article
- Unraveling the complexities of caffeine: metabolism, genetics, evolution, and health.Hereditas · 2026Review
- European Teas (Antioxidants (Basel, Switzerland) · 2026Article
- Enhancing Pickering emulsion stabilization of insoluble rice bran natural complexes: Structure-dependent interfacial regulation by catechin monomers.Current research in food science · 2026Article
- Unveiling Fermentation Effects on the Functional Composition of Taiwanese Native Teas.Molecules (Basel, Switzerland) · 2026Article
- Multidimensional Profiling of Chinese Sweet TeaFoods (Basel, Switzerland) · 2025Article
- Development of a Mixed-Strain Fermentation Process for Sour Pomegranate: An Analysis of Metabolites and Flavor Compounds.Foods (Basel, Switzerland) · 2025Article
- Increased Oxygen Treatment in the Fermentation Process Improves the Taste and Liquor Color Qualities of Black Tea.Foods (Basel, Switzerland) · 2025Article
- A Comprehensive Review of Theaflavins: Physiological Activities, Synthesis Techniques, and Future Challenges.Food science & nutrition · 2025Review
- Metabolites of epigallocatechin gallate and changes in antioxidant activity through biotransformation withFood chemistry: X · 2025Article
- Reductive degradation of carbon tetrachloride using tree leaf polyphenol-iron complexes for groundwater remediation.RSC advances · 2025Article
- Evaluation of taste quality of Keemun congou black tea during ripening and the effect of this quality on antioxidant capacity and in vitro inhibition of α-amylase and α-glucosidase.Food chemistry: X · 2025Article
- Effects ofFood chemistry: X · 2024Article
- Recent Advances Regarding Polyphenol Oxidase inFoods (Basel, Switzerland) · 2024Review
- Effects of Key Components on the Antioxidant Activity of Black Tea.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Polyphenol oxidation during fermentation plays a critical role in the formation of flavor and function of black tea. However, how the specific structures of tea polyphenols affect their oxidation kinetics during black tea fermentation is still unknown. Here, we found that the oxidations of tea polyphenols, including 7 catechins, 4 phenolic acids and 11 flavonoid glycosides followed pseudo-first-order kinetics during fermentation. Molecular structure and oxygen concentration collaboratively regulated the oxidation rate of different polyphenols. Pyrogallol structure was more easily to be oxidized than catechol and monophenol structure in B-ring, the gallic group in C-ring could inhibit oxidation of catechins, while the role of sugar moiety of flavonoid glycosides was differentiating. In addition, oxygen was found to be the key factor limiting the oxidation rate of polyphenols in regular black tea fermentation, and the oxidation rate constants of tea polyphenols were linearly and positively correlated with oxygen concentration.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.